Go Back
Salted Dulce De Leche Cookie

Dulce De Leche Cookies

Print Recipe


America's Test Kitchen - Dulce De Leche Cookies

  • 2 1/2 cups all purpose flour
  • 3/4 cup superfine sugar
  • 1/4 teaspoon salt
  • 16 tablespoons unsalted butter cut into 16 pieces and softened
  • 1 ounce cream cheese softened
  • 2 teaspoons vanilla extract
  • 3/4 cup dulce de leche
  • 3/4 teaspoon coarse sea salt
  • Confectioner's sugar


  • Using stand mixer fitted with paddle, mix flour, superfine sugar, and salt on low speed until combined.
  • Add butter, 1 piece at a time, and mix until crumbly, 1 to 2 minutes.
  • Add cream cheese and vanilla and beat until mixture begins to form large clumps.
  • Knead dough by hand, just until it forms cohesive mass. Divide dough in half, form each half into disk, wrap disks in plastic wrap, and refrigerate for 30 minutes.
  • Adjust oven rack to middle position and heat oven to 375°.
  • Line 2 baking sheets with parchment paper. Roll each disk of dough 1/8 inch thick; refrigerate for 10 minutes.
  • Using 1 3/4 inch cookie cutter, cut dough, gathering and rerolling scraps once; space cookies 1 1/2 inches apart on prepared sheets.
  • Bake 1 sheet at a time, until light golden brown, about 10 minutes, rotating sheet halfway through baking.
  • Let cookies cool on sheet for 3 minutes, then transfer to wire rack and let cool completely.
  • Microwave dulce de leche in bowl at 50 percent power for 20 seconds. Sir in sea salt.
  • Spread bottoms of half of cookies evenly with warm dulce de leche, then top with remaining cookies, pressing lightly to adhere.
  • Dust cookies with confectioners sugar before serving.

Recipe Source: SerenaLissy.com

    All images and content are copyright protected. Do not use our images without prior permission.