1/4 t salt
3/4 cup sugar
1 t vanilla
2 cups flour
1 jar (about 1 quart) Dulce De Leche, homemade or store-bought (found in the Mexican isle at the grocery store)
1 T heavy cream
12 ounces chocolate chips (I used half semi-sweet, half milk chocolate)
Cream 1 cup of the butter, salt, sugar and vanilla together until thoroughly combined. Add the flour and blend until the mixture resembles sand with pieces the size of peas scattered throughout. If you take a small handful and squeeze it, the mixture should hold together well.
Preheat the oven to 300°F.
Lightly butter (I lightly buttered with crisco) or spray a 36 mini-muffin pan with non-stick cooking spray. Mound the dough mixture into each mini-muffin cup. Use a small wooden tamper or your hands to press down the dough. When all have been firmed, use the tamper carefully to push a well into the center of each cookie. Bake for about 15 minutes or until golden around the edges. Do not over bake. Remove the pan to a cooling rack and cool for 10 minutes before removing. Allow cookies to cool completely before filling.
When the cookies are cooled, fill each well with dulce de leche. Place each filled cookie on a clean rimmed pan lined with a Silpat or parchment paper. When all the cookies have been filled, transfer the tray to the freezer for two hours.
Before removing the cookies from the freezer, put the remaining butter, heavy cream and chocolate chips in a microwave safe container. Microwave on high for 30 seconds. Stir with a silicone or rubber spatula and microwave at 10-second increments, stirring after each one, until the chocolate is melted and smooth.
Remove cookies from the freezer and work quickly to dip the bottom half of each cookie into the chocolate, allowing the excess to drip away before replacing on the tray. When they have all been dipped, return the pan to the freezer for thirty minutes.
If the chocolate has set up, microwave in 10-second increments, again stirring after each, until the chocolate is fluid and smooth. Take the cookies from the freezer. Drizzle chocolate over each cookie or pick cookie up and dip half of it into the chocolate. You need to work quickly if you’re dipping the cookies, as the dulce de leche will return to room temperature rather quickly, which will make the process a great deal messier.
* From Tasty Kitchen