Description
Delight in these decadent Millionaire Cookies featuring a buttery cookie base topped with rich caramel and smooth milk chocolate, finished with optional flaky sea salt and edible gold leaf for a luxurious 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 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
- 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 creamy and fluffy.
- Add Flavorings and Flour: Add the vanilla extract and salt, then beat until incorporated, scraping down the sides as needed. Gradually add the flour and beat on medium-low until the dough just combines and starts to pull away from the bowl. Cover with plastic wrap and chill for 30 minutes in the refrigerator.
- Shape 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. Re-roll scraps and repeat. Place cookies 1 inch apart on a parchment-lined baking sheet and chill for another 30 minutes.
- Bake the Cookies: Preheat the oven to 350°F. Bake the cookies for 12 minutes until edges are set and lightly golden. Let cookies cool for 5 minutes on the sheet before transferring to a wire rack.
- Melt the Caramel: Place unwrapped caramel candies and heavy cream in a glass bowl. Microwave in 45-second intervals, stirring in between, until caramel is melted and smooth but not overcooked to avoid hardening.
- Add Caramel to Cookies: Spoon about 1 teaspoon of melted caramel onto each cookie, spreading it gently to the edges with the back of a spoon.
- Melt the Chocolate: In a small microwave-safe bowl, melt the milk chocolate in 30-second increments until smooth.
- Top Cookies: Spoon melted chocolate over the caramel on each cookie. Immediately sprinkle with flaky sea salt and edible gold leaf if desired. Allow to cool completely so caramel and chocolate set properly.
Notes
- Use gluten-free flour to make cookies gluten-free as needed.
- If caramel candies are not available, use prepared caramel sauce as a substitute but reduce heavy cream accordingly to achieve thick consistency.
- Chilling the dough before baking helps maintain cookie shape and texture.
- Use a light hand with sea salt for balance—too much can overpower the sweetness.
- For easier chocolate melting, use a double boiler method if preferred over microwave.
- 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: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
