Dulce de Leche and White Chocolate M&M; Cookies

Medically reviewed by Christiana George Updated Date: December 17, 2022

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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Melty Chai Ice Cream With Honeycomb

Cold Desserts

Christiana George

Updated Date:
June 8, 2023

I am long overdue with a post, yet would you believe me if I told you that nothing I’ve cooked lately has turned out well?

There was a cauliflower gratin that drowned in too much cheese sauce, there was a papaya lassi that in theory sounded great, but in practice turned out bland and nothing, nothing, could fix it. There were blueberry scones that confirmed what I already knew: I don’t like scones. There was carnitas, which actually turned out wonderfully, but since I didn’t take any pictures, it’s like it never happened. Remind me to share it with you some time.

Do you ever have weeks like this? Weeks where all your efforts seem in vain, where you can’t even make a batch of banana bread muffins without botching it somehow? (I forgot to mix the butter in until the very last minute. Oops.) These have been discouraging times.

I’ve finally hit upon a recipe that I like, a lot. It came out tasting the way I imagined, pretty much perfect, and I’m actually excited that there’s quite a bit left over in the fridge. Most importantly, it feels true to me. The only negative is that it’s really melty. But c’mon guys, it’s chai ice cream! And there’s honeycomb in it! Melty or not, it tastes pretty spectacular.

I thought I’d share. I need to share. I’m so tired of keeping all this frustration to myself, and I’m pretty sure you all understand. So with that caveat, plow ahead. I’m sure that with a little bit of tinkering, I’ll get it right. Plus, I think where I went wrong is that I didn’t freeze it long enough before churning it (try to refrigerate the custard overnight if you can).

Here’s the honeycomb. It hardens in the ice cream to about the consistency of cookie dough.

MELTY CHAI ICE CREAM WITH HONEYCOMB

Makes about 1 quart

Ingredients:

1-1/2 cups whole milk
1-1/2 cups heavy cream
2 Tbsp loose black tea leaves (such as assam)
3/8 to 1/2 tsp chai masala (recipe below)
1/2 cup + 2 Tbsp sugar
6 egg yolks
about 1/2 pound honeycomb, cut into bite-sized pieces
1/2 tsp vanilla

Directions:

In a medium saucepan, bring milk and heavy cream to a simmer. Remove from heat. Place an infuser with the loose tea leaves and spices in the milk mixture and steep for about 20 minutes.

In a separate medium bowl, whisk the yolks and sugar until combined. Slowly add the milk mixture, whisking all the while. Return the mixture to the medium saucepan and turn the heat on to medium-low. Heat, stirring frequently, until the mixture coats the back of the spoon and swiping a finger through leaves a line. Stir in the vanilla and transfer to a container, covered with saran wrap. Store in fridge at least 4 hours, although overnight is optimal.

The next day, churn the ice cream according to your manufacturer’s instructions, adding the honeycomb towards the end. Freeze until the ice cream is at the consistency you like.