I am the cookie monster. Generally, for chocolate chip cookies. But, one day Joy the Baker posted this fabulous recipe and I became a Dulce de Leche cookie monster. I just have a few suggestions for these little bites of heaven:
1. Butter. I’ve learned that French butter will forever change your baking. Yes, it’s more expensive but I promise you it makes a difference.
2. William-Sonoma sells the best Dulce de Leche from Buenes Aires. Don’t even bother trying to find better unless you are actually in Argentina. Dip pretzels in it, drizzle it over ice cream, or just stick your spoon straight into the jar. This stuff is that good.
3. With all that sugar in the cookie and filling, why not have a little more on top? Confection sugar makes these brown blobs just a tad prettier.
4. Plan to pack some up for friends because you really should share this type of deliciousness.