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Sea Salted Millionaire’s Cookie Cups

Sea Salted Millionaire’s Cookie Cups
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If you thought regular cookies were indulgent, wait until you meet their over-the-top cousin: Sea Salted Millionaire’s Cookie Cups. Imagine buttery cookie dough baked into perfect little cups, filled with rich homemade caramel, topped with silky chocolate, and finished with a sprinkle of flaky sea salt. It’s like your favorite millionaire’s shortbread met a chocolate chip cookie, and they had the most decadent baby ever.

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These beauties aren’t just desserts—they’re an experience. You bite through the soft, golden cookie, then hit that gooey caramel layer, and finally get the snap of smooth chocolate with a kiss of sea salt. It’s sweet, salty, chewy, crunchy, and utterly irresistible. Trust me, you’re going to want to make a double batch because one won’t be enough.

Recipe Origin:

Millionaire’s shortbread has been around for ages, known for its shortbread base, caramel middle, and chocolate top. These cookie cups are a playful twist, swapping the shortbread for chewy chocolate chip cookie dough and presenting them in individual portions. It’s part classic, part fun, and all delicious.

Kitchen Tools You’ll Need:

  • Muffin tin or cupcake tray
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk
  • Saucepan
  • Heatproof spatula or wooden spoon
  • Measuring cups and spoons
  • Wire rack for cooling

Why You’ll Love Sea Salted Millionaire’s Cookie Cups

This recipe isn’t just about the ingredients—it’s about indulgence and joy. Here’s why these cookie cups deserve a spot in your baking rotation:

Versatile: Perfect for parties, bake sales, or just treating yourself on a quiet evening.

Impressive: They look bakery-level fancy but are surprisingly easy to make.

Balance of Flavors: The rich caramel and chocolate are beautifully offset by the sprinkle of flaky sea salt.

Crowd-Pleasing: Kids and adults alike will fight for these—prepare for recipe requests.

Make-Ahead Friendly: You can prep them in advance and store for later.

Chef’s Pro Tips for Perfect Results:

  • Don’t overbake the cookie cups—they should be slightly soft when you take them out, as they’ll firm up while cooling.
  • Use room-temperature butter for smoother cookie dough.
  • When making caramel, keep a close eye—it can go from perfect to burnt quickly.
  • Use a good-quality sea salt (like Maldon or Yorkshire sea salt) for the topping—it makes all the difference.

Ingredients in Sea Salted Millionaire’s Cookie Cups

Plain Flour: Forms the base of the cookie dough, giving structure to the cups.

Bicarbonate of Soda & Cornflour: The duo that keeps the cookies soft yet chewy.

Salt: Enhances sweetness and balances the flavors.

Unsalted Butter: Rich and creamy, it’s the backbone of both the cookie dough and the caramel.

Light Brown Soft Sugar & Granulated Sugar: For sweetness, chewiness, and that perfect cookie texture.

Egg: Binds the dough together and adds richness.

Vanilla Extract: A warm, aromatic note that deepens the flavor.

Milk Chocolate Chips: Speckled throughout the cookie dough for extra chocolate goodness.

Granulated Sugar, Double Cream, Water: The holy trinity of caramel-making—sweet, creamy, and luscious.

Yorkshire Sea Salt: A sprinkle of flaky perfection that makes every bite pop.

Milk Chocolate (for topping): Smooth, glossy, and the final decadent touch.

(Note: the full ingredients list with measurements is included in the recipe card below.)

Instructions

Preheat Your Oven: Set your oven to 180°C (350°F) and lightly grease or line a muffin tin.

Make the Cookie Dough: In a bowl, whisk together flour, bicarbonate of soda, cornflour, and salt. In a separate large bowl, cream together butter and sugars until light and fluffy. Beat in the egg and vanilla extract. Slowly fold in the dry ingredients, then stir in the chocolate chips.

Shape the Cookie Cups: Scoop dough into the muffin tin, pressing gently to form little cups (use your thumb or the back of a spoon to make space in the center).

Bake: Bake for 10–12 minutes until golden but still soft in the middle. Let cool in the tin for a few minutes before transferring to a wire rack. They’ll firm up as they cool.

Make the Caramel: In a saucepan, heat butter, sugar, and water until the sugar dissolves and turns golden. Slowly whisk in double cream until smooth. Stir in sea salt and let cool slightly before spooning into the cookie cups.

Top with Chocolate: Melt the milk chocolate gently over a double boiler or in the microwave. Spoon or spread over the caramel layer.

Sprinkle Sea Salt: While the chocolate is still soft, sprinkle flaky sea salt on top.

Cool and Set: Let the cookie cups sit at room temperature or refrigerate until the chocolate is set.

Serve and Enjoy: Grab one, take a bite, and fall in love.

