Dulce de Leche Chocolate Thumbprint Cookies
Cinco de Mayo is right around the corner, and while you may know you’re going to make nachos or enchiladas to go with your margarita, what’s your plan for dessert? These dulce de leche chocolate thumbprint cookies are the perfect addition to your Cinco do Mayo meal! Jane Vitagliano, a showroom consultant in our Boston showroom, put this recipe together and has her dessert all ready to go for next week.
- 1C Butter (room temperature)
- 3/4C Firmly Packed Brown Sugar
- 2 Egg Yolks (room temperature)
- 2t Milk
- 1t Vanilla
- 2C AP Flour
- 1/2C Cocoa Powder
- 1/2t Salt
- 1/4t Baking Powder
- 1/2t Orange Zest (optional)
- 1/4C Granulated Sugar (for rolling)
Dulce de Leche
- 1 Can (14oz) Sweetened Condensed Milk
To make Cookies:
- Sift together flour, cocoa, salt, baking powder into bowl.
- In mixer with paddle attachment, cream butter and sugar together on med/high for about 2 minutes. Add egg, milk, vanilla and zest and beat for about 1 minute.
- Add dry ingredients and mix gently until combined.
- Roll into 1″ balls and roll in sugar. Place on parchment lined baking sheet and make indent in each cookie. This can either be done by your child’s (or your) thumb or the back of 1/2″ measuring teaspoon.
- Chill for an hour before baking in Wolf oven on Convection 325 for 12 minutes.
- Cool before filling.
- Makes about 25.
To make Dulce de Leche:
- Fill large pot with water and place paper towel on bottom (to help keep can stationary).
- Place can of condensed milk on its side in pot making sure water level is 2″ above can.
- Simmer on Wolf cooktop for 2.5 to 3 hours, making sure water level is always at least 1″ above top of can.
- Remove from water and let cool before opening.
- Spoon into cookies once cooled.
- Extra can be kept in an airtight refrigerated container for up to three weeks.