Skip to main content

This recipe uses a basic sugar cookie dough as its base. Find it here.

Dulce de leche is now available at most grocery stores and it makes a sweetly soft cookie. Add it partway through baking, so it doesn't dry out.

Servings: Makes about 16 cookies.


¼ recipe sugar cookie dough

2 tablespoons dulce de leche


Roll dough into 1-inch balls (about 1 level tablespoon of dough) and place on a parchment-lined baking sheet about 1 inch apart. Press your index finger into the middle of each ball to make a deep round imprint. Chill cookies for 20 minutes or until firm.

Preheat oven to 350 F.

Working in batches, bake cookies for 8 minutes, then remove from oven and fill wells with ¼ teaspoon dulce de leche. Return cookies to oven and bake another 4 minutes or until golden at edges and cookies are baked through.

Allow cookies to cool on the baking sheet for 2 minutes before transferring to a rack to cool fully.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