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Dulce De Leche Cookies feature two sweet buttery cookies sandwiched together with rich dulce de leche! Shredded coconut is pressed around the edges of these sweet cookies to really send them over the top. While these cookies may look pretty impressive, don’t worry – they’re really so easy to make!
Biting into a dulce de leche cookie is a pretty remarkable experience. You get the satisfying crunch of not one, but two perfectly baked cookies, and the gooey goodness of rich dulce de leche! Oh, and the flaky bits of coconut surrounding these little cookie sandwiches is the best final touch to really make every bite pretty incredible.
Dulce de leche is already a pretty big weakness of mine, and this recipe really makes me swoon! Thick, creamy, buttery caramel really gets to shine between the crunchy cookies. I love that while the cookies are definitely tasty all on their own, they’re more neutral so they really highlight the flavor of the filling! If you have any other caramel lovers in your life, consider sharing one or two of these cookies with them.
Why You’ll Love This
- Simple ingredients. You won’t find any ingredients listed here that will break the bank or send you on a crazy internet hunt! Just simple, inexpensive baking staples that you may already have on hand.
- Easy steps. It’s really as simple as tossing together the cookie dough, baking the cookies, assembling with dulce de leche and coconut flakes and enjoying! There’s no part of this foolproof recipe that will have you stressing.
- Impressive to serve. Let’s not lie… It’s pretty brag-worthy to serve sandwich cookies that are this pretty to look at! Plus, they taste as good as they look which is always important. Bring a batch of these impressive cookies to your next party and garner all of the compliments!
Ingredients You’ll Need
Here is a list of ingredients you will need to make dulce de leche sandwich cookies. Make sure to scroll down to view the full recipe for exact measurements.
- Powdered sugar
- All-purpose flour
- Baking powder
- Butter
- Egg
- Vanilla extract
- Dulce de leche
- Shredded coconut
How To Make Dulce de Leche Cookies
Here is a general overview of the steps involved to make this dulce de leche cookie recipe. Be sure to scroll to the bottom of this post for the full recipe.
Make the cookie dough. Add all of the dry ingredients and mix until combined, then mix in the butter. Beat in the vanilla and egg on medium speed until a dough has formed.
Roll and chill the dough. Roll the dough until it’s about 1/4 inch thick. Once it’s flat, let it chill in the fridge for at least 30 minutes.
Bake the cookies. Cut out the cookies, then bake them at 350°F for 12-15 minutes.
Let them cool. This is very important! Let the cookies fully cool to room temperature before adding the dulce de leche.
Assemble the cookies. Make sure the dulce de leche is room temperature. Fill a piping bag with the dulce de leche, then pipe some onto each bottom cookie. Top with another cookie. Use your hands to press the shredded coconut all around the sides.
Chill again before serving. Let the cookies chill in the fridge until the caramel has hardened and the coconut flakes aren’t at risk of falling off.
Recipe Tips, Substitutions, and Variations
Here are just a few easy ways you can get the very best cookies every time:
- Use my easy recipe for dulce de leche! If you have a pressure cooker, you’ve got to make my Instant Pot dulce de leche recipe! It takes about 30 minutes and calls for just one ingredient – sweetened condensed milk. It’s the easiest homemade recipe you’ll probably ever make.
- Let the dough chill. When you give the cookie dough time to chill in the fridge, it sets up the best shape and doesn’t spread like crazy when baking in the hot oven. Do not skip this step!
- Keep your eyes on the cookies while they bake. You don’t want to let them cook for too long. The goal is for the cookies to be just golden around the edges, but not brown. Once they’ve been in the oven for 12 minutes, check and see if they need to stay in for any longer. They really shouldn’t need over 15 minutes.
Storage Instructions
In an airtight container at room temperature, dulce de leche sandwich cookies will stay fresh for about 2-3 days. You can keep them fresh a little longer by popping them in the fridge, where they should stay fresh for up to 4 days.
More Easy Cookie Recipes to Try
Craving even more cookies? You’ve come to the right place!
- Cheesecake Stuffed Chocolate Chip Cookies
- Mocha Latte Ice Cream Sandwich Cookies
- Vegan Oatmeal Chocolate Chip Cookie Cups
- White Chocolate Chip Raspberry Oatmeal Cookies
Dulce De Leche Cookies
Ingredients
- ½ cup (60 g) powdered sugar
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon baking powder
- 7 ½ Tablespoons (105 g) softened butter
- 1 egg
- 1 teaspoon vanilla
Filling and decoration:
- Dulce de leche
- ⅓ cup (27 g) shredded coconut
Instructions
- In a stand mixer, add all the dry ingredients and mix until combined.
- Add in the butter and mix.
- Continue by adding the vanilla and egg. Mix on medium speed until the dough is combined, and the paddle has pulled together all of the ingredients.
- Roll out the dough until it is ¼ inch evenly distributed on a baking tray. Once it is flat, chill for at least 30 minutes.
- Once the 30 minutes have past, preheat your oven to 350 °F (177 °C) and line two baking trays with parchment paper.
- Remove the dough from the refrigerator and cut out your cookies. Place them on a baking tray and bake for 12 to 15 minutes or until the edges are a bit golden.
- Let them cool before you begin adding the dulce de leche.
- Soften the dulce de leche to room temperature and mix with a spoon until it is soft and will work to spread over cookies.
- Fill a piping bag ¾ full with dulce de leche. Cut off the end and add about 1 ½ tablespoons of dulce de leche caramel onto each bottom cookie. This way it is a bit thick and will allow the coconut to stick. Top with another cookie and add some shredded coconut with a spoon or your hand all around the sides, so it sticks to the dulce de leche border.
- Place on a plate or on the baking sheet and refrigerate until the caramel has hardened and isn’t falling to the sides.
- Serve and enjoy!
