Dulce De Leche Caramel Cookies Recipes

Steps:

• Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Turn off oven. In food processor bowl with metal blade, place cooled coconut. Cover; process until ground. Set aside.
• Meanwhile, in large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed about 1 minute or until smooth. Add egg yolks, rum and vanilla. On high speed, beat about 1 minute or until blended.
• In medium bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture until well blended. Cover; refrigerate 30 minutes.
• Heat oven to 350°F. Shape dough into 3/4-inch balls. On ungreased nonstick (not insulated) cookie sheets, place balls about 2 inches apart. Dip bottom of small glass into 1/4 cup sugar; press on cookies to make about 1 1/2 inches in diameter.
• Bake 10 to 11 minutes or just until edges begin to brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• For each sandwich cookie, spread about 1 teaspoon of the caramel apple dip on bottom of 1 cookie, spreading to edge of cookie. Top with second cookie. Gently squeeze until filling oozes out a little around the side. Roll edges of cookies in ground coconut.

Steps:

• Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
• Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Slice dough logs into 1/4-inch cookies and place on a baking sheet.
• Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
• Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
• Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

Steps:

• Preheat oven to 375.
• In small bowl, combine flour and baking soda.
• In separate bowl, cream together butter, sugar, brown sugar, pudding mix and syrup until smooth.
• Beat in eggs until smooth.
• Gradually beat in flour mixture and mix just until fully incorporated.
• Chill dough for 30 minutes.
• Drop by rounded tablespoonfuls onto cookie sheet.
• Bake 7-8 minutes (cookie will be soft and just barely done).
• Cool on cookie sheet for 1 minute then remove to wire cooling rack.
• Immediately top each cookie with chopped caramels by slightly pushing caramel pieces into the top of each cookie.

Steps:

• 1. Preheat oven to 350 degrees....I used dark colored cookie sheets so I turned my oven to 345 degrees. Line with parchment paper..(I did not do this, I used cooking spray and it worked beautifully). Also, picture to the left is the Can of Dulce de Leche...for those that have never seen it and can look for it in the store.
• 2. In a small bowl mix together with whisk...the flour, baking soda, and salt. Blend well.
• 3. In another bowl beat with a mixer the butter on medium-high until soft and smooth. Mix in the 6 tablespoons of dulce de leche, and both the brown and white sugars. Beat until light and fluffy, about 3 minutes ( I timed it and it works beautifully at that time frame). Beat in the egg, scraping down the sides of the bowl as needed. (the mixture may look curdled, don't worry.)...mine did not do that, it was smooth. With the mixer on low speed, mix in the dry ingredients just until blended nicely.
• 4. Spoon the dough onto the prepared baking sheets, using a heaping 1/2 tablespoon...(my set has a half Tablespoon in it, so I used that, the recipe actually called for a full teaspoon, but it didn't seem to be enough for me, I wanted a three bite cookie not a one bite cookie..) Place cookie dough on baking sheet about 2" apart. Bake and watch them carefully...it said 10-12 minutes, but mine were done about 8-9 minutes into the baking..so watch them closely. It could be because I used dark cookie sheets..but I did lower the temp. The cookies should look honey brown with a light crust, but will still be soft...they will set up more as they cool. Remove from oven and let cookies rest on cookie sheet for a few minutes, then remove from cookie sheet and cool completely. These are delicate until they cool..so be careful when removing them from the baking sheet.
• 5. Once cookies have cooled.. pair them in size. Spread the caramel on the flat side up...see my picture..(I dolloped a mound onto the one side of the cookie and then topped it with the second cookie and pressed gently to have the dulce de leche spread out between the cookies)...this worked well rather than spreading with a knife..cookie wanted to crack when I would try to use the knife. Repeat with remaining cookies.....and then dig in!
• 6. TIP/Suggestion...(picture to the left are the cookies filled with nutella)I ran out of the Dulce de Leche..the orginal recipe calls for 1 can..I did not have enough for the last few cookies that were left, so I had Nutella spread and filled them with it instead of the dulce de leche, and let me tell ya...they were delicious too... I added the second can in the ingredients above...you will probably have some left over..I like my cookies thick with the filling, but you judge for yourself. Any leftover caramel..the cook has to get a spoon and finish it herself...ahhh, some times it tough being the cook...(smiling as I lick my spoon as I am typing this...YUM)

Steps:

• 1. FOR THE COOKIES: In a medium size bowl whisk the flour with the salt. In a larger bowl, beat the butter until smooth and creamy. Add the sugar and beat until smooth. Beat in the vanilla extract.
• 2. Gently beat in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour, or until firm.
• 3. Preheat oven to 350 degrees F - with the rack in the middle of the oven. Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough until it is about 1/4 inch thick. Using a lightly floured 1-1/2 or 2 inch round cookie cutter, cut dough. Place on baking sheets and put in refrigerator for about 15 minutes - this firms the dough and helps cookies keep shape while baking. Bake in preheated oven for 7-10 minutes until edges of cookies are light brown. Cool on a cooling rack. Makes 24-36 unfilled cookies.
• 4. FOR THE FILLING: Empty the contents of a can of sweetened condensed milk into an oven-proof dish; sprinkle with some kosher salt and tightly cover it with foil.
• 5. Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the way up the covered dish to create a water bath. Bake at 425 degrees F for 2-1/2 to 3 hours, checking every 30 minutes on the water level and adding more as needed. NOTE: Dulce de Leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness. Let cool before filling and/or storing. This filling will keep in the refrigerator at a least a week. Yummy!
• 6. To make sandwich cookies, spread the cooled Dulce de Leche filling on the flat side of a cookie. (Don't spread it thick or it will ooze out when you put on the top). Then top with another cookie - flat side on top of filling. Sprinkle cookies with confectioners' sugar. FOR ANOTHER TREAT: You can make a Butter Cream Frosting for a yellow or caramel cake using the Dulce de Leche filling, by adding powdered sugar, butter and cream.