Dulce de Leche Sandwich Cookies
Dulce de Leche Sandwich Cookies
Soft, buttery cookies filled with rich, caramel-like dulce de leche create an indulgent treat perfect for parties, gifts, or dessert platters. These sandwich cookies are simple to make and wonderfully decadent.
Ingredients
For the Cookies:
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1 cup (2 sticks) unsalted butter, softened
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3/4 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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2 cups all-purpose flour
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1/2 tsp baking powder
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1/4 tsp salt
For the Filling:
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1 cup dulce de leche (store-bought or homemade)
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. -
Make Cookie Dough:
In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract. -
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture and mix until a soft dough forms. -
Shape Cookies:
Roll dough into 1-inch balls and place on prepared baking sheets, spacing about 2 inches apart. Flatten slightly with the bottom of a glass or your hand. -
Bake Cookies:
Bake for 10–12 minutes, or until edges are lightly golden. Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. -
Assemble Sandwich Cookies:
Spread about 1–2 teaspoons of dulce de leche on the flat side of one cookie, then top with another cookie to create a sandwich. Press gently to adhere. -
Serve:
Enjoy immediately or chill slightly for firmer filling.
Equipment
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Large mixing bowl
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Medium mixing bowl
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Electric mixer or hand mixer
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Measuring cups and spoons
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Baking sheets
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Parchment paper
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Wire cooling rack
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Spoon or small spatula for filling
Timing
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Prep Time: 15 minutes
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Cook Time: 10–12 minutes per batch
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Total Time: 25–30 minutes (plus cooling time)
Serving Size
Makes about 18–20 sandwich cookies
Dulce de Leche Sandwich Cookies
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or hand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
- Spoon or small spatula for filling
Ingredients
- For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the Filling:
- 1 cup dulce de leche store-bought or homemade
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make Cookie Dough:
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture and mix until a soft dough forms.
- Shape Cookies:
- Roll dough into 1-inch balls and place on prepared baking sheets, spacing about 2 inches apart. Flatten slightly with the bottom of a glass or your hand.
- Bake Cookies:
- Bake for 10–12 minutes, or until edges are lightly golden. Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble Sandwich Cookies:
- Spread about 1–2 teaspoons of dulce de leche on the flat side of one cookie, then top with another cookie to create a sandwich. Press gently to adhere.
- Serve:
- Enjoy immediately or chill slightly for firmer filling.
Frequently Asked Questions (FAQs)
Can I use store bought dulce de leche?
Yes. Store bought dulce de leche works perfectly, but you can also make homemade for a richer, creamier flavor.
Can I make the cookies ahead of time?
Yes. You can bake the cookies a day ahead and assemble the sandwiches just before serving to prevent the filling from softening the cookies.
Can I use a different filling?
Yes. You can substitute dulce de leche with chocolate ganache, caramel sauce, or cream cheese frosting.
Do the cookies need to be cooled before filling?
Yes. Filling warm cookies can cause the dulce de leche to melt and ooze out.
Can I make smaller or mini sandwich cookies?
Yes. Simply use smaller portions of dough and reduce baking time slightly to 8–10 minutes.
Can I freeze these cookies?
Yes. Wrap individual sandwiches tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Do I need to use unsalted butter?
Unsalted butter is preferred for better control over sweetness and salt, but salted butter can be used; just reduce added salt in the dough.
Can I use a piping bag for the filling?
Yes. A piping bag makes it easier to evenly distribute the dulce de leche and keep a neat appearance.
How can I make the cookies softer?
Slightly underbake them and allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Can I decorate the edges of the sandwich cookies?
Yes. Roll the edges in finely chopped nuts, coconut, or sprinkles for a festive look.
How To Store Dulce de Leche Sandwich Cookies
Room Temperature:
Store in an airtight container for up to 3 days.
Refrigerator:
Store in an airtight container for up to 1 week. The filling will firm up slightly when chilled.
Freezer:
Wrap each cookie individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before serving.
Serving Tips:
Serve slightly chilled or at room temperature for the perfect balance of soft cookies and creamy filling.
