Dulce de Leche Sandwich Cookies with Cheesecake Filling

To be honest, I’m not sure what to say about these Dulce de Leche Sandwich Cookies with Cheesecake Filling except that they are so fricken good. Seriously.

The dulce de leche cookie is fluffy, yet sturdy, sweet, but salty, and pairs perfectly with the creamy cheesecake filling (Milk Bar’s recipe) that really takes this cookie to another level.

And the best part about these sandwich cookies is that they are easy to eat! Nothing is worse than taking a bite out of a sandwich cookie and having the filling squirt out and end up everywhere except your mouth. But storing these cookies in the fridge helps keep the filling from speading, meaning you get to enjoy every last bit.

I hope you enjoy these Dulce de Leche Sandwich Cookies with Cheesecake Filling! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes! 

XO,
Coco

Prep time: 2 hours (includes time for chilling)
Cook time: 15 minutes (per batch)
Total time: 3 hours
Yields: 30 cookies (15 sandwiches)

Ingredients for the Milk Bar Cheesecake Filling:

• 8 ounces cream cheese, at room temperature (use the kind that comes in a block)
• 3/4 cup granulated sugar
• 1 Tbsp. corn starch
• 1/2 tsp kosher salt
• 2 Tbsps. whole milk
• 1 egg

Ingredients for the Dulce de Leche Cookie:

• 1 cup unsalted butter at room temperature (2 sticks)
• 1 cup packed light brown sugar
• 3/4 cup dulce de leche (I recommend using pre-made dulce de leche. I use La Lechera, which is commonly found in the International aisle or baking aisle in the grocery store.)
• 1 egg
• 1 tsp vanilla extract
• 2 1/2 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp kosher salt

Instructions:

Make the Cheesecake Filling:

• Preheat the oven to 300° F.
• Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on low for 2 minutes. Scrape down the sides and bottom of your bowl with a spatula. Add the sugar and mix for another 1-2 minutes until the sugar has been completely incorporated. Scrape the bowl again.
• In a medium bowl, whisk the cornstarch and salt together. Whisk in the milk in a slow, steady stream, then whisk in the egg until the mixture is homogeneous.
• With the mixer on medium-low speed, stream in the egg mixture. Mix for 3-4 minutes until the mixture is smooth. Scrape down the bowl.
• Line the bottom of a 6×6-inch baking pan with aluminum foil. Pour the cheesecake batter into the pan, put it in the oven and bake for 15 minutes. Gently shake the pan. The cheesecake should be more set around the outside but still jiggly in the center. If it’s jiggly all over, give it 5 more minutes in the oven.
• Cool the cheesecake completely to allow it to set. While the filling is cooling, you can get started on the cookies.

Make the Dulce de Leche Cookies:

• Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugar together on high until smooth, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the dulce de leche and mix on high for 1 minute.
• In a small bowl, combine the egg and vanilla extract. Add to the butter mixture and mix on high for 5 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar. 
• In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon and salt together. Add to the wet ingredients all at once and mix on low for about 45-60 seconds, just until combined.
• Using a cookie scooper or spoon, scoop the dough into balls and place on a baking sheet (or whatever will fit in your refrigerator) and chill for 1-2 hours.
• Preheat the oven to 350°F. Place the cookies on a baking sheet lined with parchment paper a few inches apart.
• Bake for 12-14 minutes (or until the sides start to firm up and center is no longer gooey). These cookies will stay in a dome-like shape; however, if you don’t want that, you can bang the baking sheet on the counter a few times while baking to help them spread a bit more). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
• Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 
• Once the cookies are cooled, break the cookies into pairs and add the cheesecake filling. The filling is pipeable. You also can use a spoon to scoop about 1-2 Tbsps. of filling onto each bottom cookie. Once all your sandwiches are constructed, place the cookies in the refrigerator for 20-30 minutes to ensure the filling is firm enough to eat.
• Enjoy!