Why are my cookies baking unevenly?

Unevenly baked cookies can happen for many reasons. The most common reason is over crowding the baking sheet. Giving lots of space between the cookies will help with even baking as the heat and air can circulate around each cookie.

What can I substitute for dulce de leche?

Technically speaking dulce de leche is a caramel sauce. So you can replace it with any caramel sauce that you like.

How do I make dulce de leche?

If you want to make your own dulce de leche the simplest way is to boil a can of sweetened condensed milk. Submerge the can of condensed milk (label removed) in a pot of water, covering the can completely. Bring the pot of water to a boil, reduce heat and simmer for 2-3 hours. Top up the water as needed to make sure the can is always covered. For a lighter coloured caramel boil 2 hours and for a darker caramel boil 3 hours. Let the can cool completely before opening as the metal will be extremely hot.

Chocolate Sandwich Cookies with Dulce de Leche Buttercream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: Alie Romano
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: 42 1x
Category: Cookies
Cuisine: American

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
Add the eggs one at a time and beat until smooth and well incorporated.
In a separate bowl add the flour, baking powder and salt. Mix to combine.
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.
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.
Preheat oven to 350˚F and line a baking sheet with parchment paper.
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.
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.
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

Serving Size: 1
Calories: 148
Sugar: 14.2g
Sodium: 76mg
Fat: 8.1g
Saturated Fat: 5g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 19mg
Fiber: 0.5g
Protein: 1.2g
Cholesterol: 26mg

Find it online: https://bakingforfriends.com/chocolate-sandwich-cookies-with-dulce-de-leche-buttercream/