Description
Delicious Millionaire Cookies featuring buttery shortbread bases topped with a gooey caramel layer and finished with rich milk chocolate, flaky sea salt, and optional edible gold leaf for an indulgent treat.
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 and Garnish
- 10-12 ounces milk chocolate roughly chopped
- Flaky sea salt optional for decorating
- 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 light and fluffy.
- Add Flavor and Flour: Add the vanilla and salt, then beat until incorporated, scraping down the bowl as needed. Add the flour and beat on medium-low until the dough just comes together and pulls away from the bowl sides. Cover and chill for 30 minutes.
- Shape the Cookies: Line a baking sheet with parchment paper. Lightly flour a clean surface and roll out dough to 1/4 inch thickness. Cut out cookies using a floured round cutter, reroll scraps as needed. Place cut cookies 1 inch apart on the sheet and chill 15-30 minutes.
- Bake: Preheat the oven to 350°F. Bake cookies for 12 minutes until edges are set and just turning golden. Cool 5 minutes then transfer to a wire rack.
- Melt Caramel: In a glass bowl, melt caramel candies with heavy cream in 45-second increments in the microwave, stirring until just melted and bubbling. Avoid overheating to prevent hardening.
- Add Caramel to Cookies: Spoon 1 teaspoon caramel onto each cooled cookie and gently spread towards edges with the back of the spoon.
- Melt Chocolate and Finish: Melt milk chocolate in 30-second increments in microwave until smooth. Spoon chocolate over caramel layer. Immediately top with flaky sea salt and edible gold leaf if desired.
- Set and Serve: Allow cookies to cool so caramel and chocolate layers set before serving.
Notes
- Use gluten-free flour to make the cookies gluten-free if needed.
- Chill dough well to prevent spreading during baking.
- Be careful not to overheat caramel as it will harden when cooled.
- Edible gold leaf is optional but adds an elegant touch for special occasions.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
