These dulce de leche cookies are buttery shortbread thumbprints filled with silky milk caramel. They’re simple to make and will be the star of any dessert table or cookie exchange.
Dulce de Leche Cookies
If you love dulce de leche, these cookies are a must-try. I’ve been fortunate to receive homemade dulce de leche from Argentinian friends over the years, and recently I found authentic jars that are thicker and ideal for baking—an absolute game changer.
I admit I struggle to resist an open jar of this caramel, so incorporating it into cookies helps me enjoy it without overindulging. These thumbprint shortbreads pair beautifully with tea or coffee and make a memorable treat for guests.
Salted Caramel Cookie Recipe
This recipe makes either 12 large cookies or 24 regular-sized cookies. If you make the regular cookies, the nutrition information applies to two cookies; for the large size, it’s per cookie.
Do not refrigerate the dough before shaping and baking. Unlike many cookie recipes that benefit from chilling, these shortbreads bake best straight from room-temperature dough—this gives the right texture and consistent bake times.
Bake times vary by size: regular cookies take about 15 minutes in a conventional oven (not convection), while larger cookies need closer to 18 minutes. When they’re finished, let the cookies rest on the baking sheet for at least five minutes before moving them to a cooling rack. If you like salted caramel, sprinkle a few flakes of sea salt over the dulce de leche while the centers are still warm for a delightful contrast.
Dulce de Leche Cookies
Rebecca Lindamood
Yields 12 large cookies or 24 regular cookies.
Equipment
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cookie scoop
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mixing bowl
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hand mixer or stand mixer
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silicone spatula
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parchment paper or Silpats
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half sheet pan
Ingredients
- 1/2 cup butter softened to room temperature (4 ounces / 1 stick)
- 1/3 cup confectioner’s sugar about 1.5 ounces / 42 g
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/4 cup all-purpose flour about 5½ ounces / 155 g
- 1 cup dulce de leche
- 1/2 teaspoon Maldon sea salt flakes optional
Instructions
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Preheat the oven to 325ºF.
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Line a half sheet pan with parchment paper. A half sheet pan fits 12 large cookies comfortably.
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Beat the butter with a hand or stand mixer until light and fluffy. Add the confectioner’s sugar and beat until combined, about 1 minute.
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Beat in the egg yolk, then add the vanilla and mix until smooth.
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Whisk the flour and salt together in a separate bowl. Add to the butter mixture and fold with a silicone spatula until no dry streaks remain.
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Portion the dough with a small cookie scoop, roll gently to smooth, and coat each ball lightly in granulated sugar. Place on the prepared sheet pan.
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Press an indentation into the top of each dough ball using the back of a 1 teaspoon measuring spoon. Leave enough cookie edge to form a wall that will hold the caramel.
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Fill a piping bag with dulce de leche and pipe into each indentation until level with the cookie top, or use spoons to add about a teaspoon to each center. Tap the pan gently to settle the caramel and release air bubbles. Bake for about 15 minutes (regular cookies) or up to 18 minutes for larger cookies, until set and lightly browned at the edges. Cool on the pan for five minutes, then transfer to a rack. Sprinkle Maldon sea salt flakes on top if you like salted caramel. Cool completely before serving.
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Store leftovers in a tightly sealed container in the refrigerator.
Nutrition
Nutritional information is an estimate provided as a courtesy. Calculate values using the exact ingredients you use if you need precise numbers.
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