Dulce de Leche Lofthouses
An open-faced sammie cookie, this recipe is a mash-up of a local favorite and global flair—borrowing from two of our all-time cookie heroes: alfajores and Lofthouse cookies.
Varieties of alfajores exist all over Latin America, southern Europe, and the Philippines, typically comprising crumbly butter cookies sandwiching a thick spread of dulce de leche (caramelized sweetened condensed milk) and a coating of shredded coconut.
Closer to home for me, Lofthouse cookies are an American grocery store phenom: soft and cakey vanilla cookies topped with radioactive sweet pink icing and sprinkles, way more delicious than anyone would expect them to be.
This recipe brings these two together for a fluffy, caramelly experience.
Ingredients:
200g sugar 1 cup
113g unsalted butter, softened 1 stick (8 T)
113g cream cheese, softened 4 oz
1 large egg
4g vanilla extract 1 tsp
180g flour 1¼ cups
5g cornstarch 2 tsp
5g kosher salt 1¼ tsp, divided
2g baking powder ½ tsp
90g desiccated coconut 1 cup
380g dulce de leche 13 oz (1 can)
Instructions:
Heat the oven to 350°F. Pan-spray two half-sheet pans and line with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, butter, and cream cheese on medium speed for 2 to 3 minutes until well combined. Scrape down the sides of the bowl, add the egg and vanilla, and beat until smooth.
In a medium bowl, whisk together the flour, cornstarch, 3g (¾ teaspoon) of salt, and the baking powder to break up any lumps. Add to the mixer and paddle on low speed until just combined. It should resemble a cake batter more than a dough.
Using a ¾-ounce cookie scoop (1½ tablespoons), scoop the batter onto the lined pans 2 to 3 inches apart.
Bake at 350°F until the tops are dry, 12 to 14 minutes. The cookies should stay white on top and be lightly golden brown underneath.
Let the cookies cool on the pans for 10 minutes. Meanwhile, in a small bowl, stir the coconut and remaining 2g (½ teaspoon) of salt together.
Scoop a generous 1 teaspoon of dulce de leche on top of each cookie and use a small offset spatula or butter knife to spread it across the top, leaving a ¼-inch border around the edge. Gently press the cookie facedown into the coconut topping and swirl around to cover.
Transfer the cookies to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days
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