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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.
Course Dessert
Cuisine American, latinamerican
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 30
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.

Nutrition

Calories: 126kcal