My mother was visiting from Turkey recently, and I wanted to introduce her to the wonders of shortbread cookies. She has a fondness for melt-in-your-mouth buttery treats that aren’t overly sweet, and I knew she’d appreciate the simple elegance of a classic shortbread.
That evening, as we were cozied up watching “The Great British Bake Off” (it was caramel week!), I had a sudden realization. “Someone is going to make Millionaire’s Shortbread,” I declared. After all, what’s not to love about the combination of buttery shortbread, gooey caramel, and rich chocolate? It’s basically a homemade Bougie Twix, one of the greatest candies of all time!
Inspired by the show and that iconic candy bar, I set out to create my own small-batch version of Millionaire’s Shortbread. And let me tell you, these little cookies did not disappoint. They were the perfect blend of textures and flavors, with a satisfying crunch from the shortbread, a gooey caramel center, and a rich chocolate topping.
The Mini-Batch Advantage:
This recipe makes just six cookies, which is perfect for a small treat without the temptation of leftovers. Plus, it’s a great way to sample this decadent dessert without going overboard.
No-Fuss Caramel:
Don’t be intimidated by the caramel layer! This recipe uses a simple, no-fuss method that requires just a few ingredients and your trusty microwave (if that).
These Small-Batch Millionaire’s Shortbread Cookies are the perfect treat for any occasion. They’re elegant, delicious, and surprisingly easy to make. So go ahead, give them a try! You might just find yourself making them on repeat.
Let me know if you give the recipe a try!
Small-batch Millionaire’s Shortbread Cookies
Equipment
- Hand/stand mixer or whisk
Ingredients
Shortbread dough
- 1/4 cup (plant) butter, softened (56 g) see recipe notes for substitution
- 2 tbsp powdered sugar (15 g) you can probably sub regular sugar, the texture might be slightly different
- 1/2 cup all purpose flour (60 g) sub gf all purpose
Caramel layer
- 1 tbsp nut/seed butter (16 g) use almond or cashew butter for a more neutral taste
- 1 tbsp maple syrup (21 g)
- 1 tsp coconut oil, or melted (plant) butter (5 g) sub other oils
- 1/4 tsp (optional) cinnamon I just thought it made the caramel a bit more interesting, totally optional!
Chocolate layer
- 1/4 cup chocolate chips (45 g)
- 1 tsp oil (5 g)
Instructions
Bake your cookies
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a medium bowl cream together sugar and butter until light and fluffy. I used a hand mixer but you can use a stand mixer or even a whisk (consider it a workout).
- Add pinch of salt and 1/4 cup flour at a time and beat to combine until a soft non-sticky dough forms. You might need a little extra flour to make it non-sticky.
- Either roll the dough thin and cut cookie shapes or shape into cookies by hand.
- Bake cookies about 15 minutes depending on your desired level of done-ness.
- Let cookies cool and firm up slightly while you stir together the caramel.
Make the caramel
- Mix all caramel ingredients, a pinch of salt and a drop of vanilla until smooth (you can gently microwave your nut butter for a few secs to loosen it up). If the caramel gets too runny refrigerate or freeze a few minutes to firm it up.
- Smear about 2 tsp of caramel on each cookie and freeze to set, about 30 min.
Cover with chocolate
- In a microwave safe bowl add chocolate and oil and microwave 30 sec at a time and stir in between until all chocolate is melted and smooth.
- Either dip fully frozen cookies in this chocolate or spoon the chocolate over your cookies (this is what I did) refrigerate or freeze again (5 minutes) to set the chocolate.
- Enjoy your amazing treats!
Notes
- Alternative cookie recipe if you don’t have butter and powdered sugar on hand:
- 1 tbsp coconut oil (14 g)
- 1 tbsp maple syrup (21 g)
- 1/2 cup almond flour (56 g)
- pinch of salt, drop of vanilla
I found these really yummy!!!
Hi Lina, i love love love these too! pretty easy considering what an elegant result they create. thank you so much for the feedback and keep me posted! <3