Step aside millionaires shortbread, and say hello to these epic Millionaires Cookie Cups. Each soft and chewy cookie cup is filled with layers of caramel, cheesecake and melted chocolate – now this is a recipe you HAVE to try!
Okay, confession time, I’ve become a bit obsessed with cookie cups. I know they are pretty old school now, but I just love how easy they are to make and I honestly believe they are making a come back. I mean who doesn’t love a cookie shaped like a cup, and filled with deliciousness!?
A few weeks ago I shared my Strawberry Cheesecake Cookie Cups (also a must try recipe) and now we have these seriously indulgent Millionaires Cookie Cups. I’ve decorated them with Cake Angels Salted Caramel & Brownie Fudge Posh Toppers which were kindly sent to me as a gift.
Reasons to love these Millionaires Cookie Cups
- The cookies cups are soft and chewy
- They’re filled with cheat’s caramel (more on this below) and a layer of creamy cheesecake
- Quick and easy recipe perfect for beginners
- Perfect for picnics, BBQ’s or a quick and easy dessert
What is a cookie cup?
Imagine the same delicious flavour and texture as a soft baked cookie, but moulded into the shape of a “cup”. The cups can then be filled with different mixtures or sauces. These Millionaires Cookie Cups are filled with caramel, cheesecake and melted chocolate. Yum!
Tips for making the cookie cups
Making cookie cups couldn’t be easier, but there are a few tips I’ve learnt along the way that are worth sharing with you:
Tip 1: Make sure you have the right equipment
You will need a cupcake or muffin baking tray that has a least 9 holes (this recipe will make 9 cookie cups). Here is a link to the exact cupcake tray I used, it’s rose gold and super cute 😊
You will also need a round flat-bottomed small jar, or a teaspoon – you’ll use this to press down the middle of each cookie and create a cup shape.
Tip 2: It’s best to under-bake the cookies
The cookies are baked first then shaped into cups, which is why it’s important that the middle of the cookies are still soft and under-baked. I’ve recommended a baking time of 14-16 minutes at 170°C (fan oven). The outside edge of the cookies should be firm and golden in colour, but the middle should still look pale and really soft.
Tip 3: Shape the cookies whilst they’re warm
As soon as the cookies are out of the oven, grab your small jar or teaspoon and firmly press down the middle of each cookie. You will need to create a hole that’s roughly 3-4cm deep, so that there is enough room to fill the cookie cups. Don’t worry if they look raw and under-baked in the middle, as the cookie cups cool down they will firm up and set properly.
Tip 4: Remove the cookie cups when cool
The best way to do this is to first leave the cookie cups to cool completely in the baking tin, this will most likely take an hour. Then run a sharp knife around the edge and gently pop them out.
What is cheat’s caramel?
I’m not ashamed to admit that I used shop-bought Carnation Caramel for this recipe, because sometimes you just need to cut corners and after all these years I still struggle to make caramel from scratch 😅 With Carnation Caramel you just crack open the tin, give it a really good stir and spoon it into the cookie cups. Simple!
Quick-method cheesecake filling
There’s no chilling, setting or baking required for the cheesecake filling. It’s simple, quick and can be enjoyed straight away. I call it my “quick-method” cheesecake 😊
You’ll only need 4 ingredients to make it:
- Full-fat cream cheese (my favourite brand is Philadelphia) – pleaseeeee do not swap this for a reduced or low fat version, as the consistency will be too thin.
- Icing sugar – sift it first to remove any lumps
- Double Cream
- Vanilla extract – I love the delicate flavour vanilla adds to the cheesecake
To make the cheesecake filling, first whisk the cream cheese and icing sugar together until smooth. Then add the double cream and vanilla extract, and whisk on high speed until the mixture is thick. Test the consistency by holding the whisk in the air, the mixture should stay put and not fall off.
How to store your Millionaires Cookie Cups
Place your Millionaires Cookie Cups in an airtight container and pop them in the fridge. They will keep fresh for up to 2-3 days.
Can they be frozen? Yes absolutely! Wrap in clingfilm and then again in foil, place in the freezer and enjoy within 1 month. To defrost the cookie cups, take them out of the freezer and leave them in the fridge overnight.
Millionaires Cookie Cups
Ingredients
Cookie cups
- 140 g Unsalted butter soft at room temperature
- 100 g Caster sugar
- 150 g Light brown sugar
- 1 tsp Vanilla extract
- 1 medium Whole egg at room temperature
- 250 g Self-raising flour
- Pinch of Salt
Cheesecake filling
- 150 g Full-fat Philadelphia Cream Cheese cold from the fridge
- 100 g Icing Sugar
- 75 ml Double cream
- 1 tsp Vanilla extract
Decoration
- 9 tsp Carnation Caramel I bought a tin of Carnation Caramel (397g)
- 50 g Milk chocolate
Instructions
Start by making the cookie cups
- Preheat the oven to 170°C (fan oven).
- Lightly grease a cupcake or muffin tray with butter.
- In a large bowl, beat the butter and two sugars together until creamy.
- Mix in the egg and vanilla extract.
- Fold in the flour and salt until the mixture comes together and forms a cookie dough.
- Take 2 heaped tablespoons of cookie dough and roll it into a ball. Place in one of cupcake tray holes. Repeat this until all the cookie dough has been used up, you should get 9 cookies in total.
- Bake for 14-16 minutes until golden around the edge, but the middle is still pale, soft and under-baked.
- Remove from the oven and immediately use the base of a small jar (or the back of a teaspoon) to press down the middle of each cookie to create a well.
- Leave to cool completely in the baking tin.
Make the cheesecake filling
- Mix the cream cheese and icing sugar together until smooth.
- Add the double cream and vanilla extract and whisk on high speed until the mixture is thick, smooth and holds its shape.
Fill the cookie cups
- Fill the base of each cookie cup with a teaspoon of caramel.
- Spoon the cheesecake mixture on top.
- Break the milk chocolate up into a bowl and melt in the microwave until smooth. Spoon the melted chocolate on top of each cookie cup.
- Place in the fridge to set for 30 minutes. Slice and serve!
Notes
More cookie recipes to love
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