Millionaire’s Shortbread Cookie Cups
If you’re craving something indulgent, a little fancy, and totally unforgettable — welcome to Millionaire’s Shortbread Cookie Cups. They’re like the iconic millionaire’s shortbread, but with a modern twist: buttery shortbread cookie cups filled with silky caramel and topped with rich chocolate. Basically, a dessert that makes you feel like a millionaire with every bite.
Why You’ll Love Millionaire’s Shortbread Cookie Cups
These cookie cups are more than just a sweet treat — they’re a full-on experience. Here’s why you’ll want to bake a batch ASAP:
- Perfectly Portioned: Baked in muffin tins, they’re pre-portioned and great for parties, gifting, or just casual snacking.
- Three Layers of Bliss: Buttery shortbread, gooey caramel, and decadent chocolate — need we say more?
- Crowd-Pleaser: Everyone loves them. Seriously. These disappear fast.
- Make-Ahead Friendly: You can prep the components ahead and assemble when ready.
Ingredients in Millionaire’s Shortbread Cookie Cups
Each layer is made with simple pantry ingredients, but the result is anything but basic.
For the Shortbread Cookie Base:
- All-purpose flour: The foundation of the cookie cup.
- Unsalted butter: Cold and cubed, for that tender, melt-in-your-mouth texture.
- Granulated sugar: Just enough sweetness to complement the caramel and chocolate.
For the Caramel Filling:
- Sweetened condensed milk: Gives the caramel its rich and creamy texture.
- Brown sugar: Adds depth and that classic caramel flavor.
- Unsalted butter: Helps smooth and thicken the caramel.
- Golden syrup or corn syrup: Keeps the caramel soft and luscious.
- Salt: Balances the sweetness.
For the Chocolate Topping:
- Semi-sweet or dark chocolate: Use good quality chocolate for a silky finish.
- Heavy cream or a bit of butter: For a glossy, melt-in-your-mouth topping.
(Scroll down to the recipe card for exact measurements.)
Instructions
Ready to create magic in your muffin tin? Here’s how to bring these cookie cups to life:
Step 1: Make the Shortbread Cups
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, and butter until crumbly (use a pastry cutter or your fingers).
- Press the dough into a greased muffin tin, shaping it into a cup up the sides.
- Bake for 12–15 minutes until lightly golden. Let them cool in the pan.
Step 2: Prepare the Caramel
- Combine condensed milk, brown sugar, butter, and syrup in a saucepan over medium heat.
- Stir constantly until the mixture thickens and turns golden — about 10 minutes.
- Add a pinch of salt, then spoon the warm caramel into the cooled shortbread cups.
Step 3: Add the Chocolate Layer
- Melt chocolate and cream (or butter) in a double boiler or microwave in 20-second bursts, stirring until smooth.
- Spoon or pour over the caramel layer and spread gently.
- Let the cups cool until set — refrigerate for faster results.
Step 4: Decorate (Optional)
Sprinkle with flaky sea salt, edible gold dust, or drizzle with white chocolate for extra flair.
Nutrition Facts
Servings: 12 cups
Calories per serving: ~320
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 5 minutes
How to Serve Millionaire’s Shortbread Cookie Cups
These are amazing as-is, but here are a few ideas to take them even further:
- Serve with coffee or espresso for a sophisticated dessert pairing.
- Add to a dessert board alongside berries and mini cheesecakes.
- Wrap them in clear bags with ribbon for gifting — total showstopper.
Additional Tips
- Use a mini muffin tin for bite-sized versions.
- Chill the cookie cups well before removing from the tin to prevent crumbling.
- Store in an airtight container at room temp for 3 days, or in the fridge for up to a week.
FAQ’s
1. Can I use store-bought caramel?
Yes, but homemade has the best texture and flavor.
2. Can I freeze these cookie cups?
Absolutely. Freeze for up to 2 months and thaw at room temperature.
3. What if I don’t have golden syrup?
Corn syrup or honey works as a substitute.
4. Can I use milk chocolate instead of dark?
Totally! Use your favorite chocolate — just be sure it melts well.
5. How do I prevent the shortbread from sticking to the pan?
Grease well, or use silicone or non-stick muffin pans. You can also line with strips of parchment for easy lift-out.
6. Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour substitute.
7. Why is my caramel too runny or too firm?
It may need more cooking time to thicken, or it overcooked and set too hard. Watch it closely!
8. Can I add nuts to the caramel layer?
Sure! Chopped pecans or almonds add great crunch.
9. Are these kid-friendly?
Definitely — just maybe skip the sea salt if they’re not fans of sweet-salty combos.
10. Can I double the recipe?
Yes! Just be sure to bake in batches if needed.
Conclusion
Millionaire’s Shortbread Cookie Cups are the ultimate indulgence: buttery, rich, and absolutely irresistible. Whether you’re making them for a special celebration or just because you deserve something amazing (spoiler: you do), these little treats will totally steal the spotlight.
PrintMillionaire’s Shortbread Cookie Cups
These Millionaire’s Shortbread Cookie Cups are a delightful twist on the classic treat. Featuring buttery shortbread cookie cups filled with luscious Dulce de Leche caramel, drizzled with rich chocolate sauce, and topped with crunchy toffee bits, they offer a perfect balance of textures and flavors in every bite.
- Prep Time: 20min
- Cook Time: 12min
- Total Time: 1hr17min
- Yield: 19servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– **Shortbread Cookie Cups:**
– 170g (1 1/3 cups) all-purpose flour
– 50g (1/4 cup) granulated sugar
– 113.5g (1 stick) unsalted butter, melted
– **Toppings:**
– 170g (1/2 cup) Dulce de Leche
– 28g (1 tablespoon) chocolate sauce or ganache
– 1 tablespoon toffee bits
Instructions
1. Preheat your oven to 350°F (178°C). Grease 19 cavities of a mini muffin tin with baking spray.
2. In a mixing bowl, combine flour and sugar. Pour in the melted butter and mix until a dough forms.
3. Divide the dough into 19 equal portions and press each into the prepared muffin cups, flattening them evenly. Prick each with a fork three times to prevent puffing.
4. Bake for 10–12 minutes, or until the edges are golden brown. Allow the cookies to cool in the pan for 45 minutes.
5. Once cooled, gently remove the cookie cups from the pan and place them upright.
6. Spoon Dulce de Leche into a piping bag fitted with a large open star tip. Pipe a swirl of caramel onto each cookie cup.
7. Drizzle chocolate sauce over the caramel and sprinkle with toffee bits.
8. Serve and enjoy!
Notes
– For best results, use canned Dulce de Leche for a smooth and rich caramel flavor.
– Store the assembled cookie cups in an airtight container at room temperature for up to 3 days.
– To freeze, store the baked shortbread cups without toppings in an airtight container for up to 3 months. Thaw and add toppings before serving.
Nutrition
- Serving Size: 1cup
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
