Dulce de leche filled cookies
Votes: 2
Time: 1 hour.
Complexity: easily
Quantity: 25 pcs.
Complexity: easily
Quantity: 25 pcs.
These cookies are baked like a large pie with filling and topping, then cut into squares or bars before serving. The bottom layer is a cookie-like crust topped with a delicious dulce de leche-based filling, a Latin American caramel sauce similar in flavor to condensed milk but different in its preparation method and thinner texture. The topping is made with chocolate chips and pecans, which pair beautifully with the caramel flavor of the delicate filling and add a delicious texture to the dessert. Slice the cookies when the filling is completely set.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. + 1 tbsp. l. flour
- 165 g cold butter, diced
- 1/3 cup powdered sugar
- 1 tbsp vanilla extract
- 0.5 tsp coarse salt
- 1 tbsp. dulce de leche
- 1/4 cup heavy cream
- 2 large egg yolks
- 3/4 cup dark chocolate chips
- 3/4 cup chopped pecans
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a 9-inch square pan with foil, leaving a 2-inch overhang on each side; spray the foil with cooking spray. In a food processor, pulse 2 cups flour, butter, sugar, 1 teaspoon vanilla, and salt until the dough begins to stick together, about 1 minute. Press the dough firmly and evenly into the bottom and up the sides of the prepared pan about 1/4 inch (0.5 cm). Bake until set and lightly browned, 25 to 30 minutes. Transfer to a wire rack and let cool for 5 minutes.
- Meanwhile, in a medium bowl, combine the dulce de leche, heavy cream, egg yolks, remaining 1 tablespoon flour, and 2 teaspoons vanilla and beat until smooth. Pour the mixture into the crust and sprinkle with chocolate chips and pecans. Return to the oven and bake until the filling is set around the edges but still slightly jiggly in the center, 20 to 25 minutes.
- Transfer to a wire rack and cool completely. Remove from the pan by pulling on the overhanging ends of the foil. Remove the foil and cut the pie into bars.
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