These dulce de leche stuffed cookies may not look like much, but trust me, once you've tried them, you will make them again and again! Delicious brown buttered cookies filled with hidden pools of luxurious dulce de leche.
This post is a part of a paid collaboration with Waitrose and Partners. All thoughts and opinions are my own.
Hey friends, and happy new week!
Last week of November, can you believe that? Neither can I! Whether we like it or not, Christmas is literally just around the corner. So I'm kicking off the festive season with my first, festive recipe. And guys, you do not want to miss this one out!
Dulce de leche stuffed cookies
At first glance, these cookies may not look very impressive. They actually look quite plain and simple. But once you'll take a bite, you will know this is nothing like your ordinary cookie. The centre is filled with lush, creamy and sweet, caramel- like sauce that will leave you wanting more and more!
What is dulce de leche?
In the exact translation, dulce de leche is Spanish for candy (made) of milk. It's made by simply boiling sweetened condensed milk. It tastes similar to caramel, but not the same. The key difference is that dulce de leche is made from condensed milk, or milk and sugar, and caramel is made with sugar and water. It's like a creamier version of caramel. Perfect for all sorts of spreads, fillings and drizzles. Dangerously good!
What do I need to make these cookies?
There are only 9 basic ingredients needed to make these utterly delicious treats. The star ingredient- dulce de leche. I'm using Waitrose Cooks' Ingredients dulce de leche from my favourite, Waitrose and Partners.
Other than that, you will need soft light brown sugar (adds amazing, buttery flavour to the bakes), couple of eggs, vanilla, plain, all-purpose flour, some baking soda and baking powder and salt. Nothing fancy, nothing that you probably don't have in your kitchen cupboard already.
How to make dulce de leche stuffed cookies
As with any baking recipe, start by bringing all of your ingredients into room temperature. Firstly, you will melt the butter in a small saucepan. Once it's melted, you want to cook it for further 3 minutes, until it starts browning up a bit. When it's done, set it aside for about 10 minutes to cool.
Add the sugar into melted butter, followed by eggs and vanilla. Stir it all until well combined. Add all of the dry ingredients and mix it all until JUST combined. Do not over mix it. Cover the bowl with some cling film and place it in the fridge for at least an hour. This step is very important and you don't want to skip it!
Why to chill cookie dough?
Chilling the cookie dough before baking solidifies the fat in cookies (butter, in this case). As the cookies bake, the fat in the chilled cookie dough will take longer than room-temperature fat. The longer the fat remains solid, the less cookies will spread. It will also produce the cookies with a deeper flavour.
After your dough has been chilled...
Scoop about 1 teaspoon of chilled cookie dough and farm a little ball with it. Place on the prepared baking tray, about 5 cm apart (the cookies will spread a little bit while baking). Using the back of the spoon or your finger, create a little well/ indent in top of the ball. Fill it up with ¼ - ½ teaspoon of dulce de leche then scoop another teaspoon of cookie dough, shape in exact same way and cover the top of dulce de leche filled cookie with it, sealing the edges gently. Bake cookies for about 10 minutes, turning them half way through. The edges of the cookies should be almost golden, but the middle should be still soft. They will set more while they're cooling.
Stuffed cookies- perfect homemade gift!
If like me, you always appreciate homemade, edible gifts more than anything else, then these cookies will be perfect just for that! Wrap them in some festive foil, or put them into a decorated box, tie with a festive ribbon, and voila! Perfect Christmas gift is ready!
You can also check out my other festive cookies recipes, which also be perfect for edible gifts:
Dulce De Leche Stuffed Cookies
- 3 baking trays lined up with baking parchment
- 170 g unsalted butter cubed
- 210 g soft light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 270 g plain flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 220 g dulce de leche
- Place the butter in a small saucepan over a medium heat allowing it to melt. Once melted, brown the butter gently by cooking it for further 3 minutes, stirring constantly. Pour browned, melted butter into a heatproof bowl and set aside to cool slightly for about 10 minutes.
- Add soft light brown sugar into melted butter and stir to combine. Add 2 eggs and vanilla and mix well until you have smooth, glossy texture.
- In a medium bowl, combine together the flour, baking soda, baking powder and salt. Add dry ingredients into the bowl with sugar and eggs mixture and stir until just combined. Cover the dough with clingfilm and place in the fridge for at least an hour.
- Preheat the oven to 190 C (170C fan) and line 3 baking trays with baking parchment.
- Scoop roughly about 1 teaspoon of cookie dough and form a little ball with it. Place on a baking tray, about 5 cm apart. Using a back of the spoon (or your finger) make small indents in top of the dough balls. Fill each cookie with about ½ teaspoon of dulce de leche.
- Shape another cookie dough ball, and make a small indentation in it, just like in the step above. Cover the dulce de leche filled cookies with it and gently seal the edges. Repeat until you have used up all of the cookie dough.
- Bake in the oven for about 10 minutes, turning them half way through, to ensure an even bake. They should be barely set in the middle but have golden edges. Allow them to cool for 5 minutes than transfer to a wire rack to cool completely.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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