Prepare to embark on a culinary journey that promises pure bliss with every bite: these incredible Dulce de Leche Stuffed Cookies. While they might appear deceptively simple at first glance, there is an extraordinary depth of flavor and texture waiting to be discovered. These aren’t just any cookies; they’re an experience, crafted to delight the senses with their rich, buttery foundation and a luscious, hidden core of sweet, creamy dulce de leche.
The secret to their unparalleled taste lies in the innovative use of brown butter in the cookie dough. This technique elevates the classic cookie base, infusing it with an exquisite nutty, caramelized aroma that complements the dulce de leche perfectly. Each cookie offers a delightful contrast: gloriously crispy, golden edges that yield to a wonderfully soft and gooey center, where a molten pool of luxurious dulce de leche awaits. If you’re a connoisseur of mellow, buttery, and profoundly caramelised flavors, these cookies are destined to become your new obsession.
Beyond their exceptional taste and texture, these cookies boast another fantastic quality: they are surprisingly quick and easy to make. You don’t even need an electric mixer, making them accessible for bakers of all skill levels. They are a tried-and-tested crowd-pleaser, guaranteed to impress at any gathering. Moreover, their indulgent nature and beautiful presentation make them an ideal homemade gift, perfect for sharing joy with loved ones during the festive season or any special occasion.
These stuffed cookies hold a special place among my favorite baking endeavors, consistently ranking in the top three most beloved cookie recipes by readers. They stand proudly alongside my popular Chocolate Brownie Cookies and the timeless Danish Butter Cookies, a testament to their irresistible charm. I find myself baking these delectable treats throughout the year, but they truly shine during the festive holidays. That rich, buttery, caramel-like dulce de leche filling transforms them into something extra-special and luxurious, providing the perfect indulgence when you crave something truly extraordinary.
The magic of these cookies isn’t just in the filling; it’s in the careful balance of ingredients and the technique that brings them to life. The brown butter is not just a trend; it’s a fundamental flavor enhancer, adding a depth that can’t be achieved with plain melted butter. It imparts a toasty, almost nutty undertone, providing a sophisticated backdrop for the sweet, milky caramel. This thoughtful combination ensures each bite is complex and deeply satisfying, moving beyond a simple sweet treat to a truly memorable dessert. Get ready to experience the ultimate stuffed cookie, a perfect blend of comfort and gourmet delight.
The process of creating these culinary gems is straightforward, allowing even novice bakers to achieve professional-looking and tasting results. The key steps are simple: browning the butter, combining the wet and dry ingredients, chilling the dough for optimal texture, and carefully stuffing each cookie with its delightful dulce de leche core. This recipe proves that you don’t need fancy equipment or extensive experience to bake something truly spectacular. The joy comes from the simple act of creation and, of course, the incredible reward of biting into a freshly baked cookie.
Beyond personal enjoyment, these cookies are fantastic for sharing. Imagine presenting a plate of these golden, caramel-filled wonders to guests or gifting a beautifully packaged box to friends and family. They are not just cookies; they are an expression of warmth and care, perfectly suited for holiday gatherings, potlucks, or simply as a thoughtful gesture. Their unique filling and appealing texture make them stand out, ensuring they are remembered long after the last crumb has disappeared.
So, whether you’re looking for a show-stopping dessert, a heartwarming gift, or simply a deeply satisfying treat to enjoy with a cup of coffee, these Dulce de Leche Stuffed Cookies are your answer. Dive into the world of brown butter and caramel, and discover why this recipe has become a cherished favorite for so many. The delightful blend of crispy edges, chewy centers, and a molten caramel surprise promises a baking adventure that is both rewarding and incredibly delicious. Let’s get baking!
Essential Ingredients for Perfect Dulce de Leche Stuffed Cookies
Crafting these utterly delicious cookies requires only a handful of pantry staples – just 9 key ingredients, in fact! Each component plays a crucial role in achieving the desired flavor and texture, from the rich brown butter to the sweet, gooey dulce de leche. Gathering everything beforehand ensures a smooth and enjoyable baking process. Here’s a breakdown of what you’ll need to create these irresistible treats:
- Dry ingredients: You’ll need a foundation of plain flour for structure, baking powder and baking soda to ensure a perfect rise and chewy texture, a pinch of salt to balance the sweetness, and soft light brown sugar, which contributes significantly to the cookies’ characteristic moistness and caramel notes.
