Chocolate Argentinian Alfajores

5 from 41 votes

Indulge in these Chocolate Argentinian Alfajores. Two soft cookies sandwiched together with creamy dulce de leche and covered in melted chocolate. It’s the ultimate treat all year long.

Prep Time1 30

Cook Time15

Total Time1 45

Course: Dessert

Cuisine: Latin American

Servings:

Calories: 391kcal

Author: Maggie Unzueta

Ingredients

1 ¼ stick butter (softened)
¼ cup sugar
¼ cup honey
1 lemon zest
1 orange zest
1 egg
1 teaspoon vanilla
1 cup flour
¼ cup corn starch
1 ½ teaspoon baking powder
1 teaspoon baking soda
2 tablespoon cocoa powder (semi-sweet)

Also Need:

2 cups dulce de leche (can also use cajeta or caramel)
2 ½ cups semi-sweet chocolate

Instructions

To Make the Cookies:

In a large bowl, cream the softened butter with the sugar.
Add the honey, lemon and orange zest, egg, and vanilla. Mix until well combined.
In another large bowl, mix the dry ingredients.
Combine the flour mixture with the butter mixture until a dough forms.
Using a spatula, scrape down the sides of the bowl.
If doing this in a kitchen mixer, use medium speed and the paddle attachment.
Wrap the chocolate cookie dough in plastic wrap.
Place in the refrigerator for 30 minutes, up to 1 day.
Take out the dough from the fridge, and using a rolling pin, roll it out.
Cut out cookies, using a circular 3-inches cookie cutter.
Place them on a greased baking sheet, or line with wax paper.
Bake cookies in a 350 degrees F oven for 10 minutes.
Let cool slightly.

To Assemble:

Add dulce de leche to a pastry piping bag.
Then, pipe a thick layer of the dulce de leche onto the cookie.
Place the top cookie and press down slightly.
With a knife, smooth out the sides where the dulce de leche has come out.
Repeat until there are no more cookies.
Once you are done, place them in the fridge for 10 minutes.
Melt the chocolate in 10 second intervals in the microwave.
Stir after every 10 seconds so it won't burn.
Dip the cookies in the chocolate and place on wax paper.
Repeat until done.
Place them in the fridge to harden for 10 minutes.
Enjoy!

Notes

Keep in mind that these cookies are thin, not thick. The thicker you roll out 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 to bake, grease the sheet pan with butter.

Freezing Dough: 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.

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.

You will need to refill the pastry bag from time to time with more dulce de leche.

Nutrition