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    Home » Recipes » Cookies and Biscuits

    Dulce De Leche Stuffed Cookies

    Published: Oct 24, 2021 · Modified: Jan 9, 2023 by Anna · This post may contain affiliate links · This blog generates income via ads · 24 Comments

    Jump to Recipe Print Recipe

    These dulce de leche stuffed cookies may look quite simple and plain, but there is nothing plain about them! The cookie dough is made with brown butter for an extra depth of flavour, and they have hidden pools of sweet and luxurious dulce de leche inside them. If you enjoy mellow, buttery and caramelised flavours, you will love these!

    Quick and easy to make, with crispy and crunchy edges and soft and gooey centres, they tick all of the boxes! One of the best things about this recipe, is the fact that you don't even need an electric mixer to make it!

    The cookies are tried and tested crowd pleasers, and will also make a great gift for the loved ones during the festive season!

    straight ahead super close up at a stack of six cookies with top one missing a bite

    These stuffed cookies are one of my favourite bakes, and have been in the top 3 cookie recipes loved by the readers for some time, along with my Chocolate Brownie Cookies recipe and Danish Butter Cookies.

    I love baking them all year round, but especially during the festive season. That buttery, caramel- like dulce de leche filling is just so extra-special and luxurious, and perfect for an extra indulgence during that time of the year!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • Top tip
    • 📖 Recipe
    • Comments

    Ingredients

    There are only 9 ingredients needed to make these utterly delicious cookies. Here's what you will need to gather together for this recipe:

    • Dry ingredients - plain flour, baking powder, baking soda, sea salt flakes (optional), salt and soft light brown sugar
    • Wet ingredients - eggs, butter, vanilla extract and dulce de leche (or condensed milk if you are making your own).
    overhead shot of ingredients for cookies

    Instructions

    Firstly, 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.

    side angle close up photos of brown butter in a jar and bowl of chilled cookie dough

    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.

    Divide the dough between two bowls, then cover each bowl with some cling film and place it in the fridge for at least an hour.

    Hint: 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 to melt 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.

    Remove one of the bowls with cookie dough from the fridge, keeping the other bowl in the refrigerator until you need it.

    Scoop about one tablespoon of chilled cookie dough and form a little ball with it. Place on the prepared baking sheet, about 5 cm apart (the cookies will spread while baking).

    overhead view of baking tray with balls of cookie dough
    side angle photos of jar of dulce de leche and some cookies filled with it

    Using the back of the spoon or your finger, create a little well/ indent in top of the ball. (not too deep). Fill it up with ½ teaspoon of dulce de leche then scoop another tablespoon of cookie dough, shape in exact same way and cover the top of dulce de leche filled cookie with it, sealing the edges gently.

    side angle and overhead view of dulce de leche stuffed cookies before and after baking

    Bake cookies in small batches (I place no more than 5 cookies on the baking tray per batch) 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.

    Substitutions

    I haven't tested this recipe with any type of glute-free flour, but I believe that it will work absolutely fine.

    I use shop-bought dulce de leche for the convenience. Most of the supermarkets sell it these days, and you can find it in the baking aisle. However, if you prefer, you can also make your own, using sweetened condensed milk. Here's how:

    Remove the label from the can of condensed milk. Place an old kitchen towel in a small saucepan and beneath the can of condensed milk (this will stop the can from rattling). Fill the saucepan with cold water, making sure it comes up to one inch (2.5 cm) from the top of the pan.

    Hint: Make sure to keep an eye on the water level at all times. Some of the water will evaporate during the simmering and cooking process, so it's super important to make sure it stays at the required level.

    45 degree angle close up at a stack of cookies filled with dulce de leche

    Bring the water to simmer over medium heat, then lower the heat to small and allow it to simmer for 2 hours 30 minutes. Remove the can from the saucepan using the tongs or an oven mitt, being super careful as the can will be VERY HOT!

    Allow it to cool completely before opening the can with can opener. Use your homemade dulce de leche as desired!

    For some extra tips and methods of making your own dulce de leche, make sure to read this How To Make Dulce De Leche post from Bigger Bolder Baking blog.

    top view close up at a cookie split in half with the filling coming out of it

    Variations

    Here are few ideas on how you can change this recipe slightly and add some extra flavours and textures:

    • Chocolate cookies - replace about 40 grams of flour with same amount of good quality cocoa powder.
    • Chocolate chip cookies - add dark or milk chocolate chips to the cookie dough at the very end. For best chocolate chip cookie, use the mini chocolate chips.
    • Peanut butter or biscoff stuffed cookies - if you are not a fan of dulce de leche, you can use peanut butter or biscoff spread instead. Check out this Biscoff Stuffed Cookies recipe from Modest Munchies blog!
    • Add some chopped pecans - for an extra crunch and nutty flavour, you can sprinkle the cookies with chopped pecans before baking them.
    • Nutella and dulce de leche stuffed cookies - use the combination of ¼ teaspoon of Nutella and ¼ teaspoon of dulce de leche.

