These millionaire cookies are made with buttery shortbread and topped with decadent layers of gooey caramel and chocolate ganache.

They’re all the fun of a classic millionaire bar but are made individually to give them a more elevated look! As an added bonus, smoothing the caramel and chocolate ganache onto each cookie is extremely satisfying.

How to Make This Millionaire Cookie Recipe

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible.

I’ve also shared a video tutorial below, along with the equipment/tools that I used to make this recipe. If you don’t have all of these things on hand, feel free to improvise with the equipment you have!

• 2 Large baking sheets
• Parchment paper or silpat mats
• Rubber spatula
• Small saucepan
• Plastic wrap
• Small piping bag – optional
• Small French piping tip – optional

Step 1: Make the Shortbread Cookies

I recommend making the shortbread cookie dough first because the dough needs to chill in the fridge for a bit. Preheat the oven to 350 F / 175 C.

Line 2 large baking sheets with parchment paper or silpat mats. Set aside.

Use a pastry cutter or electric mixer to combine the butter, flour, powdered sugar, and fine salt.

The dough might look a little crumbly at first, but as you keep mixing it should come together and form a soft dough.

Roll the dough into a log, then wrap it tightly in plastic wrap and chill the dough in the fridge for an hour, or until it’s firm. This will make it easier to get clean slices.

Then use a sharp knife to cut 24 cookies from the log. Each slice should be about 1/2 inch thick. Place the cookies 1 inch apart on the prepared baking sheet.

Prick each cookie with a fork a few times, then bake one tray at a time for 9-11 minutes. Rotate the pan halfway through to help them bake evenly.

Then place the pan on a wire rack and let the cookies cool fully on the pan.

Step 2: Make the Caramel

I recommend making the caramel topping next so it has time to cool down and thicken before we spread it on each cookie.

Heat the sweetened condensed milk, butter, brown sugar, light corn syrup, and fine salt over medium heat in a heavy saucepan.  

Stir frequently and let the mixture just begin to bubble (if you have and are using a candy thermometer, cook until the mixture hits 212 F/ 100 C).

It will start bubbling up on the sides of the pan first. Once this happens, turn the heat down to low to let the caramel simmer.

Continue to stir frequently until the mixture thickens and becomes a medium caramel color (about 10 minutes).  Remove from the heat and stir in the vanilla extract.

Pour into a separate container, then set aside to cool to room temperature. If you make this in advance, cover the bowl and store it at room temperature overnight or in the fridge for up to a week.

This is what my caramel looks like once it cools to room temperature.

If you refrigerate the caramel, heat it in the microwave in short 15-second intervals until it reaches room temperature and is a more workable consistency.

Step 3: Make the Chocolate Ganache

The last step is to make the decadent dark chocolate ganache.

Add the heavy cream into a medium-sized bowl and heat it until it just begins to bubble. This can be done in either the microwave (this takes me about 45-60 seconds in my microwave) or a double boiler.

Then pour in the dark chocolate and let the mixture sit for a minute.

After a minute the chocolate should be softened. Stir the mixture until the cream and chocolate are combined and the mixture is smooth.

If any bits of chocolate aren’t fully melted, heat the mixture again for 15 seconds and stir until smooth.

Then mix in the unsalted butter, corn syrup, and fine salt.

Cover with plastic wrap placed flush against the top of the ganache to prevent it from forming a skin, then set aside to cool to room temperature.

If you need to make this topping in advance, it can be covered and stored in the fridge for up to a month.

The ganache should thicken and be scoopable once it reaches room temperature. If you want to accelerate the cooling process, place the bowl in the fridge.

This step is optional, but I like to place the cooled ganache in a small piping bag fitted with a French piping tip so that I can pipe pretty swirls of ganache on top of the cookies!

Alternatively, you can also just spread the ganache on top of the caramel with the back of a spoon or a small offset spatula.

Step 4: Decorate the Millionaire Cookies

Once the cookies are fully cooled, spread a generous spoonful of room-temperature caramel on top of each cookie.

Then pipe the room-temperature chocolate ganache on top of the caramel layer.

Top each cookie with a bit of edible gold leaf and a sprinkle of flakey sea salt, then enjoy!

These cookies can be stored at room temperature in an airtight for up to 2 days, or in the fridge for up to 5 days.

If you notice the caramel starting to flow over the sides of the cookie (this can happen if the caramel is slightly undercooked), I recommend storing them in the fridge in an airtight container. It will help the caramel firm up and stay in place.

Substitutions & Swaps – Shortbread Cookies

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Below are some swaps and substitutions that can be made in this recipe.

• Unsalted Butter – Salted butter can be used in place of unsalted butter, just omit the salt that the shortbread recipe calls for.
• Powdered Sugar – Adding powdered sugar to the cookies helps them keep their shape as they bake and gives them the perfect hint of sweetness.
• AP Flour – A good baking gluten-free flour blend can be used in place of the AP flour.

Substitutions & Swaps – Millionaire Cookie Toppings

• Granulated Sugar – You can increase or decrease the amount of sugar by a few Tablespoons based on your preferences.
• Light Brown Sugar – I prefer using light brown sugar to make the caramel, but you can also use dark brown sugar.
• Light Corn Syrup – Using a bit of corn syrup in the caramel and ganache gives them a glossy, silky smooth consistency. However, it can be omitted from both recipes if needed.
• Dark Chocolate – I love using dark chocolate (60% cocoa or higher) to make the ganache topping. If you want to use milk chocolate to make the ganache, use 1 cup or 175 grams of milk chocolate and 15g of butter.

Making These Millionaire Cookies in Advance & Storage Tips

These cookies can be stored at room temperature in an airtight for up to 2 days, or in the fridge for up to 5 days.

I don’t recommend stacking them on top of each other (like I did in the picture below) unless they are fully chilled. If you want to store them that way, I recommend placing a piece of parchment paper between the layers of cookies.

You can also freeze these cookies for up to 3 months in an airtight container! When you’re ready to enjoy the frozen cookies, place them in the fridge overnight to let them thaw gradually and enjoy them the following day.

Tips for Making the Best Millionaire Cookies

• Make sure the ingredients are at room temperature. It helps them mix together better and will give the cookies a smoother texture.
• Properly measure your flour! I like to use a scale, but the fluff and level method works great too.
• Chill the cookie dough until it is firm to the touch. This will make it so much easier to cut and prevent the cookies from overspreading.
• Let the cookies cool fully before topping them with caramel and ganache.
• Use a sharp knife to get clean slices of shortbread. Be sure to wipe the blade as needed after each cut.

Let Me Know What You Think!

If you try this millionaire cookie recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets if you share on social media! I love seeing your delicious creations.

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