Browned Butter-Cinnamon Dulce De Leche Stuffed Chocolate Chip Cookies
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Browned Butter Cinnamon Dulce De Leche Stuffed Chocolate Chip Cookies are luxurious, with a depth of flavors and a surprise caramel filling that will have everyone talking. Browned butter lends a nutty flavor to the dough, which is enhanced with a dash of cinnamon for churro vibes. Chocolate chips add some richness, and then the melty dulce de leche hidden in the center makes this cookie a total show-stopper.
I have a chocolate chip cookie addiction, just like everyone else in this world. Okay so maybe not all of you are addicted in the same way that I am but I constantly crave chocolate chip cookies. If I’m going to make cookies more often than not it’s going to be chocolate chip-related.
Dulce De Leche Stuffed Chocolate Chip Cookies
The salted browned butter is probably my favorite so I’ve adapted that recipe to be stuffed with dulce de leche and swirled lightly with cinnamon throughout. It’s sort of my idea of a Latin spin on the browned butter chocolate chip cookies. (If you love dulce de leche cookies, make sure you try my Alfajores! They’re dulce de leche sandwich cookies that are to die for!)
The combination makes me think of churros and dipping them in dulce de leche and melty chocolate, oh yum!
These cookies are caramel-y sweet which pairs well with a hint of cinnamon, they’re nutty (thanks to the browned butter) and overflowing with an abundance of various chocolates, then once you bite through all that other goodness and get to the dulce de leche – you’ll realize cookie dreams do come true. Dulce de leche (and similarly sweetened condensed milk) is one of the greatest foods ever. It’s true.
I love homemade dulce de leche, but store-bought dulce de leche will work just as well!
If you’d like you could omit the cinnamon or you could make these salted if desired—just a teaspoon salt that’s nice and flaky over each cookie to taste. If you find that your cookie dough is dry after adding in the flour mixture (which you probably won’t, but just in case you do) you can mix in a tablespoon of milk or sour cream for a little added moisture. I might also experiment with adding shredded coconut!
These would make an incredible upgraded edition of chocolate chip cookies—perfect for a Christmas cookie recipe exchange or holiday party. Enjoy!
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Browned Butter-Cinnamon Dulce De Leche Stuffed Chocolate Chip Cookies
Ingredients
- 1 cup butter , diced into pieces (I used 1/2 c salted 1/2 c unsalted)
- 2 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 1/4 cups packed light-brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2/3 cup milk chocolate chips
- 2/3 cup semi-sweet chocolate chips
- 2/3 cup bittersweet chocolate chips
- 1 cup dulce de leche , homemade or store bought
Instructions
- Brown butter in a medium saucepan (be careful not to burn it). Remove from heat and pour into a heatproof storage container, cover with plastic wrap and freeze for 30 minutes, or until cool (alternately you can just let it rest at room temp or in the fridge until cool, it will just take longer).
- In a mixing bowl, whisk together flour, cornstarch, cinnamon, baking powder, baking soda and salt for 30 seconds, set aside. Remove butter from freezer and pour into the bowl of an electric stand mixer (use a rubber spatula to scrape out any excess).
- Add light-brown sugar, granulated sugar and vanilla to butter. Fit mixer with the paddle attachment and whip on medium-high speed until slightly pale and fluffy, about 4 minutes. Add in eggs one at a time, mixing after each addition until combined.
- With mixer set on low speed, slowly add in dry ingredients and mix just until combined (if at this point your dough seems dry, stir in 1 Tbsp of milk). Stir in chocolate chips. Cover bowl tightly with plastic wrap and refrigerate for 30 minutes - 1 hour.
- Preheat oven to 350 degrees. Remove cookie dough from refrigerator. Scoop dough out about 2 1/2 Tbsp at a time, flatten dough into a thin bowl shape and add a heaping tsp of dulce de leche to the center of dough.
- Wrap dough around dulce de leche, being sure to fully enclose. Place on parchment paper lined baking sheet. Repeat with remaining dough and spacing cookies 2 1/2-inches apart.
- Bake in preheated oven 10 - 12 minutes. Allow to cool several minutes on baking sheet then transfer to a wire rack to cool. Store in an airtight container at room temperature.