Dulce de Leche Cookies
- Mixing bowls
- 8-inch/20 cm square baking pan
- Kitchen scale
INGREDIENTS
- 10.5 ounces/300 grams unsalted butter, cold and cubed
- â…“ cup/67 grams granulated sugar
- â…” cup/80 grams powdered sugar
- 2¾ cups/363 grams all-purpose flour
- Pinch of salt
- 14 ounces/400 grams dulce de leche
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter, granulated sugar, and powdered sugar on medium speed until smooth and creamy. Add the flour and salt, and mix just until a soft, uniform dough forms. Wrap and refrigerate for 1 hour.
- Preheat the oven to 320°F/160°C (static mode). Line an 8-inch/20 cm square baking pan with parchment paper.
- Press half the chilled dough (or two-thirds for a thicker crust) evenly into the prepared pan. Smooth the surface with an offset spatula. Refrigerate the remaining dough. Bake the base for 12 minutes, until lightly golden at the edges. Cool for 10 minutes.
- Warm the dulce de leche in the microwave for about 20 seconds to loosen. Spread gently over the cooled crust. Crumble the remaining dough into small pieces and scatter evenly over the dulce de leche layer.
- Bake for about 30 minutes, until the top turns lightly golden. Cool completely, at least 1 hour. Lift from the pan and cut into squares.
FAQ
How can I store dulce de leche cookies to keep them fresh?
Dulce de leche cookies can be stored at room temperature for up to three days in an airtight container to maintain their texture and flavor. If you live in a warm or humid climate, it’s best to refrigerate them to prevent the dulce de leche filling from softening too much. When stored in the refrigerator, they’ll keep well for up to a week. For longer storage, you can freeze the cookies in layers separated by parchment paper for up to two months, then thaw them at room temperature before serving.
Why did my cookies crumble when cutting?
This usually means the crust didn’t have time to cool and set fully. Let them rest for at least an hour after baking before cutting. Using a sharp knife cleaned between each cut also helps keep the layers intact. Overbaking is another common reason—they should be removed from the oven as soon as the top turns lightly golden. Too much flour can also cause dryness, so measure accurately using a kitchen scale.
What is the best type of dulce de leche to use?
The best dulce de leche is one with a thick, spreadable consistency that won’t run during baking. Canned dulce de leche is the most reliable choice, as it maintains its texture and sweetness. You can also make your own by slowly simmering sweetened condensed milk until it thickens and darkens to a golden caramel color. If you prefer a less sweet flavor, try using an artisan or homemade version. The key is to ensure it’s thick enough to hold between the buttery cookie layers without seeping out.
Can I add other flavors or ingredients to dulce de leche cookies?
A pinch of cinnamon or espresso powder in the dough can enhance the caramel notes of the dulce de leche. You can also mix in finely chopped nuts, such as pecans or hazelnuts, for added crunch. For a richer taste, drizzle melted dark chocolate over the cooled bars.
How do I prevent the cookies from becoming too dry or crumbly?
Ensure the butter is cold but not rock-hard when mixed, as this helps create a cohesive dough. Avoid overmixing once the flour is added; overworked dough tends to lose its tender texture. Baking time also plays a key role—remove the cookies as soon as the edges turn light golden, since overbaking can dry out the crust. Finally, allowing the cookies to cool completely before slicing helps them set properly and keeps the dulce de leche layer soft and creamy.
Can I make dulce de leche cookies gluten free?
Use a high-quality 1:1 gluten-free all-purpose flour blend that already contains xanthan gum or a similar binder to mimic the structure of wheat flour. Brands like Bob’s Red Mill or King Arthur work well for this type of recipe. Avoid using single flours like almond or rice flour alone, as they don’t provide enough structure and can cause the cookies to crumble. If your blend doesn’t contain a binder, add ½ teaspoon xanthan gum per cup of flour.
Can I make dulce de leche cookies without a stand mixer?
You can make dulce de leche cookies without a stand mixer by using a large mixing bowl and a sturdy wooden spoon or silicone spatula. Start by cutting the cold butter into small cubes, then cream it manually with the sugars until smooth and pale. This process takes a few extra minutes but yields a similar result. When adding the flour, mix gently until a soft dough forms. It’s important not to overwork the dough to avoid toughness.
What can I use instead of dulce de leche for filling?
You can use thick caramel sauce, but choose one that’s less runny to prevent seeping during baking. Sweetened condensed milk boiled for about two hours creates homemade dulce de leche with nearly identical flavor. For a nutty twist, try using cookie butter or hazelnut spread, which pairs beautifully with the buttery base. Even peanut butter mixed with a little maple syrup can offer a similar richness if you prefer something less sweet.
