Description
Delicious Millionaire Cookies feature a buttery cookie base topped with gooey caramel and smooth milk chocolate, finished with a sprinkle of flaky sea salt and optional edible gold leaf for a decadent treat perfect for any occasion.
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
- Beat Butter and Sugar: In a stand mixer bowl or large bowl with an electric mixer, beat the unsalted butter and granulated sugar together for 2-3 minutes until creamy and smooth.
- Add Vanilla, Salt and Flour: Add vanilla extract and salt, then beat until fully incorporated, scraping the bowl as needed. Add flour and beat on medium-low speed just until dough starts to come together and pulls away from the bowl sides. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
- Roll and Cut Dough: Line a large baking sheet with parchment paper. Lightly flour a work surface and roll chilled dough to 1/4 inch thick. Use a floured round cookie cutter to cut out cookies. Re-roll scraps to use all dough. Arrange cookies 1 inch apart on baking sheet and chill again for 15-30 minutes.
- Preheat Oven and Bake: Heat oven to 350°F. Bake cookies for 12 minutes until edges are set and barely golden. Let cool on 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 intervals, stirring between, until just melted and bubbly. Avoid overheating to prevent hardening when cooled.
- Top Cookies with Caramel: Spoon about 1 teaspoon caramel onto each cookie, spreading it gently to edges using the back of the spoon while still warm.
- Melt Chocolate and Finish: Melt milk chocolate in a microwave-safe bowl in 30-second intervals until smooth. Spoon melted chocolate over the caramel on each cookie. Immediately sprinkle with flaky sea salt and edible gold leaf if using. Allow cookies to cool so caramel and chocolate set completely.
Notes
- Use gluten-free flour if needed to make the cookies gluten-free.
- Be careful not to overheat caramel to avoid it becoming hard when cooled.
- Flaky sea salt enhances the sweet and salty flavor balance but can be omitted if desired.
- The gold leaf is purely decorative for an elegant touch and optional.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
