Small-batch Millionaire's Shortbread Cookies

5 from 1 vote

Small-batch Millionaire's Shortbread Cookies

Prep Time5

Cook Time15

Decorating time1

Course: Dessert, Snack

Keyword: caramel, chocolate, cookies, easy, easy recipes, gluten-free, low sugar, millionaire's shortbread, plant-based, shortbread, shortbread cookies, small-batch, vegan

Servings: cookies

Calories: 182kcal

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

Nutrition