- Wet ingredients: The star of the show, butter, which will be browned to add incredible depth. Large eggs bind everything together, vanilla extract enhances the overall flavor profile, and of course, the star filling – luscious dulce de leche (or sweetened condensed milk if you opt to make your own from scratch).
Choosing good quality ingredients will make a noticeable difference in the final product. Opt for fresh eggs, pure vanilla extract, and if using store-bought dulce de leche, select a reputable brand known for its rich flavor. The soft light brown sugar is preferred over granulated sugar because its molasses content adds moisture, a subtle caramel flavor, and a chewier texture to the cookies, which is exactly what we’re aiming for.
Don’t underestimate the power of salt in a sweet recipe; it doesn’t just make things salty, it enhances all the other flavors, making the caramel in the dulce de leche taste even more pronounced and preventing the cookies from being overly sweet. These simple ingredients, when combined with a little love and the right technique, transform into something truly magical.
Step-by-Step Guide: Crafting Your Dulce de Leche Stuffed Cookies
Creating these delightful dulce de leche stuffed cookies is a straightforward process, but a few key techniques will ensure a perfect bake every time. Follow these instructions carefully to achieve those coveted crispy edges and gooey, caramel-filled centers.
- Brown the Butter: Begin by melting the unsalted butter in a small, light-colored saucepan over medium heat. A light-colored pan allows you to easily observe the browning process. Once the butter is fully melted, continue cooking it for approximately 3 minutes, stirring continuously. You’ll notice it transitioning from foamy to a rich golden brown, developing a distinct nutty aroma as the milk solids toast. This “brown butter” (or beurre noisette) is crucial for adding an incredible depth of flavor to your cookies. As soon as it reaches this stage, immediately pour the browned butter into a heatproof bowl to stop the cooking process and set it aside for about 10 minutes to cool slightly. It needs to be warm enough to mix, but not so hot that it cooks the eggs.
- Combine Wet Ingredients: Once the browned butter has cooled slightly, add the soft light brown sugar to it, stirring vigorously until well combined and smooth. Next, crack in the two large eggs and pour in the vanilla extract. Mix everything together thoroughly until the mixture is glossy and well emulsified. This ensures a homogenous base for your cookie dough.
- Incorporate Dry Ingredients: In a separate medium-sized bowl, whisk together the plain flour, baking soda, baking powder, and salt. This step ensures that the leavening agents and salt are evenly distributed throughout the dough. Gradually add these dry ingredients to the wet mixture, mixing until JUST combined. It’s incredibly important not to overmix the dough at this stage, as overmixing can develop the gluten in the flour, leading to tough, rather than tender, cookies. A few streaks of flour are perfectly acceptable.
- Chill the Dough: Divide the cookie dough evenly between two bowls. Cover each bowl tightly with cling film and refrigerate for at least one hour. Chilling the dough is a critical step for these stuffed cookies.
Baker’s Insight: Chilling the cookie dough solidifies the butter within it. As the cookies bake, this chilled fat takes much longer to melt compared to room-temperature fat. This extended melting time prevents the cookies from spreading too rapidly or thinly on the baking sheet, ensuring they retain a desirable thickness and chewiness. Furthermore, chilling allows the flavors in the dough to meld and deepen, resulting in a more complex and satisfying taste. For truly exceptional results, don’t rush this step.
- Prepare for Baking: Once the dough has chilled, preheat your oven to 190°C (170°C fan). Line two large baking trays with baking parchment. Remove one bowl of cookie dough from the fridge, keeping the other refrigerated until needed to ensure it stays cold.
- Shape and Stuff the Cookies: Scoop out about one tablespoon of the chilled cookie dough. Roll it gently between your palms to form a smooth ball. Place this ball onto the prepared baking sheet, ensuring each ball is spaced approximately 5 cm apart to allow for spreading during baking. Using the back of a spoon or your finger, create a shallow well or indent in the center of each dough ball – be careful not to make it too deep, as you don’t want the dulce de leche to seep through the bottom. Fill each indent with about ½ teaspoon of chilled dulce de leche.
