I am always up for a buttery cookie, especially when it's filled with dulce de leche! This recipe for Dulce de Leche Cookies needs to be added to your cookie recipe rotation!
This cookie recipe is for buttery shortbread cookies sandwiched together with a delicious and creamy dulce de leche. This recipe is super easy to make and will be an absolute winner for everyone!
If you love caramel flavors have a look at this recipe for Salted Caramel Chocolate Cupcakes or this recipe for Salted Caramel Vanilla Layer Cake.
Ingredients
To make these delicious dulce de leche sandwich cookies you will need the simple ingredients listed below, remember always to use fresh room temperature ingredients when baking.
- Unsalted butter
- Castor sugar
- Cake flour
- Salt
- Extra-large eggs
- Vanilla extract
- Dulce de Leche
- Powdered sugar
Unsalted butter – choose unsalted butter rather than salted butter when baking, so that you can adjust the saltiness on your own.
Castor sugar – use castor sugar or superfine sugar for this recipe
Cake flour – use cake flour or all-purpose flour to make these cookies.
Extra-large eggs – out of their shell, the eggs I use weigh 56 grams, if you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.
Dulce de Leche – for this recipe I have chosen to use a tin of store-bought dulce de leche, you can do the same or choose to make your own by boiling a tin of condensed milk.
Icing sugar – this is needed to dust the cookies with.
See the recipe card for quantities.
Instructions
Follow the simple steps below to make these caramel cookies! First, you will be making the cookie dough, allow it to rest, and then fill and sandwich the cookies together with sweet dulce de leche.
STEP 1: Cream butter and sugar. Add the butter and sugar to a food processor. Pulse until the mixture is light and fluffy.
STEP 2: Add the eggs and vanilla. First, add the whole egg to the creamed mixture with the food processor running, and pulse until combined. Then add the egg yolk and vanilla and pulse until well combined.
STEP 3: Add the dry ingredients. Sift together the flour and salt and add this flour mixture to the egg and butter mixture all at once. Pulse until a dough forms, do not overmix.
STEP 4: Chill dough. Remove the dough from the bowl, cover it in plastic wrap, and refrigerate for 40 minutes to an hour.
STEP 5: Preheat the oven. Preheat the oven to 160°C (320°F) and line two large baking trays with parchment paper.
STEP 6: Roll dough. Remove the chilled dough from the fridge and roll it out on a floured work surface to a thickness of ½ cm ( ¼ inch) using a rolling pin.
STEP 7: Bake cookies. Cut 50 circles out from the dough using a round 7cm (3inch) diameter cookie cutter and place the cookies onto an oven tray lined with parchment paper. Bake in a preheated oven for 12 minutes or until the cookies are a light golden brown. Allow the cookies to cool on a cooling rack.
STEP 8: Fill. Place the dulce de leche into a mixing bowl and loosen it slightly with a fork, if needed. Fill a piping bag fitted with your chosen nozzle with the dulce de leche. Pipe swirls of the caramel onto 25 cookies and then place the plain remaining cookies on top. Dust with icing sugar, serve and enjoy!
Variations
If you can’t find dulce de leche, choose to make your own dulce de leche by boiling a tin of condensed milk. To do this, submerge the tin in a pot of boiling water and boil it for two hours. Be sure never to let the water level drop below the tin, otherwise, the tin could explode.
If you are thinking about making these cookies with other fillings, try them with jam, buttercream frosting, or chocolate spread!
If you are in the mood for cookies but not quite sure about these caramel cookies, have a look at this recipe for Coffee Biscuits or this recipe for Lemon Biscuits.
Equipment
To make the cookie dough you will need a food processor or a stand mixer fitted with a paddle attachment. This recipe can also be made using an electric hand mixer.
Other equipment you’ll need is a pastry bag and nozzle, as well as a large baking tray lined with parchment paper.
Storage
After baking and filling these cookies, store the filled cookies in an airtight container at room temperature for 4 days. Unfilled cookies can keep in an airtight container for up to one week, choose to crisp them up in the oven before filling them.
For freezing, the cookie dough can be frozen before baking. Cover the dough in plastic wrap and store it in the freezer for up to 3 months and bake them at a later date. Thaw the dough in the fridge overnight before using. I do not recommend freezing cookies that have already been filled.
Top tips
Follow the tips below to ensure the best results when baking this dulce de leche cookies recipe!
- Allow the dough to rest for easy rolling, if you are struggling to roll out the dough then place it back into the fridge to firm up.
- Cookies burn very quickly so make sure you have tested the true temperature of your oven with an oven thermometer before baking.
- Be sure to space out your cookies on the cookie sheet so that they bake separately.
- Choose to bake each tray of cookies separately rather than in the same oven on different racks.
- Only fill the cookies once they have cooled completely on a wire rack.
FAQ
An extra-large egg weighs about 56 grams without its shell. So, if you don’t have extra large eggs, weigh the eggs you do have and adjust the amount accordingly.
This happens if the oven is too hot, make sure you have tested the true temperature of your oven with an oven thermometer. Also, bake the trays of cookies separately.
These easy cookies are so delicious and have to be served at your next celebration whether it’s a birthday, afternoon tea party, or for your dinner guests!
If you give these buttery cookies a try please leave a star review and comment below, I would love to hear from you! And don’t forget to follow along @with_love_kitty for new recipes and kitchen tricks!
Happy Baking
With Love,
Kitty
📖 Recipe
Dulce de Leche Cookies
Equipment
- 2x large cookie trays
Ingredients
- 200 g unsalted butter
- 100 g superfine sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 350 g cake flour
- ½ teaspoon salt
- 1 tin dulce de leche
Instructions
- Add the butter and sugar to a food processor. Pulse at medium-high speed until light and fluffy.
- First, add the whole egg to the creamed mixture with the food processor running, and beat until combined. Then add the egg yolk and vanilla and beat until well combined.
- Sift together the flour and salt and add this flour mixture to the egg and butter mixture all at once. Pulse until a dough forms, do not overmix.
- Remove the dough from the bowl, cover it in plastic wrap, and refrigerate for 40 minutes to an hour.
- Preheat the oven to 160°C (320°F) and line two large baking trays with parchment paper.
- Remove the chilled dough from the fridge and roll it out on a floured work surface to a thickness of ½ cm ( ¼ inch) using a rolling pin.
- Cut 50 circles out from the dough using a round 7cm (3inch) diameter cookie cutter and place the cookies onto an oven tray lined with parchment paper. Bake in a preheated oven for 12 minutes or until the cookies are a light golden brown. Allow the cookies to cool on a cooling rack.
- Place the dulce de leche into a mixing bowl and loosen it slightly with a fork, if needed. Fill a piping bag fitted with your chosen nozzle with the dulce de leche. Pipe swirls of the caramel onto 25 cookies and then place the plain remaining cookies on top. Dust with icing sugar, serve and enjoy!
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