Nutrition Facts

Servings: 12 cookie cups
Calories per serving: ~320
Preparation Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

How to Serve Sea Salted Millionaire’s Cookie Cups

With Coffee or Tea: Perfect as an afternoon pick-me-up.
At Parties: Display them on a dessert platter for instant wow-factor.
As Gifts: Wrap individually in cellophane for adorable homemade presents.
With Ice Cream: Warm slightly and serve with a scoop of vanilla ice cream.
On Their Own: No frills needed—they’re irresistible just as they are.

Make-Ahead and Storage Tips

  • Store in an airtight container at room temperature for up to 4 days.
  • Refrigerate for up to a week for longer freshness.
  • Freeze (without sea salt topping) for up to 2 months. Thaw and add salt before serving.

Variations to Try

  • Swap milk chocolate for dark chocolate for a richer, more grown-up flavor.
  • Add a pinch of cinnamon to the cookie dough for warmth.
  • Use peanut butter chips instead of chocolate chips for a nutty twist.
  • Drizzle white chocolate on top for a decorative finish.

Additional Tips

  • Press the cookie dough evenly into the muffin tin to ensure consistent sizes.
  • Use a silicone muffin pan for easy removal.
  • If the caramel seems too thin, cook it a little longer to thicken.

FAQ Section

Q1: Can I use store-bought caramel?
A1: Yes, though homemade caramel tastes richer.

Q2: Can I make these in advance?
A2: Definitely—store in an airtight container until ready to serve.

Q3: Can I substitute the chocolate?
A3: Absolutely—dark, semi-sweet, or white chocolate all work.

Q4: How do I prevent the cookie cups from collapsing?
A4: Don’t overfill the cups with dough and make sure to press gently into the tin.

Q5: Can I make them gluten-free?
A5: Yes! Use a 1:1 gluten-free flour blend.

Q6: Do I need to refrigerate them after adding caramel?
A6: No, but chilling helps the caramel and chocolate set faster.

Q7: Can I use salted butter instead of unsalted?
A7: Yes, but reduce added salt slightly.

Q8: What if my caramel crystallizes?
A8: Add a tablespoon of water and stir gently to bring it back together.

Q9: How do I make the chocolate layer glossy?
A9: Add a teaspoon of coconut oil when melting the chocolate.

Q10: Can kids help make these?
A10: Yes! They’ll love pressing the dough into cups and sprinkling the sea salt.

Conclusion

Sea Salted Millionaire’s Cookie Cups are a show-stopping treat that combines all the best things in life: chewy cookie dough, gooey caramel, velvety chocolate, and a touch of sea salt. They’re indulgent yet easy enough to make at home, and once you try them, they’ll be a go-to for every special occasion—or just a Tuesday night pick-me-up. Bake them, share them, and enjoy every rich, salty-sweet bite!

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Sea Salted Millionaire’s Cookie Cups

Sea Salted Millionaire’s Cookie Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1 from 12 reviews
  • Author: Maria
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 cookie cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian
Print Recipe

Description

Indulgent sea salted millionaire’s cookie cups with chewy chocolate chip cookie bases, rich homemade caramel, and a smooth milk chocolate topping sprinkled with sea salt.

Ingredients

Units Scale
  • For the cookie cups:
  • 275g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp cornflour
  • 1/2 tsp salt
  • 115g unsalted butter
  • 135g light brown soft sugar
  • 55g granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 200g milk chocolate chips
  • For the caramel:
  • 60g unsalted butter
  • 140g granulated sugar
  • 80ml double cream
  • 3 tbsp water
  • 2 tsp Yorkshire sea salt
  • For the topping:
  • 130g milk chocolate

Instructions

  1. Preheat oven to 350°F (175°C) and grease a muffin tin.
  2. In a bowl, whisk flour, bicarbonate of soda, cornflour, and salt.
  3. In a separate bowl, cream butter with brown sugar and granulated sugar until light and fluffy. Beat in egg and vanilla extract.
  4. Gradually add dry ingredients to wet ingredients and mix until combined. Fold in chocolate chips.
  5. Scoop dough into muffin tin cavities and press gently to form cup shapes. Bake for 10–12 minutes, until golden. Use the back of a spoon to press centers down to create wells. Cool completely.
  6. For the caramel, combine sugar and water in a saucepan over medium heat. Cook without stirring until sugar dissolves and turns golden. Stir in butter, then carefully whisk in cream. Add sea salt and stir until smooth. Let cool slightly.
  7. Spoon caramel into cooled cookie cups and refrigerate until set.
  8. Melt milk chocolate and spread over the tops of each cup. Sprinkle with extra sea salt if desired.
  9. Chill until chocolate sets before serving.

Notes

  • Press down cookie cups while still warm to create deeper wells.
  • Use high-quality chocolate for best flavor.
  • Caramel thickens as it cools, so work quickly when filling cups.
  • Store in an airtight container for up to 4 days.

Nutrition

  • Serving Size: 1 cookie cup
  • Calories: 320
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg

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