Dulce de Leche (caramel) Sandwich Cookies
- 1 1/4 c
- all purpose flour
- 1/2 tsp
- baking soda
- of salt
- 1 stick
- real butter, room temp
- 6 Tbsp
- dulce de leche, plus more for filling (about 2 cans)
- 6 Tbsp
- light brown sugar (packed)
- 1/4 c
- 1 large
How to Make Dulce de Leche (caramel) Sandwich Cookies
- 1Preheat oven to 350 degrees....I used dark colored cookie sheets so I turned my oven to 345 degrees. Line with parchment paper..(I did not do this, I used cooking spray and it worked beautifully).
Also, picture to the left is the Can of Dulce de Leche...for those that have never seen it and can look for it in the store.
- 2In a small bowl mix together with whisk...the flour, baking soda, and salt. Blend well.
- 3In another bowl beat with a mixer the butter on medium-high until soft and smooth. Mix in the 6 tablespoons of dulce de leche, and both the brown and white sugars. Beat until light and fluffy, about 3 minutes ( I timed it and it works beautifully at that time frame). Beat in the egg, scraping down the sides of the bowl as needed. (the mixture may look curdled, don't worry.)...mine did not do that, it was smooth. With the mixer on low speed, mix in the dry ingredients just until blended nicely.
- 4Spoon the dough onto the prepared baking sheets, using a heaping 1/2 tablespoon...(my set has a half Tablespoon in it, so I used that, the recipe actually called for a full teaspoon, but it didn't seem to be enough for me, I wanted a three bite cookie not a one bite cookie..) Place cookie dough on baking sheet about 2" apart. Bake and watch them carefully...it said 10-12 minutes, but mine were done about 8-9 minutes into the baking..so watch them closely. It could be because I used dark cookie sheets..but I did lower the temp. The cookies should look honey brown with a light crust, but will still be soft...they will set up more as they cool. Remove from oven and let cookies rest on cookie sheet for a few minutes, then remove from cookie sheet and cool completely. These are delicate until they cool..so be careful when removing them from the baking sheet.
- 5Once cookies have cooled.. pair them in size. Spread the caramel on the flat side up...see my picture..(I dolloped a mound onto the one side of the cookie and then topped it with the second cookie and pressed gently to have the dulce de leche spread out between the cookies)...this worked well rather than spreading with a knife..cookie wanted to crack when I would try to use the knife. Repeat with remaining cookies.....and then dig in!
- 6TIP/Suggestion...(picture to the left are the cookies filled with nutella)I ran out of the Dulce de Leche..the orginal recipe calls for 1 can..I did not have enough for the last few cookies that were left, so I had Nutella spread and filled them with it instead of the dulce de leche, and let me tell ya...they were delicious too... I added the second can in the ingredients above...you will probably have some left over..I like my cookies thick with the filling, but you judge for yourself. Any leftover caramel..the cook has to get a spoon and finish it herself...ahhh, some times it tough being the cook...(smiling as I lick my spoon as I am typing this...YUM)