Dulce de Leche Sandwich Cookies

I made these cookies about a month ago when I threw my girls’ night/guys’ night party.  Something about the dulce de leche just seemed a perfectly indulgent and sophisticated spin on sandwich cookies.  I knew these were going to be good, but honestly they blew me away.  The cookies themselves are so unassuming – little, flat golden brown cookies.  They don’t look like anything special at all.  But I made them a couple of days before filling them for the party, and they were in very real danger of being demolished before the day arrived.  In fact, I had to resort to letting Ben put them on a shelf I couldn’t reach (AKA the caramel corn strategy).  Sandwiched with a thin layer of dulce de leche really put them over the top.  The flavor was amazing and they looked beautiful.  The original recipe makes a huge, huge number of cookies – more than I think anyone could ever possibly need, so I have halved the recipe below.

Dulce de Leche Sandwich Cookies
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1¼ cups all-purpose flour
½ tsp. baking soda
Pinch of salt
8 tbsp. unsalted butter, at room temperature
6 tbsp. dulce de leche, plus more for filling (1 can)
6 tbsp. light brown sugar, packed
¼ cup sugar
1 large egg

Preheat the oven to 350˚ F.  Line two baking sheets with parchment paper.  In a small mixing bowl, combine the flour, baking soda and salt.  Stir with a fork to blend.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until soft and smooth.  Mix in the 6 tablespoons dulce de leche, and both the brown and white sugars.  Beat until light and fluffy, about 3 minutes.  Beat in the egg, scraping down the sides of the bowl as needed.  (The mixture may look curdled – don’t worry.)  With the mixer on low speed, mix in the dry ingredients just until incorporated.

Spoon the dough onto the prepared baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them.  Bake for 10-12 minutes, rotating the pans from top to bottom and front to back halfway through baking time.  The cookies should be a golden honey brown with a light crust, but they will still be soft.  Remove the cookies from the oven and let the cookies rest on the baking sheet for a few minutes.  Using a metal spatula, carefully transfer the cookies to a wire rack to cool completely.    Repeat with the remaining dough.

Once the cookies are completely cool, pair them up by size.  Spread the flat side of one cookie from each pair with a small amount of dulce de leche, and top with the other cookie.  Repeat with the remaining cookies.

Source: adapted from Baking: From My Home to Yours by Dorie Greenspan

43 Responses

  1. Where can I find the canned dulce de leche, with the baking ingredients?

  2. These look so tasty!!! I will have to give this a try!!!

  3. I’ve been waiting for these! They look so good. I love dulce de leche. I will have to try the high shelf trick, although my husband would also have to hide the step ladder 🙂

  4. These cookies look soooo delicious!! I have never bought the dulce de leche in a can before, but I have always been curious about it. This is not the first time I have seen one of Dorie’s recipes featured on a blog, her cookbook must be fabulous!! I obviously really need to buy it!

  5. Looks delicious! I’m so glad to hear I’m not the only one who has to have her husband hide things on shelves I can’t reach!

  6. What is Dulce de Leche? From the picture it looks like caramel of some kind.

  7. i will definitely try these! i have so many of your recipes saved, i don’t even know where to start!

  8. Hi Annie! Where did you find the dulce de leche? I looked for them at the grocery store once before but didn’t have any luck!

  9. I’ve been WAITING FOR THESE!!! Yay! Can’t wait to try them. Thanks Annie.

  10. I’m so glad I just found your blog! All of the recipes look so delish!! I feel you on the dangers of having yummy treats around, I have to get my fiance to put them out of reach too. Not being able to reach the “tempting treats” shelf is definitely a benefit of being a shorty!

  11. MMM. I have had this recipe flagged to make and can’t wait! But I have not been able to find Dulce De Leche in our area (Ohio)…Any suggestions for locating it to avoid having to make it myself:)

    • Tish,
      My store has it in the ethnic aisle with the Mexican foods, but not all stores carry it. It took me quite a while before I was able to find it anywhere.

    • I would be willing to bet it is available somewhere in your area. Just ask around in your grocery store. I find it in the Mexican food section.

  12. Oh, I used to eat these “alfajores” all the time when I lived in South America. They are delish! They’re typically made with a cornstarchy, crubmly-type cookie and sometimes even dipped in chocolate, or rolled in coconut or powdered sugar. These look great too; a softer, sweeter cookie part. Yummy!

  13. I have nearly a pound of dulce de leche in my fridge, and for the longest time have had no ddl inspiration. Thanks for kicking up the creativity. Hopefully I’ll try these soon!

  14. These are mouthwatering! I would have to hide them too 🙂

  15. Wow! They look delicious! I will give them a try!

  16. Those look so yummy, I love Dulce de Leche!

  17. Ok, I’m pretty sure I NEED to make these cookies. My question though, is that in your recipe you say to use the paddle attachment for the stand mixer… however, I have a sunbeam with no paddle attachment. Can I just use the regular beaters? What does the paddle do that the beaters don’t? I don’t want to mess up this recipe! :o)

    • Abby,
      I write all my recipes with the stand mixer just because that is what I use. You can use any kind of mixer you would like for any recipe that uses a stand mixer, it may just take longer to beat. The paddle attachment is the standard basic beater for a stand mixer.

