These Dulce de Leche Cookies bring together a soft, buttery base with the irresistible sweetness of caramel and a hint of sea salt. The combination of smooth dulce de leche filling and tender cookie creates a perfect balance that delights every bite.
Whether you are baking for a special occasion or craving a comforting treat, these thumbprint cookies are simple to make yet elegantly impressive. Their melt-in-your-mouth texture and salty-sweet flavor will have everyone asking for more.
- Soft and buttery cookie dough that melts in your mouth.
- Rich dulce de leche filling adds creamy caramel flavor to every bite.
- A pinch of sea salt enhances the sweetness perfectly.
- Simple ingredients and straightforward steps for any baker.
Ingredients
- Unsalted butter: Softened to room temperature for easy creaming and smooth dough texture.
- Sugar: Adds sweetness and helps to create a delicate crumb in the cookie.
- Vanilla extract: Enhances the flavor with warm, sweet aromatics.
- Egg: Binds ingredients together and provides structure for soft cookies.
- Egg yolk: Adds richness and tenderness to the dough.
- All-purpose flour: The base of the dough, providing the right amount of structure.
- Dulce de leche: Smooth caramel filling that gives these cookies their signature flavor.
- Sea salt flakes: Sprinkled on top to balance sweetness and add a crunchy contrast.
Instructions
- Cream Butter and Sugar
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Using a stand mixer with a paddle attachment, beat softened butter and sugar together until smooth and creamy. This process aerates the butter, resulting in a tender and light cookie.
- Add Eggs and Vanilla
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Incorporate the egg, egg yolk, and vanilla extract into the creamed mixture. Mix just until combined to ensure the dough stays tender and moist.
- Mix in Flour Gradually
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Add half of the all-purpose flour to the mixture and blend on low speed until incorporated. Then add the remaining flour and mix until combined. Gradual addition prevents overmixing and results in a soft yet sturdy dough.
- Chill the Dough
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Cover the dough with plastic wrap and refrigerate for 1 hour. Chilling firms up the dough, making it easier to shape and keeps cookies from spreading too much while baking.
- Preheat Oven and Prepare Pans
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Set oven temperature to 375°F (190°C) and line two baking sheets with parchment paper. This prevents sticking and promotes even baking.
- Shape Cookies and Make Indentations
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Roll chilled dough into 1 tablespoon-sized balls, place them 2 inches apart on baking sheets, then lightly flatten with your palm. Use a teaspoon to press a small indentation in the center of each cookie for the dulce de leche filling.
- Bake Until Lightly Golden
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Bake cookies for 10 to 12 minutes until the edges begin to turn golden brown. Be careful not to overbake to maintain a soft center.
- Add Dulce de Leche Filling and Sea Salt
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While cookies are still warm, press indentations again with a teaspoon if needed. Fill each with dulce de leche using a spoon or pastry bag, then sprinkle with sea salt flakes to enhance the flavor contrast.
- Cool Completely
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Transfer cookies to a wire rack to cool to room temperature. This allows the dulce de leche to set, creating the perfect texture and flavor balance.
- You can freeze the dough for up to 60 days and thaw overnight in the refrigerator before baking.
- To keep cookies fresh, store them in an airtight container at room temperature for up to 5 days.
Storage Tips
Store cookies in a tightly sealed container at room temperature for up to five days to maintain freshness. For longer storage, freeze the unbaked dough up to 60 days and thaw it in the refrigerator before baking.
Serving Suggestions
Serve these cookies with a cup of strong coffee or a creamy latte for a delightful afternoon snack. They also pair beautifully with a glass of milk or dessert wine to highlight their caramel notes.
- Use a silicone spatula to scrape down the sides of the bowl for even mixing.
- Make sure the butter is fully softened but not melted to achieve the best cookie texture.
- Chilling the dough is crucial for easy shaping and to prevent spreading in the oven.
- Sprinkling sea salt on warm cookies enhances the dulce de leche flavor effectively.
FAQs
- Can I use store-bought dulce de leche?
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Yes, store-bought dulce de leche works perfectly and saves time.
- What if I don’t have a stand mixer?
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You can use a handheld mixer or whisk by hand, but mixing may take longer.
- Can I substitute the butter with margarine?
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Butter provides the best flavor and texture; margarine may alter the taste and consistency.
- Why do I need to chill the dough?
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Chilling helps the dough firm up, making cookies easier to shape and preventing spreading.
- Can I make the cookies gluten-free?
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You can try using a gluten-free flour blend, but the texture may vary slightly.
- How should I store leftover cookies?
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Store them in an airtight container at room temperature for up to 5 days.
Dulce de Leche Cookies
Equipment
- 1 electric stand mixer with paddle attachment
- 1 baking sheet
- 1 parchment paper
- 1 silicone spatula
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1/2 cup dulce de leche
- 1 tablespoon sea salt flakes
Instructions
- In a stand mixer bowl with paddle attachment, cream together softened butter and sugar until smooth.
- Add the egg, egg yolk, and vanilla extract, mixing until combined.
- Gradually add half of the flour and mix on low speed until combined, then add the remaining flour and mix until incorporated.
- Cover the dough and refrigerate for 1 hour.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Shape the dough into rounded 1 tablespoon balls and place them 2 inches apart on the prepared baking sheets.
- Flatten each ball slightly with your palm and use a teaspoon to create an indentation in the center of each cookie.
- Bake for 10 to 12 minutes, until the edges start to brown lightly.
- Remove from oven and if needed, press down the indentations again while warm; cool on a wire rack to room temperature.
- Fill each indentation with dulce de leche using a small spoon or pastry bag, then sprinkle with sea salt flakes.
- Enjoy immediately or store as directed.
Notes
- Store cookies in a tightly sealed container at room temperature for up to 5 days.
- Freeze uncooked dough wrapped tightly for up to 60 days; thaw overnight in refrigerator before baking.
- Use sea salt flakes to enhance the sweet and salty flavor contrast.
