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I have a delicious recipe and a fun giveaway for you today.
I have shared with you my love for dulce de leche which began several years ago when we had the privilege of traveling to Argentina to pick up our son Logan who was serving a mission for our church there. We fell in love with the country and with dulce de leche. Dulce de leche is a rich, thick caramel sauce made from sweetened condensed milk. I have made a couple of different versions of dulce de leche here on the blog including crockpot dulce de leche and one is a version that is done on the stove top.
Today’s recipe for Dulce de Leche Sandwich Cookies uses dulce de leche that is made in the oven using Eagle Brand Sweetened Condensed Milk. I found the recipe for the dulce de leche (caramel sauce) over on the Eagle Brand website. I just poured the sweetened condensed milk into a dish and then set that dish into a larger dish with water. You want the water level to come up about 1/2″ on the pan.
Cover it tightly with foil and then put it in the oven at 425 degrees for 1 1/2 – 2 hours or until it is thick and caramel colored. It will get gelatin like in texture.
If it gets a darker around the edges don’t worry. Scoop it into a bowl and then whisk it until it is nice and smooth.
You now have a delicious, rich, thick dulce de leche caramel sauce. You can use it for all kinds of things. I especially love it over ice cream. I decided to use it in a cookie this time.
I found a recipe for dulce de leche cookie over at Joy the Baker. The cookies give you a double hit of dulce de leche. You use it in the cookie batter and there is also dulce de leche sandwiched between two cookies to create an amazingly delicious sandwich cookie.
You will need a double batch of the dulce de leche for these cookies. Just use two cans of sweetened condensed milk instead of one. It may take a bit longer to cook so just watch it.
The batter for these cookies is a bit sticky.
With the double dulce de leche these cookies are pretty rich so don’t make them too big. I used my smallest cookie scoop and think that next time I would even make them smaller. Maybe just use a teaspoon of dough for each cookie. I used about a tablespoon.
Bake the cookies on parchment paper and then allow them too cool before making your sandwich cookies. Spread a nice layer of dulce de leche on half of your cookies.
Then pop another cookie on the top!
Dulce de Leche Sandwich Cookies are a fun flavor to add to your holiday baking or anytime of year. Add a sprinkle of sea salt onto the caramel before adding the top cookie on or how about a layer of nutella???
Recipe adapted from Joy the Baker.
Now for the fun part of the post – the giveaway!
Eagle Brand wants you to try this recipe or a few of these other recipes below for your Holiday table!
Baked Pumpkin Custard
Homemade Caramel Sauce
Perfect Pumpkin Pie
Butter Pecan Ice Cream
Maple Pumpkin Cheesecake
Caramel Apple Streusel Squares
I can’t wait to try the Butter Pecan Ice Cream.
Eagle Brand is giving you some fun products to get started.
Here’s what is in it!
-Eagle Brand Sweetened Condensed Milk – Regular, Low Fat and Fat Free varieties -$100 Gift Card to Wal-Mart (Who couldn’t use!?!?) -Bakers Box Packaging Set – perfect for boxing up your new treats! (Packaging always comes in handy for treat giving!) -Spice Measuring Spoons -Baking Scale (Every kitchen should have one of these!){Prize pack ARV: $250}
To enter to win just leave a comment letting me know which Eagle Brand recipe you’d like to try. Giveaway is open through the weekend, Monday, December 17. Hurry and enter!
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Enjoy!
Leigh Anne
Dulce de Leche Sandwich Cookies
Servings18 cookies
Author Leigh Anne Wilkes
Ingredients
Dulce de Leche {Caramel Sauce}
- Double for the cookie recipe
- 1 can Eagle Brand Sweetened Condensed Milk
Dulce de Leche Sandwich Cookie
- 1 1/4 C flour
- 1/2 tsp baking soda
- 1 stick butter salted, at room temperature
- 1 C dulce de leche divided
- 1/2 C brown sugar
- 1/4 C white sugar
- 1 egg
Instructions
Dulce de Leche {Caramel Sauce}
- Heat oven to 425 degrees.
- Pour sweetened condensed milk into a pan. Cover with foil. Place that pan into a larger shallow pan. Fill larger pan with water to about 1/2 inch up the side of the pan.
- Bake for 1 1/2 to 2 hours or until caramel is thick and dark. Remove from oven. Remove from pan of water and allow to cool for 20 minutes before serving or using. Put caramel into a bowl and whisk until smooth.
- Extra caramel can be refrigerated. Bring to room temperature before using.
Dulce de Leche Sandwich Cookies was originally written by Leigh Anne Wilkes at https://www.yourhomebasedmom.com/dulce-de-leche-sandwich-cookies-and-eagle-brand-giveaway-including-100-walmart-gift-card/.
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