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.

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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

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.

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