Description

Welcome, fellow cookie lovers! If you’re on the hunt for a sweet treat that combines a rich, caramel-filled center with a soft, buttery cookie base, you’re in the right place. Today, we’re diving into the delicious world of Gooey Caramel Dulce de Leche Cookies. This indulgent cookie recipe is guaranteed to satisfy any caramel craving and leave your taste buds dancing. Ready to bake up a storm with these luscious caramel delights? Let’s get started!

Ingredients

Scale

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup dulce de leche – You can make your own or use store-bought for convenience.

Optional substitutions:

Gluten-free flour can be used to accommodate those with gluten sensitivities.
Dairy-free butter makes the cookies suitable for those avoiding dairy products.
Add-ins like chocolate chips or nuts can give the cookies an extra layer of texture and flavor.

Instructions

Preheat your oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the butter and sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until creamy and smooth. This step ensures your cookies have the perfect soft texture.
Add the eggs and vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated. Then stir in the vanilla extract for a rich, aromatic base.
Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix—this ensures your cookies stay soft and tender.
Form the cookie dough: Using a tablespoon, scoop out portions of the dough and roll them into balls. Create a small indentation in the center of each dough ball.
Fill with dulce de leche: Place a teaspoon of dulce de leche in the indentation, then carefully seal the dough around the filling, ensuring no caramel peeks through.
Bake to perfection: Arrange the cookies on the prepared baking sheet about 2 inches apart and bake for 10-12 minutes or until the edges are golden. The centers will remain soft and gooey.
Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. As tempting as they may be, allow them to cool fully so the dulce de leche sets in the middle.

Notes

Chill your dough: If the dough feels too sticky or soft to handle, chilling it in the fridge for 15-20 minutes can make it easier to shape.
Don’t overfill: When filling the cookies with dulce de leche, be careful not to overstuff them. A teaspoon is enough to ensure a delightful gooey center without causing the cookies to break apart during baking.
Seal tightly: Be sure to fully enclose the dulce de leche inside the dough so it doesn’t leak out during baking. This will help the cookies maintain their shape and keep the caramel filling inside.