Millionaire Cookies
These millionaire cookies are made with buttery shortbread and topped with decadent layers of gooey caramel and chocolate ganache.
Servings: 24
Calories: 308kcal
Equipment
Ingredients
Shortbread Cookies
- 1 cup unsalted butter, room temperature 226g
- 2 cups all-purpose flour 250g
- 1/2 cup powdered sugar 65g
- 1/2 tsp fine salt 2g
Caramel Topping
- 14 oz. (1 can) sweetened condensed milk 396g
- 1/2 cup unsalted butter, cut into chunks 113g
- 1/2 cup packed light brown sugar 100g
- 1/4 cup light corn syrup 60g
- 1/2 tsp fine salt 3g
- 1 tsp vanilla extract or vanilla bean paste 4g
Chocolate Ganache Topping
- 3/4 cup + 3 Tbsp heavy cream 225g
- 1 1/4 cups dark (60-65% cocoa) chocolate chips 220g
- 3 Tbsp unsalted butter, room temperature 45g
- 1 Tbsp light corn syrup - optional 20g
- 1/4 tsp fine salt 2g
Garnish - Optional
Instructions
Shortbread Cookies
- First, we tackle the shortbread cookies. The dough needs to chill in the fridge for a bit, so it makes sense to make it first! Preheat the oven to 350°F/175°C and line 2 large baking sheets with parchment paper or Silpat mats. Set aside.
- Use a pastry cutter or electric mixer to combine 1 cup butter, 2 cups flour, 1/2 cup powdered sugar, and 1/2 tsp fine salt. The mixture might look a bit crumbly at first, but it will eventually form a soft dough once it's fully mixed. If the mixture isn't coming together, you may want to heat it in the microwave for a couple of seconds (Just 2–3 seconds—be careful not to melt the butter!) to help soften the butter.
- Roll the dough into a log that is 12 inches long, 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.
Caramel Topping
- Next, we make the caramel filling while the cookies chill and bake. This gives it time to cool and thicken up before we use it to top the cookies.
- Heat 1 can of sweetened condensed milk, 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup light corn syrup, and 1/2 tsp 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). You should be able to drag a spatula through the mixture and see the bottom of the pan for a second or two once it's ready. Remove from the heat and stir in 1 tsp 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. If you refrigerate the caramel, heat it in the microwave in short 10-second intervals until it reaches room temperature and is a more workable consistency.
Chocolate Ganache Topping
- The last component of these cookies is the decadent dark chocolate ganache! Heat 3/4 cup + 3 Tbsp of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it's just beginning to bubble.
- Gently pour 1 1/4 cups of dark chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use milk chocolate to make the ganache, use 1/2 cup (120g) of heavy cream and 2 cups of milk chocolate (350g).
- Stir slowly 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.
- Mix in 3 Tbsp of unsalted butter, 1 Tbsp of corn syrup, and 1/4 tsp fine salt until combined.
- Cover with plastic wrap to prevent the ganache from forming a skin, then set aside to cool to room temperature. If you need to make this in advance, it can be covered and stored in the fridge for up to a month.
- Set aside to cool to room temperature. If you want to accelerate the cooling process, pour the ganache into a shallow, wide pan.
- This step is optional, but I like to place the cooled ganache in a small piping bag fitted with a small 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.
Topping These Millionaire Cookies
- Once the shortbread cookies are fully cooled, spread about 1 Tbsp of the 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 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.
Video
Notes
For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.
Making These Millionaire Cookies in Advance
These cookies can be stored at room temperature in an airtight container 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. 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. 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.Doubling this Recipe
This recipe makes about 24 cookies. If you want to halve or double this recipe, go for it! Simply adjust the ingredients and follow the directions in the recipe card above.How To Make 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.
- If you want to use milk chocolate to make the ganache, use 1/2 cup (120g) of heavy cream and 2 cups of milk chocolate (350g) in place of the dark chocolate and heavy cream that the recipe calls for.
- Properly measure your flour! I like to use a scale, but the fluff and level method works great too.
- If the butter doesn't get fully incorporated into the caramel (this can happen if the caramel gets cooked at slightly too high a temperature), don't worry! You can gradually stir the butter into the caramel as it cools, and it will come together once it reaches room temperature. It won't be quite as smooth as normal, but it will still taste great!
- 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.
Nutrition
Serving: 1 | Calories: 308kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 172mg | Fiber: 1g | Sugar: 24g