Dulce de Leche Cookies
These scrumptious dulce de leche cookies are buttery shortbread thumbprint cookies filled with rich, silky milk caramel. They are guaranteed to be the superstar of any dessert table or cookie exchange. This recipe yields 12 large cookies or 24 regular sized cookies.
Equipment
- cookie scoop
- mixing bowl
- hand mixer or stand mixer
- Silicone spatula
- parchment paper or Silpats
- 1 half sheet pan
Ingredients
- 1/2 cup butter softened to room temperature. 4 ounces or 1 stick.
- 1/3 cup confectioner’s sugar 1.5 ounces by weight or 41.67 grams
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/4 cup all-purpose flour 5 1/2 ounces by weight
- 1/2 teaspoon Maldon sea salt flakes optional but tasty
Instructions
- Preheat the oven to 325ºF.
- Line a half sheet pan with parchment paper and set aside. A half sheet pan can comfortably fit 12 large cookies.
- Use a hand mixer or stand mixer to beat butter until it's light and fluffy. Add confectioner's sugar and beat in until well incorporated, about 1 minute.
- Beat in one egg yolk until it is well mixed, then add the next and beat until even in colour. Beat in the vanilla.
- In a separate bowl, stir together the flour and salt with a whisk. Add this to the butter mixture and use a silicone spatula to mix it together until no more dry pockets remain.
- Use a small cookie scoop to portion the dough then roll it gently to smooth the dough ball. Roll each ball in granulated sugar before positioning it on the prepared sheet pan.
- Use the back of a 1 teaspoon measuring spoon to gently flatten and create an indentation on top of each cookie ball. There should still be ample amounts of cookie around the outside edge to form a wall to hold in the dulce de leche.
- Fill a piping bag with dulce de leche and pipe it into the indentations until level with the top of the cookies or use two spoons to scrape about a teaspoon of caramel into the center indentation. Tap the pan gently on the counter a couple of times to help the dulce de leche settle and bring any air bubbles to the top. Bake for 15 minutes or until set and light brown at the edges. Cool for five minutes before transferring the cookies to a cooling rack. If desired, sprinkle a few Maldon sea salt flakes over the dulce de leche for a salted caramel cookie!Cool completely before serving.
- Refrigerate leftover cookies in a tightly closed container.
Nutrition
Calories: 134kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 110mgPotassium: 18mgFiber: 0.4gSugar: 3gVitamin A: 258IUCalcium: 6mgIron: 1mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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