When I was a kid, my abuela used to pull a tin of golden dulce de leche from the pantry like a magician revealing treasure. The smell of caramel hit the kitchen first — warm, sweet, a little like toasted brown sugar — and everyone gathered like it announced dessert. These shortbread cookies grew from that memory: thick, buttery rounds with a little well for sticky, glossy dulce de leche. They snap at the edges and melt in the middle, and I still make a point to lick the spoon. If you crave buttery crumbs, a caramel pull, and that satisfying little crack when you bite, these cookies will take you straight to cozy kitchen moments — no passport required.
Quick Facts
- Yield: Serves 24 cookies
- Prep Time: 25 minutes (plus 30 minutes chill)
- Cook Time: 12 minutes per batch
- Total Time: 70 minutes
Why This Recipe is Awesome
These cookies balance a crisp, buttery shortbread exterior with a gooey, caramel center — that contrast keeps you coming back. They smell like browned butter (if you go that route), taste like the best parts of cookie-dough dreams, and look fancy enough for guests while staying gloriously simple. Plus, they practically invite dunking in coffee. It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar (plus extra for dusting)
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 2 tbsp cornstarch (for tender shortbread)
- 1 large egg yolk (for richness — optional but lovely)
- 1 cup (8 oz) dulce de leche, store-bought (or see note below to make your own)
For the Sauce / Garnish (if applicable):
- Flaky sea salt or grated zest of 1 lime (optional, for finishing)
- Optional: 2–3 oz dark chocolate, melted, for dipping or drizzling
How I Make It
Step 1:
I preheat the oven to 350°F and line two baking sheets with parchment. In my mixer, I cream the butter with the powdered and granulated sugar until the bowl looks pale and fluffy — it takes about 2–3 minutes. The kitchen fills with a sweet, buttery scent that tells me we’re on the right track. Add the egg yolk (if using) and vanilla, then scrape the bowl.
Step 2:
Whisk together the flour, cornstarch, and salt, then add to the butter mixture. Mix on low until the dough just comes together — it will feel soft and slightly crumbly. Don’t overwork it; overmixing squeezes the joy out of shortbread. If the dough seems dry, press it together with your hands, warm from the friction.
Step 3:
Turn the dough onto a lightly floured surface and form a log about 2 inches in diameter, or roll it out to 1/2-inch thickness and cut rounds with a 2-inch cutter. I usually scoop heaping teaspoons of dough and flatten into discs with my palm — rustic beats perfect any day. Chill the shaped dough for 30 minutes so they hold shape and get that tender, crumbly texture.
Step 4:
Bake the cookies on the middle rack for about 12 minutes, until the edges just begin to show golden color and the centers stay pale. You’ll smell butter and a faint caramel note when they finish. While they’re still warm, use the back of a teaspoon to press a shallow well into each cookie, or if you prefer a sandwich, bake plain and pipe dulce de leche between two cookies once cool.
Step 5:
Fill each well with about 1 tsp of dulce de leche, or sandwich two cookies with ~1/2 tsp each. Finish with a sprinkle of flaky sea salt or lime zest for brightness. Let the cookies cool completely on the rack so the caramel sets slightly but stays gooey when you bite.
Pro Tips
- Chill shaped dough for 30 minutes to prevent spreading — warm dough gives flat cookies.
- If your butter seems too soft, briefly chill the mixed dough so it keeps its shape when baked.
- Use a piping bag with a small tip to fill wells neatly — less mess, prettier cookies.
- Swap half the white sugar for brown sugar for a deeper caramel note; expect slightly chewier texture.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Replace all-purpose flour with a 1-to-1 gluten-free blend; texture becomes a bit more fragile but still tasty.
- Use coconut oil (solid) instead of butter for a dairy-free option; expect slightly less rich flavor and a more crumbly texture.
- Swap store-bought dulce de leche for good-quality caramel sauce if you can’t find it — flavor stays similar but a bit runnier.
- For a lower-sugar version, try reducing granulated sugar by 2 tbsp; cookies turn out slightly less sweet but still satisfying.
Variations & Tips
- Add 1 tsp cinnamon to the dough for warm, spiced shortbread.
- Press a small round of jam (apricot or raspberry) into the well first, then top with dulce de leche for a fruity-caramel combo.
- Dip half the cookie in melted dark chocolate and let set for an elegant finish.
- Stir 1 tbsp finely chopped toasted pecans into the dough for crunch and nutty depth.
- Make thumbprint-style large cookies and use a swirl of dulce de leche and a sprinkle of sea salt for party trays.
- Creative twist: add a pinch of smoked salt to the caramel for a sweet-smoky surprise.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cookies and store in an airtight container for up to 3 days at room temperature. If you fill with dulce de leche, store them layered with parchment to prevent sticking. You can also freeze unfilled dough logs for up to 1 month; slice and bake from chilled.
- Can I double the recipe?
- Sure thing. Bake on multiple sheets and rotate pans halfway through baking to keep even color. Chill time stays the same, but work in batches to keep dough cool.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Bake until the cookie edges show a hint of golden and the center looks set but not browned. The cookie will firm as it cools; resist the urge to overbake for crisp edges and a tender center.
- What if I don’t have ingredient X?
- Swap powdered sugar for more granulated (pulse in a blender for a finer texture) or use a jarred caramel sauce instead of dulce de leche. For eggs, skip the yolk and increase butter by 1 tbsp — slightly different but still delicious.
How I Like to Serve It
I serve these cookies warm with a strong cup of coffee or a glass of cold milk. They work great on dessert platters for parties or as after-school treats — kids adore the gooey center. In colder months, I pair them with spiced tea; in summer, they make a lovely picnic sweet. They always feel a bit celebratory.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week if very warm where you live.
- If you want to make dulce de leche from a can of sweetened condensed milk, plan an extra 1–2 hours: either simmer the unopened can in water for 2–3 hours (keep water level above the can) or bake in a water bath at 425°F for about 1½ hours — but I usually buy a jar to save time.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!