Dulce de Leche Cookies

Caramel apple dip is the quick filling sandwiched between tender sugar cookies.

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  • prep time 1 hr 15 min
  • total time 1 hr 45 min
  • ingredients 11
  • servings 40
 

Ingredients

Garnish

1
cup flaked coconut

Cookies

1
cup butter, softened
2/3
cup sugar
2
egg yolks
3
tablespoons dark rum or 1/2 teaspoon rum extract plus 2 1/2 tablespoons water
1
teaspoon vanilla
2 1/2
cups all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1/4
cup sugar

Filling

1
cup caramel apple dip (from 16-oz container)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Turn off oven. In food processor bowl with metal blade, place cooled coconut. Cover; process until ground. Set aside.
  • 2 Meanwhile, in large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed about 1 minute or until smooth. Add egg yolks, rum and vanilla. On high speed, beat about 1 minute or until blended.
  • 3 In medium bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture until well blended. Cover; refrigerate 30 minutes.
  • 4 Heat oven to 350°F. Shape dough into 3/4-inch balls. On ungreased nonstick (not insulated) cookie sheets, place balls about 2 inches apart. Dip bottom of small glass into 1/4 cup sugar; press on cookies to make about 1 1/2 inches in diameter.
  • 5 Bake 10 to 11 minutes or just until edges begin to brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • 6 For each sandwich cookie, spread about 1 teaspoon of the caramel apple dip on bottom of 1 cookie, spreading to edge of cookie. Top with second cookie. Gently squeeze until filling oozes out a little around the side. Roll edges of cookies in ground coconut.
  • 1 Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Turn off oven. In food processor bowl with metal blade, place cooled coconut. Cover; process until ground. Set aside.
  • 2 Meanwhile, in large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed about 1 minute or until smooth. Add egg yolks, rum and vanilla. On high speed, beat about 1 minute or until blended.
  • 3 In medium bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture until well blended. Cover; refrigerate 30 minutes.
  • 4 Heat oven to 350°F. Shape dough into 3/4-inch balls. On ungreased nonstick (not insulated) cookie sheets, place balls about 2 inches apart. Dip bottom of small glass into 1/4 cup sugar; press on cookies to make about 1 1/2 inches in diameter.
  • 5 Bake 10 to 11 minutes or just until edges begin to brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • 6 For each sandwich cookie, spread about 1 teaspoon of the caramel apple dip on bottom of 1 cookie, spreading to edge of cookie. Top with second cookie. Gently squeeze until filling oozes out a little around the side. Roll edges of cookies in ground coconut.

EXPERT TIPS

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Expert Tips

As a substitute for the coconut garnish, use finely chopped peanuts.

Next time, try dulce de leche (caramelized sweetened condensed milk) instead of the caramel apple dip. Look for it in the Hispanic section of your supermarket.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie
Calories
120
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
95mg
95%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.