Dulce de Leche Chocolate Cookies
Now that winter has arrived, is there a better treat than chocolate cookies filled with ooey gooey dulce de leche? I think not. A take on classic caramel stuffed cookie recipe, these dulce de leche chocolate cookies are just as tasty, but much easier to make.
What sets these cookies apart are three different types of flour, which add a nice texture, nutrients and unique flavor profile. Yes, these cookies provide a decent amount of fibre thanks to the incorporation of oat and almond flours. In addition, the almond flour also enhances the caramel aromas of the dulce de leche.
Caramel of gooey consistency, although delicious, can be quite tricky to achieve. Luckily, this recipe requires thick (store-bought) dulce de leche. And when you bake with it, it tastes just like caramel.
To fill the cookies with dulce de leche is quite simple. Firstly, you need to scoop balls of dough and place them on a baking tray. Secondly, using your thumb press into the center of each dough ball. And thirdly, fill the thumbprint with dulce de leche.
To obtain equal spherical balls of dough, I recommend using an ice cream scoop. You could also use a spoon if you don’t have an ice cream scoop, but you have to be very careful that each cookie is of the same size. Otherwise you risk ending up with some over baked and some under baked cookies.
These cookies make a great homemade gift for the holidays. They can be stored at room temperature for up to 3 days, and even frozen in an airtight container. When you’re ready to thaw them, just let them sit at room temperature for a few minutes before eating.
See more cookie recipes here.
And lastly, here’s how to make these deliciously indulgent cookies:
Dulce de Leche Chocolate Cookies
Servings 16 cookies
Ingredients
- 1 cup (100 g/ 3 ½ oz.) oat flour
- ⅔ cup (100 g/ 3 ½ oz.) all-purpose flour
- ½ cup (50 g/ 1 ¾ oz.) almond flour
- 1 stick (115 g/ 4 oz.) unsalted butter, room temperature
- ⅓ cup (70 g/ 2 ½ oz.) granulated sugar
- 1 large egg + 1 yolk, room temperature
- 4 tbsp. Dutch processed cocoa powder
- 3-4 tbsp. dulce de leche, thick
- 1 tsp. vanilla extract
- 1⁄4 tsp. salt
Instructions
- Sift the all-purpose flour, oat flour and cocoa powder into a bowl. Add the almond flour and salt, and whisk them together.
- In a large bowl beat the butter and sugar until light and fluffy. Add the egg, egg yolk and vanilla extract, and beat them together until well incorporated. Add the flour mixture in three to four steps, mixing well after each addition.
- Line a baking tray with parchment paper. Scoop the cookie dough using an ice-cream scoop. Place the cookies on the baking tray 5 cm (2 inch) apart. Press with your thumb into the top of each cookie dough ball. Fill the thumb print with dulce de leche. Place the baking tray in the fridge for 30 minutes.
- Preheat oven to 180°C (350°F).
- After 30 minutes, remove tray from the fridge and place directly into the preheated oven. Bake for 20-25 minutes. Remove from the oven and allow to cool 2 minutes on the baking tray, then transfer them to a rack.
- Note: Using an ice-cream scoop of 17 ml (½ fl. oz.) will result in 16 cookies. The number of cookies will vary with the volume of the ice-cream scoop. The baking time will also differ with cookie size.
