Dulce de Leche Cookies

Okay, seriously, if you've never made dulce de leche cookies from scratch, you are missing out! I know the thought of making homemade dulce de leche might sound a little intimidating, but trust me, it’s SO worth it and easier than you think, especially with a crockpot. My favorite part about these cookies is that incredible chewy and caramel flavored goodness that just hits different when it's homemade. Let's talk about that magical homemade dulce de leche first, because it's the heart of these cookies. I used to buy it, but once I tried making it myself, there was no going back! Here’s how I do it: I place sweetened condensed milk in a crockpot, making sure to cover it 2 inches with hot water. Then, I set it to LOW heat for 8 hours. This hands-off method is a lifesaver! The key is to never let the water evaporate below the can level, so keep an eye on it and top it up if needed. After 8 hours, remove the can, but here's a crucial tip: DO NOT OPEN CAN immediately! Let it cool for 3-6 hours. This is super important for safety and to get that perfectly thick, creamy consistency. Once cool, transfer to a glass jar and refrigerate overnight. It’ll thicken up beautifully, becoming this rich, spreadable caramel dream. Now, onto the cookies themselves! Getting that perfect balance of softness and chewiness is key. After you've mixed your dough and refrigerated for 30 min (don't skip this, it helps prevent spreading!), the shaping is where the magic happens. I always scoop a 50g ball of dough into my hand – this ensures uniform cookies. Then, you gently make a well in the center. This little indent is where the star of the show goes! Carefully place 1/2 tsp of dulce de leche in the middle. Don't overfill, or it might ooze out during baking. Once the dulce de leche is nestled in, gently roll the dough back to enclose it completely. After that, I roll the dough ball through powdered sugar – this gives them a beautiful crackle effect and an extra touch of sweetness. Place on a parchment-lined baking sheet and they’re ready for the oven. Baking at 350°F for 11-13 minutes until browned around edges is usually perfect for a chewy center. Every oven is different, so keep an eye on them. You want them to be set but still soft in the middle. For storage, these cookies keep well in an airtight container at room temperature for up to 3-4 days. If you want to make them ahead, you can freeze the unbaked dough balls (with the dulce de leche filling) and simply roll them in powdered sugar and bake from frozen, adding a couple of extra minutes to the baking time. Honestly, these dulce de leche cookies are a holiday favorite in my house, but we make them all year round too. They're such a crowd-pleaser and truly embody that caramel flavored goodness everyone loves. Give them a try – you won't regret it!