Chocolate Chip Cookies with a Dulce de Leche Heart
One bowl. Melted butter, not softened. The dough comes together in five minutes and you do not need a mixer. The dulce de leche centre melts as the cookie bakes, so when you break it open you get a river of caramel running through dark chocolate chips.
The filling needs to be dulce de leche repostero — the thick dark style. Regular dulce de leche is too runny and will leak out during baking. Make your own →
We have the recipe
This recipe calls for dulce de leche repostero, and we have our own recipe for it.
How to Make Chocolate Chip Cookies with a Dulce de Leche Heart
One bowl, a spatula, and about 15 minutes of work. The dough is soft and easy to handle — cold enough after a short rest in the fridge to shape without sticking.
1. Mix the dough
- 1
Whisk the melted butter and sugar together until combined, then add the egg and whisk until smooth.
- 2
Add the flour and salt and stir with a spatula until just combined. Fold in the chocolate chips.
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2. Fill and seal
- 1
Divide the dough into 24 equal portions. Flatten one into a disc, place a heaped teaspoon of dulce de leche in the centre, then lay a second disc on top and pinch the edges firmly all the way around to seal.
- 2
Roll gently between your palms to smooth the seam. Place on a lined tray with plenty of space between each. Refrigerate for 15 minutes before baking.
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The Recipe
Prep15 min
Cook12 min
Total—
Serves12
DifficultyEasy
Ingredients
for 12 serves
Instructions
Preheat the oven to 180°C. Line two baking trays with baking paper.
Whisk the melted butter and sugar together in a large bowl until combined and slightly glossy.
Add the egg and whisk until smooth.
Add the flour and salt and stir with a spatula until just combined. Do not overmix.
Stir in the chocolate chips.
Divide the dough into 24 equal portions (about 20 g each). Flatten one portion into a round disc in your palm.
Place a heaped teaspoon of dulce de leche in the centre of the disc. Flatten a second disc and lay it over the top. Pinch and press the edges firmly all the way around to seal completely, then roll gently between your palms to smooth the seam.
Place on the lined tray with plenty of space between each — they spread. Refrigerate for 15 minutes.
Bake for 10 to 12 minutes, until the edges are set and lightly golden but the tops still look soft. They will firm up as they cool.
Leave on the tray for 5 minutes, then transfer to a wire rack. Eat warm.
Tips & Notes
Brown sugar vs white
The recipe works with white caster sugar, but swapping half (or all) for brown sugar gives a chewier, more caramel-forward cookie that pairs even better with the dulce de leche centre.
Do not overbake
Pull them out when the edges are set and just golden but the tops still look soft and a little underdone. They firm up completely as they cool. An overbaked stuffed cookie loses the lava effect.
Sealing the edges properly
The dulce de leche will find any gap and escape. Once you have laid the top disc over the filling, press and pinch firmly all the way around the edge, then roll gently between your palms to smooth the seam. Any cracks will leak.
Chill before baking
Resting the formed cookies in the fridge for 15 minutes before baking helps them hold their shape and keeps the dulce de leche centre intact. Not essential, but worth it if you have the time.
Make ahead
Formed, unbaked cookies keep in the fridge for up to 2 days or can be frozen. Bake straight from frozen and add 2 to 3 minutes to the cook time.
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