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.

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!
