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A recipe for a soft caramel cookie sandwiched with dulce de leche.
Source: Annies Eats, which I found thanks to Pinterest.
Yield: about 18 sandwiches
When I saw the photo of these cookies on Pinterest, I knew I would make them. It turns out, Superbowl Sunday was the perfect day for the job. I was also kind of excited to try Dulce de Leche, a product I have never used. It’s a tragedy, really… sweet, caramelized milk cannot possibly taste anything but amazing. The only real problem was finding it at the store.
My brother’s wife is from Mexico, and they make some really delicious Mexican food at their house. I wish I could eat at their house at least twice a week. I pretty much love all ethnic foods, or at least those I can get at restaurants near my house. This cookie doesn’t really seem that ethnic; I mean, caramel isn’t exactly exotic or unusual. I guess it was [tooltip text=”If you shop at the same store I do, you will not find this item in the Hispanic aisle, surprisingly. It is in the baking aisle, next to the sweetened condensed milk, which actually makes a lot more sense when you think about it.”]buying a can with a Mexican label[/tooltip] that made me feel like I was branching out.
The cookie itself is not too complicated. You whip your butter and add the dulce de leche and sugars first. After mixing for a minute or two, it will look a little strange, almost curdled, but that is normal.
Add the remaining ingredients, and the dough will look soft and creamy, like this:
I decided to make the cookies small. My reasoning was that they will be paired with another cookie and frosted with straight dulce de leche (it’s like using a thickened sweetened condensed milk… extremely sweet), so each cookie would be quite a shot of sugar and calories. Plus, the soft dough spreads quite a bit, making a small cookie a bit larger. The scoop I normally use for cookies was too big for this project, so I went back to my two-spoon standby method. (One spoon for scooping, and one for scraping.)
The little piles of dough on my baking sheet were not neat and round, but instead were unruly blobs with minds of their own, much like my children, who were fighting in the background as I baked. I fantasized about eating the finished cookies right in front of them while they apologized for their bad behavior. But I digress.
I recommend moving the cookies from the baking sheet directly to the cooling rack immediately after baking. The soft dough has a tendency to stick. Once they cool for a few minutes, you can pair them up by size. Spread some dulce de leche on the bottom side of one cookie, and stick it to the bottom side of it’s mate. Then take a big bite. Savor the sweet, sugary, caramel flavor. Selfishly hide a few from your children.
- ½ cup butter
- 1 can dulce de leche
- ½ cup sugar
- 6 T. brown sugar
- 1 egg
- pinch salt
- ½ tsp. baking soda
- 1½ cups flour
- Whip butter until soft. Add 6 T. dulce de leche and mix well.
- Add sugars and mix well. Mixture may look lumpy or curdled.
- Add remaining ingredients in order. Mix just until incorporated.
- Place small spoonfuls of dough on baking sheet, leaving space for spreading. Bake 10-12 minutes at 350 degrees.
- Remove from baking sheet immediately and allow to cool.
- Pair cookies by size. Spread bottom of one cookie with remaining dulce de leche and sandwich with it's mate.