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Dulce de Leche Cookies


  • 1-1/4 c. gluten free all-purpose flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. sea salt
  • 1/2 c. unsalted butter room temperature
  • 1/2 c. granulated sugar
  • 1/4 c. packed brown sugar
  • 1 egg room temperature
  • 1 t. vanilla
  • 3/4 c. semisweet mini chocolate chips
  • 1/4 c. canned dulce de leche


  • Preheat oven to 375 degrees.
  • Line 10 muffin cups with paper liners.
  • In a small bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a large bowl, beat together the butter, sugar and brown sugar until fluffy, about 2 minutes.
  • Beat in the egg and vanilla.
  • Gradually mix in the flour mixture; stir in the mini chocolate chips.
  • Using a 1-1/2 inch scoop, place dough into each muffin cup, pressing down to line each cup evenly.
  • Top with 1 t. dulce de leche and a pinch of sea salt.
  • Top each with another flattened out scoop of dough, pressing gently to seal.
  • Sprinkle tops with sea salt.
  • Bake until golden, about 12 minutes.
  • Let cool at least 5 minutes before removing from pan.
  • Editor’s note: if you can’t find the dulce de leche in the ethnic food aisle you can make your own. Remove the label from one can of sweetened condensed milk. Bring a pan of water to a rolling boil. Be sure there is enough water to completely submerge the can. Carefully put can into boiling water on its side and boil for 3 hours. Add more boiling water if too much evaporates. Cool completely before opening can or it will shoot out of the opening. Will keep for 3 weeks refrigerated if tightly covered.