Mexican Chocolate Sandwich Cookies with Dulce de Leche Filling
These Mexican Chocolate Sandwich Cookies with Dulce de Leche Filling are rich and spicy and such a treat!
Servings: 12 large sandwich cookies
- 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.
Calories: 226kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 149mg | Potassium: 76mg | Fiber: 2g | Sugar: 25g | Vitamin A: 307IU | Calcium: 15mg | Iron: 1mg