Giant dulce de leche cookie
My mom still can’t get over this recipe. Have a look at the video and see her reaction when she first tastes it. This is a desert worth sharing, it’s a cookie but it’s almost like a cake thanks to the icing-ish dulce de leche. Most importantly though? It’s the perfect excuse to gather with friends and enjoy something decadent.
I can’t wait to make myself another one to share with my family while we watch the Sound of Music (I know, I know it’s not a Christmas movie but it’s my own tradition hehe!)
You can also make this in a greased cast iron pan, which can then be served on the table and everybody simply takes a pieces.
- Prep time25 min
- Cook time20 min
- Timeout30 min
- FreezingFreezes well
- 2 1/2 cups of all-purpose flour
- 2/3 cup of brown sugar, compacted
- 1/3 cup of sugar
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of butter
- 1 tablespoon of instant coffee
- 2 eggs
- 1 teaspoon of vanilla extract
- 2 tablespoons of water
- 1 cup of chocolate chips
- 1 cup of crushed almonds
- 1 1/2 cup of dulce de leche, store-bough or homemade
- 1 cup of puffed rice
- 1 cup of melted dark chocolate (Baker’s for example)
- Preheat the oven at 375 °F and place the rack at the center of it. Grease a 9” round cake pan, then set aside.
- Combine the flour, brown sugar, sugar, baking soda and salt in a bowl. Dig up a small hole in the middle of the mix then set aside.
- In another bowl, melt the butter in the microwave then add the coffee. Pour the dry ingredients in along with the eggs, vanilla extract and water then stir together.
- Add the chocolate chips and almonds, then stir until smooth.
- Press the dough into the bottom of the cake pan and bake for 18 to 20 minutes.
- Spread the dulce de leche onto the cookie, then let cool for 30 minutes.
- Add the puffed rice, melted dark chocolate & enjoy.
Tips & tricks
To make your own dulce de leche, completely submerge (make sure there is at least 5 cm of water above it) a can of condensed milk in a pot (while first removing the wrapping on the can) and bring to a boil. Reduce the heat and let simmer for 3 hours while turning the can over every half hour. It’s very important that there is water over the can at all times.