    I love sprinkling some sea salt flakes on top of these cookies. Sea salt flakes along with sweet dulce de leche compliment each other beautifully. Adding a sprinkle of salt will also balance out the sweetness of that caramel-like filling.

    side close up at a stack of dulce de leche stuffed cookies broken into halves

    Storage

    These dulce de leche filled cookies will taste best on the same day they are made. You can store any leftovers in the airtight container for up to 2-3 days, but they will become softer with time.

    You can also freeze shaped, unbaked cookie dough for up to 3 months. To freeze, place the baking tray with cookies in the freezer overnight. Next day, transfer the frozen cookies from baking tray to freezer-friendly bag or container.

    If baking from frozen, add 2-3 minutes to the baking time.

    side close up at 4 cookies stacked on top of each other

    Top tip

    When making these stuffed dulce de leche cookies, make sure to chill the dough as much as possible. I normally split it into 2-3 batches, keeping the remaining cookie dough in the fridge until I need it.

    The dough will soften as soon as you start rolling it into balls when shaping the cookies. Once you rolled and stuffed the cookies, you can place them in the fridge for an extra half an hour. This will solidify the butter more, preventing them from spreading too much while baking.

    I would also recommend to use chilled dulce de leche. Simply store it in the fridge overnight prior to making the recipe.

    overhead view of baking tray with cookies sprinkled with sea salt flakes

    To pin this recipe and save it for later, use the button on the recipe card or on the photos above.

    If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you, but it also helps other readers who are thinking of making the recipe.

    📖 Recipe

    side close up at a stack of dulce de leche stuffed cookies broken into halves
    Print Recipe Pin Recipe
    4.72 from 32 votes

    Dulce De Leche Stuffed Cookies

    Incredibly delicious cookies, stuffed with sweet and creamy pools of dulce de leche
    Prep Time20 mins
    Cook Time10 mins
    chilling time1 hr
    Course: Dessert
    Cuisine: American, British
    Keyword: dulce de leche cookies, dulce de leche stuffed cookies, stuffed cookies
    Servings: 15 cookies
    Calories: 210kcal
    Author: Anna

    Equipment

    • 2 large baking trays
    • baking paper
    • 2 mixing bowls

    Ingredients

    • 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
    • 1 tablespoon sea salt flakes optional
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • 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.
      170 g unsalted butter
    • 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.
      210 g soft light brown sugar, 2 large eggs, 1 teaspoon vanilla
    • 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.
      270 g plain flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
    • Preheat the oven to 190 C (170C fan) and line 2 baking trays with baking parchment.
    • Scoop roughly about 1 tablespoon 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/ wells in top of the dough balls. Fill each cookie with about ½ teaspoon of dulce de leche.
      220 g 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. Gently press the top of each cookie with the palm of your hand to flatten it. Repeat until you have used up all of the cookie dough. If the cookie dough have become really soft during shaping the cookies, place them in the fridge for an extra 30 minutes before baking them.
    • 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. Sprinkle each cookie with sea salt flakes (optional). Enjoy!

    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.

    Notes

    • The amount of cookies you will get may vary, depending on the size.
    • Try to work in batches, and keep the cookie dough as chilled as possible. Once the cookies have been shaped, you can place them in the fridge for further 30 minutes. This will allow the butter to solidify more, which will prevent cookies from spreading too much while they bake.
    • Store any leftover cookies in the air tight container for up to 2 days.
    • Freezing: You can freeze shaped, unbaked cookies for up to three months. Place the cookies on the baking tray, and into the freezer overnight. Next day, transfer frozen cookies into freezer-friendly container or a bag. If baking from frozen, add 2-3 minutes to the baking time.

    Nutrition

    Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 583mg | Potassium: 50mg | Fiber: 1g | Sugar: 14g | Vitamin A: 319IU | Calcium: 25mg | Iron: 1mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    This post was originally published in November 2019. It has been updated with the new photos, tips and revised recipe in October 2021.

    More Best Cookies and Biscuits Recipes

    • Valentine Sugar Cookies
    • Salted Caramel Macarons
    • Danish Butter Cookies
    • Strawberry Shortcake Cookies

    Reader Interactions

    Comments

    1. Crystal

      August 04, 2022 at 10:05 pm

      Hi Anna, these cookies look so delish! can I use white sugar in place of brown sugar in this recipe?

