Description
Millionaire Cookies are rich, buttery cookies topped with a luscious layer of melted caramel and milk chocolate, finished with flaky sea salt and edible gold leaf for an elegant touch. Perfect for a decadent treat or special occasion dessert.
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
Toppings
- 11 ounces caramel candies unwrapped
- 2 Tablespoons heavy cream
- 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 in the bowl of a stand mixer or large bowl with an electric mixer for 2-3 minutes until light and fluffy.
- Add Vanilla, Salt, and Flour: Add vanilla extract and salt, then beat until incorporated, scraping down the bowl as needed. Add flour and mix on medium-low until just combined and dough pulls away from sides.
- Chill Dough: Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Prepare and Cut Cookies: Line a baking sheet with parchment paper. Lightly flour a clean surface and roll dough to 1/4 inch thickness. Cut out cookies using a floured round cutter, re-rolling scraps as needed. Place cookies 1 inch apart on the sheet and chill another 15-30 minutes.
- Bake Cookies: Preheat oven to 350°F. Bake cookies for 12 minutes until edges are set and slightly golden. Cool on the sheet for 5 minutes, then transfer to wire rack.
- Melt Caramel: Place unwrapped caramel candies and heavy cream in a glass bowl. Microwave in 45-second increments, stirring between, until just melted and bubbling. Avoid overheating to prevent hardening.
- Add Caramel to Cookies: Spoon 1 teaspoon caramel onto each cookie and gently spread to edges with a spoon’s back.
- Melt Chocolate: Microwave chopped milk chocolate in 30-second bursts until smooth. Spoon melted chocolate over caramel layer on each cookie.
- Decorate and Set: Immediately top with flaky sea salt and edible gold leaf if desired. Let cookies cool until caramel and chocolate set completely before serving.
Notes
- Use room temperature butter to ensure smooth dough consistency.
- For gluten-free option, substitute all-purpose flour with gluten-free flour blend 1:1.
- Be careful not to overcook caramel as it will harden on cooling.
- Chilling the dough twice helps maintain cookie shape during baking.
- Edible gold leaf is optional but adds a beautiful gourmet appearance.
- 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: 100 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: 30 mg