- Seal the Filling: Take another tablespoon of chilled cookie dough and form it into a ball, just like before. Gently flatten this second ball and use it to cover the dulce de leche-filled dough on the baking sheet, carefully sealing the edges all around to completely enclose the caramel filling. A gentle pinch around the seam will do the trick. Lightly press down on the top of each cookie with the palm of your hand to slightly flatten it. Repeat this process until all the dough is used. If the dough becomes too soft during shaping, return the shaped cookies to the fridge for an additional 30 minutes before baking to firm them up further.
- Bake to Perfection: Bake the cookies in small batches – typically no more than 5 cookies per baking tray to ensure even heat distribution and prevent overcrowding. Bake for approximately 10 minutes. Halfway through the baking time (around 5 minutes), gently rotate the baking tray 180 degrees to ensure an even bake and consistent golden edges. The cookies are ready when their edges are lightly golden brown, but their centers still appear slightly soft and underbaked. This ensures a wonderfully chewy and gooey interior.
- Cooling: Once baked, remove the cookies from the oven and let them cool on the baking tray for about 5 minutes. They will continue to set during this time. After 5 minutes, carefully transfer them to a wire rack to cool completely. For an extra touch of flavor and to beautifully balance the sweetness, sprinkle a few sea salt flakes on top of each cookie while they are still warm.
These detailed steps will guide you to baking success, resulting in cookies that are not only visually appealing but also bursting with flavor and delightful textures. Enjoy the process, and even more, enjoy the irresistible results!
Creative Substitutions and Homemade Dulce de Leche Options
While this recipe for dulce de leche stuffed cookies is perfect as written, it’s always great to have options for dietary needs or simply to try something new. Here are a few thoughts on substitutions, including how to make your own dulce de leche for an extra special touch.
Gluten-Free Flour: Although I haven’t personally tested this specific recipe with gluten-free flours, I am confident that it would adapt beautifully. Most commercially available 1:1 gluten-free all-purpose flour blends are designed to behave very similarly to regular plain flour in cookie recipes. When using a gluten-free blend, look for one that contains xanthan gum, or add about ¼ teaspoon per cup of flour if it’s not included, as this helps with binding and texture, mimicking gluten’s elasticity. Start with the same quantity as regular flour and monitor the dough’s consistency; you might need a tiny bit more or less liquid depending on the blend.
Dulce de Leche – Store-Bought vs. Homemade: For utmost convenience, I typically reach for store-bought dulce de leche. It’s readily available in most major supermarkets these days, usually found in the baking aisle alongside condensed milk or specialty international items. Its rich, consistent flavor and texture make it a reliable choice for these cookies.
However, if you’re feeling ambitious and prefer the unparalleled flavor of homemade, or simply can’t find it in stores, you can easily make your own using sweetened condensed milk. The homemade version often has a deeper, more nuanced caramel flavor that truly shines in these cookies. Here’s how to do it safely and effectively:
- Prepare the Can: Start by carefully removing the label from a can of sweetened condensed milk. Ensure the can is completely clean.
- Set Up for Simmering: Place an old kitchen towel at the bottom of a small saucepan. This isn’t just for cleanliness; it prevents the can from rattling against the bottom of the pan as it simmers, and helps distribute heat evenly. Place the can of condensed milk directly on top of the towel.
- Add Water: Fill the saucepan with cold water, making sure the water level comes up to about one inch (2.5 cm) from the very top of the can. This ensures the can is mostly submerged without the risk of water boiling over easily.
Important Hint: Maintaining the water level is absolutely crucial for safety and preventing the can from overheating. Keep a constant eye on the saucepan. As the water simmers and evaporates over the long cooking time, it’s super important to replenish it periodically with hot water to keep it at the required level. Never let the can boil dry, as this can be dangerous.
- Simmer and Cook: Bring the water to a simmer over medium heat. Once simmering, reduce the heat to low, maintaining a gentle simmer, and allow it to cook for a good 2 hours and 30 minutes. This slow cooking process caramelizes the milk sugars, transforming the condensed milk into rich dulce de leche.
