These cookies are as cute as a button and are the perfect size for a Christmas treat. They add dimension to a cookie platter that’s full of sugar and shortbread cookies or make a sweet edible gift for family and friends.
The cookie base for these chocolate sandwich cookies with dulce de leche buttercream is in between a soft and a hard cookie. The longer you bake the cookies the harder they get as they cool. If you like your cookies a little softer, underbake them a tad and if you like them harder add an extra minute or two to the baking time. But I think they are perfect with a happy medium of the two!
These sandwich cookies have a real chocolatey bite but the dulce de leche buttercream icing is the fun part of the cookie. You can play around and add your favourite flavours but I love the creamy, caramel note that dulce de leche gives and it’s something a little different. You can buy Dulce de leche at your local Bulk Barn Food store where you can buy as little or as much as you like. This works perfectly for the recipe as you only need a little.
- Semisweet chocolate
- Unsalted butter
- Granulated sugar & icing sugar
- All-purpose flour
- Baking powder
- Dulce de leche
- Heavy cream
Tips For the Perfect Cookie
- The bake time is a little tricky for these cookies as they don’t spread or show a different colouring as they bake. They will lose a little of their shine though. Remember no two ovens bake the same so the bake time is a guideline and the rest is up to you. Depending on how you like your cookies, soft or crisp is how long you are going to bake them. I prefer these sandwich cookies in between the two. Test your first batch of cookies at 8-10 minutes, let the cookies cool completely and try one. From there you can decide if you want to add more time or not. And remember the cookies will harden as they cool.
- Make sure you let the cookie dough firm up completely before baking. Don’t rush this step as the dough needs time to firm up to create its shape.
- For even baking make sure to flatten the cookies into discs; if you leave them in balls they will not bake evenly through and they will create a funny ball shape once you sandwich the two cookies together.
- Don’t overcrowd your baking sheet. I know most of us want to get all the cookies baked in one go, but resist the urge and give lots of space between each cookie. This will help with even baking – the heat and air can circulate around the cookies.
How To Make Chocolate Sandwich Cookies with Dulce de Leche Buttercream
Step One: Make your cookie dough. Cover with plastic and refrigerate dough until firm, approx. 1 hour. Once cookie dough is firm, roll dough into teaspoon size balls. Place balls on a cookie sheet approx. 2 inches apart.
Step Two: Flatten each ball with the palm of your hand. Using a fork slide the fork over the top of each cookie to make an imprint.
Step Three: 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.
Step Four: Once cookies are cool, pipe icing on the back side of one cookie and sandwich together with another cookie. Repeat with all the cookies.
Step Five: Enjoy!
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.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 42 1x
- Category: Cookies
- Cuisine: American
- 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
- 2 cups icing sugar
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup dulce de leche
- 1 Tablespoon heavy cream
- 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.
Store cookies at room temperature in an airtight container for up to 5 days or freeze for up to one month.
- 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
Keywords: Christmas Cookies, Edible Gifts, Chocolate
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.
Technically speaking dulce de leche is a caramel sauce. So you can replace it with any caramel sauce that you like.
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.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.
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