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Dulce de Leche Filled Chocolate Chip Cookies

Kelley Simmons
Course Dessert
Servings 2 dozen


  • sticks unsalted butter 3/4 cup, softened
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup semi sweet chocolate chips
  • ½ cup chocolate chunks
  • ¼-1/2 cup dulce de leche


  • Note: Prep time does not include chilling time.
  • In a stand mixer with the paddle attachment cream butter until light and fluffy, 1-2 minutes.
  • Add in both sugars and cream for an additional 1-2 minutes or until combined.
  • Add in the egg and vanilla until combined and scrape down the sides of the bowl.
  • In a large bowl combine flour, cornstarch, baking soda and salt.
  • In two additions add the dry ingredients.
  • Fold in chocolate chips and chocolate chunks by hand.
  • Refrigerate dough for at least and hour or overnight.
  • When you are ready to bake preheat the oven to 350 degrees. Remove cookie dough from the refrigerator.
  • Scoop 1 heaping tablespoon of cookie dough and flatten dough into a thin bowl shape. Add ½ teaspoon of dulce de leche to the center of dough. Wrap dough around dulce de leche, being sure to fully enclose.
  • Place on a baking sheet lined with a silicone baking mat or parchment paper.
  • Bake for 10 - 11 minutes or until the cookies are golden brown. (I take mine out a little earlier and let them continue to cook on the pan)
  • Allow the cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.