Dulce De Leche Cookies
As a lover of science and a baking dork to my core, the idea of caramel always excites me.
How cool is it that sugar, with nothing more than a bit of heat and some patience, can transform completely into a rich, flavorful goo?
I have had to learn to restrain myself from adding caramel to recipes while it’s delicious, it’s not always necessary. But this?
This cookie is really just a vessel to get more caramel or in this case, canned dulce de leche (a creamy Latin American milk-based caramel you can find at most grocery stores) into my life, letting the gooey warm flavor be the star of the show.
→ You can ABSOLUTELY make your own dulce de leche!. But no shade if you buy it either
Ingredients:
140g unsalted butter, softened 10 T
380g dulce de leche 1 cup, divided
250g sugar 1¼ cups
1 large egg
4g vanilla extract 1 tsp
250g flour 1¾ cups
6g kosher salt 1½ tsp
2g baking powder ½ tsp
1.5g baking soda ¼ tsp
120g confectioners’ sugar 1 cup
Instructions:
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 95g (¼ cup) of the dulce de leche, and the sugar on medium-high for 2 to 3 minutes until well combined.
Scrape down the sides of the bowl, add the egg and vanilla, and mix for 2 more minutes.
Add the flour, salt, baking powder, and baking soda and paddle on low speed until just combined, about 20 seconds.
Fill a 2¾-ounce cookie scoop (or a ⅓-cup measure) most of the way with dough. Scoop into the palm of your hand. With your thumb, create a well in the center.
Fill the well with 1 tablespoon of the remaining dulce de leche, seal the edges of the dough with your finger, and roll into a ball. Repeat with the remaining dough.
Roll each ball in a bowl of confectioners’ sugar and arrange it on the sheet pans 2 to 3 inches apart. Use the palm of your hand to gently flatten the domes of dough slightly.
Bake at 350°F until lightly brown on the edges, 10 to 12 minutes.
Let the cookies cool briefly on the pans, then transfer to a plate or an airtight container for storage.
At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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