Millionaires Cookie Cups

Hey guys!! Millionaires Cookie Cups. An absolutely delicious recipe for you today. A super simple recipe that’s ready in no time! A crispy and chewy cookie cup filled with delicious caramel, topped with milk chocolate and flakey sea salt. A millionaires inspired cookie cup perfect for any occasion.

So to create these cookies into cups I baked them in a greased cupcake tin. I pressed the cookie dough into the tin then created the dip by pressing down into the centre with a circle based object smaller than the cupcake tin. I used my vanilla extract bottle but I’m sure you can find something around your kitchen that will work. Once baked I press the mould back into the cookie dip while still warm to make it more defined as it will puff up when baked.

I used Carnation tinned caramel for the cookie cups as it works amazing for bakes! I use this caramel in all of my caramel themed bakes. Feel free to use homemade either. You just want to make sure to use a thicker caramel.

If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making these Millionaires Cookie Cups! Also, check out my facebook group ”Gills Bakes and Cakes <3”

Millionaires Cookie Cups

(Edited 20-8-21)
3.37 from 38 votes
Print Pin Rate
Course: Dessert
Cuisine: Irish
Keyword: caramel, cookies, Millionaires
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 10
Author: Gill


  • Electric whisk
  • Bowls
  • Spatula
  • Cupcake tin
  • Spoon


  • 110 grams Butter Room temp
  • 100 grams Light brown sugar
  • 60 grams Caster sugar
  • 1 Egg Large
  • 250 grams Plain flour
  • 1 tbsp Cornflour
  • 1/2 Tsp salt
  • 80 grams Chopped milk chocolate
  • 80 grams Chopped dark chocolate
  • 1 tsp Vanilla
  • 8 tbsp Caramel I used tinned caranation caramel
  • 150 grams Milk Chocolate
  • Flakey salt


  • Preheat your oven to 200C/ 180C Fan.
  • In a large mixing bowl, cream butter and both sugars until light and fluffy.
  • Add in vanilla and egg and combine.
  • Sieve in flour, cornflour and salt and mix until you have a firm dough.
  • Add in your chopped chocolate and fold evenly through your cookie dough.
  • Portion up 10 even cookie dough balls. Mine were about 78g each.
  • Grease a cupcake tin.
  • Press your cookie dough balls into each section on your greased cupcake tin until flat.
  • Make a dip in the center of your cookie using something round. I used the base of my vanillas extract.
  • Bake for 15-18 minutes. Once out of the oven, press your dip mould back down into your centre dip while its still warm as they will puff up a little in the oven.
  • Leave to cool for about 10 minutes then remove from the tin. Leave to cool once out of the tin.
  • Spoon a tablespoon of caramel into each dip.
  • Melt your chocolate then spoon on top of your caramel. Sprinkle with flakey salt then leave to set.
  • ENJOY!! <3


  • These will last 3+ days in an airtight container at room temp. 
  • I used Carnation tinned caramel as it works amazing for bakes! Feel free to use homemade either.
  • I used a mix of milk and dark chips for the cookie. I chopped up my chips so they were super small. Use any chocolate chips you like.
  • I use these food scales *- Salter Digital Scales
  • This is my cupcake tin I use*-Cupcake Tin
  • Stainless steel prep bowls*- Stainless Steel Mixing Bowls
  • I use these heat proof spatulas*- High-Heat Silicone Spatula
*I earn a small amount of money if you buy products after clicking these links. You will not be charged extra. Thank you, Gill x (AF with Amazon)

If you make this recipe I would love for you to tag me on Instagram!#Gills_bakesandcakes @Gills_bakesandcakes

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