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.