Mexican Chocolate Sandwich Cookies with Dulce de Leche Filling

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 13.4 ounce can Nestle dulce de leche

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/8 tsp Cayenne, powder
  • 1/2 tsp Cinnamon, ground
  • 1/2 cup Cocoa powder, unsweetened Dutch-process
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on thebeachhousekitchen.com

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

Directions

• Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
• In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, cinnamon and cayenne. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar on medium speed. Add eggs, one at a time and vanilla and mix until well blended.
• Reduce speed to low and gradually add flour mixture.
• Using a small ice cream scoop (1 1/2 inch) drop dough 2 inches apart onto prepared sheet.Sprinkle tops with additional granulated sugar.
• Bake for 13-15 minutes or until surface shows some cracking. Cookies should be on the soft side.
• Remove from oven and cool on wire racks.
• Assembling cookies: Spread a heaping tablespoon of dulce de leche filling on the bottom of one cookie and top with another cookie, sandwiching together.