Want a giant cookie?! Then try my Skillet Cookie Recipe!

Dulce de leche stuffed Chocolate Chip Cookies

What’s better than a soft and chewy chocolate chip cookie? One stuffed with dulce de leche sauce of course! These chocolate chip cookies are out of this world. Perfectly soft and chewy with a slight sweetness from the dulce de leche. I made my own homemade dulce de leche in the slow cooker with a can of sweetened condensed milk. It couldn’t be easier. Just place a can of sweetened condensed milk in the slow cooker and fill with water. Cook for 8-10 hours on low. That’s it! Store in your fridge for 3 weeks to serve on ice cream, bread or brownies.

The secret to these cookies is the cornstarch which makes them perfectly soft and chewy. I also added in a lot of chocolate! I do a mix of chocolate chunks and semi sweet chocolate chips for this recipe. Once the cookie dough is made I refrigerate it for at least an hour to keep the cookies from spreading in the oven. You can always make these ahead of time and bake when you are ready to eat. Letting them sit in the refrigerator allows the flavors to develop.

When you are ready to bake them simply grab a heaping tablespoon of dough and stuff with 1/2 teaspoon of dulce de leche. Form the dough around the dulce de leche so it’s completely covered. Place on a baking sheet with a silicone baking mat and bake in a 350 degree oven for 10-11 minutes!

How to store cookies

Baked Cookies can be stored in an airtight container at room temperature for 3-5 days or can be frozen for up to 3-4 months. Cookie Dough can be stored in the refrigerator for up to 4 days. You can freeze cookie dough by rolling out cookie dough balls then placing them on a cookie sheet. Place in the freezer until frozen then transfer to a ziplock bag and store for up to 4 months! When you are ready to eat the cookies thaw them in the refrigerator or let them sit at room temperature when the oven is preheating.

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Adapted from Anna Olson