Dulce de Leche and Chocolate Thumbprint Cookies

I feel like I write this all the time, but the moment I saw this recipe I knew I had to make it. What’s not to like about a shortbread cookie base, topped with Dulce de Leche and Chocolate? These are like the grown up answer to Twix candy bars.

As I said, I knew right away I would make these cookies, and I think I waited all of 24 hours before I did. Unfortunately, I didn’t have great luck with the first batch. The cookie dough was way too dry and crumbly. I was able to force it into ball shapes, but the moment I pressed down to make the thumbprint, the cookie cracked all around, almost in half. I baked them anyways, but they weren’t very pretty and seemed too hard. They were fine for dunking in coffee but not quite what I was hoping for in these cookies.

I could have easily enjoyed eating the dulce de leche all by itself with a spoon, or even dunking the sad crumbly cookies in it, but I was determined to make the whole cookie work. So, I took a peek at my usual thumbprint recipe and, as I suspected, it called for a much higher wet to dry ingredient ratio. I made a few adjustments and the second batch turned out just the way I wanted. Still a lower ratio than the other recipe, but it worked perfectly for this short bread base. Just goes to show the difference a half of a cup of flour can make in a cookie. Of course, these adjustments are reflected in the recipe below.

 

Dulce de Leche and Chocolate Thumbprint Cookies

Ingredients

1 cup unsalted butter, softened
2/3 cup white sugar
1/4 tsp salt
1 tsp vanilla extract
1 3/4 cups all purpose flour*
1/2-1 cup dulce de leche**
1/2 cup chocolate chips
1 tbsp butter
*If after mixing in all of the flour the dough happens to seem to wet, go ahead and add an additional tablespoon or two of flour, but I suspect you won’t need it.
**I only needed 1/2 cup of dulce de leche to fill my cookies.
Directions
Preheat oven to 325 degrees. Prepare baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, sugar, and salt until smooth. Add the vanilla extract and beat to combine. Slowly add the flour and mix until the dough comes together and starts to pull away from the sides of the bowl.
Roll the dough into balls by the tablespoon full (no more than a tablespoon!) and place 2 inches apart on baking sheet. Use your thumb (or the back of rounded teaspoon measuring spoon) to create an indentation in the center of each cookie.
Bake for 17-20 minutes. Dough should just be starting to turn golden brown on the bottom. Repress the indentation if necessary. Transfer to a wire rack to cool completely, about 20 minutes. Towards the end of cooling, add chocolate chips to a microwave safe bowl and heat in 30 second increments until melted, then whisk in the butter until smooth.
Once the cookies have cooled, fill each indentation with dulce de leche. Using a pastry bag, ziploc baggie with a teeny piece of the corner nipped off, or a knife, drizzle the cookies with desired amount of chocolate.

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This Post Has 11 Comments

  1. Nikki July 7, 2012 Reply

    Such cuuuttteeee cookies, Jess!

  3. Foodie Stuntman July 9, 2012 Reply

    Shortbread, dulce de leche and chocolate? Wish I could have been there. Congratulations on making the foodbuzz Top 9!

  4. M D July 9, 2012 Reply

    Beautiful cookies! Love Dulce de Leche and chocolate combo.

  5. Geri Saucier July 9, 2012 Reply

    These cookies look delicious:) Dulce de Leche is one of my favorites. Great post!

  6. candice July 9, 2012 Reply

    Where can I purchase dulce de leche from?

    1. Jessica July 10, 2012 Reply

      I responded to your email, but wanted to also leave the answer here in case anyone else is wondering!

      Dulce de leche is usually found in the ethnic section of your super market, with foods from Mexico. Every once in a while a store will have a jar or 2 with the baking supplies.

  7. Krystal Regueiro July 10, 2012 Reply

    These are screaming awesomeness in a cookie. Congrats on making the Top 9, too. YOU ROCK JESS!!!

  8. Cathleen July 11, 2012 Reply

    I just made two batches of chocolate chip cookies! Why didn't I see this before!? Now I want to make these!!

  9. Mercedes July 11, 2012 Reply

    These look incredibly delicious! I am supposed to make a dessert that includes caramel for a party this weekend and this just may be the answer!

  10. mics July 16, 2012 Reply

    You just can't beat that kind of combination, and these cookies really do look great 🙂
    I always have a hard time shaping thumbprint cookies, before and after baking – they always crack!
    I'd like to try your recipe, and wanted to ask if you happen to know how much the adjusted flour amount should weigh?
    By the way, if using less flour do you think the sugar amount should be reduced, or is it not too sweet as it is?
    Thank you!

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