Trigger alert - these are addictive!!
Can I recommend that you get the best Dulce you can for this one - it’s so worth it - I have discovered a great product from Doulsi - their Milk Jam is legit, hand made and authentic - get over to their online shop and stock up! Click here to go there now!
If you need more of my Molé mix - you can get it here
Here is a quick 15 second video on how to make these - or you can follow the recipe below as well! Enjoy x
Dulce Mexican stuffed cookies
40g Cocoa powder
6g Bi Carb Soda
15g MammaJos Molé mix
( substitute 1tsp Chilli powder, 1 tsp espresso powder, 1 tsp cinnamon )
230g melted butter
120g brown sugar
120g white sugar
1 tsp vanilla paste
1 large egg
200g good quality Dulce de Leche
Sea salt flakes to sprinkle at end of cook
Pipe or spoon Dulce into small balls ( grape size) on a baking tray and freeze - this will be your center so it’s important to freeze ASAP.
Mix flour, cocoa, mole mix, salt and Bi a carb together and set aside.
In a stand mixer, cream/whip butter and sugars for between 7-10 mins until very voluminous then add vanilla and egg until combined. This will give you a fluffier cookie that holds its volume - an important step! If you mix for a shorter time, the cookies will tend to be flatter when baking.
Add dry ingredients to the butter mix, and stir until well combined.
Scoop a small amount of cookie dough onto baking sheet, then poke a well in the middle of each, and place Dulce in the well - then close over and roll until well covered. Balls should be round and approximately the size of small plums.
Place into freezer for at least 30 mins to an hour.
Leave in freezer to cook when you feel like it - or remove and bake about 10mins at 180C Space them well on the baking tray as they will expand during the cook.
Remove from oven - and sprinkle with sea salt flakes and allow to sit for about 10-15 mins before eating! Filling will be hot!