Chocolate Chip Cookies Stuffed with Dulce de Leche
Cook time: 
Total time: 
Serves: 15
  • about ½ cup homemade or store-bought dulce de leche
  • 113g (or ½ cup) unsalted butter, at room temperature
  • 140g (or ½ cup + 2 tablespoons, packed) light brown sugar
  • 30g (or 2 tablespoon + 2 teaspoons) granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 155g (or 1¼ cup) all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon table salt
  • 1½ teaspoon baking powder
  • 1 cup mixed chocolate chips or chunks
  1. Using two teaspoons, scoop 15 heaped teaspoons of dulce de leche onto a plate. Place the plate in the fridge to allow the dulce de leche to firm up a little.
  2. In a medium-sized bowl, cream together the butter and sugars. Add the vanilla and the egg and mix briefly to combine.
  3. In a small bowl, stir together the flour, cinnamon, salt and baking powder. Add the dry ingredients to the wet ingredients and, using a rubber spatula and stir until a smooth dough forms.
  4. Add the chocolate chips and stir to combine. The dough should be sticky.
  5. Chill the dough in the fridge for about 30 minutes, or until firm enough to roll into balls.
  6. Divide the dough into fifteen chunks. Using your hands, flatten a dough chunk into a thin disc shape and place one of the chilled dulce de leche blobs in the middle. Wrap the dough around the dulce de leche and roll the closed chunk into a ball. Repeat with the remaining dough chunks.
  7. Chill the dough balls for another 30-60 minutes in the fridge. In the meantime, preheat the oven to 175°C/350°F (standard oven setting).
  8. Place the dough balls 5-cm/2½-inches apart on a clean (not buttered or lined) cookie sheet (mine was black) and bake for 9 minutes, or until the edges of the cookies are just starting to brown.
  9. Allow to cool on the cookie sheet for a few minutes, then transfer them to a wire rack to cool to room temperature. Store in an airtight container for up to 1 week.
Nutrition Information
Serving size: 1 Calories: 247
Recipe by The Tough Cookie at