Description
Millionaire Cookies combine a buttery shortbread base with rich caramel and smooth milk chocolate topping, finished with optional flaky sea salt and edible gold leaf for a luxurious treat perfect for special occasions or indulgent snacking.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon salt
- 1 3/4 cups all purpose flour gluten-free if needed
Caramel Topping
- 11 ounces caramel candies unwrapped
- 2 Tablespoons heavy cream
Chocolate Topping
- 10-12 ounces milk chocolate roughly chopped
- Flaky sea salt and edible gold leaf optional for decorating
Instructions
- Prepare the Dough: Beat the butter and sugar in the bowl of a stand mixer, or in a large bowl with an electric mixer, for 2-3 minutes until creamy and fluffy.
- Add Flavorings and Flour: Add the vanilla extract and salt, then beat until incorporated, scraping down the sides as needed. Gradually add the flour and mix on medium-low speed until the dough just comes together and begins to pull away from the bowl sides. Cover the dough with plastic wrap and chill it for 30 minutes in the refrigerator.
- Roll and Cut Cookies: Line a large baking sheet with parchment paper. Lightly flour a clean work surface and roll the dough to 1/4 inch thickness. Use a floured round cookie cutter to cut out cookies. Gather scraps, re-roll, and continue cutting until all dough is used. Arrange cookies 1 inch apart on the baking sheet and chill for an additional 20 minutes.
- Bake Cookies: Preheat the oven to 350°F. Bake cookies for 12 minutes, or until the edges are set and just turning golden brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt Caramel: Place the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Microwave in 45-second intervals, stirring between each, until just melted and bubbly. Avoid overheating to prevent the caramel from hardening.
- Top Cookies with Caramel: Spoon about 1 teaspoon of the melted caramel onto each cookie and gently spread it toward the edges with the back of the spoon.
- Melt Chocolate: In a small microwave-safe bowl, melt the milk chocolate in 30-second increments, stirring until smooth and fully melted.
- Finish Cookies: Spoon melted chocolate over the caramel layer, then immediately sprinkle with flaky sea salt and edible gold leaf if using. Let the cookies cool until the caramel and chocolate set completely before serving.
Notes
- Use gluten-free flour for a gluten-free version of the cookies.
- Ensure caramel is not overheated to avoid it becoming hard once cooled.
- If you don’t have a stand mixer, a hand mixer works perfectly well.
- Edible gold leaf and flaky sea salt are optional but add a beautiful finishing touch.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
