Dulce De Leche Sandwich Cookies are a total treat. Not only are they fun and festive, they combine all the wonders of caramel, sugar cookies, crunchy nuts and rich chocolate.
Brainstorming ideas for your holiday tray? You should also check out our recipe for The Perfect Sugar Cookies. They are so good!
Dulce De Leche Sandwich Cookies, or “alfrajores”, are delicate sandwich cookies filled with dulce de leche. These cookies are Latin American and are enjoyed in every country from Argentina to Peru. Traditionally, they come plain with a sprinkling of powdered sugar.
In this recipe, we take these classic cookies to the next level by dipping them into the chocolate and coating them with a generous amount of chopped pecans. Yum!
Love dulce de leche but confused about what it is exactly? It’s simply slow-cooked sweetened condensed milk. It truly couldn’t be any easier to make!
Hot Tip: Looking to fill up that holiday cookie tray? Double up on the dough and make Meringue Sugar Cookies with Jam too. That’s right: I use the same dough for both of these cookies. Talk about a holiday hack!
Want to make your Dulce De Leche homemade? This recipe comes together in the Instant Pot and makes for the most smooth and creamy dulce de leche ever. You’ll never buy it from the grocery store again.
How to Make Dulce De Leche Sandwich Cookies
- Whisk together butter, sugar and egg yolk.
- Add in baking powder and flour and mix until dough becomes crumbly.
- Separate your dough in half. Cover one portion with plastic wrap and roll it out to 1/4-inch thickness.
- Using a cookie cutter, cut out even-sized cookie halves. Place on a cookie sheet and bake at 350°F for 12-15 minutes. Let cookies cool to room temperature.
- Fill a piping or a ziplock bag with dulce de leche. Pipe the filling onto half of the cookies. Immediately cover with another sandwich cookie.
- Melt your chocolate chips.
- Dip half of each cookie into chocolate and place on baking mat. Sprinkle with crushed nuts and allow the cookie to set.
Making Dulce De Leche Cookies in Advance
You can make your Dulce De Leche Sandwich Cookies weeks or days in advance. If storing on the counter top, make sure to keep your cookies in an airtight container. They should keep for around 3 days this way. However, if you want to freeze or refrigerate your cookies, follow the instructions below:
- Freezing: Place your sandwich cookies on a baking sheet in one layer. Place the entire baking sheet in the freezer and allow each cookie to completely harden. Remove from the tray and store in a freezer-safe plastic bag. When you are ready to eat the cookie, remove them from the freezer and allow them to thaw at room temperature on the counter.
- Refrigerating: Store your Dulce De Leche Sandwich Cookies in an airtight container in the refrigerator. They should keep for up to two weeks when stored this way.
Other Dulce De Leche Recipes to Try:
Can’t get enough of the creamy heaven that is dulce de leche? We can’t either. Check out these other recipes that go to work:
- Dulce De Leche Cake – This cake roll looks impressive, but is actually super simple to prepare.
- Dulce De Leche Waffle Cake – These waffle cakes (or cookies depending on who you are talking to!) are the perfect colorful addition to your holiday tray.
- Meringue Napoleon Cake – This cake boasts some impressive layers and textures. One of my favorite recipes to whip up for a holiday party!
- Russian Honey Cake – Russian cakes are typically ultra-sweet and so darn pretty to look at. This cake is of no exception.
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- In a large bowl, whisk together butter, sugar and egg yolks.
- As soon as the mixture is smooth, add baking powder and flour in small portions. Mix by hand or with a spatula until the dough is nice and crumbly.
- Seperate the dough in half. Cover it with plastic wrap and roll it out into 1/4-inch thickness.
- Using a cookie cutter, create your sandwich cookie halves. Use a knife to lift each cookie and move it onto a baking sheet. Bake at 350°F for 12-15 minutes. Let cool to room temperature.
- Fill a piping or a ziplock bag with dulce de leche. Pipe the filling onto half of the cookies. Immediately cover dulce de leche with another cookie half to form a sandwich.
- Melt chocolate chips in a microwave, stirring every few seconds to prevent burning. Add coconut oil into the melted chocolate to make the chocolate a bit runny.
- Dip half of each cookie into chocolate and place the cookie on a baking mat. Sprinkle with crushed nuts and allow chocolate to harden at room temperature.