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Millionaire Cookies are a luxurious twist on classic shortbread. They start with a buttery shortbread base topped with a layer of rich caramel and a smooth milk chocolate finish. Perfect for gifting, holidays, or any occasion that calls for an indulgent treat!
Need more cookie inspiration? Try brown butter caramel cookies, espresso martini cookies, or gooey butter cake cookies next.
Millionaire Cookies combine three irresistible layers: tender shortbread, creamy caramel, and silky milk chocolate.
Just like brown butter cookies, each bite is the perfect balance of buttery, sweet, and rich flavors, with the option to add flaky sea salt for a salty-sweet touch.
The recipe includes simple steps like rolling out the shortbread dough, melting caramel, and layering chocolate. This beginner-friendly process results in bakery-worthy cookies that are sure to impress.
Need another shortbread recipe? Try vanilla shortbread, chocolate shortbread, or hazelnut shortbread next.
Ingredients You Need
Here are the simple ingredients you need to make these millionaire shortbread cookies. Skip to the recipe card for exact measurements.
- Unsalted butter: For a tender shortbread base.
- Granulated sugar: Sweetens the cookies without overpowering.
- Vanilla: Vanilla extract or vanilla bean paste works.
- All-purpose flour: The structure of the cookies; use gluten-free flour if needed.
- Caramel candies: Provide the gooey caramel layer; soft caramels work best.
- Heavy cream: helps melt the caramel.
- Milk chocolate: Smooth and sweet; swap with dark chocolate if preferred.
- Flaky sea salt and edible gold leaf: Optional for decorating and adding a luxurious touch.
Need more Christmas cookies? Try peanut butter blossoms, eggnog cookies, or Rolo cookies next.
How to Make Millionaires Cookies
Here are the simple steps, with photos, to make this shortbread cookie recipe. Skip to the recipe card for the printable version.
Step 1. Prepare the shortbread dough: Cream butter and sugar, add dry ingredients, and chill the dough.
Step 2. Cut out the dough. Roll the dough out to 1/4 inch thick and cut out with a circle cookie cutter. Re roll with remaining dough and repeat until the dough is gone.
Step 3. Bake. Arrange on a cookie sheet and bake for 10-12 minutes, until the bottom edges are just barely golden brown.
Step 4. Melt the caramel. Pour heavy cream over the caramel and melt in the microwave in 30 second increments until bubbly. Don’t over heat.
Step 3. Top with caramel. Carefully spoon the caramel on the cookies and gently spread it out, leaving cookie showing on the sides.
Step 4. Add chocolate and decorate. Melt the chocolate in the microwave and spread over the caramel. Top with edible gold leaf and flaky sea salt.
Expert Shortbread Tips
- Chill the dough: Ensures the cookies hold their shape during baking.
- Don’t overheat the caramel: if the temperature gets too hot it can harden when it cools instead of staying soft and gooey.
- Work quickly with caramel: It sets as it cools, so spread it promptly.
- Use quality chocolate: For the best flavor and texture, choose high-quality milk chocolate.
- Avoid over baking: Watch for edges just starting to turn golden for a tender cookie.
Recipe FAQs
Absolutely! Homemade caramel adds an extra special touch, but store-bought soft caramels work just as well.
Dark chocolate or white chocolate can be used for a different flavor profile.
No, but they enhance the look and flavor, making these cookies stand out. I got the gold leaf on amazon.
Storage Tips
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Extend freshness by storing in the fridge for up to a week.
- Freezer: Freeze fully assembled cookies for up to 3 months; thaw at room temperature.
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Millionaire Cookies
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Ingredients
- 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
- 11 ounces caramel candies unwrapped
- 10-12 ounces milk chocolate roughly chopped
- Flaky sea salt and edible gold leaf optional for decorating
Instructions
- 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.3/4 cup unsalted butter, 2/3 cup granulated sugar
- Add the vanilla and salt and beat until incorporated, scraping down the bottom and sides of the bowl as needed. Add the flour and beat on medium-low until just combined and the dough starts to combine together and pull away from the sides of the bowl. Cover the bowl with plastic wrap and chill for 30 minutes in the refrigerator.1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 3/4 cups all purpose flour
- Line a large baking sheet with parchment paper. Lightly flour a clean work surface and roll the dough out into 1/4 inch thick. Use a floured round cookie cutter to cut out the cookies. Gather the scrapes and re-roll the dough until it’s all gone. Arrange the cookies 1 inch apart on the baking sheet and chill for another 15-30 minutes.
- Preheat the oven to 350°F. Bake the cookies for 10-12 minutes, until the edges are set and just barely turning golden brown. Allow them to cool for 5 minutes then transfer to a wire rack.
- While they’re cooling, melt the caramel. Add the unwrapped caramel to a glass bowl with the heavy cream and microwave for 45 seconds. Stir and repeat until it’s just melted and bubbling. Don’t overcook it or the caramel will become hard when it cools. Immediately spoon 1 teaspoon of caramel onto each cookie and nudge it to the edges the best you can with the back of the spoon.11 ounces caramel candies
- Melt the milk chocolate in a small microwave safe bowl in 30-second increments until melted and smooth. Spoon on top of the caramel and top immediately with gold leaf and flaky sea salt if desired. Allow the cookies to cool so the caramel and chocolate set.s10-12 ounces milk chocolate, Flaky sea salt and edible gold leaf
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
