A rich and elegant take on a beloved South American treat, these Chocolate Alfajores are composed of tender cocoa-infused cookies sandwiched with smooth dulce de leche and topped with a glossy chocolate glaze. With their melt-in-the-mouth texture and luxurious filling, they are a showstopping dessert for any occasion.

Why You’ll Love This Recipe

• Decadent Flavor: Deep chocolate cookies pair beautifully with the sweet caramel notes of dulce de leche.

• Textural Contrast: Buttery softness from the cookies meets creamy filling and a firm chocolate finish.

• Eye-Catching Presentation: Fluted edges and a shiny glaze make these treats visually appealing.

• Ideal for Gifting or Entertaining: Perfect for holidays, celebrations, or as elegant homemade gifts.

• Make-Ahead Friendly: The cookies store well and taste even better the next day.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate Cookies:

• 1 cup unsalted butter, softened

• 1/2 cup powdered sugar

• 1 large egg yolk

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 cup cornstarch

• 1/3 cup unsweetened cocoa powder

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

Filling & Glaze:

• 1 cup dulce de leche

• 1/2 cup semi-sweet chocolate chips

• 1 tablespoon butter

Directions

1. In a bowl, cream the softened butter and powdered sugar until light and fluffy.

2. Add the egg yolk and vanilla extract; mix until fully incorporated.

3. In a separate bowl, sift together flour, cornstarch, cocoa powder, baking powder, and salt.

4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

5. Flatten the dough into a disk, wrap it in plastic, and chill in the refrigerator for 30 minutes.

6. Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.

7. Cut into rounds using a fluted cookie cutter. For half the cookies, cut a small circle in the center to create a window.

8. Arrange cookies on a parchment-lined baking sheet and bake for 10–12 minutes. Allow to cool completely.

9. Spread a spoonful of dulce de leche on a solid cookie and top with a cut-out cookie to form a sandwich.

10. Melt chocolate chips and butter together until smooth. Spoon or dip the glaze over the top of each sandwich.

11. Let the glaze set at room temperature, or refrigerate briefly until firm.

Servings and Timing

• Servings: 18 sandwich cookies

• Preparation Time: 30 minutes (plus 30 minutes chilling)

• Baking Time: 12 minutes

• Total Time: Approximately 1 hour 15 minutes

Variations

• Coconut Finish: Roll the edges in shredded coconut for a traditional alfajor touch.

• Salted Caramel: Add a pinch of sea salt to the dulce de leche for balance.

• White Chocolate Glaze: Substitute semi-sweet chocolate with white chocolate for a milder finish.

• Hazelnut Spread Filling: Swap dulce de leche with Nutella or a hazelnut spread.

• Festive Decoration: Add sprinkles or edible gold dust to the glaze for special occasions.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

• Reheating: Not necessary, but if chilled, allow cookies to come to room temperature before serving for best texture.

FAQs

Can I make the dough in advance?

Yes. You can refrigerate the dough for up to 2 days before rolling and baking.

Is store-bought dulce de leche okay to use?

Absolutely. Store-bought dulce de leche works perfectly, though homemade offers a richer flavor.

How can I ensure the cookies stay soft?

Do not overbake. Remove them from the oven once the edges are just set to retain their tender texture.

Can I use a different type of flour?

Stick with all-purpose flour for the best structure and softness. Alternatives may affect texture.

How do I get a smooth chocolate glaze?

Melt the chocolate chips and butter gently using a double boiler or microwave in short intervals, stirring frequently.

Can I skip the glaze?

Yes, but the chocolate glaze adds an elegant finish and extra depth of flavor.

Can these be frozen?

Yes. Freeze unglazed assembled cookies for up to 2 months. Thaw and glaze before serving.

What kind of cocoa powder should I use?

Use unsweetened cocoa powder—preferably Dutch-processed for a smoother, deeper chocolate taste.

Are these cookies very sweet?

They are rich and sweet but balanced by the cocoa and slight saltiness in the dough.

Can I make them gluten-free?

Use a high-quality gluten-free flour blend that replaces all-purpose flour 1:1, but expect slight texture changes.

Conclusion

Chocolate Alfajores with Dulce de Leche are the epitome of indulgent elegance—ideal for celebrations, gift boxes, or anytime you crave a decadent dessert. Their soft, cocoa-rich cookies, creamy caramel filling, and glossy finish offer a memorable bite that combines tradition with a gourmet twist.

Chocolate Alfajores with Dulce de Leche

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• Author: Emma Delaney
• Prep Time: 45 mins
• Cook Time: 12 mins
• Total Time: 57 mins
• Yield: 20 sandwich cookies 1x
• Category: Dessert
• Method: Baked
• Cuisine: South American
• Diet: Vegetarian

Print Recipe

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Description

Decadent chocolate sandwich cookies filled with creamy dulce de leche and topped with a shiny chocolate glaze—these Chocolate Alfajores are a rich, indulgent take on the classic South American treat.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup dulce de leche
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon butter

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Instructions

1. In a bowl, cream butter and powdered sugar until light and fluffy. Add egg yolk and vanilla, mixing well.
2. Sift together flour, cornstarch, cocoa powder, baking powder, and salt. Gradually add to the wet mixture and mix until a soft dough forms.
3. Flatten dough into a disk, wrap in plastic, and chill for 30 minutes.
4. Preheat oven to 350°F (175°C). Roll out chilled dough on a lightly floured surface to about 1/4-inch thickness.
5. Cut into rounds with a fluted cookie cutter. For half of the cookies, cut a small circle out of the center.
6. Place on a baking sheet lined with parchment paper. Bake for 10–12 minutes. Let cool completely.
7. Sandwich one solid cookie with a dollop of dulce de leche and top with a cut-out cookie.
8. In a small bowl, melt chocolate chips and butter together until smooth. Dip or spoon chocolate glaze over the top.
9. Let the glaze set at room temperature or refrigerate briefly before serving.

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Notes

• Store in an airtight container for up to 5 days.
• Chilling the dough helps maintain the cookie shape.
• Use high-quality cocoa and dulce de leche for best flavor.

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Nutrition

• Serving Size: 1 sandwich cookie
• Calories: 180
• Sugar: 10g
• Sodium: 40mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg