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Chocolate Sandwich Cookies with Dulce de Leche Buttercream

Rich, chocolatey and buttery, you’re going to love these chocolate sandwich cookies filled with dulce de leche buttercream icing. They make a fun change for a Christmas cookie platter or cookie exchange.  The recipe makes a lot and the cookies freeze well to make in advance. 

Ingredients

Units Scale

Cookie

  • 8 oz semisweet chocolate
  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Icing

  • 2 cups icing sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup dulce de leche
  • 1 Tablespoon heavy cream

Instructions

  1. In a large heat proof bowl add chocolate and butter. Melt butter and chocolate on the stovetop over a saucepan of hot water or slowly melt in the microwave. 
  2. In a large mixing bowl using a stand mixer with the paddle attachment add the sugar.  Slowly pour the chocolate mixture into the sugar and beat on low until well combined.
  3. Add the eggs one at a time and beat until smooth and well incorporated.
  4. In a separate bowl add the flour, baking powder and salt. Mix to combine.
  5. Add the flour mixture to the chocolate mixture in 2-3 additions. Beat until smooth and dough forms into a ball. Cover with plastic and refrigerate dough until firm, approx. 1 hour.
  6. Meanwhile make your icing. In a mixing bowl add icing sugar, butter and dulce de leche and whisk on high. Add heavy cream and whisk until light and fluffy. Add icing to a piping bag fitted with a star tip and set aside.
  7. Preheat oven to 350˚F and line a baking sheet with parchment paper.
  8. Once cookie dough is firm, roll dough into teaspoon size balls. Place balls on a cookie sheet approx. 2 inches apart. Flatten each ball with the palm of your hand and using a fork slide the fork over the top of each cookie to make an imprint.
  9. Bake for approx. 10 minutes, just until they are no longer shiny. Let cookies sit on the baking sheet to cool. They will harden as they cool.
  10. Once cookies are cool, pipe icing on the back side of one cookie and sandwich together with another cookie. Repeat with all the cookies.

Notes

Store cookies at room temperature in an airtight container for up to 5 days or freeze for up to one month. 

 

Nutrition

Keywords: Christmas Cookies, Edible Gifts, Chocolate