Dulce de leche in a cookie, doesn’t that sound delicious? Well, if you’re now thinking…absolutely, then you must give these Dulce de Leche Cookies a try.
I mixed some of the dulce de leche right into the dough and used the rest as a filling for the cookies. This keeps the cookies incredibly soft and chewy in the center, but still slightly crisp around the edges.
Tools & Equipment
- 2 large baking sheets
- Dough scraper
- Fine-mesh strainer
- Silicone baking mat or parchment paper
- Silicone spatula
- Small bowl
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Dulce de Leche: You can use store-bought dulce de leche or check out my recipe here. It is quite easy to make your own dulce de leche. All you need is a little time and some sweetened condensed milk.
Chill the Dough: It is not absolutely necessary to chill the dough. I prefer to chill the dough in the fridge for about 30 minutes because this makes it easier to work with, otherwise the dough is very soft and tends to stick to your hands while shaping the balls. This may also cause the dulce de leche filling to squeeze out.
Baking Sheets: In case you have 2 large baking sheets on hand, use both, as it makes it easier and saves waiting time. Make sure you don’t place the dough balls on a warm baking sheet. So, if you only have 1 baking sheet, let it cool between batches. Otherwise, the dough will spread too quickly and you will end up with overly thin cookies.
Silicone Baking Mats: I like to use a silicone baking mat when baking cookies. If you do not have these, you can easily use parchment paper instead.
Ingredients for Dulce de Leche Cookies
Directions – How to Make Dulce de Leche Cookies
Preheat the oven to 180°C/350°F. Line 2 large baking sheets with silicone baking mats. In the bowl of a stand mixer cream together butter, 95g of the dulce de leche and sugar on medium-high until well combined, for about for 2-3 minutes.
Add the egg and vanilla extract and mix on medium-high speed, for about 2 minutes. In a small bowl combine flour, salt, baking powder and baking soda.
Add the dry ingredients to the egg mixture and paddle on low speed until just combined, for about 20 seconds. Let the dough chill in the fridge for about 30 minutes. Sift the powdered sugar with a fine-mesh strainer.
Remove the dough from the fridge and measure out balls of 50g dough each. Scoop into the palm of your hand. Create a well in the center and fill it with a little less than 1 tsp of the remaining dulce de leche, seal the edges of the dough and roll into a ball. Roll each ball in powdered sugar.
Place on the baking sheet 5-7cm/2-3 inches apart. Flatten the domes of dough slightly. Bake the cookies until lightly brown on the edges, for about 11-13 minutes. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Storing and Freezing Instructions
Storage: You can store the Dulce de Leche Cookies in an airtight container at room temperature for up to 5 days.
Freezing Instructions: Freeze these cookies in an airtight container for up to 2 month. Let them sit at room temperature for about 1 hour before serving.
My Summary for Dulce de Leche Cookies
Difficulty: Simple.
Taste & Texture: These cookies taste sweet and by adding dulce de leche in the dough as well as filling the center of the cookies, the flavor really stands out. The texture of the cookies is soft and they are so chewy.
Time: It takes about 20 minutes to make the cookie dough. I then prefer to chill the dough in the fridge for about 30 minutes. Shaping and filling the dough balls takes another 10 minutes. Baking time is between 11-13 minutes per baking sheet. After that, the cookies should cool on a wire rack for about 30 minutes.
More Dulce de Leche & Cookie Recipes
- Caramel Shortcake Bites
- Dulce de Leche Layer Cake
- Dulce de Leche Peanut Butter Cake
- Lace Cookies
- Salted Caramel Cookies
