My yesterday’s post was about how to make homemade Dulce de Leche from sweetened condensed milk, and today’s recipe is one of the ways to use Dulce de Leche in a dessert: in a peach sandwich cookie. I guess with this post I am officially opening the season of holiday baking on my blog!
This cookie recipe is very dear to my heart. I first saw these peach shaped cookies being made on TV when I was a child. It was the most beautiful cookie I’ve ever seen in my life and I was mesmerized. I’ve asked my mom to make them and she did. The cookies did not disappoint. They tasted as good as they looked. I recently made these for my husband for the first time, and he is now hooked too. So, if you’re thinking of making something different this Christmas baking season, try these peach cookies with Dulce de Leche filling.
Peach shaped sandwich cookies with Dulce de Leche filling
Prep time: 35 min
Bake time: 1 hr
Ingredients for cookie dough::
- 2 eggs
- 3/4 cup sugar
- 1/2 cup (1 stick) room temperature unsalted butter
- 1/4 cup sour cream
- 1 3/4 cup flour
- 1 teaspoon baking soda
Ingredients for filling:
- 2 cans Dulce de Leche (boiled sweetened condensed milk)
- 3/4 cup walnuts
Natural coloring agents and sugar for dusting:
- 1/2 cup beet juice
- 1/2 cup carrot juice
- 1 cup sugar for coating cooked cookies
To prepare filling:
Prepare Dulce de Leche filling at least 1 day in advance – see my step-by-step tutorial on how to make Dulce de Leche from sweetened condensed milk . Dulce de Leche should be prepare in advance so that it has time to cool off and thicken. Make sure to boil sweetened condensed milk for 3 hours (no less), because you want Dulce de Leche to be as thick as possible – to glue 2 sandwich cookies together.
To prepare dough:
1) Preheat oven to 350. Beat 2 eggs with 3/4 cup sugar on high speed until the mixture is white. Add softened butter, sour cream and continue beating to reach even consistency.
2) Mix flour with baking soda and add to the egg mixture, beating until well combined. Refrigerate dough for at least 2 hours (or put it in the freezer for 30-40 minutes, then in the refrigerator for 20 minutes).
3) Remove cookie dough from refrigerator. Grease baking sheet. Flour your working surface and immediately form 12 balls from the cookie dough, not allowing them to warm. These 12 balls will be halves of 6 “peaches”. If necessary, put cookie dough ball back in the freezer for 10-15 minutes.
4) Place all 12 balls of cookie dough on a greased baking sheet. Bake for 15-20 minutes. Don’t bake for longer than 20 minutes to avoid hardening the cookies.
5) Cool cookies (baked halves of “peaches”) for about 20-30 minutes. Then, using a spoon, and while cookies are still warm, create as large of an indentation (hole) inside the flat side of each “cookie” as you can. Refer to photos that follow below.
To assemble and color:
1) Place 1 cup of sugar in a shallow bowl.
2) Fill the indentation of each cookie half with dulce de leche and add whole pieces of walnuts inside each indentation. Make sure dulce de leche has been cooled in the refrigerator for at least 5 hours before using it, otherwise it will be runny. Brush the flat side of the cookies with more dulce de leche. Then, bring 2 parts of pastry to glue together with Dulce de Leche and sandwich them together to create peach-shaped sandwich cookie.
3) Quickly deep one side of the peach-shaped pastry into beet juice and the other side into carrot juice. Then, roll the pastry in sugar to coat it nicely. Put it immediately in the refrigerator otherwise Dulce de Leche might leak out of the cookie. Repeat this with each pastry. Keep the tray with 6 peach-shaped cookies in the refrigerator for at least 1 hour before serving. You can keep those cookies for a week, keep them refrigerated before serving.
Mixing eggs, sugar, soften butter, and sour cream
Continue to mix batter after adding flour
Place round-shaped cookie halves on greased baking sheet
Place round-shaped cookie halves on greased baking sheet – they will flatten out somewhat because the batter is very soft
Cookie halves are baked
Cookie halves are baked – nice and browned! They almost look like peaches here already!
While cookies are still warm, make indentations in the center of each cookie
Cookies with indentations in the center
Fill the center indentation area of each cookie with dulce de leche and piece of walnut
Fill the center indentation area of each cookie with dulce de leche and piece of walnut
Other cookie recipes:
- Chocolate peanut butter cookies
- Peanut butter surprise cookies with rolos
- Chocolate chip and white chocolate chip cookies
- Outrageous chocolate cookies with white chocolate chips
- Soft and chewy chocolate chip cookies
- Outrageous chocolate cookies
- Rugelach with pecan and raisin filling
- Dark chocolate chip peanut butter cookies
- Soft yet crumbly chocolate chip almond cookies
- White chocolate macadamia nut cookies
- Chocolate covered hazelnut shortbread cookies
- Almond crescent Christmas cookies
- Cranberry noels
- Almond shortbread cookies with Amaretto
hurrah! for the holiday baking season opening!
Now I know what to do with my dulce de leche I’ll make, besides you know eating it with a spoon… quickly….
I know what you mean – I eat my dulce de leche right out of the jar!
Those look so good!! And surprisingly, not as complicated as I thought they would be.
Not at all. These came out kind of big, next time, I’ll try to make them in smaller size.
These are so beautiful! Anything with dulce de leche is just amazing!
I agree!
Beautiful cookies! Sounds amazingly delicious too!
Thank you!
These are absolutely stunning! I love that you used natural food coloring to make them too. I am totally impressed.
Oh yeah, so easy with orange and red – carrots and beets do the job!
I love that pink color on the cookies, and the dulce de leche filling sounds amazing! What a unique cookie, definitley something different for the holidays.
I love that story about how you first heard of them!
Yes, the color that results from dipping the cookie in a beet juice is quite impressive! I’ll be making these cookies just for the color alone!
These sound delicious and really do remind me of peaches!
Goodness, you even made step by step pictures….I never have time to do that. And I see you used natural coloring…somehow I didn’t even think of that, what a great idea! Your cookies look awesome!
thank you! Yes, I did use beet juice and carrot juice as natural coloring agents: and they worked great! I would even say the colors were a bit too bright.
I have been eating these cookies ever since I have been a child. My mother always makes them for holidays or charity bake sales. I now make my own version of them by crumbling the scooped out insides, and adding roasted finely chopped walnuts and strawberry perserves. Now I think I will incorporate your recipe with mine by omitting the perserves and using DDL instead along with the nuts and cookie crumbs to fill the inside of the cookies. Ohhh, so excited to go home and try this; I am sure it will taste spectacular!
Yes, in fact that’s a very popular variation of the filling: mixing dulce de leche with nuts and cookie crumbs. It will be so delicious! I need to make these again with this type of filling!