Chocolate Argentinian Alfajores (Dulce de Leche Cookies)

Chocolate Argentinian Alfajores filled with dulce leche are a chocolate lover’s dream. 

What are alfajores cookies?

Alfajores are made up of two delicate cookies sandwiched together with dulce de leche. Some are covered in chocolate while others are not. There are many variations.

They are originally from Spain, but they became popular in South America.

I have a lot of friends from Argentina. Over the years, they have come back from Buenos Aires with boxes of these cookies and only give me a few pieces.

They know me. Lol. I could finish the box! 

I called my friend in Argentina for the chocolate version of the recipe, and here it is! 

Ingredients:

• Honey for sweetness and moisture.
• Sugar also for sweetness
• Egg to bind the cookie ingredients together.
• Corn Starch is what makes crumbly cookies.
• Baking Powder makes the cookies poof up slightly 
• Baking Soda helps the cookies bake.
• Vanilla Extract adds warmth and depth. 
• Cocoa Powder is what makes them chocolate. 
• Flour – We are using all purpose flour. 
• Unsalted Butter – Take it out of the fridge and bring to room temperature. 
• Orange zest and lemon zest – be sure to only get the peel and not the white part or it will be bitter. 

What you see here are the ingredients for the cookies, not the filling. We’ll discuss the filling in more detail below. 

You can even make the dulce de leche cookies ahead of time. 

Alfajores de maicena is another popular version made with shortbread cookies. Here, we are making the chocolate version. 

How to Make the Cookie Dough:

• In a large bowl, cream the soft butter with the sugar. 
• Add the honey, lemon and orange zest, egg, and vanilla. Mix until combined. 
• In another bowl, mix the dry ingredients. 
• Combine with the flour mix until a dough forms.

Using a rubber spatula, scrape down the sides of the bowl to fully mix everything together.

To do this in a kitchen mixer, use a medium speed and the paddle attachment.

How to soften butter hack: 

Pour two cups of water in a microwaveable bowl. Heat for 2 minutes on high. Take it out and dump the water. Put the butter in the hot bowl and place the bowl back in the microwave. The butter will be perfectly soft in 10 minutes. 

• Wrap the chocolate cookie dough in plastic wrap. 
• Place in the fridge for 30 minutes, up to 1 day. 

You can also make the dough days ahead and freeze. Thaw overnight in the fridge before using. 

The dough freezes well for up to 3 months.

If freezing, place the dough in plastic wrap then add to a sealable freezer bag. Remove as much air as possible. 

• Take out the dough, and using a rolling pin, roll it out. 
• Cut out using a circular 3 inches cookie cutter. 
• Place on a baking sheet lined with wax paper. 
• Bake cookies in a 350 degrees F oven for 10 minutes. 

Keep in mind that these cookies are thin, not thick. The thicker the dough, the thicker the cookies.

You might need to let the dough sit on the counter for a few minutes before rolling. 

If not using parchment paper, grease the sheet pan with butter. 

How to Assemble the Cookies:

To assemble the cookies, you will also need chocolate and dulce de leche. 

This is semi-sweet chocolate. Or, look for semi-sweet chocolate chips. 

The dulce de leche filling is what is commonly used. You might see other sweet fillings like jam or Nutella.

Can’t find it at the store, buy dulce de leche online or use Mexican cajeta.

• Let the cookies cool slightly. 
• Add the dulce de leche to a piping bag. 
• Then, pipe a thick layer onto the cookie. 

Do this gently. These are crumbly sandwich cookies, and they can break. I always make a few extra just for this reason.

Don’t skimp on the amount of dulce de leche to add. Alfajores have a lot of dulce de leche in the center. 

You will need to refill the pastry bag from time to time.

• Place the top cookie and press down slightly. 
• With a knife, smooth out the sides where the dulce de leche has come out. 
• Once you are done assembling all the cookies, place them in the fridge for 10 minutes.  
• Meanwhile, melt the chocolate. 
• Dip the cookies in the chocolate and place them on wax paper. Repeat until done. 

The easiest way to melt chocolate is in the microwave. Do this for 10 second intervals until completely melted. With a spoon, mix the chocolate so it won’t burn. 

Using a spoon, dip the cookies into the melted chocolate, allowing the excess chocolate to drip back into the bowl. 

Let the dulce de leche cookies sit on wax paper until they harden. If need be, you might need to place them in the fridge to harden. 

How to Store:

Place the cookies in an airtight container. They will last for up 5 days at room temperature, or up to 7 days in the refrigerator.

More Cookie Recipes:

Mexican Wedding Cookies

Hojarascas

Mexican Spiced Chocolate Chip Cookies

Marranitos 

Rich and decadent, these Chocolate Argentinian Alfajores are the ultimate cookie dessert. Grab a glass of milk or coffee. You’re in for a real treat! 

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