- Cooling and Opening: After 2.5 hours, very carefully remove the can from the saucepan using sturdy tongs or an oven mitt. The can will be extremely hot. Place it on a heatproof surface and allow it to cool completely to room temperature before attempting to open it with a can opener. Opening a hot can of dulce de leche can be dangerous due to built-up pressure.
- Enjoy Your Homemade Dulce de Leche: Once cooled, open the can to reveal your beautiful, thick, and deeply flavored homemade dulce de leche! Use it as desired in your cookies or other desserts.
For additional insights and alternative methods for preparing homemade dulce de leche, including microwave and oven methods, I highly recommend checking out this comprehensive How To Make Dulce De Leche post from the Bigger Bolder Baking blog. They offer fantastic tips to ensure your success!
Delicious Variations to Elevate Your Stuffed Cookies
While the classic dulce de leche stuffed cookie is perfection, these treats are incredibly versatile and lend themselves well to various flavor and texture enhancements. Don’t hesitate to get creative and customize your batch! Here are a few exciting ideas to inspire your next baking adventure:
- Decadent Chocolate Cookies: For the chocolate lovers, transform the cookie dough into a rich chocolate base. Simply replace about 40 grams of the plain flour with the same amount of high-quality unsweetened cocoa powder. This will give your cookies a deep, robust chocolate flavor that pairs exquisitely with the sweet dulce de leche filling, creating a truly irresistible combination.
- Classic Chocolate Chip Cookies: Who can resist the timeless appeal of chocolate chips? Towards the very end of preparing your cookie dough, gently fold in a generous amount of dark or milk chocolate chips. For the best chocolate chip cookie experience, I recommend using mini chocolate chips, as their smaller size ensures chocolate in every bite without overpowering the dulce de leche.
- Nutty Pecan Crunch: Introduce a delightful crunch and a hint of nutty flavor by adding some finely chopped pecans to your cookie dough. Alternatively, for an even more pronounced texture, you can sprinkle the cookies with chopped pecans just before baking. The toasted nuts will add a wonderful contrast to the soft interior and gooey filling.
- Peanut Butter or Biscoff Stuffed Cookies: If dulce de leche isn’t quite your cup of tea, or if you simply want to explore other delightful fillings, smooth peanut butter or creamy Biscoff spread make fantastic alternatives. Both offer a unique flavor profile that complements a buttery cookie beautifully. For an amazing take on this variation, be sure to check out this Biscoff Stuffed Cookies recipe from the Modest Munchies blog – it’s a game-changer!
- Dual-Filled Delight: Nutella and Dulce de Leche: Why choose just one incredible filling when you can have two? Create an unforgettable flavor experience by combining ¼ teaspoon of rich Nutella with ¼ teaspoon of dulce de leche for each cookie. The hazelnut-chocolate notes of Nutella offer a fantastic counterpoint to the caramel, resulting in a complex and utterly addictive cookie.
- Spice It Up: A pinch of ground cinnamon or a touch of nutmeg in the cookie dough can add a warm, comforting dimension, especially perfect for fall or winter baking. These spices beautifully enhance the caramel notes of the dulce de leche.
One of my absolute favorite enhancements for these cookies is sprinkling some sea salt flakes on top before baking. The delicate crunch and burst of savory saltiness beautifully cut through and balance the intense sweetness of the dulce de leche. This classic sweet and salty combination elevates the entire flavor profile, making each bite even more addictive and sophisticated. Don’t skip this step if you love that perfect balance!
Storage and Freezing Tips for Maximum Enjoyment
To ensure you get the most out of your delicious Dulce de Leche Stuffed Cookies, proper storage is key. While they are undoubtedly irresistible fresh from the oven, these tips will help you preserve their quality, whether for a few days or for future enjoyment.
Immediate Enjoyment: These dulce de leche filled cookies are truly at their absolute best on the very same day they are baked. The edges are perfectly crisp, the centers are wonderfully gooey, and the dulce de leche filling is warm and lusciously molten. There’s nothing quite like that fresh-baked experience, so I highly recommend enjoying a few right away!
Short-Term Storage: If you find yourself with any delicious leftovers (a rare but possible occurrence!), you can store them in an airtight container at room temperature for up to 2-3 days. While they will still be incredibly tasty, it’s worth noting that their texture will gradually soften over time. The edges will lose some of their initial crispness, and the centers will become uniformly chewy rather than distinctively gooey. For a quick refresh, you can pop them into a microwave for 10-15 seconds to slightly warm the dulce de leche and soften the cookie again.
