I haven't been posting many finished recipes lately because I've been a little depressed and I haven't felt much like baking, but... I'm back bitches. And I must say this is a good recipe to start off my comeback with.
These little cookies are easy to make ( I know that I say that about most of the recipes I post, but it's true).
It's really just a basic chocolate chip cookie dough, without the chips and the addition of 3/4 c. of dulce de leche. Then after baking, you fill the centers with the lefter over dulce. The cookies are soft and tasty and the filling is creamy and delicious without being too sweet. I think this is a cookie that kids would really enjoy too because it's so unfussy and easy to eat and what kid doesn't love a cookie sandwich? One with caramel no less? I mean, I would eat my old sneakers if they were slathered in caramel.
Dulce De Leche Duos
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup store-bought dulce de leche, plus more for filling
3/4 cup (packed) light brown sugar
1/2 cup sugar
2 large eggs
Getting ready: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together flour, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat butter at medium speed until soft. Add the Dulce de Leche and both sugars and continue to beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Don't be concerned if the mixture looks a little curddled, it will smooth out when the flour mixture is added. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the batter.
Spoon the dough onto the baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them.
Bake the cookies for 10-12 minutes, rotating the pans from top to bottom and front to back at the midway point. The cookies should be honey brown with a light sugar crust, but they will be soft, so remove the sheets from the oven but don't touch the cookies for another minute or two. Then, using a wide metal spatula, transfer the cookies to a rack to cool to room temperature.
Repeat with the remaining dough, making sure you cool the baking sheets before spooning the dough onto them.
When the cookies are completely cool, spread the flat bottoms of half the cookies with a small amount of dulce de leche, and sandwich with the flat sides of the remaining cookies