Description
Delicious Millionaire Cookies featuring a buttery base topped with rich, gooey caramel and smooth milk chocolate, finished with flaky sea salt and optional edible gold leaf for a luxurious 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
- 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 large bowl with an electric mixer for 2-3 minutes until creamy and fluffy.
- Add Vanilla, Salt, and Flour: Mix in the vanilla extract and salt until incorporated. Add the flour and beat on medium-low until just combined and the dough starts to come together, pulling away from the sides of the bowl. Cover with plastic wrap and chill for 30 minutes.
- Roll and Cut Dough: Lightly flour a clean work surface and roll out the dough to 1/4 inch thickness. Use a floured round cookie cutter to cut cookies. Gather scraps, re-roll, and repeat. Arrange cookies 1 inch apart on a parchment-lined baking sheet and chill for an additional 30 minutes.
- Bake Cookies: Preheat the oven to 350°F. Bake the cookies for 12 minutes until edges are set and just beginning to turn golden. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack.
- Melt Caramel: Place unwrapped caramel candies and heavy cream in a glass bowl. Microwave in 45-second increments, stirring each time, until caramel is melted and smooth but not overheated. Immediately spoon about 1 teaspoon caramel onto each cookie, spreading toward edges with the back of the spoon.
- Melt Milk Chocolate: In a microwave-safe bowl, melt milk chocolate in 30-second increments, stirring until smooth. Spoon chocolate over the caramel layer on each cookie. Top with flaky sea salt and edible gold leaf if desired. Allow to cool until chocolate and caramel are set.
Notes
- Use gluten-free flour for a gluten-free version of the cookies.
- Do not overheat caramel or it will harden as it cools, making spreading difficult.
- Optional sea salt and gold leaf add a sophisticated finish but can be omitted.
- Chilling dough before baking helps maintain cookie shape and texture.
- Milk chocolate can be substituted with dark or white chocolate depending on preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
