SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Dulce de Leche Sandwich Cookies

Makes: 26 to 28 servings
Serving size: 1 cookie Yield: 26 to 28 sandwich cookies
Prep 30 mins Chill 2 hrs Bake 325° 8 mins to 10 mins  per batch Cool 20 mins
Dulce de Leche Sandwich Cookies
  • 3  cups  all-purpose flour
  • 1/2  cup  unsweetened dark cocoa powder
  • 1  teaspoon  ground cinnamon
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1  cup  butter, softened
  • 1  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 2  eggs
  • 1  tablespoon  vanilla
  • 1 13.4 ounce can  dulce de leche

1. In a medium bowl stir together flour, cocoa powder, cinnamon, baking powder, baking soda, and salt; set aside.

2. In a large mixing bowl combine butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy. Add eggs and vanilla; beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.

3. Preheat oven to 325 degrees F. Line cookie sheets with parchment paper; set aside. On a lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Using a 3-inch round scallop-edge cookie cutter, cut out dough. Place cutouts 1 inch apart on prepared cookie sheets. Using a 1-inch round scallop-edge cookie cutter, cut out the center of half of the cutouts.

4. Bake for 8 to 10 minutes or until firm when lightly pressed with a finger. Cool on cookie sheets for 2 minutes. Transfer to a wire rack; cool completely.

5. Spread about two teaspoons dulce de leche on the flat side of a solid cookie. Top with a cutout cookie, bottom side down. Repeat with remaining cookies and dulce de leche.

From the Test Kitchen
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Dulce de Leche Sandwich Cookies)
  • Servings Per Recipe 26,
  • cal. (kcal) 219,
  • Fat, total (g) 9,
  • chol. (mg) 37,
  • sat. fat (g) 5,
  • carb. (g) 32,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 19,
  • pro. (g) 3,
  • vit. A (IU) 292,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 200,
  • Potassium (mg) 81,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe