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2011 Holiday Cookie Contest

Dulce de Leche Cookies

Dulce de Leche Cookies

Dulce de Leche Cookies

By Tutti_Dolci, member

December 20th, 2011

These Dulce de Leche cookies are thin and crisp. Homemade Dulce de Leche and browned butter gives richness to the melt-in-your-mouth cookies.

Dulce de Leche

1 (14 oz) can sweetened condensed milk

Pinch of sea salt

Preheat oven to 425°F and bring 3-4 cups water to boil in a tea kettle. Pour sweetened condensed milk into a 9-inch pie dish; stir in sea salt and cover tightly with aluminum foil. Place pie dish within a large oven-safe pan and add hot water until it reaches halfway up side of the pie dish.

Bake for 1 hour and 15 minutes, until brown and caramelized. Check during baking and add more hot water to the larger pan if necessary. Let cool for 20 minutes; whisk until smooth. 


3/4 cup unsalted butter

1 cup sugar

2 large eggs

2 large egg yolks

2 tsp vanilla

1 cup flour

2 1/2 cups cornstarch

2 tsp baking powder

1/4 tsp salt

1 cup Dulce de Leche

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter in a glass measuring cup and chill in the freezer until solid, about 45 minutes.

Beat solidified brown butter and sugar in a large mixer bowl at medium speed until well blended. Add eggs, egg yolks, and vanilla; beat to combine. Whisk together flour, cornstarch, baking powder, and salt in a medium bowl; gradually add to butter mixture and beat just until combined. 

Fold in 1 cup Dulce de Leche until dough comes together. Cover dough and chill in the refrigerator for 2 hours. Preheat oven to 325°F and line two baking sheets with silicone mats. Form 1-inch balls of dough; flatten slightly. Chill baking sheets 15-20 minutes, then bake 8-10 minutes or until firm. Cool cookies on baking sheets for 2 minutes; remove cookies from sheets to cool completely on wire racks.

Yield - 72 cookies

Recipe Used: My own design - Laura Kasavan

posted in: Gallery, cookies, dulce de leche
Comments (2)

Edgarm writes: LOOKOUT!!! DANGER!!!!

In our own experience, if you want to make Dulce de Leche you must completely cover the can of sweetened condensed milk completely with water, then you can simmer or softboil it never allow the can to be uncoverd with water if it the can is exposed it will explode for sure. I use a 7 quart stock pot or pasta cooker pots (those tall ones) filled up to the top with water. if you want a light color dulce de leche soft boil or it for 2/12 hours, for a standard commercial color, soft boil or simmer it for 3 or 3/12 hours, if you want a a darker and more full flavor one soft boil or simmer it for 4 hours. keep an eye on it so the can doesn't uncover. to cool it real quickly remove it from the heat pour the hot water out and fill the pot very quickly with cold tap water and let it sand for about 30 minutes until the can is at room temperature. take out of the water and let it stand about a minute to see whether it is completely cool if not put it back into the water. I'm Mexican and my family has done it for many years. once you take it out of the can you can add a teaspoon of vanilla. another variation is add a teaspoon of vanilla and 2 teaspoons of pure 96º potable (drinkable) alcohol. you can get it in a licour store NOT regular first aid alcohol you will become blind. or 2 teaspoons of brandy or rum. Hope you enjoy it!!! love, Edgar! Posted: 8:49 pm on November 27th

artybee writes: Dulce de leche can be made in the can very easily. Take a can of sweetened condensed milk and put it into a pan of simmering water so that the water almost covers the can. Keep water at a SIMMER (no bubbles) because if it gets too hot, the can could explode, or so I've heard. Simmer for a couple hours.
I usually use a heavy French enameled-iron pan with a heavy lid, just in case. I've done this numerous times with no explosions.
After a couple hours, let the can cool enough to be handled, and open the lid, and like magic, you have a tin of Dulce de leche. You can do multiple cans at a time. They keep very well unopened. They also make a fun, cheap gift. Posted: 1:14 am on December 26th

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Cookbooks, DVDs & More

2011 Holiday Cookie Contest

This year, we’re making our holiday cookie contest BIG—big batch, that is. For this challenge, we’re asking you to share recipes and photos of your big batch holiday cookies. If your recipe turns out six dozen cookies or more, we want to see how creative you can get with those cookies. Make us envy your neighbors, coworkers, your yoga instructor, and your kid’s teacher. Make us wish we were on your cookie swap list.

The contest runs until Thursday, December 29. Fine Cooking editors will pick their three favorites and the Grand, First, and Second prize winners will be announced on Friday, December 30.

See the Official Rules for prize details.