A slightly chewy exterior and soft and flaky interior, moderately sweet, and with an amazing caramel flavour – these Dulce de Leche Cookies will not disappoint you.
Hello, folks! How are you doing? I hope you all had a great weekend, and you will have a great week ahead.
And if you are not too happy about Monday, today’s recipe will help you combat Blue Monday.
I am talking about these Dulce de Leche Cookies.
Dulce de Leche
It is no secret that I am a huge fan of dulce de leche. And I mean that. Give me a jar of dulce de leche, and there’s a huge chance that it will be empty within the next few hours.
What is dulce de leche? It is caramelized milk or milk jam popular in Latin America, France, Poland, and the Philippines, prepared by slowly heating sugar and milk over several hours. So rich, so decadent, so irresistibly delicious.
Did you also know that October 11th is celebrated as International Dulce de Leche Day? How cool is that?!
Dulce de Leche Cookies
These cookies are so tasty, my friends! They are soft and flaky on the inside and chewy on the outside. They have a more cakey-like texture – not like the typical American type of cookie.
But what’s more important for me, they are not overly sweet. Yes, you can actually taste the cookie rather than a ton of sugar. Additionally, dark chocolate chips further balance out the sweetness. If you preferer a more sweet version, please feel free to use semi-sweet or even milk chocolate.
The flavour profile is pleasant, which is a subtle caramel flavour and a hint of vanilla.
Ingredients You’ll Need for This Recipe
- Dulce de leche – a sweet milk spread originated in Latin America. It is similar to but not the same as caramel, hence, you can’t really swap them.
- Butter – use good-quality, preferably European-style butter.
- Light brown sugar – just a little as the main sweetness comes from dulce de leche.
- Egg
- Flour – use all-purpose flour, but cookie flour will also work.
- Baking powder – an leavening agent that makes cookies lighter and softer.
- Vanilla extract – for a pleasant aroma.
- Salt – I always add a good pinch of salt to most of my desserts, as it accentuates the flavours and balances out the sweetness.
- Dark chocolate chips – for balancing out the sweetness. You can go with semi-dark or milk chocolate, but the cookies will be way more sweet.
More Dulce de Leche Recipes
- Dulce de Leche Crêpe Bake with Pecans and Brandy
- Dulce de Leche Shortbread Bars (with Pecans and Cinnamon)
- Crêpes with Dulce de Leche Sauce
- Dulce de Leche Spread
- Dulce de Leche French Toasts
- Peanut Butter Dulce de Leche Oatmeal Balls with Vanilla
I hope you like recipe, and you will give it a try soon. If you make it, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.
Cheers!
Dulce de Leche Cookies
A slightly chewy exterior and soft and flaky interior, moderately sweet, and with an amazing caramel flavour – these Dulce de Leche Cookies will not disappoint you.
16-20
servings10
minutes15
minutesKeep the screen of your device on
Ingredients
7 tbsp. (100 gr.) unsalted butter, soften
2 tbsp. (22 gr.) light-brown (golden) sugar
1/2 cup (about 150 gr.) dulce de leche
1 tsp. vanilla extract
1 large egg
1 and 1/2 cup (180 gr.) all-purpose flour
1/2 tsp. baking powder
a good pinch of salt
1 cup (about 170 gr.) dark chocolate baking chips
Directions
- Preheat the oven to 175-180 degrees C (350 degrees F).
- In a bowl, using a hand mixer, beat together the butter and sugar, on low speed, until light, about 1 minute.
- Stir in the mixture the dulce de leche, salt and vanilla extract. Beat for another 20-30 seconds to combine.
- Add the egg and beat until just incorporated – don’t overmix.
- Fold in the sifted flour and baking powder. The batter will remain slightly sticky – if it is too sticky, add an additional spoon of flour. Fold in the chocolate chips.
- Scoop out approximately 1 tablespoon of the dough and arrange on a baking sheet lined with parchment.
- Bake the cookies for about 12-15 minutes. Remove them from the oven and transfer to a wire rack. Let them cool completely or serve slightly warm. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
