Dulce de Leche Cookies

If you are a dulce de leche fan then you must absolutely try these cookies. TWD made these a while back (sorry about not participating then Jodie!) and I didn't make them because I was at the beginning of my motherhood journey. If I remember correctly, I didn't think I would ever make it back into the kitchen when these cookies were selected. These cookies are amazing and they actually taste like dulce de leche. I didn't sandwich them like the Dorie recipe calls for because I wanted to keep things simple for myself. A dulce de leche filling would have made these cookies truly spectacular though.

Dulce de Leche Cookies
Source: Dorie Greenspan's Baking From My Home to Yours
Half recipe yields about 24 cookies

2 1/2 cups all-purpose flour
1 t baking soda
1/2 t salt
2 sticks (8 oz) unsalted butter, at room temperature
3/4 cups store-bought dulce de leche (or homemade!)
3/4 cup packed light brown sugar
1/2 cup sugar
2 large eggs

Position the racks to divide the oven into thirds and preheat the oven 350 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the 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 the butter at medium speed until soft. Add the 3/4 cup of 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 curdled- it will smooth out when the flour mixture goes in. 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 10 to 12 minutes, rotating the pans from top to bottom and front the back at the midway point. The cookies should be honey brown with a light sugar crust, but they will still 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.

Enjoy!