or as my boyfriend/official taste-tester calls them, dulce (de)lishy cookies. these buttery, brown sugary delights are a favorite around here for many reasons; one, the aroma these cookies give off is one of the most calming yet enticing smells to have ever blessed my kitchen; two, their consistency is perfectly chewy; and three, they’re sandwiched with pure dulce de leche! sign me up.
when i’m deciding what i’m going to bake, i always try to keep in mind what type of sweets my company is in the mood for. this is a selfish gesture disguised as a kind one, because i’m mostly doing it so that i don’t end up eating a whole pan of malt blondies by myself just because i was the only one in the mood for them. one trick about food blogging that i’m ever so slightly learning to master is figuring out how to balance my love for baking and sharing desserts with my desire to stay healthy and fit in my favorite jeans. it’ll all come with practice. and a little self-control.
so i recently made these cookies for my bubby, because he always, always, ALWAYS asks for them.. and you gotta give the crowd what they want! so i did. and he was happy. so i was happy, too. and i was left with a wonderful recipe to share with you, a recipe that’s near and dear to my heart. i hope you enjoy. here’s the recipe:
dulce de leche sandwich cookies, from baking: from my home to yours
makes about 30 medium-sized sandwich cookies (I used a medium cookie scoop)
-2 1/2 cups all-purpose flour
-1 teaspoon baking soda
-1/4 teaspoon salt
-1 cup (2 sticks) unsalted butter, softened and cubed
-3/4 cup store-bought dulce de leche, plus more for filling
-3/4 cup packed light brown sugar
-1/2 cup sugar
-2 large eggs
preheat oven to 350˚F and line baking sheets with parchment paper.
in a medium-sized bowl, whisk together the flour, baking soda, and salt.
in a stand mixer fitted with a paddle attachment, beat the butter on medium speed until soft. add the 3/4 cup of dulce de leche and both sugars and continue to beat until light and fluffy, about 3 minutes. add the eggs one at a time, beating for one minute after each addition. reduce the mixer speed to low and add the dry ingredients, mixing until only until they just disappear into the batter.
using a medium cookie scoop or spoons, drop the dough onto the baking sheets, leaving two inches between them.
bake the cookies for 10-12 minutes, until they are honey brown but still soft. let the cookie sit for two minutes, then transfer the cookies to a wire rack to cool to room temperature.
when the cookies are completely cool, spread the flat bottoms of half the cookies with a small amount of dulce de leche, and sandwich with the flat sides of the remaining cookies.