MEXICAN CHOCOLATE SANDWICH COOKIES WITH DULCE DE LECHE FILLING

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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch Process Cocoa Powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. cayenne powder
  • 1/2 cup one stick unsalted butter, softened
  • 1 1/2 cups granulated sugar plus additional for sprinkling
  • 2 large eggs room temperature
  • 1 tsp. vanilla extract
  • 1 13.4 ounce can Nestle Dulce de Leche

Instructions

  1. Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, cinnamon and cayenne. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar on medium speed. Add eggs, one at a time and vanilla and mix until well blended.
  4. Reduce speed to low and gradually add flour mixture.
  5. Using a small ice cream scoop (1 1/2 inch) drop dough 2 inches apart onto prepared sheet.Sprinkle tops with additional granulated sugar.
  6. Bake for 13-15 minutes or until surface shows some cracking. Cookies should be on the soft side.
  7. Remove from oven and cool on wire racks.
  8. Assembling cookies: Spread a heaping tablespoon of dulce de leche filling on the bottom of one cookie and top with another cookie, sandwiching together.

 

Recipe source: thebeachhousekitchen

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