Hello and happy Saturday! If you’ve been reading along this past week, you know that I’ve been missing these Dulce de Leche sandwich cookies that I had while I was in Miami. So, of course I had to recreate them!
These cookies are melt in your mouth delicious but they are not so sweet that your teeth hurt. đŸ˜‰
These cookies begin with a cream cheese melt away cookie that are just delicious on their own too! Cornstarch is the secret ingredient to make these just melt — hence the name.
I rolled mine in powdered sugar just to give them a bit more texture and sweetness — but you can skip this step if you would like.
Now on to the main event! Dulce de Leche. Ugh. So good! Now, you can buy a jar of dulce de leche from your grocery store, but trust me, it wont be the same.
Dulce de leche is a labor of love and it does take some time to make from milk, sugar, baking soda and vanilla. but it’s worth the wait. This recipe also makes more than you will need for the cookies….so there’s so many more activities that can be done with the left overs! My favorite? Just eating it with a spoon. Yum!
Well I hope this quick recipe inspires you to sweeten up your weekend a little bit! Stay tuned tomorrow for a great French toast recipe, you wont want to miss it!
xo,
Danielle
- 2 Cups Heavy Cream
- 1 Cup Half and Half
- 1 Cup Milk
- 1 1/4 Cup Sugar
- 1 Vanilla Bean, split
- 1/4 tsp Baking Soda
- In a saucepan, combine milk, sugar, baking soda and vanilla bean (split with seeds scraped out and added to the mix). Cook over medium-low heat until mixture comes to a boil.
- Reduce the heat, and stirring occasionally, cook for 2-3 hours until mixture had reduced to almost 1 cup. Remove from heat and cool completely. Store in an airtight container in the refrigerator until ready to use.
- To assemble, place Dulce de Leche in a small piping bag (a Ziploc bag works too) and place a small amount on one cookie, sandwich with another. Store in the refrigerator in an airtight container for up to 3 days.