      Reply
      • Anna

        August 05, 2022 at 10:02 am

        Hi Crystal, you can use white sugar too, although it will change the taste and texture of the cookies slightly (they will still taste delicious!). Would love to know the results if you tried it!

        Reply
      • Michelle

        November 29, 2022 at 2:27 am

        Turning halfway through.. does this mean rotate the entire tray or flip ea cookie? Sorry I feel like it's obvious to most (I ain't most ppl lol!)

        Reply
        • Anna

          December 02, 2022 at 2:57 pm

          Hi Michelle, you should rotate the tray with cookies half way through baking time. No need to flip each cookie individually 😉 happy baking!

          Reply
    2. Jacque Hastert

      December 03, 2019 at 2:42 pm

      5 stars
      These are what dreams are made of! These cookies are simply amazing and I can't wait to make several dozen of these this baking season

      Reply
      • annabanana

        December 03, 2019 at 6:03 pm

        Aww thanks so much Jacque! I hope you will like them as much as I do! Happy baking!

        Reply
    3. Alena

      December 03, 2019 at 2:11 pm

      5 stars
      I know what I'll be making this holiday season! Love the surprise dulce de leche layer. So good!

      Reply
      • annabanana

        December 03, 2019 at 6:03 pm

        Thank you Alena! Cookies with hidden surprise in the middle are the best kind of cookies!

        Reply
    4. Aline

      December 02, 2019 at 7:18 am

      5 stars
      There's no better gift than a bag of cookies with dulce de leche!!! These are perfect!! I'll be the coolest friend in town ahah

      Reply
      • annabanana

        December 02, 2019 at 8:35 am

        Hah, no doubts about that Aline! You will win Christmas with these! 😉 Hugs!

        Reply
    5. Elaine

      December 02, 2019 at 12:32 am

      5 stars
      The stuffing is to fight for! It looks so delicious... almost like something you wouldn't expect in a cookie. I have no doubts I will want to make these cuties over and over again!

      Reply
      • annabanana

        December 02, 2019 at 8:34 am

        Hey Elaine, thank you so much for your comment! The thing with these cookies is... once you've made them, you want to make them again and again and again...;) And that gooey middle is definitely worth fighting for!

        Reply
    6. Tammy

      December 01, 2019 at 11:25 pm

      5 stars
      OMG these are a dream! That soft gooey center is calling to me! Beautiful recipe and photos ^_^

      Reply
      • annabanana

        December 02, 2019 at 8:29 am

        Thank you Tammy, so glad that you like the recipe and the photos!

        Reply
    7. Sharon

      November 30, 2019 at 10:51 pm

      5 stars
      Soft cookie on the outside, delicious melty dulce de leche in the center. These are my kind of cookies!

      Reply
      • annabanana

        December 01, 2019 at 1:50 pm

        Thanks so much Sharon, these kinda cookies are my fave as well (don't tell chocolate chip cookies!)! Enjoy your weekend!

        Reply
    8. Bianca Zapatka

      November 28, 2019 at 6:10 pm

      5 stars
      These cookies look so delicious, Anna! They remind me of Soft caramel! Perfect for Christmas or any time when you want a sweet treat! Lots of love, Bianca! 😍❤️

      Reply
      • annabanana

        November 29, 2019 at 9:11 am

        Hey Bianca! So true, they are ideal for any occasion, but that dulce de leche makes them extra special and festive! So happy you like them! Hugs and happy weekend! x

        Reply
    9. Jacqui Debono

      November 28, 2019 at 12:42 am

      5 stars
      Great photos! I only ever make the usual choc chip cookies, must try these!

      Reply
      • annabanana

        November 29, 2019 at 9:12 am

        Thanks so much Jacqui! I'm glad to hear that I've inspired you to try different type of cookie! Have a great weekend!

        Reply
    10. Nicoletta De Angelis Nardelli

      November 27, 2019 at 4:29 pm

      5 stars
      I think these cookies look amazing and not plain at all! Then, when you break one open or take a bite, they reveal that gorgeous dulce de leche gooey center! Wow!!

      Reply
      • annabanana

        November 29, 2019 at 9:13 am

        Hey Nicoletta, thank you for your sweet comment, so happy that you like these little cookies! Once you bite into one of these and they reveal their full potential...there is no coming back! 😉

        Reply
    11. caren p magill

      November 27, 2019 at 12:15 am

      5 stars
      Hey there, Anna Banna! I love this cookie recipe. You make it look so easy 🙂 . Also love all the process shots. Well done!

      Reply
      • annabanana

        November 27, 2019 at 8:56 am

        Hey Caren, glad you like the process shots, and it is a fun and easy recipe to make, the cookies are to die for!

        Reply

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