Description
Soft and chewy cornstarch cookies filled with sweet condensed milk and dulce de leche.
Ingredients
Scale
- 2 cups cornstarch
- 1 cup all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup sweetened condensed milk
- 1/2 cup dulce de leche
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, mix cornstarch, flour, and salt.
- In another bowl, beat butter and condensed milk until creamy. Add vanilla extract.
- Gradually fold dry ingredients into the wet mixture until a soft dough forms.
- Roll dough into small balls, flatten slightly, and place on the baking sheet.
- Bake for 12-15 minutes until edges are lightly golden. Let cool completely.
- Spread dulce de leche between two cookies to make sandwich cookies.
Notes
- Store in an airtight container for up to 5 days.
- Adjust dulce de leche amount based on preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 12g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cornstarch cookies, dulce de leche, condensed milk, sandwich cookies, Latin dessert