Dulce de Leche Cookies
Soft and buttery Dulce de Leche Cookies filled with rich caramel and topped with sea salt flakes, offering a perfect balance of sweet and salty flavors in every bite.
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.