Monday, April 23, 2012

Dulce de Leche Sandwich Cookies

These cookies were so, so good.  I made them a while ago and brought them to a lumpia-making party/lunch, and they were very well-received!  I used my smallest cookie scoop (a teaspoon or two, maybe?) and they turned out small, puffy, and fat.  :)  I tried my regular cookie scoop first, but they were too big and spread everywhere.  These cookies are soft but not too cakey.  Everyone loved them!

There is Dulce de Leche (sweet milk caramel) in the actual cookie dough, and then you use more for the filling.  I used one whole can and a bit of another one.  Just eat the remaining Dulce de Leche with a spoon.  :)  If you are local, do NOT try the Rio Bravo brand of Dulce de Leche, lol!  I ended up using Nestle's brand, which is what I usually use. (After trying out the cheaper Rio kind... I learned the hard way!  It was gritty and gross).   It will be called "leite condensado cozido" for "cooked sweetened condensed milk".  There's a small picture of a can at the bottom of this post.  In small letters, on the can, it does say "Doce de Leite" which is Portuguese for "Dulce de Leche". 

Dulce de Leche Sandwich Cookies
adapted from Joy the Baker

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks (8 ounces) butter, at room temperature
3/4 cup store-bought dulce de leche, plus more (a lot more!) for filling
3/4 cup packed light brown sugar
1/2 cup sugar
2 large eggs
sea salt, for sprinkling, optional

1.  Preheat oven to 350 degrees F and position a rack in the upper third of the oven. Line two baking sheets with parchment paper and set aside.

2.  In a medium bowl, whisk together the flour, baking soda and salt.  In the bowl of a stand mixer fit with a paddle attachment, beat the butter at medium speed until just softened and broken up a bit. Add the 3/4 cup dulce de leche, brown sugar and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to incorporate.

3.  Reduce the mixer speed to low and add the dry ingredients all at once. Mix only until the flour is just incorporated. You may need to finish off the mixing with a big spatula.

4.  Spoon the dough onto the lined baking sheets using a heaping teaspoon of dough for each cookie. The dough will be soft and this might be a little messy. A small-ish cookie scoop is really nice for this.  Leave 2 inches of space between each cookie for spreading.

5.  Bake the cookies for 10 to 12 minutes. The cookies will be honey brown with a light crust, but still very soft when they come out of the oven. Let them rest on the cookie sheet for a minute or two before removing to cool.

6.  Once the cookies are cooled completely, spread them with dulce de leche and sprinkle with a bit of sea salt, if desired. Keep well wrapped for up to four days.
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