* 1/2 cup (113g) salted butter * 1 1/4 cup (125g) granulated sugar * 1/4 cup (60ml) milk * 1 egg * 1-2 tsp vanilla extract * 1 1/2 cups (192g) flour * *If using gluten-free flour, add 1/2 tsp xanthan gum* * 1/2 cup (50g) cocoa powder * 1/2 tsp salt * 1/2 tsp baking soda * 1/2 tsp baking powder * 1/2 cup (150g) dulce de leche
**Directions**
1. Preheat the oven to 350°F (180°C) 2. In one bowl, cream together 1/2 cup (113g) salted butter, 1 1/4 cup (150g) granulated sugar, 1-2 tsp vanilla extract 3. Add 1 egg, and mix again 4. Add 1/4 cup (60ml) milk, and mix again 5. In a separate bowl, add 1 1/2 cups (192g) flour, 1/2 cup (50g) cocoa powder, 1/2 tsp salt, 1/2 tsp baking soda, and 1/2 tsp baking powder 6. Mix all of the dry ingredients together 7. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined 8. Gently stir all of the ingredients together until just blended 9. Line a baking pan with either parchment paper – OR – cooking spray 10. Take out small sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray 11. With your thumb (or a small spoon), create small indents in the cookies 12. Fill the indents with the dulce de leche 13. Bake the biscuits in the oven at 350°F (180°C) for 10 – 11 minutes 14. Allow the cookies to cool for a minimum of 15 minutes before tucking in 15. Enjoy!
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[Recipe Link](https://www.sarahfreia.com/blog/gluten-free-chocolate-fudge-dulce-de-leche-thumbprint-cookie-recipe)
**Ingredients**
* 1/2 cup (113g) salted butter
* 1 1/4 cup (125g) granulated sugar
* 1/4 cup (60ml) milk
* 1 egg
* 1-2 tsp vanilla extract
* 1 1/2 cups (192g) flour
* *If using gluten-free flour, add 1/2 tsp xanthan gum*
* 1/2 cup (50g) cocoa powder
* 1/2 tsp salt
* 1/2 tsp baking soda
* 1/2 tsp baking powder
* 1/2 cup (150g) dulce de leche
**Directions**
1. Preheat the oven to 350°F (180°C)
2. In one bowl, cream together 1/2 cup (113g) salted butter, 1 1/4 cup (150g) granulated sugar, 1-2 tsp vanilla extract
3. Add 1 egg, and mix again
4. Add 1/4 cup (60ml) milk, and mix again
5. In a separate bowl, add 1 1/2 cups (192g) flour, 1/2 cup (50g) cocoa powder, 1/2 tsp salt, 1/2 tsp baking soda, and 1/2 tsp baking powder
6. Mix all of the dry ingredients together
7. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
8. Gently stir all of the ingredients together until just blended
9. Line a baking pan with either parchment paper – OR – cooking spray
10. Take out small sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray
11. With your thumb (or a small spoon), create small indents in the cookies
12. Fill the indents with the dulce de leche
13. Bake the biscuits in the oven at 350°F (180°C) for 10 – 11 minutes
14. Allow the cookies to cool for a minimum of 15 minutes before tucking in
15. Enjoy!