Instructions
Dulce de Leche
Pre-heat the oven to 350ºF.
Place a loaf pan, or a small 6” baking pan inside of a bigger oven tray with tall sides, it can be a 9×13” baking pan, or a 10” pan.
Pour the contents of the can of Eagle Brand® Sweetened Condensed milk in the smaller pan.
Pour water in the bigger pan to form a water bath. The water level should have the same height as the sweetened condensed milk that’s inside the smaller pan, or higher.
Cover the smaller pan with foil.
Place the whole thing in the oven. Set a timer for 30 minutes. Every 30 minutes you should stir the sweetened condensed milk to make sure it’s baking evenly.
Bake for the minimum of 2 and a half hours, up to 4 hours. The longer you bake, the thicker and darker it will be.
Stir a few times during baking. Also, make sure to replenish the water from the water bath as it evaporates.
Let it cool down completely before consuming and serving.
Store any leftover dulce de leche covered, in the fridge for up to 15 days. Store packaged tightly in the freezer for 1 to 2 months.
Cookie dough
Pre-heat the oven to 350ºF.
Line two baking sheets with parchment or silicone.
Beat the butter with a mixer on medium high speed for 1 minute.
Add the brown sugar and the granulated sugar and beat for another 2 minutes.
Add the Eagle Brand® Sweetened Condensed Milk, the egg yolk, and vanilla. Mix everything until combined.
Add the flour, cornstarch, baking powder, baking soda, cream of tartar and salt to the bowl.
Mix at low speed until incorporated. You may have to finish stirring with a spatula.
Cinnamon Sugar topping
Mix the cinnamon and the sugar together.
To assemble the cookies
Scoop 1/3 cup worth of cookie dough.
Roll each cookie in the cinnamon sugar mixture to coat the top, bottom, and sides.
Place the cookies in the baking pan.
Place the baking pan in the fridge for about 20 minutes before baking.
To bake the cookies
Bake the cookies for 12 to 15 minutes, until the cookies look golden around the edges, and the top looks set. The cookie may still look slightly undercooked, and it’s fine, it will continue to cook as it cools down.
Cream Cheese Frosting
Make sure the butter and the cream cheese are at about 67ºF-72ºF, if they are warmer than that, the frosting won’t firm up.
Beat the cream cheese and butter for about 3 minutes, until creamy and fluffy.
Add the Eagle Brand® Sweetened Condensed Milk, the dulce de leche, and the vanilla.
Beat the ingredients together for another 4 or 5 minutes until the frosting comes together, and becomes smooth and creamy. If the frosting is runny, it’s probably due to the temperature of the ingredients, you can place the bowl of frosting in the fridge for a few minutes and then beat it again until firm.
To assemble
Once the cookies have cooled down, place the dulce de leche in a piping bag fitted with a small round tip.
Place the Cream Cheese Frosting in a piping bag also fitted with a round tip.
Pipe a swirl of cream cheese frosting on top of the cookie, and then pipe the dulce de leche right in the middle.
You can also sprinkle a dash of cinnamon on top.
Serve the cookies immediately.
If you are not serving within 2 hours, place the cookies in the fridge, they stay fine in the fridge, if covered, however, you will have to let them come to room temperature before serving.
Notes
Dulce de leche: the longer you cook it, the thicker it will be, you probably want it fairly thick for this recipe.
Cookies: make sure to refrigerate the cookies before baking
Cream Cheese Frosting: the butter and cream cheese should be between 68 and 72ºF before you start making the frosting. If the frosting is not firming up, it probably means the ingredients were too warm. Place the bowl in the fridge for a few minutes before trying to beat the frosting again.
Recipe by our friend Camila @Piesandtacos
