Millionaire’s Caramel Shortbread Cookies are a decadent treat that perfectly combines a buttery shortbread base, a rich layer of creamy caramel, and a smooth, glossy chocolate topping. This indulgent dessert has become a beloved classic, often referred to as the “millionaire’s” version of the traditional caramel slice or shortbread, symbolizing its luxurious richness and irresistible combination of textures and flavors. The origins of millionaire’s caramel shortbread trace back to Scotland, where shortbread has been a staple for centuries, and the addition of caramel and chocolate layers evolved over time into the more modern version enjoyed worldwide today. This cookie delight features three main components: the crisp, buttery shortbread base made from simple ingredients like flour, butter, and sugar; the luscious, thick caramel layer that brings sweetness and chewiness; and the final chocolate layer, often made with good-quality milk or dark chocolate that hardens to create a satisfying snap. The caramel layer is key to the cookie’s identity, and it can be homemade using condensed milk or crafted from store-bought caramel for convenience. For the shortbread, the balance of flour, butter, and sugar is crucial to achieve a tender yet firm foundation that holds up to the luscious caramel and chocolate. The chocolate topping can be customized according to preference, with options including milk, dark, or even white chocolate, and can be enhanced with sea salt flakes for a sweet-salty contrast. To make Millionaire’s Caramel Shortbread Cookies, start by preparing the shortbread base, mixing the butter, sugar, and flour until crumbly, then pressing it into a baking pan and baking until golden. While the base cools, prepare the caramel layer by melting butter, sugar, condensed milk, and golden syrup in a saucepan, cooking until thickened and smooth. Spread the warm caramel evenly over the baked shortbread base and chill until set. Once firm, melt your choice of chocolate and pour it over the caramel layer, spreading evenly to cover the entire surface. Refrigerate again until the chocolate has completely hardened. To serve, cut into small squares or bars, revealing the beautiful layers of shortbread, caramel, and chocolate. For the perfect Millionaire’s Caramel Shortbread Cookies, ensure the shortbread is baked just until golden to prevent it from becoming too dry or crumbly, use a high-quality caramel for rich flavor and smooth texture, and temper the chocolate properly so it sets with a nice sheen and snap. Cooling times are essential between layers to maintain distinct layers and prevent mixing. Variations abound with this recipe, such as adding a sprinkle of sea salt on top to elevate the flavors, incorporating nuts or toffee bits into the caramel layer for added texture, or experimenting with different chocolate types and toppings like shredded coconut or crushed biscuits. Health considerations should note that these cookies are indulgent and calorie-dense, rich in sugars and fats, making them best enjoyed in moderation. For those with dietary restrictions, substitutions such as dairy-free butter, sugar alternatives, or gluten-free flour blends can be explored to accommodate needs. Frequently asked questions often include inquiries about how to prevent the caramel from being too runny or too hard, how to achieve the perfect shortbread texture, and storage tips to keep the cookies fresh and maintain their layers.
Millionaire’s Caramel Shortbread Cookies
Ingredients
Shortbread Cookies
- 1 cup 226g unsalted butter, softened to room temperature
- 2 cups 250g all-purpose flour
- 1/2 cup 65g powdered sugar
- 1/2 teaspoon 2g fine salt
Caramel Topping
- 14 oz 1 can; 396g sweetened condensed milk
- 1/2 cup 113g unsalted butter, cut into chunks
- 1/2 cup 100g packed light brown sugar
- 1/4 cup 60g light corn syrup
- 1/2 teaspoon 3g fine salt
- 1 teaspoon 4g vanilla extract or vanilla bean paste
Chocolate Ganache Topping
- 3/4 cup + 3 tablespoons 225g heavy cream
- 1 1/4 cups 220g dark chocolate chips (60-65% cocoa)
- 3 tablespoons 45g unsalted butter, softened
- 1 tablespoon 20g light corn syrup (optional)
- 1/4 teaspoon 2g fine salt
Optional Garnish
- Flaky sea salt
- Edible gold leaf
Instructions
Shortbread Cookies
- Begin by preparing the shortbread dough. Since it requires chilling, it’s best to start here! Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or Silpat mats. Set them aside. Using a pastry cutter or electric mixer, combine 1 cup softened butter, 2 cups flour, 1/2 cup powdered sugar, and 1/2 teaspoon fine salt. Initially, the mixture may look crumbly but will come together into a soft dough as you continue mixing. If it seems too dry, gently warm it in the microwave for 2–3 seconds to soften the butter—be careful not to melt it. Roll the dough into a 12-inch log, wrap tightly in plastic wrap, and chill in the refrigerator for about an hour or until firm; this will make slicing easier. Using a sharp knife, cut the log into 24 slices about 1/2 inch thick and place them on the prepared baking sheets, spaced 1 inch apart. Prick each cookie several times with a fork and bake one sheet at a time for 9–11 minutes, rotating halfway for even baking. Allow the cookies to cool fully on the pan placed on a wire rack.
Caramel Topping
- While the cookies chill and bake, prepare the caramel filling so it has time to cool and thicken before topping. In a heavy saucepan over medium heat, combine 1 can sweetened condensed milk, 1/2 cup butter, 1/2 cup packed light brown sugar, 1/4 cup light corn syrup, and 1/2 teaspoon fine salt. Stir frequently as the mixture heats and just begins to bubble—if using a candy thermometer, cook until it reaches 212°F (100°C). The bubbling will start around the edges of the pan. Reduce the heat to low and let the caramel simmer, stirring often, until it thickens to a medium caramel color, about 10 minutes. To test, drag a spatula through the caramel and watch for the pan bottom to be visible for a moment. Remove from heat and stir in 1 teaspoon vanilla extract. Transfer to a container and let cool to room temperature. This caramel can be made ahead and stored covered at room temperature overnight or refrigerated for up to one week. If refrigerated, gently warm it in the microwave in 10-second bursts until soft enough to spread.
Chocolate Ganache Topping
- For the luscious dark chocolate ganache, heat 3/4 cup plus 3 tablespoons heavy cream in a microwave-safe bowl for about 45 seconds until it starts to bubble lightly. Pour 1 1/4 cups dark chocolate chips (60-65% cocoa) into the cream, ensuring they are fully submerged. Let the mixture sit for 1 minute, then stir gently until smooth. If using milk chocolate instead, heat 1/2 cup heavy cream and combine with 2 cups milk chocolate chips. If needed, heat the ganache an additional 15 seconds to melt any remaining chocolate bits and stir well. Mix in 3 tablespoons softened unsalted butter, 1 tablespoon light corn syrup (optional), and 1/4 teaspoon fine salt until fully combined. Cover the ganache with plastic wrap to prevent a skin from forming and allow it to cool to room temperature. To speed cooling, pour the ganache into a shallow pan. This can be prepared ahead and refrigerated for up to a month.
- Optional, but recommended, is to transfer the cooled ganache to a piping bag fitted with a small French tip to pipe elegant swirls atop the cookies. Alternatively, spread it evenly over the caramel with a spoon or offset spatula.
Topping the Millionaire’s Cookies
- Once the shortbread cookies are completely cooled, spread about 1 tablespoon of the room-temperature caramel onto each cookie. Pipe or spread the cooled chocolate ganache over the caramel layer. Finish by sprinkling each cookie with flaky sea salt and a touch of edible gold leaf for a glamorous touch. These cookies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. If the caramel appears to ooze or flow over the edges—a sign it may be slightly undercooked—store the cookies in the fridge to help firm the caramel and keep it in place.