Welcome to Day 2 of Fall Cookie Week 2017! Today I’m going to show you how to create these incredible Dulce de Leche Chocolate Sandwich Cookies!
Fall needs caramel, right? Whether molded around an apple, drizzled on cream cheese, or sandwiched inside two spicy chocolate cookies, it’s an essential flavor this time of the year.
Today, however, I’m passing on the caramel and opting for its decadent cousin, dulce de leche. As I explained in my Salted Caramel Cheesecake Dip post, dulce de leche is similar to caramel sauce but thicker and richer. It’s made with sweetened condensed milk or a combination of milk and sugar. Typically, in recipes, one cannot be substituted for the other. (Speaking of fall flavor, be sure to check out cookie recipe Julie Blanner made for FCW at the end of this post.)
The idea for these cookies was to combine crispy, deep chocolate with smooth, rich caramel. As Ina Garten would say, “How bad can that be?”
To give the dough a more seasonal flair, I added cinnamon and cayenne. The pepper doesn’t make these cookies spicy hot. Rather, it adds depth of flavor and makes them warm and comforting.
Once the cookies are baked, they get sandwiched together with creamy dulce de leche to create one glorious union.
I’ve become a firm believer that all cookies should be sandwiched together with some sort of frosting, icing, or sauce. Who wouldn’t want two cookies that count as one, right?
Makes 2 dozen cookies
Here's what you will need:
3/4 cup unsalted butter, softened
1 cup sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 teaspoons vanilla
1 1/4 cups all-purpose flour
1 jar (about 13 ounces) dulce de leche
In a large bowl with a mixer, beat the butter on high for about a minute. Then add the sugar, cocoa powder, cinnamon, salt, and cayenne pepper. Next, beat in the egg and vanilla. Then, beat in the flour.
Divide the dough in half, cover and chill for about an hour or until the dough has stiffened some and is easy to handle. Then, shape each portion of dough into a 6-inch roll. Use a little flour to help in forming the roll, if needed. Wrap each roll in plastic wrap and chill until firm enough to slice. About 4 hours.
Once the dough is firm, preheat your oven to 325 degrees F. Line a cookie sheet with parchment paper. Cut the rolls into 1/4-inch slices and place the slices about an inch apart on the prepared cookie sheet.
Bake 14-15 minutes or until the edges are firm. Cool on the cookie sheet for about 2 minutes; then remove and finish cooling on a wire rack.
Spread dulce de leche on the bottom of half the cookies. Then top each with one of the remaining cookies. Store refrigerated in an airtight container.
Even though these sandwich cookies aren't over-the-top fall, they would make a great addition to any cookie spread at a seasonal get-together.
Be sure to join Julie Blanner and I tomorrow as FCW continues! (In case you missed anything, all the cookies are linked up here.)
And speaking of Julie, today she’s whipped up these amazing Brown Butter Crinkle Cookies. Even though there are cookies in every nook and cranny of my apartment, I may just have to make a batch of these myself. I love anything with brown butter. You can do the same. Check out her post and grab the recipe here.
As always, happy baking!