These cookies almost never came to be.
Dulce de leche, like a certain hazelnut spread, cannot exist in my house. I find myself
taking creating opportunities to spread it on anything and everything. Let’s be honest, it tastes pretty darn fantastic right off a spoon. Gah!
To make sure we’re on the same page, dulce de leche is a combination of milk and sugar that has been slowly cooked until the sugars caramelize, producing a thick, creamy, intensely flavored spread. In brief, dulce de leche is amazing. Fortunately, I exercised enough self-restraint to ne touchez pas and discovered that these Salted dulce de leche Sandwich Cookies were worth the willpower and wait. I’m not sure I can describe just how tasty these cookies are except that they exceeded my expectations. I wish I could package them up and send them to each and every one of you and you and you.
Ya, they were okay I guess.
The texture of the cookie is incredible even by themselves. They are buttery, but not overwhelmingly so, and have a great crunch. Add to that though, the dulce de leche filling adds a delicate sweet and creamy contrast in texture with the added hint of salt that is just lip-smacking perfect. If you’re a fan of ‘sweet and salty’, this is your jam, or rather, your dulce de leche.
I particularly loved these cookies served just slightly chilled. The flavors become even more intensified as you experience the chilled crystals of the salt and sugar against the soft and creamy filling. YUM!
Have you seen the tutorials on Pinterest to make your own dulce de leche at home using a can of condensed milk? Has anyone tried it? I’m itching to but I’m not gonna lie, the idea of cooking a sealed can for a few hours is a bit intimidating. If I do, you’ll be the first to know! In the meantime, I picked up the dulce to leche for this recipe at my local bulk food store and you should be able find it at your local grocer or baking supply shop too.
enjoy | liz | xo
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 tsp salt
- 1 cup (2 sticks) of unsalted butter, softened, cut into small pieces
- 1 oz cream cheese, softened
- 2 tsp vanilla extract
- 3/4 cup dulce de leche (I used Bonne Maman dulce de leche spread)
- 1 tsp coarse sea salt
- confectioners' sugar for dusting
- Using a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt on low speed. Slowly add the butter, a few pieces at a time, until a crumbly mixture forms. Add the cream cheese and vanilla extract and blend until a dough begins to take shape (approx. 30-60 seconds).
- Scrape the dough from the bowl and knead together using your hands on a floured surface. The dough should form a cohesive shape. Divide the dough into two and form into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Heat oven to 375F and position a rack in the middle of your oven. Once dough has chilled, remove and roll each disk on a lightly floured surface to approx. 1/8-in thick.
- Using a 1-3/4-inch square cutter (or preferred shape), cut dough and transfer them to a lined cookie sheet, about 1-inch apart. Collect and re-roll any scraps once.
- Bake cookies, one sheet at a time, for approx. 10 minutes, or until just golden. Rotate sheet halfway through baking. Let cookies stand to cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
- In a small bowl, microwave the dulce de leche at 50% power for 20 seconds. Add in sea salt and stir. Take one cookie and spread evenly with the warm dulce de leche, then top with another cookie to create a sandwich, pressing lightly to adhere.
- Before serving, sprinkle with confectioners' sugar.
- You can also use a piping bag to fill the cookie sandwiches. It makes for tidier assembly!
If you try this recipe for yourself, I would love it if you left a comment below. You can also share your pictures with me on Instagram (@teta_lizza). Be sure to add the hashtag #teta_lizza so I don’t miss them!