Dulce de leche cookies….buttery chocolate thumbprint cookies filled with luscious dulce de leche!
These cookies are made with a simple no-chill chocolate thumbprint dough, store bought dulce de leche and a pinch of flaky sea salt. These dulce de leche cookies are simple and simply delicious!
If you’d like to try another recipe with chocolate and dulce de leche, try this incredible Dulce de Leche Chocolate Cake or these delicious Dulce de Leche Cupcakes!
I used the cookie dough used in these irresistibly good Chocolate Pistachio Thumbprint Cookies. Instead of a chocolate or jam filling, I filled them with dulce de leche and a sprinkle of sea salt!
THESE DULCE DE LECHE COOKIES ARE:
- Chocolatey: These cocoa based cookies are delicious on their own but better with dulce de leche.
- Sweet: The cookie dough is not overly sweet, but the dulce de leche is perfectly sweet.
- Salty: Top with a pinch of sea salt to balance out the sweetness and brings out the chocolate flavor.
- Easy: They are made from a no chill dough and store bought dulce de leche. So easy!
WHAT IS DULCE DE LECHE?
Dulce de leche is a thick, luscious confection that’s popular in Latin America. It’s made by heating sweetened condensed milk until develops a caramel color.
WHAT IS THE FLAVOR OF DULCE DE LECHE?
Dulce de leche is very decadent. It’s rich, sweet, creamy and so delicious.
INGREDIENTS FOR DULCE DE LECHE CHOCOLATE COOKIES
- Unsalted butter
- Granulated sugar
- 1 Egg yolk
- Vanilla extract
- All purpose flour
- Unsweetened cocoa powder
- Salt
- Dulce de leche: Homemade or store bought
- Sea salt: For sprinkling, if desired
HOW TO MAKE DULCE DE LECHE COOKIES
- Whisk to combine the dry ingredients. Set aside.
- Beat the butter until creamy. Add the sugar, vanilla, and egg yolk and blend just until combined. With the mixer on low speed, beat in the dry ingredients and blend until just combined.
- Form dough into balls. Place them on the baking sheet.
- Press your thumb or the bottom of a round teaspoon or 1/2 teaspoon measuring spoon into each ball to create an indentations in the center. Dip the teaspoon (if using) in flour before using to prevent sticking.
- Bake 12-14 minutes. Remove from oven and use a rounded teaspoon to reform the indentations if needed. Fill them with about 1/2 teaspoon of dulce de leche each. Sprinkle with a pinch of flaky sea salt, if desired.
- Allow cookies to cool on the cookie sheet for five minutes before transferring them to a wire rack to cool.
TIPS FOR MAKING THESE DULCE DE LECHE COOKIES
- USE A SPHERICAL MEASURING SPOON. You can, of course, use a thumb to make the thumbprint, but I prefer the shape that a 1/2 teaspoon measuring spoon provides.
- DIP THE MEASURING SOON IN FLOUR. This isn’t necessary, but it helps keep the teaspoon from sticking.
- AVOID MAKING THE INDENTATION TOO DEEP. If you press down too deep, the cookie dough will crack and the dulce de leche could leak out when you fill them. If you do notice the dough starting to crack, you should be able to just press the dough back together.
FREQUENTLY ASKED QUESTIONS
Dulce de leche can be used as a filling for cake, cupcakes. It’s also a delicious topping for ice cream.
Avoid placing your cookies on a hot baking sheet since the dough will begin melting before it can begin baking. Allow your baking sheet to cool completely before adding your next batch of cookies. I like to have two baking sheets handy so that I always have a cool baking sheet ready.
MORE DELICIOUS RECIPES TO TRY
Dulce de Leche Cookies
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
This simple recipe for these delicious dulce de leche cookies is made with a no chill chocolate thumbprint dough, decadent dulce de leche and a sprinkle of flaky sea salt!
Ingredients
FOR THE CHOCOLATE COOKIES
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 egg yolk
- 3/4 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder, sifted
- 1/2 teaspoon salt
FOR THE DULCE DE LECHE FILLING
- store bought dulce de leche
- flaky sea salt, optional
Instructions
FOR THE COOKIES
- Preheat oven to 350 F and line cookie sheets with parchment paper.
- In a large bowl, whisk together the flour, salt, and sifted cocoa powder. Set aside.
- In the bowl of an electric mixer, beat the butter on medium speed until creamy, about 1-2 minutes. Add the sugar, vanilla, and egg yolk and blend just until combined. Scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, beat in the dry ingredients and blend until just combined.
- Form dough into balls, using about 1 tablespoon of dough per ball. Roll the balls between your hands an to make them smooth and place them on the baking sheet.
- Press your thumb or the bottom of a spherical measuring teaspoon or half teaspoon into each ball to create an indentations in the center. Dip the teaspoon (if using) in flour before using to prevent sticking. Be careful not to press to hard or deep that the dough cracks.
- Bake 12-14 minutes. Remove from oven and use a rounded teaspoon to reform the indentations if needed. Fill them with about 1/2 teaspoon of dulce de leche each. Sprinkle with a pinch of flaky sea salt, if desired.
- Allow cookies to cool on the cookie sheet for five minutes before transferring them to a wire rack to cool.
Keywords: cookies, dulce de leche cookies, thumbprint, thumb print cookies, dulce de leche, chocolate cookies
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