Cookbooks/ Desserts/ Giveaway/ Recipe

Oozy Dulce de Leche Sandwich Cookies

Holy crap.

Okay, so not only was The 4th Annual Great Food Blogger Cookie Swap sign up date announced yesterday, but I have one mother of a cookie recipe for you today. Dulce de Leche Sandwich Cookies. In fact, we should hereby proclaim this Saturday, #CookieSaturday.

Dulce De Leche Sandwich Cookies - Caramel Giveaway Carole Bloom -

Now you all know I don’t bake… Much. But when I do, it usually involves a butt load of fresh seasonal fruit or some kind of oozy caramel concoction. Because fruit makes the processed white flour and sugar okay (somehow, I’m sure) and caramel makes life okay. And by okay, I mean ridiculously, orgasmically decadent.

And isn’t that just what life should be all about?

Dulce De Leche Sandwich Cookies - Caramel Giveaway Carole Bloom - SheEats.caDulce De Leche Sandwich Cookies - Caramel Giveaway Carole Bloom -

Do you think you can you ever have too much caramel? I’m positive the Diabetes Association would say so. And dentists everywhere. And sure, I’ve definitely made my own Boozy Dulce De Leche (obviously) and stolen Cinnamon Sugar Cookies with Caramel Drizzle and Sea Salt from this chick, AND even broadcasted about my burnt sugar obsession on my podcast, but even after all that, I still haven’t had my fill. Which is why I was so stoked when Gibbs-Smith sent me a copy of Carole Bloom‘s most recent cookbook, Caramel.

Dulce De Leche Sandwich Cookies - Caramel Cookbook Giveaway Carole Bloom -

…Just try to convince me that cover doesn’t make you have some kind of wanton, physical reaction. I dare you.

The recipes in this cookbook were easy enough to follow, the directions laid out nicely step by step. For such detail, I only wish there was an estimated time for each recipe. I throw a lot of dinner parties and planning a menu – and executing that menu with expert precision – quite often comes down to timing. I realize Carole might not have been writing for the time-minded individual but even I (someone who hand-makes pasta and Italian bolognese from scratch) am cognizant of the time-sensitivity contingent. Not every day is homemade pasta and scratch Italian bolognese day, just like not every day is caramel day. But damn, when it is, I’d like to have an approximation of how many minutes, hours or days my recipe will take.

Dulce De Leche Sandwich Cookies - Caramel Giveaway Carole Bloom -

So let’s get back to the good stuff: Oozy Dulce de Leche Sandwich Cookies.

I wish I could lay claim to this recipe. Oh how do I. To that recipe and the other 64 cupcakes, tartlets, cookies, mousses, candies, and ice creams that are caramel laden and laced in ways that I had never even dreamed of.

That being said, in the interest of good journalism, I have to be honest; The cookies themselves weren’t as exciting as I’d hoped. The Dulce de Leche? Hells yeah. That stuff was drooled over, sucked and polished off faster than… Well, you get the idea. When it comes to dessert, I want each and every aspect of the dish to blow my mind. The cookies though seemed to be a mere vehicle for the sauce, rather than a treat in their own right. So I forewent (is that a word?) the cookies and just used a spoon. Because any day I can cuddle up to and spoon with caramel is a good day.

…Just ask my ass. Which, thanks to Carole’s book, is getting happier (and unarguably larger) since obtaining this book.

Dulce De Leche Sandwich Cookies - Caramel Giveaway Carole Bloom -

Happy #CookieSaturday to you, my friends.

Giveaway after the recipe!

Dulce de Leche Sandwich Cookies





For the Cookies:

  • 6 Ounces [12 Tbsp] unsalted butter, softened
  • 3 Ounces [1/2 C] firmly packed brown sugar
  • 2 Tsp pure vanilla extract
  • 9 Ounces [2 C] all purpose flour
  • Half teaspoon kosher or fine-grained sea salt.

For the Dulce de Leche filling:

  • One can [14 ounces] sweetened condensed milk


For the cookies:

  1. Beat the butter in the bowl of an electric stand mixer using the flat beater attachment, or in a large bowl using a hand-held mixer, on medium speed until fluffy, about 1 minute. Add the brown sugar and beat together well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Add the vanilla and blend thoroughly.
  2. Sift the flour into a small bowl. Add the salt and toss to blend. Add this mixture to the butter mixture, in 3 stages, blending thoroughly after each addition.
  3. Divide the dough in half and place each half on a large piece of waxed paper. Roll each piece of dough into a log about 1 inch wide and 8-10 inches long. Wrap the rolls tightly in the waxed paper and then in plastic wrap. Chill the logs 3-4 hours, or until firm.
  4. Position the racks to the upper and lower thirds of the oven and preheat to 400 degrees F. Line the baking sheets with parchment paper or nonstick liners. Unwrap one cookie log and place it on a cutting board. Use a sharp knife and cut the log into 1/3-inch thick slices. To keep the round shape of the log, roll it over slightly after a few slices. Place the slices on the baking sheets, leaving an inch of space between them. Repeat with the remaining cookie log.
  5. Bake for 5 minutes. Switch the baking pans on the oven racks and bake another 5 minutes, until light golden. Remove the baking sheets from the oven and completely cool the cookies on the baking sheets on racks. Lift the cookies from the parchment paper and turn half of them so that their bottoms face up.
  6. Fill the pastry bag with the Dulce de Leche. Pipe a small mound (about 1 inch) of Dulce de Leche in the center of half of the flat cookies then place the remaining cookies on top of the filling, pressing down slightly to spread it to the edges.

