Description
Millionaire Cookies are buttery, soft cookies layered with rich caramel and topped with smooth milk chocolate and optional flaky sea salt or edible gold leaf for an indulgent treat. These cookies combine a tender shortbread base with luscious caramel and creamy chocolate to create a luxurious dessert perfect for special occasions or whenever you crave something sweet and decadent.
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
- Make 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 to the butter mixture and beat until incorporated, scraping down the bowl as needed. Gradually add the flour and beat on medium-low just until combined. The dough should start to pull away from the sides of the bowl.
- Chill the dough: Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to firm up for easier handling.
- Roll and cut the cookies: Lightly flour a clean work surface and roll out the dough to 1/4 inch thickness. Use a floured round cookie cutter to cut out cookies. Gather scraps, re-roll, and cut until all dough is used. Arrange cookies 1 inch apart on a parchment-lined baking sheet and chill again for 15-30 minutes.
- Bake the cookies: Preheat the oven to 350°F. Bake cookies for 12 minutes or until edges are set and just turning golden brown. Let cool 5 minutes, then transfer to a wire rack.
- Melt caramel: Place unwrapped caramel candies and heavy cream in a microwave-safe glass bowl. Microwave in 45-second increments, stirring between, until caramel is melted and bubbling but not overheated to avoid hardening upon cooling.
- Top cookies with caramel: Spoon about 1 teaspoon of melted caramel onto each cookie and spread gently to edges with the back of the spoon.
- Melt chocolate: In a small microwave-safe bowl, melt milk chocolate in 30-second increments, stirring between until smooth.
- Add chocolate layer: Spoon melted chocolate over caramel layer on each cookie. Immediately top with flaky sea salt and edible gold leaf if desired. Allow cookies to cool completely so caramel and chocolate set before serving.
Notes
- Use room temperature butter to ensure smooth dough.
- Chilling the dough twice helps keep the cookies from spreading and improves texture.
- Re-roll scraps gently to avoid toughening the cookies.
- If you don't have caramel candies, soft caramel squares or homemade caramel can be used.
- For a gluten-free option, use gluten-free all-purpose flour.
- Microwave melting times may vary; stir frequently to prevent burning.
- Optional toppings like flaky sea salt and gold leaf add a fancy touch but can be omitted.
- Store cookies in an airtight container at room temperature for up to 3 days.
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: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
