Millionaire’s Shortbread Cookie Cups are an indulgent, bite-sized take on the beloved classic treat. These delightful cookie cups feature a buttery shortbread base, a swirl of rich dulce de leche, a drizzle of smooth chocolate, and a sprinkle of crunchy toffee bits. Perfect for parties, holidays, or whenever you’re in the mood for something decadently sweet, these mini desserts are as impressive as they are easy to make.

Why You’ll Love This Recipe

These cookie cups deliver all the luxurious flavors of millionaire’s shortbread in a fun, handheld format.

Elegant and indulgent: Layers of buttery, creamy, and crunchy textures in each bite.
Perfect for entertaining: Visually appealing and easy to serve at gatherings.
Easy to make: Simple ingredients and a straightforward method.
Portion-controlled: Individually sized for easy enjoyment without overindulgence.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Cups:

1⅓ cups (170g) all-purpose flour
¼ cup (50g) granulated sugar
½ cup (113.5g) unsalted butter, melted

For the Toppings:

½ cup (170g) dulce de leche
1 tablespoon chocolate sauce or chocolate ganache
1 tablespoon toffee bits

directions

Make the Cookie Cups:

Preheat oven to 350°F (178°C).
Grease 19 cavities of a 24-cavity mini muffin tin.
In a mixing bowl, stir together flour and sugar.
Add melted butter and mix until a soft dough forms.
Scoop about 1 tablespoon of dough into each greased muffin cup.
Press the dough flat into the cups and prick each one three times with a fork to prevent puffing.
Bake for 10–12 minutes or until edges are lightly golden.
Allow to cool in the pan for 45 minutes.
Gently remove cookie cups by inverting the pan and tapping lightly.

Add the Toppings:
10. Spoon or pipe dulce de leche into each cooled cookie cup using a piping bag fitted with a large open star tip (1M) for a decorative swirl.
11. Drizzle each cup with chocolate sauce or ganache.
12. Finish with a sprinkle of toffee bits on top.

Serve and Enjoy:
13. Arrange on a serving tray and enjoy immediately or store until ready to serve.

Servings and timing

This recipe yields 19 cookie cups.
Prep Time: 20 minutes
Cook Time: 12 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 17 minutes

Variations

Salted caramel twist: Use salted caramel in place of dulce de leche for a sweet-salty flavor.
Nutty crunch: Add chopped pecans or almonds instead of toffee bits.
Fruit accent: Top with a tiny piece of raspberry or strawberry for a tart contrast.
Chocolate base: Mix cocoa powder into the cookie dough for a chocolate shortbread version.
Holiday version: Use crushed peppermint or colored sprinkles for festive presentation.

storage/reheating

Store the cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
For longer storage, you can freeze the unfilled cookie cups for up to 1 month. Thaw, fill, and decorate before serving.
These treats do not require reheating and are best served at room temperature.

FAQs

Can I make these cookie cups ahead of time?

Yes, bake the shortbread cups in advance and fill them with toppings just before serving for best texture.

What’s the best way to remove them from the pan?

Let them cool completely, then gently invert the muffin tin and tap or use a small knife to lift each cup.

Can I use store-bought caramel instead of dulce de leche?

Yes, but make sure it’s thick enough to hold its shape when piped.

Do I need a piping bag to add the topping?

No, you can also use a spoon to fill the cups, though piping creates a more elegant look.

Can I use a standard muffin tin?

Yes, but the yield will be lower and the baking time may increase slightly.

How do I make chocolate ganache?

Mix equal parts heavy cream and chopped chocolate, heat until melted, and stir until smooth.

Are these cookies too sweet?

They are rich and sweet by design. You can use dark chocolate or add a pinch of sea salt to balance the sweetness.

Can I use pre-made shortbread cookies?

For convenience, yes, but baking the dough in muffin tins gives the perfect shape and texture for filling.

Can I make them gluten-free?

Yes, substitute a gluten-free all-purpose flour blend.

What occasion are these best for?

They’re ideal for holiday trays, tea parties, bridal showers, and any dessert buffet.

Conclusion

Millionaire’s Shortbread Cookie Cups are the perfect bite-sized indulgence, combining buttery shortbread, smooth dulce de leche, chocolate drizzle, and toffee crunch. Elegant enough for special occasions but simple enough for everyday enjoyment, they’re a sweet treat that everyone will love. Add them to your next dessert spread and watch them disappear!

Millionaire’s Shortbread Cookie Cups

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 17 minutes (includes cooling time)
Yield: 19 cookie cups
Category: Dessert
Method: Baking
Diet: Vegetarian

Print Recipe

Description

These Millionaire’s Shortbread Cookie Cups are a decadent, bite-sized version of the classic treat. Buttery shortbread cookie cups are filled with rich Dulce de Leche, drizzled with chocolate, and topped with toffee bits for a luxurious and irresistible dessert.

Ingredients

For the Cookie Cups:

1 1/3 cups (170g) all-purpose flour
1/4 cup (50g) granulated sugar
1/2 cup (113.5g) unsalted butter, melted

For the Toppings:

1/2 cup (170g) Dulce de Leche
1 tablespoon chocolate sauce or chocolate ganache
1 tablespoon toffee bits

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Instructions

Make the Cookie Cups:

Preheat oven to 350°F (178°C).

Grease 19 cavities of a 24-cavity mini muffin tin.

In a bowl, stir together flour and sugar. Add melted butter and mix until a soft dough forms.

Scoop about 1 tablespoon of dough into each greased muffin cavity. Press the dough flat and prick each one 3 times with a fork.

Bake for 10–12 minutes, or until edges are golden.

Cool in the pan for 45 minutes.

Gently remove cookie cups by inverting the pan and tapping lightly.

Add the Toppings:

Place Dulce de Leche into a piping bag fitted with a large open star tip (1M). Pipe a swirl into each cooled cookie cup.

Drizzle each with chocolate sauce or ganache.

Sprinkle with toffee bits.

Serve and Enjoy:

Arrange on a tray and serve as a luxurious dessert or party bite!

Notes

Use store-bought or homemade Dulce de Leche.

Can substitute caramel sauce for a different flavor twist.

Store in an airtight container at room temperature for up to 3 days.