Chocolate Dulce de Leche Empanadas (Cookies)

Bring some Latin flavors to your Christmas table with these delicious chocolate dulce de leche empanadas.

{updated post from 2016}

I’ve been thinking about baking Christmas cookies with some ingredients that we have here in Paraguay. As I mentioned before, baking Christmas cookies is not a Paraguayan or Bolivian custom. Thinking about that, dulce de leche is the first thing that came to my mind; and empanada is something that can be found in every neighborhood. The two together make these cute chocolate dulce de leche empanadas.

The dough has some coffee, an ingredient that I really like, and often add to my cookies. Although this time I was inspired by something my friend does. To sweeten her coffee, she uses a little bit of dulce de leche. I have seen other people (and done it myself) sweeten their coffee with condensed milk, but never with dulce de leche. You have to try it, it’s so delicious!

Wrap up some of these chocolate dulce de leche empanadas and share them with friends!

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

Recipe adapted from Better Homes and Gardens.

5 from 1 vote

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Chocolate Dulce de Leche Empanadas (Cookies)

Prep Time

15 mins

Cook Time

9 mins

Total Time

24 mins

 

These empanadas are tender and not overly sweet. Great with a cup of coffee.

Course: Christmas cookies

Cuisine: South America

Servings: 30

Calories: 126 kcal

Author: adapted from Better homes and gardens

Ingredients

• 1/2 cup butter softened (113.4g)
• 85 gr. / 3 oz. cream cheese softened
• 1-1/2 cups powdered sugar (187.5g)
• 1/3 cup unsweetened cocoa powder (39.33g)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 teaspoon vanilla
• 2 teaspoons instant coffee or 1 teaspoon coffee extract, if desired
• 2-1/4 cups all-purpose flour (281.25g)
• 1/2 cup dulce de leche
• Water
• 113 g / 4 oz bittersweet or semisweet chocolate chopped
• 2 teaspoons shortening

Instructions

1. In a large bowl beat on medium speed the butter and cream cheese. Add powdered sugar, cocoa powder, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla and instant coffee until combined. Using a wooden spoon, stir in the flour. Divide dough in half. Chill dough for about 2 hours or overnight.
2. Preheat oven to 190.5°C / 375°F. Line two cookie sheets with parchment paper or foil; set aside. On a lightly floured surface, roll half of the dough at a time until about 1/8 inch thick. Using a 3-inch fluted or plain round cookie cutter, cut out, dough. Place circles on the prepared cookie sheets. Place 1 teaspoon of dulce de leche in the center of each circle. Lightly brush edges of circles with water. Fold each circle in half; gently press edges to seal.
3. Bake for 8 to 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
4. In a microwave-safe bowl, combine chocolate and shortening. Melt for a minute and a half, stopping every 30 seconds to stir. Spoon chocolate mixture into a heavy resealable plastic bag. Snip a small corner off the bag; drizzle chocolate over cookies. Let stand until chocolate sets.

Recipe Notes

To Store: Layer cookies between pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. For longer storage, freeze undecorated cookies for up to 3 months; thaw cookies, drizzle with chocolate, and let stand.

Places I´m sharing this recipe:

Fiesta Friday, hosted by Angie and her cohosts this week are Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook

Meal Plan Monday, hosted by Southern Plate, Southern Bite, A Southern Soul, Big Bear’s Wife,
and Julia’s Simply Southern

#CookBlogShare, this week hosted by Eb @easypeasyfoodie