Dulce de Leche Cookies Recipe with Sea Salt
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
48 cookies
-
Calories
132 kcal
-
Course
Baked Goods
-
Cuisine
American
Dulce de Leche Cookies Recipe with Sea Salt
Description
The Dulce de Leche Cookies Recipe with Sea Salt uses a traditional creamed butter and sugar cookie dough, which results in a tender and slightly firm cookie base. After shaping and baking at 350 degrees F, the cookies’ center depressions are filled with warmed dulce de leche, giving a moist and creamy caramel pool in each cookie. A sprinkle of coarse sea salt enhances the flavor by balancing the sweetness of the caramel. The cookie dough itself is made with butter, sugar, flour, vanilla, and salt for a classic, rich flavor and perfect texture.
The baking process softens the cookies while retaining the indentation. Cooling allows the caramel to firm slightly, so the dulche de leche stays in place without melting over. Serving these cookies at room temperature lets the caramel filling soften slightly for an enjoyable chew.
To speed caramel setting, the cookies can be chilled briefly after filling. Store these cookies in an airtight container at room temperature for several days or freeze for longer storage, maintaining both texture and flavor.
Ingredients
- 4 ticks butter at room temperature, unsalted
- 1 1/3 cups sugar
- 1 1/4 teaspoons vanilla
- 1/2 teaspoon salt
- 4 1/2 cups all-purpose flour
- 26 ounces dulce de leche or a large jar of Nutella, Nestle La Lechera brand caramel
- sea salt for sprinkling, coarse
Instructions
- Preheat the oven to 350 degrees F. With an electric mixer, cream the butter, sugar, vanilla, and salt until smooth. Scrape the bowl with a spatula. Turn the mixer on low and add the flour a little at a time, until it is just combined.
- Line your cookie sheets with parchment paper. Roll the dough into 1-ounce balls—about 1 1/2 tablespoons. Place them on the cookie sheets and make a deep indentation in each cookie, with your thumb. Press any cracks back into place.
- Bake for approximately 20 minutes. It will look like the craters have disappeared, but when the cookies cool, they’ll be back!
- Scoop the Dulce de Leche into a quart-size freezer bag. Microwave it for 30-60 seconds until thin, like melted peanut butter. The bag may be hot, so wrap it in a small towel. Snip a hole in the corner of the bag and squeeze about 1 1/2 teaspoons of caramel into the centers of 24 cookies. Tap the cookies gently to help the caramel fill in the entire indention.
- While the caramel is still a little tacky, sprinkle each cookie with course sea salt. Repeat this process with the remaining caramel OR with melted Nutella and fill the remaining 24 cookies.
- Allow the Dulce de Leche and/or Nutella to cool for a little while before serving, so the centers can set.
Notes
- Chill cookies briefly after filling to help the dulce de leche set more quickly.
- Store at room temperature in an airtight container for 4-5 days.
- Freeze leftover cookies for up to three months for best quality retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 132kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 26mg | 1% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 235IU | 5% |
| Calcium | 4mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