  18. I make Alfajores which has dulce de leche as an ingredient. If you can’t find dulce de leche,you can make it. Pour a can of sweetend condensed milk into the pie plate. Cover with foil and place in the roasting pan. Pour hot water around the pie plate. Bake for 1 hour or until milk is thick and caramel-colored. Remove from roasting pan, take off foil, and cool. Refrigerate until cold. I think you can also boil a can of sweetened condensed milk toachieve the same results but I am not sure of the timing, etc.

  19. Yum, these look delish!! Looks like a perfect study break this weekend, if I can track down some dulce de leche! Thanks for sharing, Annie!

  20. Saw these this morning and made them this afternoon. SO GOOD! Just one issue, no where in the recipe does it mention purposely making some too big, too small or misshapen so you are forced to eat them. Now my husband doesn’t believe this to be a baking fact!

    The are wonderful! Thank you for sharing!

  21. Annie, these cookies look so delicious they are making me have second thoughts about the cookies I was planning to bake tomorrow!

    For those of you looking for dulce de leche, if you can’t find it in the Mexican foods section like Annie suggested, trying looking in the regular baking aisle. I believe I have seen it at my local supermarket on a shelf next to the sweetened condensed milk, evaporated milk, etc. Hope that helps!!

  22. yum yum yum! all of your recipes look so delish

  23. Hi Annie,

    I would be really interested in seeing the recipe for the cucumber canape’s. I’m having a wedding shower in a week and a half and would love to make them for that. Any chance you could email it to me if you’re not quite to the point of putting it on the blog? Thanks so much!

    • Hi Anna,
      I will try to get it to you. However, the actual recipe I used for the party was not a good one, so I need to try tweaking it myself before I post one. I don’t give out unreliable recipes! I’ll do my best, but I can’t promise I’ll get to it by then.

      • Oh, that’s ok. I’ll probably just pick something else. I love your website because I know I can trust that you’ve tried it and tweaked it.


  24. Okay, first off, these look AMAZING!!! I found the dulce finally and plan to make them this weekend. Question…since you’ve halfed the recipe, what was the yield?? Thanks so much!!

    • Jessica,
      I don’t remember the exact number which is why I didn’t post the yield. I think even halved, it would be around at least 20-30 sandwich cookies.

  25. These cookies look wonderful! I’m just wondering though-how did you get them so flat? I just made them and they came out as mounds. I put them on the baking pan as a ball. I tried to flatten them a little after the first tray came out, but they ended up just sticking to my fingers. Any tips? Thanks.

    • Laura,
      I just dropped them onto the cookie sheet from my dough scoop, and this is how flat they came out. I didn’t do anything special to achieve that texture, so I don’t really have any ideas for you. Sorry!

  26. I made these cookies this weekend and sent them to a boys only gathering with Husband. He said they went over very well, but the guys thought them too soft. I myself, don´t consider that a problem, and figure that they are used to packaged crispy cookies. Either way, they looked and smelled fabulous to me.

  27. Hi Annie!! I just found your blog and am in loooove!! I made the chocolate peanut butter ball cupcakes with a bit of variation…they were AWESOMe. What a great idea! Your photos are spectacular and inspirational. I am also self-taught and love the learning process. It’s so fun to look back and see how much better my photos are from a few months ago 🙂 I really just started using the digiSLR this past September. Anyway I just wanted to say HI!! Your recipes look amazing too..can’t wait to try out a few more!

  28. These sound delicious and seem easy enough to make-I think I will be adding this recipe to my list of sweet goodies to try out soon!

  29. I made these this past weekend and they were a HUGE hit. I only have two left from the party. I posted a (sad) picture and the recipe on my blog. Thanks for the great idea!

  30. I am SOOO excited! I made a can of Dulce de Leche the other week, just because I hadn’t in a while…it’s been sitting in my fridge ever since. I make it and then a just tempted to eat it with a spoon. Thank you so much for this recipe!
    Tell me, what is the consistency of this cookie? I’m in the mood for a soft cookie.
    Also, pleeeease spend a few hours to make your own Dulce de Leche, It’s so so so easy and I really have been unhappy with the grocery store kind. Maybe it’s just the brand but when it’s so easy and so GOOD home made, don’t bother!

  31. Annie,

    I made these for a co-worker of mine who was moving states as a good-bye present and oh my goodness, were these to DIE for! Seriously, I made some extra for my family and I had to use all my self control not to demolish the half leftover for the present. And they were such a hit as well with my colleague! She said she wanted to save some for her girls when she got home but I don’t think they even made it that far. Thanks so much for a great recipe!

  32. I bookmarked this recipe and just this morning made a batch for Christmas. I packaged half of them prettily to give to a friend with a few other things, and I’m sure my sons will devour the rest when they come home from school. They are so delicious, and so easy to make. This recipe’s a keeper — but I think I’d better double it next time! Thanks for adding this cookie to my repertoire!

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