Recipes and Cooking Dulce de Leche Sandwich Cookies 3.6 (7) These Latin America-inspired chocolate cookies feature a sweet window of dulce de leche at their center. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 16, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 2 hrs Bake Time: 8 mins Cool Time: 20 mins Total Time: 2 hrs 58 mins Servings: 26 Yield: 26 to 28 sandwich cookies Jump to Nutrition Facts Ingredients 3 cup all-purpose flour ½ cup unsweetened dark cocoa powder 1 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup butter, softened 1 cup granulated sugar ½ cup packed brown sugar 2 eggs 1 tablespoon vanilla 1 13.4 ounce can dulce de leche Directions In a medium bowl stir together flour, cocoa powder, cinnamon, baking powder, baking soda, and salt; set aside. 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. Preheat oven to 325°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. 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. 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. Tips 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. Rate it Print Nutrition Facts (per serving) 219 Calories 9g Fat 32g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 26 Calories 219 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 37mg 12% Sodium 200mg 9% Total Carbohydrate 32g 12% Total Sugars 19g Protein 3g Vitamin C 0.6mg 3% Calcium 60.6mg 5% Iron 1.3mg 7% Potassium 81mg 2% Folate, total 32.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.