For the Dulce de Leche:

  1. Position a rack in the center of the oven and preheat to 425 degrees F.
  2. Place the milk in an 8-inch square baking pan or a pie pan. Cover the pan tightly with aluminum foil and place the pan into a large baking or roasting pan. Pour hot water halfway up the outsides of the baking pan or pie pan.
  3. Bake until the mixture is thick and caramel brown, about 1 1/4 hours to 1 1/2 hours. Maintain the level of water in the larger pan by adding more water, if necessary, as the milk bakes.
  4. Remove the baking pan from the water bath, uncover the pan and place it on a wire rack to cool completely. When cool, cover the Dulce de Leche tightly with plastic wrap and chill in the refrigerator. Bring to room temperature before using.


Keeping the cookies: Store the cookies without the filling, tightly covered with aluminum foil, at room temperature, for up to 3 days. Store the filled cookies, at room temperature, for up to 2 days.Keeping the Dulce de Leche: Store the Dulce de Leche in a tightly covered container in the refrigerator for up to 4 days.


* Contest open to Canadian & American mailing addresses only.

MANDATORY: Simply leave a comment below and tell me how you like your caramel.

OPTIONAL: You can obtain additional entries by “Liking” me on Facebook, “Following” us on Twitter, Signing up for my newsletter and tweeting about the giveaway. Easy peasy right?

BE SURE to click the widget options below for both mandatory and optional entries because you can’t be entered to win if the widget doesn’t know you’ve done it!

a Rafflecopter giveaway

Giveaway closes this coming Friday Night at 11:59PM. 
Winner will be announced Saturday morning.
Disclosure of Material Connection: Gibbs-Smith and Carole Bloom sent me a review and giveaway copy at no cost.Regardless, I only recommend products or services I use personally and believe will be good for my readers. All opinions and information is entirely accurate and a reflection of my true experience and was not influenced, in any way, by the above mentioned products. Opinions and views are my own. Because that’s how I roll, yo. I’ve never been one to shut my mouth – I’m not going to start now.

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If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.


Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.


Join the celebration of the very best that life has to offer—good friends, good food, good drink and great stories —with humor, delicious and inventive recipes, and mouth-watering photographs for each and every dish!


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    I like caramel in salted caramel ice cream!
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  • Becky
    September 27, 2014 at 3:14 PM

    How do I like my caramel? On an apple. Or covered in chocolate. Or with a spoon. I’m really not that particular, anything and everything is a caramel vessel.
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  • Stephanie
    September 27, 2014 at 3:34 PM

    I love my caramel oozing out of chocolate. Or just on its own, nice and chewy. Or warm and melty, drizzled over…actually, over anything! LOL.

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    Followed you on Instagram! My IG is

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    September 27, 2014 at 3:53 PM

    I like warm caramel on vanilla ice cream.
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    I follow you on Instagram. I’m @trysmallthings. 🙂
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    September 27, 2014 at 4:57 PM

    I like Carmel on ice cream

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    September 27, 2014 at 5:35 PM

    On ice cream!!

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    September 27, 2014 at 5:36 PM

    I like to put caramel in my coffee in the morning!

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    I love caramel with a spoon! LOL But I love it in cookies, chocolate, on ice cream etc.

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    I like my caramel beaten into buttercream and then sandwiched between two toffee cookies!
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    September 27, 2014 at 6:49 PM

    I love my caramel drizzled over ice cream!

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    I like it salty and gooey!

  • Nicki Joseph
    September 27, 2014 at 8:24 PM

    Over vanilla ice cream!

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    Big asses are in and I want one, ergo I should have this book! 😉

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    I like my caramel best with apples! Yum! (:
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    September 27, 2014 at 10:26 PM

    I love thicker caramel topping on vanilla ice cream.

  • MarissaBuffett
    September 27, 2014 at 11:32 PM

    That looks great! Might have to try this recipe out for myself 🙂
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    I like my caramel with a little salt and then on biscotti.

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    I make a wicked caramel apple pie!

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    I like my caramel over ice cream. The flavor can’t be beat.

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    I’m a big caramel fan. So I like it with anything.

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    September 28, 2014 at 10:24 AM

    On Ice Cream or in brownies. ON an Apple.

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    I love warm caramel under and over my ice cream 🙂
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    I like my caramel on everything, but especially on popcorn.

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    caramel brownie milkshakes = yum!

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    I like it paired with chocolate

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    I’d love to have caramel drizzled over vanilla ice cream. But, I’d love to try a use as a cookie filling. Delicious.

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    I love it with crisp Gala apples or any kind of chocolate!

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    I love caramel drizzled over icecream!

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    I love my caramel paired with chocolate or in coffee!!

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    September 28, 2014 at 4:42 PM

    I like it with ice cream.

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    I love my caramel on apples! And marshmallows and in my frappacino! I dont think there isnt a way I dont love my caramel 🙂

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    I like my carmel salted in or on ice cream!

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    I like my caramel in a hot fudge sundae smothered in whipped cream

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    I like caramel warm and melty on anything – even a spoon!

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    Holy heck those photos look yummy! I’ll have my caramel straight up with a spoon right from the pot or jar thank you very much 🙂 But I’d also love those cookies too. Yum!

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    I’d like to spoon your caramel sauce.

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    Covered in chocolate

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    On the bottom and Top of my Venti Mocha Frappes

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    I like caramel poured over ice cream.

  • Alex Charlton-Kral
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    on a spoon!!!

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    I love caramel on my fresh apples :D)

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    Salted, on ice cream or coffee

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    I like my caramel over ice cream, cake, coffee, anything really!

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    October 4, 2014 at 12:02 AM


  • James
    January 6, 2015 at 2:00 PM

    just give me an old fashioned Caramel square….