Description
Millionaire Cookies are a decadent treat featuring a buttery cookie base topped with luscious caramel and rich milk chocolate, finished with optional flaky sea salt and edible gold leaf for an indulgent touch.
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
Optional Garnish
- Flaky sea salt
- Edible gold leaf
Instructions
- Cream Butter and Sugar: 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 Vanilla, Salt, and Flour: Add the vanilla extract and salt, then beat until incorporated, scraping down the sides and bottom of the bowl as needed. Slowly add the flour and mix on medium-low speed just until the dough starts to come together and pulls away from the sides of the bowl. Cover the dough with plastic wrap and chill for 30 minutes in the refrigerator.
- Roll and Cut Dough: Line a baking sheet with parchment paper. Lightly flour a clean work surface and roll the dough out 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. Place cookies 1 inch apart on the baking sheet and chill for an additional 30 minutes.
- Bake Cookies: Preheat the oven to 350°F. Bake the chilled cookies for 12 minutes until the edges are set and just turning golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt Caramel: Place the unwrapped caramel candies and heavy cream in a glass bowl. Microwave in 45-second increments, stirring in between, until the caramel is melted and bubbling. Avoid overcooking to prevent the caramel from hardening later.
- Top Cookies with Caramel: Spoon about 1 teaspoon of melted caramel onto each cookie and gently spread it towards the edges using the back of the spoon.
- Melt Chocolate: In a microwave-safe bowl, melt the milk chocolate in 30-second intervals, stirring after each until smooth and fully melted.
- Add Chocolate and Garnish: Spoon melted chocolate on top of the caramel layer on each cookie. Immediately sprinkle with flaky sea salt and edible gold leaf if using. Allow cookies to cool completely so the caramel and chocolate set properly.
Notes
- For a gluten-free version, use gluten-free all-purpose flour.
- Chilling the dough helps maintain shape and prevents spreading during baking.
- Be careful not to overcook caramel to avoid it hardening once cooled.
- Use good quality milk chocolate for the best flavor and smooth topping.
- Optional flaky sea salt and gold leaf add a sophisticated salty contrast and visual appeal.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
