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Dulce de Leche Digestive Cookies

I’m sharing these delightful cookies with you compliments of kellybakes.com.   These are delightful, sinful and down right good!   Hope you enjoy them as much as I did. 

Dulce de Leche Digestive Cookies

Prep time:

30 mins

Cook time:

20 mins

Total time:

50 mins

This original KAF recipe called for 3/4 cup confectioners’ sugar, but because I was adding sweet dulce de leche, I cut back the amount of sugar and added more whole wheat flour. If you rock a mean sweet tooth, feel free to refer to the original recipe.

Ingredients

  • 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour, plus more for dusting
  • 1 1/2 cups King Arthur Whole Wheat Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter at room temperature
  • 1/2 cup confectioners’ sugar
  • 1/4 cup cold milk (I used 2%)
  • 14 ounces dulce de leche (I made my own using a can of sweetened condensed milk; there are a ton of DIY recipes online or you can buy it. Just make sure it’s a little viscous so it can set on the cookies without dripping off, especially if you’re dipping them in chocolate too!)
  • 1 cup dark chocolate chips
  • Sweetened coconut or chopped nuts (optional)

Instructions

  1. Preheat oven to 350F.
  2. In a bowl (you can use a hand mixer with a medium bowl, stand mixer or your food processor. I used a food processor.), combine the flours, salt and baking powder.
  3. Cut butter into the flour mixture using a pastry cutter, your fingers, the paddle of your stand mixer or the pulse feature of your food processor.
  4. Next, add the confectioner’s sugar and mix to combine.
  5. Add enough milk to make a stiff dough and then knead on a floured surface (or whiz in a food processor) until smooth.
  6. Roll out dough on floured surface until dough is between 1/8-1/16″ thick. Using a 2″ round cutter, cut circles and place each round onto a parchment lined cookie sheet and prick each cookie several times with a fork.
  7. Bake cookies until just slightly golden, roughly 18-20 minutes.
  8. Allow to cool 5 minutes before transferring to a cooling tray. Once completely cool, spread a hazelnut-sized amount of dulce de leche on each cookie. Allow to set 10 minutes.
  9. Meanwhile, melt chocolate. Once dulce de leche has set up a bit, spread a small amount of chocolate over the dulce de leche. Place back on the cooling sheet to set up. Sprinkle with nuts or coconut if desired.
  10. Prepare to eat chocolate covered comfort.

Enjoy!

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