Mexican Chocolate Sandwich Cookies


1c all-purpose flour
½ c unsweetened cocoa powder
½ tsp. kosher salt
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. cayenne powder
½ c (1 stick) unsalted butter, softened
1 ½ c sugar plus additional for sprinkling
2 large eggs, room temperature
1 tsp. vanilla extract
1 can (14 oz.) Dulce de Leche


Preheat oven to 350 degrees. Line a large baking sheet with parchment paper, set aside. In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, cinnamon and cayenne and set aside.

In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, add vanilla and mix well until blended. Reduce speed to low and gradually add the flour mixture.

Using a small ice cream scoop (1 ½ inch) droop dough 2 inches apart onto the prepared sheet. Sprinkle tops with the additional sugar.

Bake for 13-15 minutes or until surface of cookie shows some cracking. Cookies should be on the soft side. Remove from oven to cool completely.

To assemble the cookie, spread a heaping tablespoon of Dulce de Leche filling on the bottom of one cookie and top with another cookie, sandwich both sides together.