Dulce de Leche Chocolate Chip Cookies
Rich and decadent dulce de leche chocolate chip cookies have the perfect combination of sweet, salty, and buttery.
We had leftover dulce de leche in the fridge, and my daughter asked for a dessert using it, so I made this dulce de leche chocolate chip cookies recipe from one I found on Fresh April Flours. Mixing the dulce de leche directly into the cookie dough creates a nutty, buttery cookie with toasted bits of caramel baked in. I made the cookies special by drizzling a bit of dulce de leche and some flaky sea salt on top. My daughter raved about these cookies, and my husband, son, and I loved them, too!
Dulce de Leche Chocolate Chip Cookies
Ingredients:
- 2 ½ cups flour
- 1½ tsp baking powder
- 1tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened to room temperature
- 1¼ cups brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups semi-sweet chocolate chips, divided
- ¼ cup dulce de leche, divided
- Flaked sea salt
How to Make Dulce de Leche Chocolate Chip Cookies
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
Beat the softened butter and brown sugar, scraping down the sides, until creamy, using a hand mixer.
Add the eggs and vanilla and mix until creamy.
With the mixer on low, add in the flour.
Mix in 1¼ cups of chocolate chips on low.
With a rubber spatula, gather the cookie dough in one cohesive spot in the bowl. Using a cooking scoop, scoop 3 tablespoons of dulce de leche into 3 distinct and separate places in the cookie dough.
Mix again on low just a few times so the dulce de leche ribbons are throughout the batter. Stop after 3-5 rotations.
Use the same cookie scoop to drop rounded balls on the prepared baking sheet a few inches apart.
Bake for 10-12 minutes or until crisp on the edges and soft in the middle. Side Note: The cookies may be mishaped a little bit because of the oozing caramel pieces, but they will taste so good!
Remove from the oven and immediately top each cookie with the remaining chocolate chips. Cool on a wire cooling rack.
If desired, when serving, drizzle the top with a bit of dulce de leche and a sprinkle of flaky sea salt; otherwise, serve as is. Enjoy!
Equipment
Ingredients
- 2½ cups flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter softened to room temperature
- 1¼ cups brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups semi-sweet chocolate chips divided
- ¼ cup dulce de leche divided
- Flaked sea salt
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Beat the softened butter and brown sugar, scraping down the sides, until creamy, using a hand mixer.
- Add the eggs and vanilla and mix until creamy.
- With the mixer on low, add in the flour.
- Mix in 1¼ cups of chocolate chips on low.
- With a rubber spatula, gather the cookie dough in one cohesive spot in the bowl. Using a cooking scoop, scoop 3 tablespoons of dulce de leche into 3 distinct and separate places in the cookie dough.
- Mix again on low just a few times so the dulce de leche ribbons are throughout the batter. Stop after 3-5 rotations.
- Use the same cookie scoop to drop rounded balls on the prepared baking sheet a few inches apart.
- Bake for 10-12 minutes or until crisp on the edges and soft in the middle. Side Note: The cookies may be mishaped a little bit because of the oozing caramel pieces, but they will taste so good!
- Remove from the oven and immediately top each cookie with the remaining chocolate chips. Cool on a wire cooling rack.
- If desired, when serving, drizzle the top with a bit of dulce de leche and a sprinkle of flaky sea salt; otherwise, serve as is. Enjoy!
They look decadent and so GOOD with dulce de leche!
The cookies look and sound delicious – I’ve never had dulce de leche.
These cookies look SO craveable!!