These dulce de leche duos are perfect for afternoon coffee and tea. They are not as heavy as cakes, but they are as rich. For me, those are the qualities of an afternoon dessert. Since dinner will be a few hours to go, you don’t want to spoil the appetite of your family by serving them ultimately heavy dessert. I did that once, and my sons weren’t able to eat dinner. These dulce de leche duos are perfect as an after dinner dessert too, if you want to forget the taste of the rich and savory dinner you just had.
See what our friends from Pixelated Crumb have to say about this recipe:
“I often steer clear of sandwich cookies, not because I don’t love them – I do – but because they take more time. I ignored the little voice in my head telling me to turn the page because the temptation of cookies made with dulce de leche and filled with dulce de leche was just too strong.”
This is really a yummy sandwich cookie that both adults and kids would love to eat every now and then. A bit rich, yes; but don’t you want to enjoy something sinful at least once in a while? No one will blame you for falling in love with these cookies.
Ingredients
- 12 1/2 ounces (2 1/2 cups) Gold Medal all-purpose flour
- 1 teaspoon Clabber Girl baking soda
- 1/2 teaspoon Morton salt
- 2 sticks (8 ounces) Land O Lakes unsalted butter, at room temperature
- 3/4 cups store-bought Eagle Brand dulce de leche, plus more for filling
- 6 ounces (3/4 cup) packed Domino light brown sugar
- 3 1/2 ounces (1/2 cup) Domino sugar
- 2 large Eggland’s eggs
- 5 ounces Hershey’s bittersweet chocolate
Instructions
- Position the racks to divide the oven into thirds and preheat the oven 350 degrees F. Line two baking sheets with parchment or silicone mats.
- Whisk together the flour, baking soda and salt.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add the 3/4 cup of dulce de leche and both sugars and continue to beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Don’t be concerned if the mixture looks a little curdled- it will smooth out when the flour mixture goes in. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the batter.
- Spoon the dough onto the baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them. Don’t be temped to make the cookies larger or they’ll be too big!
- Bake the cookies 10 to 12 minutes, rotating the pans from top to bottom and front the back at the midway point. The cookies should be honey brown with a light sugar crust, but they will still be soft, so remove the sheets from the oven but don’t touch the cookies for another minute or two. Then, using a wide metal spatula, transfer the cookies to a rack to cool to room temperature.
- Repeat with the remaining dough, making sure you cool the baking sheets before spooning the dough onto them. Cool the cookies completely.
- In a small heat proof bowl fitted over a pot of simmering water, whisk the chocolate until melted. Spread the flat bottom of half the cookies with chocolate and the other half with a small amount of dulce de leche. Press a chocolate covered cookie and a dulce de leche cookie together and repeat with the remaining cookies. Cookies keep for 4 days store in a sealed container, or 2 months in the freezer.
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Quick Tip: You can make your own dulce de leche or buy it from the store.
Thanks again to Pixelated Crumb for this amazing recipe.
