Dulce de Leche Sandwich Cookies

Iowa State Fair Blue Ribbon Cookies

Share This Recipe

Dulce de Leche Winning Cookies

Bake this blue ribbon winning cookie recipe for Dulce de Leche Sandwich Cookies. The recipe includes how to make your own kick-a$$ caramel sauce with sweetened condensed milk…in one easy step. Ultimately, you will create a treat so delicate and delightful, it will melt in your mouth. If you want a cookie that is confectionary level quality, this is it. And it’s easy with the step by instructions below. Hint, you simply boil 1 or 2 cans of Eagle Brand Sweetened condensed mil Recipe credit goes to Christine Montalvo who won at the Iowa State Fair with it in 2013.

We have made both a classic version.

And one with macadamia nuts instead. Both absolutely delish.

Dulce de leche, sometimes called “milk candy,” is defined as a traditional Argentinian dessert made by caramelizing sugar with milk.  I first had it in the form of caramel ice cream. It is what makes this cookie extra special.

These blue ribbon winning Dulce de Leche Sandwich Cookies will be love at first bite. And if you want to try more Iowa State Fair winning cookies, simply search for Iowa in the search section. Here are two of our favorites: one, a s’more themed one, the other homemade macarons! Both are 1st place winning cookies also!



Dulce de Leche Sandwich Cookies

2 (14 ounce) cans sweetened condensed milk*

1 1/2 cups salted butter

1 cup powdered sugar, plus extra for dusting

1 /4 teaspoon salt

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

1/3 cup finely chopped pecans or hazelnuts

3 cups all-purpose flour

Prepare the dulce de leche (make ahead at least 4 hours).* Remove can labels from sweetened condensed milk. Place unopened in large stock pot. Fill with water, completely immersing both cans. Heat water to just below boiling and simmer for 3 1/2 hours, making sure the cans are always completely covered with water. Add hot water as needed. Turn off heat. Drain the water. Remove cans with tongs or hot pads to sink or wire rack. Once cooled to room temperature (not any earlier), the dulce de leche is ready to use.

Meanwhile, mix the cookie dough (make at least 30 minutes ahead of baking). Cream the butter with the powdered sugar until fluffy. Stir in salt, extracts, nuts and flour. Form a ball, wrap and chill at least 30 minutes or overnight. Preheat oven to 350 degrees. Roll out dough 1/4-inch thick. Cut into 2 1/2-inch circles or similar size shapes. Bake on a parchment-lined baking sheet for 12 to 14 minutes. Cool on baking racks. Generously spread dulce de leche on bottom side of half the cookies. Top each with second cookie. Dust tops with powdered sugar. Makes 20 sandwich cookies.

*You might have some leftover dulce de leche, depending how generous you are with the cookie filling. If you serve these as a dessert, pair with a salted caramel or other complimentary flavor and drizzle more of the caramel on top. Otherwise, it will keep in the refrigerator for at least 1-2 weeks.

*In a time crunch? You can buy some rich smooth, thick caramel ice cream topping as a substitute. It will taste good, but not like what the judges tasted in Iowa.

Share This Recipe

Share This Recipe

Join The Community

Sign up for first access to new recipes, upcoming events, and other foodie news.

Sign Up Today