Sweet Empanadas (Dulce de Leche Cookies)

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These sweet empanadas or dulce de leche cookies, have a tender crumb infused with coffee and filled with creamy dulce de leche.

Not your traditional holiday recipe, but one that you'll want to bring to any gathering.

dulce de leche cookies drizzeled with chocolate on a cooling rack

Christmas cookies are not a tradition in South America, although, with the spread of social media, more and more people are making them. And these dulce de leche cookies are a blend of the two cultures in our family.

Sweet Empanadas (Dulce de Leche Cookies) Video

Other Dulce de Leche Recipes:

alfajores on a plate — Alfajores (Dulce de Leche Sandwich Cookies)

Homemade Dulce de Leche Pudding — Alfajores (Dulce de Leche Sandwich Cookies)

What is dulce de leche?

Dulce de leche is a dairy product made by cooking down milk and sugar and is commonly used as a filling for cakes, pastries, and cookies in many South American countries.

Dulce de leche comes in different thicknesses. For this recipe don't use the pourable kind. Either use Nestle Dulce de Leche in a can or for a more traditional flavor, Vacalin Dulce de Leche Reposteria (this is a thicker dulce de leche).

Ingredients

unsalted butter, at room temperature
cream cheese, at room temperature
large egg, at room temperature
vanilla extract
instant coffee or coffee extract
icing sugar
all-purpose flour
unsweetened cocoa powder
baking powder
baking soda
salt
dulce de leche
chocolate chips

How to make Sweet Empanadas (Dulce de Leche Cookies)

Chocolate cream cheese cookie dough:

Preheat the oven, and grease a couple of cookie sheets.
Measure all the ingredients.
Start by creaming butter and cream cheese. Then add icing sugar, egg, vanilla, and coffee extract.
Once the mixture is creamy, add the dry ingredients. If your mixer can handle it, do this step with the mixer, otherwise, use a spatula or a wooden spoon to mix it.
Roll out the dough and cut into circles. Add dulce de leche in the center of each cookie.

Assembling and Baking:

To make sure they close properly, lightly brush the edges with water.
Place a dollop of dulce de leche in the center of each cookie, close each cookie, and gently press the edges.
Bake for 8 minutes each batch.
Once cool, drizzle with melted chocolate.

How to store dulce de leche cookies:

These dulce de leche cookies can be stored in an air-tight container at room temperature for up to 5 days.

How to freeze chocolate cookie dough:

Divide the dough into 2 portions, shape them into discs, wrap them tightly in plastic wrap, and place them in a zip-lock bag. Freeze for up to 3 months.

To use: place frozen dough in the fridge overnight. Use the next day.

How to freeze baked chocolate cookies:

Once cooled, freeze cookies in a zip-lock bag, or an air-tight container for up to 3 months.

Before serving: Defrost cookies on the counter for an hour. Melt chocolate and drizzle over cookies.

Sweet Empanadas FAQS

Can I use a different filling for these empanadas?

Yes, another delicious option is Nutella. Just make sure the filling you are using is not too runny.

Can I use margarine instead of butter for this recipe?

No, margarine contains more water and less fat. It makes thin cookies that spread out while baking and might burn.

Dulce de leche cookies with drizzeled chocolate

More Christmas Cookies on Chipa by the Dozen

If you like this easy dulce de leche cookie recipe, try some of these other great recipes from around the world.

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

freshly made sweet empanadas on a white plate

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Chocolate Dulce de Leche Empanadas (Cookies)

These sweet empanadas or dulce de leche cookies, have a tender crumb infused with coffee and filled with creamy dulce de leche.

Prep Time15

Cook Time9

Total Time24

Course: Dessert

Cuisine: American, latinamerican

Servings:

Calories: 126kcal

Ingredients

2 teaspoons instant coffee or 1 teaspoon coffee extract
1 teaspoon water, hot
½ cup butter, softened (113.4g)
85 g / 3 oz. cream cheese, softened
1-½ cups icing sugar (187.5g)
1 egg
½ teaspoon vanilla
2-⅓ cups all-purpose flour (291.6g)
⅓ cup unsweetened cocoa powder (39.33g)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅔ cup dulce de leche (200g)
Water
113 g / 4 oz bittersweet or semisweet chocolate, chopped (or chocolate chips)

Instructions

Preheat the oven to 375F/190.5C. Grease 2 cookie sheets.
If using instant coffee, disolve in 1 teaspoon of hot water. Set aside.
In a large bowl on medium speed, cream butter and cream cheese. Add icing sugar and beat for another minute. Add egg, vanilla and coffee mixture, mix until creamy.
On a lightly floured surface, roll half of the dough at a time until about ⅛ inch thick. Using a 3-inch fluted or plain round cookie cutter, cut out the 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.
Bake for 8 to 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
In a microwave-safe bowl, melt chocolate for 1.30 minutes, 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.

Notes

HOW TO FREEZE CHOCOLATE COOKIE DOUGH:

Divide the dough into 2 portions, shape them into discs, wrap them tightly in plastic wrap, and place them in a zip-lock bag. Freeze for up to 3 months.

To use: place frozen dough in the fridge overnight. Use the next day.

HOW TO FREEZE BAKED CHOCOLATE COOKIES:

Once cooled, freeze cookies in a zip-lock bag, or an air-tight container for up to 3 months.

Before serving: Defrost cookies on the counter for an hour. Melt chocolate and drizzle over cookies.