Last week I made dulce de leche from sweetened condensed milk for the first time. I’ve always been afraid of boiling the can and having it explode all over my kitchen so I used the double boiler method to be safe.
It turned out great and since I now had an abundance of dulce de leche in the fridge, I decided to make Dorie Greenspan’s Dulce De Leche Duos from her book, Baking: From My Home to Yours. I can’t recommend this cook enough.
I have loved everything I’ve made from it! The caramel flavor really comes through in these cookies. Sandwiching two cookies together with a thin layer of dulce de leche really makes them that much better!
Dulce De Leche INGREDIENTS
(MAKES APPROX 40 Cookies)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 3/4 cup dulce de leche, plus more for filling
- 3/4 cup (packed) light brown sugar
- 1/2 cup sugar
- 2 large eggs
WHAT TO DO
Preheat oven to 350 degrees F and position a rack in the upper third of the oven. Line two baking sheets with parchment paper or silcone mats and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted 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.
Reduce the mixer speed to low and add the dry ingredients all at once. Mix only until the flour is just incorporated.
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 bit messy. Leave 2 inches of space between each cookie for the baking spread.
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.
Once the cookies are cooled completely, spread them with dulce de leche and sandwich them together. These keep, well wrapped, for up to four days.