Millionaire Cookies Recipes

MILLION DOLLAR COOKIES

Steps:

• Mix ingredients in the order given.
• Roll into balls and place on cookie sheet. Press down with glass which has been buttered and dipped in sugar.
• Bake at 350 degrees F (175 degrees C) for 12 minutes.

MILLIONAIRE SHORTBREAD COOKIES

Steps:

• For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess.
• Put the flour, sugar and salt in a food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
• For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
• For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard. Cut into 2-inch pieces. Garnish with flaky salt before serving.

CHOCOLATE BILLIONAIRES

Steps:

• Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
• Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
• Press dough into the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
• Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
• Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

MILLIONAIRE'S SHORTBREAD

Steps:

• Make the shortbread layer: Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, beat together butter and sugar with an electric mixer on medium until fluffy, about 2 minutes. Add flour and salt, and beat on low just until the mixture is evenly combined and the texture of coarse sand.
• Tip mixture into prepared pan, and press down firmly into an even layer. Bake until top is dry and light golden brown, 30 to 35 minutes. Transfer to a rack to cool.
• Make the caramel layer: In a medium saucepan, combine condensed milk, butter, Golden Syrup and salt. Cook mixture over medium heat, stirring constantly with a heatproof spatula, until it has thickened and changed from a milky yellow color to the color of butterscotch pudding, 10 to 20 minutes. It should read 220 degrees to 225 degrees on an instant-read thermometer. Adjust the heat as necessary to keep the bottom from scorching. Stir in vanilla extract. Immediately pour the caramel over the baked crust and spread it into an even layer.
• Prepare the chocolate: In the microwave or over a double boiler, melt the chocolate in short bursts, stirring often. Spread melted chocolate in an even layer over caramel. Chill until chocolate is set, about 30 minutes. To serve, cut the parchment-free sides away from the pan with a sharp knife, then transfer the shortbread to a cutting board using the parchment overhang. Cut into 32 small bars.

CHOCOLATE CHIP OAT COOKIES (MILLIONAIRE COOKIES)

Steps:

• Cream together, butter, both sugars, eggs and vanilla.
• In separate bowl, mix flour, powdered oats, salt, and baking powder.
• Mix creamed, and dry ingredients, adding chocolate chips, melted chocolate bar, and nuts; mix well.
• Scoop out small (golf ball size or smaller) amounts of dough on an ungreased cookie sheet, and bake at 350 degrees for 8 minutes or until browned.

MILLIONAIRE'S SHORTBREAD HAMANTASCHEN

Steps:

• For the dough: Beat the butter and sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in the vanilla and egg yolk just until combined. Switch to a wooden spoon or use your hands to gradually mix in the flour and salt until combined and the dough is uniform. Do not over-mix. The dough should be slightly tacky; if it's very sticky add a little more flour 1 tablespoon at a time. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 2 hours or overnight.
• For the caramel filling: Place the sugar in a medium heavy-bottom saucepan and cook, stirring, over medium heat. The sugar will clump up at first and then melt into a brown liquid; lower the heat if it starts to burn. This will take about 10 minutes so be patient!
• Combine the butter, cream and salt in a separate small saucepan and place over medium heat just until the butter melts. Once the sugar is melted, slowly whisk the cream mixture into the sugar until uniform in color. Simmer for 2 minutes without stirring. Remove from the heat. Transfer to a small bowl and refrigerate, covered, until firm, about 2 hours.
• When you are ready to form the hamantaschen, roll the dough out on a lightly floured surface to about 1/4-inch-thick. If your dough cracks as you roll, let it warm up to room temperature before continuing to roll.
• Cut out circles with a 3-inch round cookie cutter (the top of a wine glass works too!). Gather any scraps, roll them out and cut more circles. Beat the remaining egg and 1 teaspoon of water together in a small bowl. Brush each circle with some of the egg wash.
• Place a teaspoon of the caramel in the center of each circle. Do not over-fill; excess will leak out. If you are having a hard time scooping the caramel, let it come to room temperature. (You can scoop out all the teaspoons of caramel first, then place them in the centers of the hamantaschen.)
• Fold two sides of each circle together overlapping at the bottom, and then fold the top down to make a triangle. There should be a quarter-sized amount of the caramel showing. Place hamantaschen 1 inch apart on 2 parchment-lined cookie sheets. Place in the freezer for 30 minutes; this will prevent them from spreading and opening during baking-do not skip this step.
• While the cookies chill, preheat the oven to 350 degrees F.
• Bake the cookies until lightly golden on the bottoms, 10 to 12 minutes. Do not over-bake. Cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely.
• For the chocolate glaze: Place the chocolate chips in the top of a double boiler set over simmering water and stir frequently until melted. Remove from the heat and add the butter. Stir until the butter is melted and glaze is shiny. If the butter doesn't melt completely, return the top of the double boiler to the heat and stir until smooth. Let the glaze cool until thick enough to coat the back of a spoon but not so long that it hardens.
• Dip one corner of each cooled hamantaschen into the chocolate and place them on a wire rack. Let sit at room temperature until the chocolate is firm; you can place the cookies in the refrigerator to speed up the process. Decorate the cookies with edible gold foil if using. The cookies will keep at room temperature in an airtight container for up to 3 days or can be frozen for up to 2 months.

MILLIONAIRE COOKIES

Steps:

• Preheat the oven to 180C/160C fan/gas 4.
• Cream the butter and both sugars together. Add the eggs and vanilla essence, and beat well. Add the flour, oats, salt, baking powder and bicarbonate of soda and mix well. Finally, add the chocolate chips, grated chocolate and nuts and blend.
• Roll the mixture into small balls. Place 10cm apart onto a baking tray. and cook for 10 minutes.

TOFFEE MILLIONAIRES

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Using plastic wrap, press dough into a buttered 8-inch square pan. With plastic on dough, refrigerate 45 minutes.
• Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 to 75 minutes. Transfer to a wire rack; let cool 10 minutes.
• Put finely chopped chocolate-covered toffee bars and heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares.

MILLIONAIRE BARS

Steps:

• Crust:.
• Preheat oven to 350* and lightly grease a 9 x 9 baking pan.
• Cream the butter and sugar until fluffy.
• Add vanilla and salt. Stir in the flour just until the dough begins to come together in walnut-sized chunks.
• Press the dough into the prepared pan and bake 20 minutes or until golden brown around the edges. Begin making filling as soon as you put the dough in the oven.
• Filling:.
• Pour the milk into a heavy saucepan and cook over low heat, stirring often, 60-90 minutes, until golden brown.
• When thick and deep golden, spread caramel evenly over cooled crust and refrigerate until caramel is cool and set.
• Topping:.
• Melt the chocolate and butter slowly over low heat and spread over the cooled caramel layer. Sprinkle sea salt over the chocolate (if desired). Refrigerate until set.
• Store the bars, covered, in the fridge.

TRILLIONAIRE COOKIES

Steps:

• In a medium saucepan, combine caramel topping and pecans over medium heat.
• Stirring constantly, bring to a boil and cook 3 to 5 minutes longer or until mixture thickens. Remove from heat and allow to cool 5 minutes.
• Spoon about 1 1/2 teaspoons caramel mixture on top of each cracker. Refrigerate 1 hour or until firm
• In a small saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat.
• Using tongs, dip bottom of each cracker in chocolate. Transfer to waxed paper and refrigerate 1 hour or until chocolate is firm. Can be stored in an airtight container in the refrigerator.