Since I found the simple Instant Pot recipe for making Dulce de Leche I’ve been on the hunt for recipes to use it in. I came across this one and it sounded tasty. The cookies are similar to the Mexican cookie recipe I’ve posted before. Only that recipe is a shortbread type cookie and this is more of a traditional cookie. I added a sprinkle of sea salt on top where the original recipe called for sugar. I prefer that salty vs sweet vibe. Enjoy!
Mexican Chocolate Sandwich Cookies
- 1 cup all-purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp chipotle powder
- 1 stick unsalted butter, at room temp
- 1 1/2 cups sugar
- 2 large eggs, at room temp
- 1 tsp vanilla extract
- Flake sea salt
- Dulce de Leche (see my previous recipe)
Preheat your oven to 325° and line 2 cookie sheets with parchment paper.
In a medium bowl shift together the flour, cocoa powder, salt, baking soda, cinnamon, and chipotle .
Using a stand mixer, cream together the butter and sugar on medium speed until light and fluffy. Add in the eggs one at a time and beat until well blended. Add in the vanilla. Turn the speed down to low and slowly add in the flour and beat until combined.
Use a small ice-cream scoop or a tablespoon to measure out the dough and space at least 2 inches apart on the cookie sheet. Sprinkle with the flake sea salt. Bake for 15 minutes, the tops should show some crackling. Cool completely.
Spread a heaping tablespoon of the Dulce on one cookie and top with another, making a sandwich.