Caramel Creme Cookies – With or Without Caramel

Posted in Cakes and Cookies | Videos

My all time favorite cookies are cookies originated in Argentina; they’re called “Alfajores”. I always thought that they are hard to make and therefore never made them before. The Alfajores are basically sandwich cookies filled with caramel crème (Dolche De Leche), and the cookies are made of soft, melt in your mouth dough.

In fact, it is so “melt in your mouth” that some people call it “flour cookies” 🙂 just because the dough is so flaky and floury. I have this old recipe I’ve been making for years now, for butter cinnamon cookies. These cookies are so good! Back in the days when we had our own restaurant, people used to come over and buy coffee just for the sake of a cookie, they were very successful. The great thing about these cookies is that they melt in your mouth but they are not too floury, and of course, they taste like butter 🙂

So what I did is use that old recipe and add the caramel crème filling to it, and guess what? Yup, I came up with my own version of Alfajores, my own Caramel Crème Cookies. You are going to love this recipe. You can make the cookies and fill with crème or just roll them into mall balls, bake, sprinkle with icing sugar and serve. A 2 for 1 deal – Sweet!

Here’s a video tutorial on how to make these and how they end up looking:

Caramel Creme Cookies - With or Without Caramel
Recipe type: Dessert, Cookies
Serves: 50 Cookies - or 25 Sandwich Cookies
Great butter and caramel flavor in one cookie. You will love this, with or without the caramel filling.
  • 220gr Unsalted Butter – Room temperature or melted
  • 2 Cups All Purpose Flour (240gr)
  • 1 Cup Corn Starch (100gr)
  • 1 tsp Baking Powder
  • ¾ Cup Icing Sugar (or fine white sugar)
  • 1 Can Carmel Crème (Dolche De Leche) – for filling
  1. Preheat oven to 325F (160C)
  2. In a mixer bowl, place all ingredients (except for the Caramel Crème) and mix until combined. If you are using melted butter, place dough in refrigerator for about 15-20 minutes before moving on.
  3. In a teaspoon, take dough and form into small balls. Flatten balls until they are about ½cm thick and place on parchment layered baking pan. If you do not want to fill the cookies, you can roll into small balls and place on baking pan.
  4. Place in oven for baking for about 15-20 minutes until golden. Put cookies aside to cool – do not touch them before they cool off.
  5. Divide cookies in groups of 2 and spread some caramel crème on one cookie and cover with the other.
Optional – You can roll the cookies on their side, in fine shredded coconut.


Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (

As a proud member of FBC ( I am entitled to participate in this contest (Contest Page) so I figured – Why not? 🙂 Wish me luck!!