Dulce de Leche and White Chocolate M&M; Cookies
Well, if you are looking for something to make with your leftover Easter candy or leftover dulce de leche, you have come to the right place. Target sold white chocolate M&M’s this year at Easter time. I don’t remember seeing these before. I had to try them. They taste phenomenal. And I don’t usually like white chocolate. I am more of a dark chocolate or milk chocolate kinda gal.
Before I ate the whole bag by myself, I decided I had to make some treats with them. I really liked the taste of white chocolate and dulce de leche in my Dulce de Leche Rice Krispie Treats so I thought I give it a try with some cookies. I took inspiration for my cookies from How Sweet It Is Puffy Peanut Butter Cookies with Chocolate Chips.
I am finding all sorts of new uses for dulce de leche. If it wasn’t for my Argentinian in-laws, I wouldn’t even know it existed. Now that would be a shame.
I love the colors of these M&M’s. So pretty!
I could have just eaten the batter like this, but I was good and baked it. Although I did have to battle my daughter to lick the bowl afterwards.
The cookies started out puffy, but then flattened out. I was a little disappointed, but the flavor combo was right on. Just the right amount of dulce de leche and white chocolate M&M’s. Heaven! The cookies came out soft on the outside and chewy on the inside.
Dulce de Leche and White Chocolate M&M Cookies
by The Sweet Chick
Prep Time: 15-10min.
Cook Time: 10-12min.
Keywords: bake dessert dulce de leche white chocolate m&m’s cookie
Ingredients (about 24 cookies)
- 2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 8 tablespoons of salted butter, melted and cooled
- 6 tablespoons of dulce de leche
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 1 teaspoons vanilla extract
- 1 cup white chocolate M&M’s
Instructions
Preheat oven to 325 degrees F. Place butter in microwave safe bowl and heat in 30 second increments until melted. Let cool completely. Then mix the melted butter and the dulce de leche.
Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/dulce de leche mixture and sugars until they are combined. I used my stand up mixer.
Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms. Fold in the M&M’s. I did this part by hand because the white chocolate M&M’s are so big.
Shape the dough into a ball about 1 inch in diameter. I used a cookie scoop. Place on a baking sheet two inches apart and bake for about 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake.
Let cool for a few minutes, then transfer to a cooling rack. Make sure you get your glass of milk ready to dunk those beauties!
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Churro Crepes with Homemade Dulce de Leche
Well, since every time I post a type of churro recipe, my blog buzzes with action, here is another one. Churro Crepes. I made these for my family one Sunday morning and I made some for the guys at my office. I received high compliments, so I thought I ‘d share the recipe. Crepes are so easy to make once you get the batter right. You don’t need any fancy equipment. My mom always made her crepes in a regular pan greased with good old Crisco. I prefer a non-stick pan coated with cooking spray. To each their own.
I did try two different dulce de leches with the crepes. The darker dulce de leche was made by a friend. She boils her unopened can of sweetened condensed milk in a pot on the stove for about 1.5 hrs, flipping it over half way through. It produced a darker, thicker, and more rich flavored dulce de leche. I cooked mine in a jar in the slow cooker for 10 hours (see how here). I ended up with a lighter, creamier and thinner dulce de leche. Each is equally good, it just depends on what you need it for. If you want to use it as a filling for a cake or cupcakes, the thicker one is better. If you want to pour it over ice cream or crepes, then the thinner one works better. I did like my homemade dulce de leche better with these crepes because the taste didn’t over power the cinnamon flavor and the light fluffy texture of the crepe. The thicker, darker dulce de leche was just to strong for this delicate treat.
For those who just don’t care and are really not interested in making their own dulce de leche, here is the brand I have used for other recipes. It is dark and thick like the one my friend made. You should be able to find it at your local Spanish market. If not, you can try La Salamandra brand on Amazon.com.
Churro Crepes
by The Sweet Chick
Prep Time: 5- 10 minutes
Cook Time: 18-20 minutes
Keywords: breakfast dessert dulce de leche cinnamon crepe
Ingredients (12 crepes)
For the crepes
- 1 1/4 cups milk
- 1 cup all purpose flour
- 1 whole egg
- 1 teaspoon vegetable oil
- 1/4 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
For the cinnamon sugar
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons cinnamon
Instructions
For the crepes
In a blender or with hand mixer, combine all ingredients. Blend until smooth.
Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
Repeat with remaining batter.
When all crepes are cooked, fill them with 3 tablespoons (or more if you like) of dulce de leche and either fold the side of the crepes into the middle or roll up the crepes.
For the cinnamon sugar
Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each crepe.
Eat and enjoy!
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