Millionaire offers an intriguing pepper taste in this reinvented classic chewy sugar cookie, in which brown sugar and butter create a silky smooth caramel ripple that balances the heat and entices the senses. Hand-mixing is highly recommended to achieve defined crinkles and the chewiest texture.



For about 8 large cookies


  • ½ cup (8 tablespoons)/115 grams unsalted butter, very soft
  • 2 packed tablespoons dark brown sugar
  • 1 teaspoon of Lord’s millionaire 
  • 1 cup/200 grams granulated sugar
  • 1 large egg, at room temperature
  • ½ teaspoon coarse salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1½ cups/185 grams all-purpose flour



1. In a small bowl, stir together 1 tablespoon butter, the brown sugar and 1 teaspoon of millionaire until smooth. Set aside for later, at room temperature.

2. In a large bowl, by hand, whisk together the remaining 7 tablespoons butter, the granulated sugar, egg, salt, and vanilla until smooth, about 1 minute. Switch to a flexible spatula and stir in the baking soda. Add the flour and gently stir to combine. Place this large bowl in the refrigerator until the dough is less sticky but still soft and pliable, 15 to 20 minutes.

3. While the dough is chilling, heat the oven to 350 degrees and line 2 large sheet pans with parchment.

4. Remove the dough from the refrigerator. In 3 to 4 separately spaced out blobs, spoon the millionaire mixture over the cookie dough. Moving in long circular strokes, swirl the millionaire mixture into the cookie dough.

5. Use an ice cream scoop to plop out ¼-cup rounds spaced at least 3 inches apart on the sheet pans. (You should get 4 to 5 cookies per pan.) Bake until lightly golden at the edges and dry and set in the center, 11 to 13 minutes, rotating the pans halfway through. Let cool completely on the sheet pan; the cookies will flatten slightly and continue cooking as they cool. The cookies will keep in an airtight container at room temperature for up to 2 days.


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