Freezing Baked Cookies: You can also freeze baked cookies for longer storage. Allow them to cool completely on a wire rack first. Once cool, place them in a single layer on a baking sheet and freeze for about an hour, or until solid. This “flash freezing” prevents them from sticking together. Then, transfer the frozen cookies to a freezer-safe, airtight container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They will keep well for up to 3 months. To enjoy, simply thaw them at room temperature or warm them gently in the microwave or a low oven.
Freezing Unbaked Cookie Dough: For ultimate convenience, freezing the shaped, unbaked cookie dough is a fantastic option. This allows you to have freshly baked cookies whenever a craving strikes without the full prep time. To freeze, follow the instructions for shaping and stuffing the cookies, then place the individual unbaked cookie balls on a baking tray lined with parchment paper. Transfer the entire tray to the freezer and freeze overnight, or until the dough balls are completely solid. The next day, transfer the frozen cookie dough balls from the baking tray into a freezer-friendly bag or an airtight container. They can be stored for up to 3 months.
Baking from Frozen: When you’re ready to bake your frozen cookie dough, there’s no need to thaw! Simply preheat your oven as directed in the recipe. Place the frozen cookie dough balls directly onto a prepared baking sheet, spacing them out as usual. You will need to add an additional 2-3 minutes to the baking time, as they are starting from a colder temperature. Keep an eye on them; the edges should be golden, and the centers still slightly soft for that perfect texture.
Mastering the Art of Stuffed Cookies: Essential Tips for Success
Achieving perfectly stuffed cookies with beautifully balanced textures – crisp edges, chewy centers, and a molten caramel core – relies on a few critical techniques. Here are my top tips to ensure your Dulce de Leche Stuffed Cookies turn out absolutely flawless every single time:
Prioritize Chilled Dough: When making these irresistible stuffed dulce de leche cookies, the single most important factor for success is to chill the dough as much as possible. I cannot stress this enough! As mentioned in the instructions, chilling the dough solidifies the butter, which in turn prevents the cookies from spreading too thinly and quickly in the oven. This creates a thicker, chewier cookie with those coveted crisp edges. To maintain optimal chill, I recommend dividing the dough into 2-3 smaller batches. Keep any dough you’re not actively working with securely in the refrigerator until you are ready to shape that portion.
Re-Chill After Shaping: Even with well-chilled dough, the warmth of your hands during the shaping and stuffing process will inevitably soften the butter. This is completely normal! To counteract this, once you have rolled the dough into balls and meticulously stuffed and sealed each cookie, I highly recommend placing them back onto the baking tray and returning them to the fridge for an extra half an hour. This additional chilling period allows the butter to re-solidify fully, which is your best defense against excessive spreading during baking. This step is a small investment of time that yields significant improvements in cookie structure and texture.
Use Chilled Dulce de Leche: Just as important as chilling the dough is ensuring your dulce de leche filling is also adequately chilled. A cold, thicker dulce de leche is much easier to work with when stuffing the cookies. It will hold its shape better, making the sealing process smoother and reducing the chances of the caramel seeping out during baking. Simply store your jar or can of dulce de leche in the fridge overnight prior to making the recipe. This small preparation step makes a big difference in the ease of assembly and the integrity of your stuffed cookies.
Don’t Overcrowd the Baking Sheet: While it might be tempting to bake as many cookies as possible in one go, resist the urge to overcrowd your baking sheets. Overcrowding can lower the oven temperature, inhibit proper air circulation around each cookie, and lead to uneven baking. Stick to baking in small batches, placing no more than 5-6 cookies on a standard baking tray at a time. This ensures each cookie bakes evenly to a perfect golden brown with a luscious, gooey center.
By following these essential tips, you’ll be well on your way to baking a batch of Dulce de Leche Stuffed Cookies that are not only delicious but also perfectly shaped and textured – a true testament to careful baking and a delight for anyone who tries them!
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Dulce De Leche Stuffed Cookies
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
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
This post was originally published in November 2019. It has been updated with the new photos, tips and revised recipe in October 2021.