These Mexican Chocolate Sandwich Cookies with Dulce de Leche Filling are rich and spicy and such a treat!
Hello friends and Happy Cinco de Mayo!
I realize I’m late to the party, I apologize! But better late than never right?! I had to share these Mexican Chocolate Sandwich Cookies with Dulce de Leche Filling because, well…chocolate and dulce de leche! Need I say more?
Some technical difficulties prevented me from posting these on Monday as originally planned, but I really wanted to share them because they are a Cinco de Mayo favorite! I think once you taste these beauties you’ll forgive me! Plus, they’re not just perfect for Cinco de Mayo, they’ll satisfy your sweet tooth any day of the week!
So, do you guys have anything planned to celebrate the holiday today? Something special for dinner or perhaps a special margarita to toast the day? We’ll be dining on my favorite crispy pork carnitas tacos, toasting with a yummy margarita and enjoying one too may of these cookies for dessert! (Go away bathing suit season!)
I can’t resist the rich, chocolatey flavor of these chewy cookies. They’ve got a hint of cinnamon and a pinch of cayenne to spice it up. Two of these babies sandwiched with some thick, rich and delicious dulce de leche and my taste buds are screaming muchas gracias!! (not exactly what my bathing suit is screaming!)
Have a great Cinco de Mayo friends! And a Happy Mother’s Day this weekend to my mom and to all the mothers out there. Enjoy your day. Sit back and relax. You deserve it!
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch Process Cocoa Powder
- 1/2 tsp. kosher salt
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/8 tsp. cayenne powder
- 1/2 cup (one stick) unsalted butter, softened
- 1 1/2 cups granulated sugar, plus additional for sprinkling
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1 13.4 ounce can Nestle Dulce de Leche
- Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, cinnamon and cayenne. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar on medium speed. Add eggs, one at a time and vanilla and mix until well blended.
- Reduce speed to low and gradually add flour mixture.
- Using a small ice cream scoop (1 1/2 inch) drop dough 2 inches apart onto prepared sheet.Sprinkle tops with additional granulated sugar.
- Bake for 13-15 minutes or until surface shows some cracking. Cookies should be on the soft side.
- Remove from oven and cool on wire racks.
- Assembling cookies: Spread a heaping tablespoon of dulce de leche filling on the bottom of one cookie and top with another cookie, sandwiching together.