Dulce de Leche Rolled Cookies
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Moist and chewy cookies filled with a sweet dulce de leche center.
Ella x
Ingredients
- 250 gall-purpose flour(None)
- 1 gbaking soda(None)
- 2 gsalt(None)
- 200 ggranulated sugar(None)
- 100 gbrown sugar(None)
- 150 gunsalted butter(Softened)
- 2 eggeggs(None)
- 100 gdulce de leche(Store-bought or homemade)
- 1 mLvanilla extract(None)
- 100 gsemisweet chocolate chips(Optional)
- 50 gtapioca flour(Optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Tips: Make sure to line the baking sheet for easy cookie removal.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: Whisk until well combined.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer for an easier time.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Don't overmix.
- 5
Gradually mix in the dry ingredients until just combined.
Tip: Don't overmix.
- 6
If using chocolate chips or tapioca flour, fold them into the dough.
Tip: Optional, but adds extra flavor and texture.
- 7
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Tip: Chill to allow the flavors to meld.
- 8
On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
Tip: Use a rolling pin for even thickness.
- 9
Cut into desired shapes and place on the prepared baking sheet.
Tip: Leave about 2 inches of space between each cookie.
- 10
Bake for 10-12 minutes, or until the edges are lightly golden.
Tip: Don't overbake.
- 11
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tip: Cool completely to allow the dulce de leche to set.
- 12
Once cool, fill a piping bag with dulce de leche and pipe into the center of each cookie.
Tip: Use a piping bag with a large round tip for an easy filling process.
Recipe Variations
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