Description
Millionaire Cookies combine a buttery shortbread base with a layer of gooey caramel and a topping of smooth milk chocolate, finished with a sprinkle of flaky sea salt and optional edible gold leaf for an indulgent, gourmet treat perfect for any occasion.
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 Layer
- 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
- Mix Butter and Sugar: Beat the butter and sugar together in the bowl of a stand mixer or a large bowl with an electric mixer for 2-3 minutes until creamy and well combined.
- Add Vanilla, Salt, and Flour: Add the vanilla extract and salt to the butter mixture and continue beating until fully incorporated, scraping down the bowl as needed. Then add the flour and beat on medium-low speed until the dough just comes together and begins to pull away from the sides of the bowl. Cover with plastic wrap and chill for 30 minutes in the refrigerator.
- Shape the Cookies: Line a large baking sheet with parchment paper. Lightly flour a clean work surface and roll the chilled 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 the cookies about 1 inch apart on the baking sheet and chill again for 15-30 minutes.
- Bake Cookies: Preheat the oven to 350°F. Bake the cookies for 12 minutes, or until the edges are set and just starting to golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt Caramel: Place unwrapped caramel candies and heavy cream in a microwave-safe bowl. Microwave in 45-second increments, stirring in between, until caramel is melted and bubbling but not overcooked. Immediately spoon about 1 teaspoon of caramel onto each cookie and spread gently toward the edges with the back of the spoon.
- Add Chocolate Topping: Melt the milk chocolate in a microwave-safe bowl in 30-second increments, stirring until smooth. Spoon melted chocolate over the caramel on each cookie. While still warm, sprinkle with flaky sea salt and edible gold leaf if desired. Let the cookies cool completely to allow caramel and chocolate to set.
Notes
- For gluten-free options, substitute all-purpose flour with a gluten-free blend.
- Chilling the dough helps prevent spreading during baking for crisp edges.
- Use a sharp cookie cutter dipped in flour for clean cookie shapes.
- Do not overheat the caramel as it will harden once cooled.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
