Dulce de Leche Skillet Cookie

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Dulce de Leche Skillet Cookie

By

Felipe D. Koiffman

A crunchy-on-the-edge, soft-and-creamy skillet cookie filled with a generous layer of dulce de leche. Easy to make and perfect for sharing — slices come out warm with melted chocolate and a caramel center.

Yield

8

Time

45 minutes

Rating

—

Ingredients

300 g (about 2 1/2 cups) all-purpose flour

9 g (about 2¼ tsp) baking powder

4 g (about 3/4 tsp) baking soda

220 g (about 1 cup) unsalted butter, melted and cooled

200 g (1 cup) packed brown sugar

100 g (1/2 cup) granulated sugar

1 large egg

2 egg yolks

1 tbsp (15 ml) vanilla extract

200 g (about 1 cup) semisweet chocolate, chopped or chips

400 g (about 1 3/4 cups) dulce de leche

Instructions

Step 1

1. Preheat the oven to 180°C (350°F). Prepare an oven-safe skillet or round baking pan (about 22–24 cm / 9-inch) by lightly greasing it or lining it with parchment.

Step 2

2. In a large bowl, combine the melted butter, brown sugar and granulated sugar. Mix well until smooth.

Step 3

3. Add the whole egg, the 2 egg yolks and the vanilla extract to the butter-sugar mixture. Beat until the mixture lightens slightly and becomes somewhat creamy.

Step 4

4. Add the all-purpose flour, baking powder and baking soda to the wet mixture. Stir until just incorporated — do not overmix.

Step 5

5. Fold in the chopped semisweet chocolate (or chocolate chips) until evenly distributed through the dough.

Step 6

6. Transfer about half of the dough into the prepared skillet or baking pan. Press/spread it evenly to form the base layer.

Step 7

7. Spoon the dulce de leche over the dough base in a thick, even layer. If your dulce de leche is very stiff, warm it slightly to make spreading easier (microwave in short bursts or warm in a saucepan).

Step 8

8. Dollop or spread the remaining cookie dough over the dulce de leche to cover it. Gently press edges to seal if needed.

Step 9

9. Bake in the preheated oven for about 30 minutes, until the top is golden and a toothpick inserted into the cookie part (not the dulce de leche) comes out with only moist crumbs.

Step 10

10. Remove from the oven and let cool for at least 10–15 minutes before slicing and serving so the dulce de leche firms slightly.

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Dulce de Leche Skillet Cookie

By

Felipe D. Koiffman

A crunchy-on-the-edge, soft-and-creamy skillet cookie filled with a generous layer of dulce de leche. Easy to make and perfect for sharing — slices come out warm with melted chocolate and a caramel center.

Yield

8

Time

45 minutes

Rating

—

Ingredients

300 g (about 2 1/2 cups) all-purpose flour

9 g (about 2¼ tsp) baking powder

4 g (about 3/4 tsp) baking soda

220 g (about 1 cup) unsalted butter, melted and cooled

200 g (1 cup) packed brown sugar

100 g (1/2 cup) granulated sugar

1 large egg

2 egg yolks

1 tbsp (15 ml) vanilla extract

200 g (about 1 cup) semisweet chocolate, chopped or chips

400 g (about 1 3/4 cups) dulce de leche

Instructions

Step 1

1. Preheat the oven to 180°C (350°F). Prepare an oven-safe skillet or round baking pan (about 22–24 cm / 9-inch) by lightly greasing it or lining it with parchment.

Step 2

2. In a large bowl, combine the melted butter, brown sugar and granulated sugar. Mix well until smooth.

Step 3

3. Add the whole egg, the 2 egg yolks and the vanilla extract to the butter-sugar mixture. Beat until the mixture lightens slightly and becomes somewhat creamy.

Step 4

4. Add the all-purpose flour, baking powder and baking soda to the wet mixture. Stir until just incorporated — do not overmix.

Step 5

5. Fold in the chopped semisweet chocolate (or chocolate chips) until evenly distributed through the dough.

Step 6

6. Transfer about half of the dough into the prepared skillet or baking pan. Press/spread it evenly to form the base layer.

Step 7

7. Spoon the dulce de leche over the dough base in a thick, even layer. If your dulce de leche is very stiff, warm it slightly to make spreading easier (microwave in short bursts or warm in a saucepan).

Step 8

8. Dollop or spread the remaining cookie dough over the dulce de leche to cover it. Gently press edges to seal if needed.

Step 9

9. Bake in the preheated oven for about 30 minutes, until the top is golden and a toothpick inserted into the cookie part (not the dulce de leche) comes out with only moist crumbs.

Step 10

10. Remove from the oven and let cool for at least 10–15 minutes before slicing and serving so the dulce de leche firms slightly.

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By Joe Sevier

Bake an unforgettable dessert this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Pumpkin Tiramisu

By Jesse Szewczyk

Tiramisu gets the PSL treatment with a pumpkin-tinged custard, warming cinnamon, plenty of whipped cream, and a splash of bourbon for good measure.

Pitta ‘mpigliata

By Valeria Necchio

This Calabrian pastry recipe is traditionally found around Easter and Christmas, thanks to its indulgent filling of dried fruit, nuts, liqueurs and honey. Chewy, crispy, sweet and nutty all at once, it's a fantastic example of southern Italian pastry work.

2 hr

Parker House Rolls

By The Fannie Farmer Baking Book

Soft, buttery, golden brown Parker House rolls are a classic. Learn how to make the iconic folded dinner rolls with tips for shaping, and make-ahead prep.

Easy Apple Cake

By Casey Elsass

This buttery apple cake is pure fall comfort. Spiced with cinnamon, it has a bright kick from apple cider vinegar and a crunchy brown-sugar-and-walnut topping.

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By Hetty Lui McKinnon

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

More from Baking

View All →

Cinnamon Baked Doughnuts

By Ina Garten

Hong Kong Egg Tarts

By Food Network Kitchen

Chinese egg tarts come in a few varieties: these tarts hail from Hong Kong and consist of a puff pastry crust with a slightly less sweet and rich filling than other versions. They are enjoyed throughout the year for breakfast or as an after-school or mid-afternoon snack. In Hong Kong, there are specific bakeries that specialize in egg tarts; when a fresh batch is hot out the oven, the beautiful sweet aroma travels down the block to attract customers.

Oatmeal-Glazed Breakfast Cake

By Food Network Kitchen

This hearty cake is packed with oats, flavored with cinnamon and topped with a warm glaze made with more oats, shredded coconut and nuts. We used pecans, but feel free to use whatever you have on hand. It's a great way to clean out the pantry and simple enough for kids to help with. Bake one on a Sunday and enjoy it all week long for breakfast or as a snack! It's delicious at room temperature or lightly warmed in the microwave.

Pecan Cream Pie

By Joe Sevier

Bake an unforgettable dessert this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Gluten-Free Fudge Brownies

By Jackie Ourman

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

Blueberry Scones with Lemon Glaze

By Tyler Florence