Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, sift together the cocoa powder, all-purpose flour, cornstarch, and powdered sugar. Set this mixture aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3-4 minutes).
- Beat in the egg and vanilla extract until fully combined.
- Gradually add your dry ingredients to the butter mixture and mix until just combined.
- Take a tablespoon of dough and roll it into a ball. Place the balls on a lined baking sheet, pressing them slightly to flatten.
- Bake for about 12-15 minutes or until the edges look firm. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Assembly
- Once the cookies are cool, spread dulce de leche on one cookie and sandwich it with another.
- Melt your chocolate and dip the filled cookies for an extra touch of indulgence. Let them set on parchment paper.
- Enjoy and share with family and friends or keep them all for yourself!
Notes
For a Halal-friendly version, use plant-based butter like coconut oil or margarine. Ensure cookies cool completely before filling to prevent runniness. Store in an airtight container at room temperature for up to one week, or freeze for up to three months.