Dulce de Leche, how much I love thee. So much, so that this is my 7th recipe using it. I mean why not? It is so amazingly good. The deep caramel taste, but soft milky ways of dulce de leche are perfect even to eat on its own (which I do all the time BTW). I am actually right now contemplating taking a pause from writing this post to get myself a big spoonful, as I got a bunch left after making this recipe.
Oh if I tell you how I came about this recipe. Well, 23 weeks ago (thanks Instagram for that info), I shared this picture. In the caption I wrote that I would be sharing the best Dulce de Leche stuffed cookie ever. But I didn’t as I had tried a small batch test and when I doubled it for some reasons my measurements were not adding up. Oh my, I was crushed. I really wanted to nail it down. I know it took me a while but this weekend I took it upon myself to make sure I got it right, and right I got it for sure. Can you tell by these pictures?
My issue to start was that the cookies were turning out too thin. So even though I am not a master baker, some of the tweaks I did were to increase the flour and baking soda, reduce the butter, and add chocolate chips. I was really not sure if to add chocolate chips or not and I asked my peeps on Instagram and as you can see on this picture EVERYONE said no. I mean, I understand why they said no; I am a dulce de leche purist myself which is why I was questioning the use of chocolate chips to begin with, but I still was curious if the chocolate chips would help give structure to the cookie and not let it be too flat as my original cookies were. So I tried half batch with the chocolate chips and half without it.
And the winner was indeed the chocolate chip cookies. Not only the dark chocolate chips balance the sweetness of the dulce de leche, they also give body to the cookie and acted as a shield protecting the dulce de leche from oozing out. I placed a chocolate chip in the bottom of each cookie like on the picture below and I found that this was a great help not letting the dulce de leche sink and come out of the cookie.
I then formed balls a little bigger than the size of a golf ball and baked them for 15 minutes once their edges were turning golden brown.
Take a look at this gorgeous stack. Oh and they are so good. The best cookies ever. Even better than these super crispy ones which were my ultimate favorite before I tried this new recipe. I bet these will become your favorite as well.
Want more recipes with Dulce de Leche? Try one of these:
- Tres Leches Layer Cake
- Dulce de Leche Molten Cake
- Pumpkin Dulce de Leche Flautas
- Dulce de Leche Chocolate Cups
- Dulce de Leche Stuffed Mexican Wedding Cookies
- Alfajores Cookies with Pistachio
- ¾ cup (12 tablespoons) salted butter, room temperature
- 2 teaspoons vanilla
- 1 cup brown sugar
- ¾ cup regular sugar
- 2 eggs
- 2½ cups flour
- 4 teaspoons baking soda
- 1½ cup 60% Cacao Bittersweet Chocolate Chips
- 1 cup Dulce de Leche
- In a large bowl cream butter and vanilla with an electric mixer.
- Add sugars to the butter and mix until well combined.
- Add eggs and keep beating until smooth.
- Add flour and baking soda and mix on low to incorporate dry and wet ingredients.
- Finish mixing with the help of a wooden spoon or spatula to form a dough.
- Once dough is formed take a scoop of it and roll it into a ball.
- Use your thumb to press into the center and form a dent.
- Place a dollop of dulce de leche in the center and pinch the sides together to cover the dulce de leche. Repeat until you use all the dough.
- Form balls a little bigger than the size of regular golf balls and place them on an ungreased baking sheet.
- Bake on a preheated 350 oven for 15 minutes or until the edges start to turn golden brown.
- Remove the cookies from the oven and wait till they cool down before removing them from the baking sheet.