These decadent Dulce de Leche Mocha Cookies combine rich chocolate espresso cookies with a luscious dulce de leche caramel filling. With crispy edges, soft centers, and creamy caramel swirls, they’re the ultimate indulgence for coffee and chocolate lovers.

Image credit: The Nomad Plate

Yield: 10 cookie sandwiches

Equipment:

  • Baking Sheet
  • Parchment Paper
  • Piping Bag
  • Metal Star Piping Tip
  • 1 inch scooper

Prep Time: 10-12 minutes

Bake Time: 15 minutes

Ingredients:

  • 4 tablespoons espresso powder
  • 1 tablespoon hot water
  • ½ cup unsalted butter, melted
  • ½ cup brown sugar
  • ¼ white granulated sugar
  • 1 egg
  • 1 ½ cup all purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup dulce de leche Caramel

Directions:

  • Preheat the oven to 350 degrees fahrenheit. Prepare a baking sheet with parchment paper.
  • In a small bowl add the hot water to the espresso powder and mix together. Set aside.
  • In a larger mixing bowl add the melted butter, brown sugar, and white sugar. Whisk together until combined.
  • Then add the egg and espresso mixture into the rest of the wet ingredients and whisk everything again until smooth.
  • Add in the flour, cocoa powder, bake powder, baking soda and salt.
  •  Fold everything together until a thick dough is formed.
  • Use a 1 inch scooper to form a dough ball and place onto the prepared parchment covered baking sheet.
  • Press the tops of each dough ball down with your fingertips slightly before placing in the oven to bake for 15 minutes.
  • While the cookies are in the oven, transfer the dulce de leche caramel into a piping bag fitted with a small star tip.
  • When the cookies are out of the oven let them cool for 15 minutes.
  • Take 1 cookie and pipe a thick swirl of the dulce de leche on the whole surface area.

  • Place another cookie on top of the caramel to create a sandwich.
  • Repeat with the rest of the mocha cookies.
  • Serve and enjoy!

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