Oyee gooey salted dulce de leche puddles with a crunchy chocolate and peanut butter shell! These cookies will outshine the rest of the holiday cookies on the table, I promise! Ingredients:
The cookie batter:
58g of softened butter
35g granulated sugar
35g of dark brown sugar
1 egg yolk
67g crunchy peanut butter
84g almond flour
20g corn starch
1/2 tsp baking powder
14g of preferably dutch processed cocoa powder or natural cocoa powder
The filling:
100g dulce de leche
1 tsp of flaky salt
Instructions:
Line a baking sheet with parchment paper.
Preheat the oven to 350F.
In a larger mixing bowl add the softened butter, granulated sugar, and dark brown sugar. Mix until the butter and sugar mixture is pale and fluffy.
Add in the egg yolk and peanut butter and mix to combine.
Once combined, sift in the almond flour, cornstarch, cocoa powder, baking powder, and mix to combine.
Using a tablespoon portion 11 cookie balls onto the lined baking sheet. Now roll these into smooth balls using your hands.
Once rolled, using a tablespoon create a groove in the center of the cookie.
Bake at 350F for 12 minutes.
Once the cookies have baked, the groove will rise. Again, using a tablespoon reinforce the groove in the center by pushing down. Allow the cookies to completely cool on the baking sheet.
Once cooled, fill the centers with dulce de leche, and top with a sprinkle of flaky sea salt.
Serve, and enjoy!
Comentarios