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Dulce De Leche Thumbprint Cookies Recipe

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3.8 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 24 servings

Description

Delight in these rich chocolate thumbprint cookies filled with homemade dulce de leche. The buttery cocoa-infused cookies have a soft center perfect for the creamy caramel filling made from simmered milk and sugar, offering a classic and indulgent treat perfect for any occasion.

Ingredients

Chocolate Thumbprint Cookies

  • 1 cup (230 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (240 grams) all purpose flour, spooned and leveled
  • 1/2 cup (60 grams) unsweetened cocoa powder
  • 1/2 teaspoon kosher salt

Homemade Dulce de Leche

  • 4 cups (1 L) whole milk
  • 1 cup (200 grams) granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the cookie dough: Cream the softened butter and granulated sugar together on high speed using an electric mixer until light and fluffy. Incorporate the egg and vanilla extract until fully combined.
  2. Combine dry ingredients: Gradually mix in the all-purpose flour, unsweetened cocoa powder, and kosher salt until a uniform dough forms. Avoid overmixing to keep the dough tender.
  3. Chill the dough: Cover the dough and refrigerate for 1 hour to firm up, which helps in shaping the cookies.
  4. Preheat oven and prepare baking sheet: Set oven to 350°F (180°C). Line a baking sheet with parchment paper for easy removal and even baking.
  5. Form cookies: Roll the chilled dough into balls and make an indent in the center with your thumb or the back of a teaspoon for the thumbprint.
  6. Optional chilling: If the dough has warmed during shaping, refrigerate the formed cookies for 30 minutes to maintain their shape while baking.
  7. Bake cookies: Place cookies with spacing on the baking sheet and bake for 12-14 minutes. If the indent puffs up, gently press it back down immediately after removing from the oven.
  8. Cool cookies: Let cookies sit on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before filling.
  9. Make Dulce de Leche: In a large heavy-bottomed pot, combine whole milk, sugar, salt, and baking soda. Simmer over medium heat for about 1 to 1.5 hours, stirring regularly. Watch closely during the first 15 minutes as the mixture will bubble and expand. After the bubbling subsides, stir every 5-10 minutes until it turns a deep brown color and thickens slightly.
  10. Finish dulce de leche: Remove from heat, stir in vanilla extract, and let cool to room temperature. Transfer to an airtight container and refrigerate until ready to use.
  11. Fill cookies: Once the cookies are cooled, fill each thumbprint with the cooled dulce de leche for a luscious caramel center.

Notes

  • Ensure the dough is well chilled before baking to prevent spreading and to maintain the thumbprint indent.
  • Stir the dulce de leche frequently during simmering to avoid burning, especially as it thickens and darkens.
  • The baking soda in the dulce de leche recipe helps caramelize the milk and gives it a smooth texture.
  • If the cookie indent puffs up too much, pressing it down immediately after baking ensures a perfect cavity for filling.
  • Store finished cookies in an airtight container; dulce de leche can be refrigerated for up to two weeks.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American

Find it online: https://sarabaking.com/dulce-de-leche-thumbprint-cookies-recipe/