These Mexican Chocolate Sandwich Cookies with Dulce de Leche Filling are rich, warmly spiced, and absolutely irresistible.
Hello friends — and Happy Cinco de Mayo!
I’m a bit late to celebrate, but I couldn’t wait to share these Mexican Chocolate Sandwich Cookies with Dulce de Leche Filling. Chocolate plus dulce de leche is a combination that hardly needs an introduction. These cookies are a delicious way to mark the holiday or simply treat yourself any time.
A few technical delays kept me from posting on Monday, but these cookies were worth the wait. They’re a Cinco de Mayo favorite in my kitchen, and once you try them I’m sure you’ll see why. The chewy chocolate cookies carry a hint of cinnamon and a tiny kick of cayenne, then get sandwiched with a generous layer of dulce de leche for a rich, caramel finish.
Are you celebrating today? Maybe a special dinner or a festive margarita? We enjoyed crispy pork carnitas tacos, a refreshing margarita, and saved room for these cookies. They’re decadent enough for a celebration but simple enough for an everyday indulgence.
The cookie texture is chewy and chocolate-forward, balanced with warm cinnamon and just a whisper of cayenne for depth. Sandwich two cookies with a heaping tablespoon of dulce de leche and you’ll get a rich, gooey bite that’s hard to resist.
Wishing everyone a wonderful Cinco de Mayo, and a Happy Mother’s Day to all the moms this weekend. Take some time to relax and enjoy a sweet moment—you deserve it.
Mexican Chocolate Sandwich Cookies with Dulce de Leche Filling
12 large sandwich cookies
15
15
30
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 tsp. kosher salt
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/8 tsp. cayenne powder
- 1/2 cup (one stick) unsalted butter, softened
- 1 1/2 cups granulated sugar, plus additional for sprinkling
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1 13.4 ounce can Nestle Dulce de Leche
Instructions
-
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper and set aside.
-
In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, cinnamon, and cayenne. Set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed. Add the eggs one at a time, then mix in the vanilla until well blended.
-
Reduce the mixer speed to low and gradually add the dry flour mixture, mixing until just combined.
-
Using a small ice cream scoop (about 1 1/2 inches), drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the tops lightly with additional granulated sugar.
-
Bake for 13–15 minutes, until the surface shows some cracking but the cookies remain soft to the touch. They should be chewy rather than crisp.
-
Remove the cookies from the oven and transfer them to wire racks to cool completely.
-
To assemble, spread about a heaping tablespoon of dulce de leche on the bottom of one cookie and press another cookie on top to make a sandwich. Repeat with the remaining cookies.