These cookies get a one-two cinnamon punch from both Vietnamese Cinnamon and our completely adorable Cinna Nilla Sugar. The caramel filling couldn't be easier and the resulting flavor couldn't be more delicious.
Ingredients for the Cookies:
1 cup butter softened
1 cup sugar plus 1/2 cup for rolling
2 tsp Pure Vanilla Extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp Vietnamese Cinnamon
½ tsp Fleur de Sel
½ cup Cinna Nilla Sugar
Directions for the Cookies:
In a large mixing bowl, cream butter and sugar for 4 minutes, until light and fluffy. Add egg and Pure Vanilla Extract and mix for 1 minute. Mix in flour, baking soda, Vietnamese Cinnamon and Fleur de Sel. Let mixture chill in the refrigerator for 10-15 minutes.
Roll into 16-30 balls, depending on the desired size of cookies. Since these cookies are quite decadent, we went for smaller cookies and rolled the dough into 30 balls. Roll each ball in Cinna Nilla Sugar and coat well. Place on a parchment-lined sheet pan and bake at 350 degrees for 9-11 minutes or until lightly golden brown on edges but still soft.
Ingredients for the Dulce de Leche Filling:
1 Tbl butter
1-13.4 oz can Dulce de Leche (such as Nestle Dulce de Lechera)
Directions for the Dulce de Leche Filling:
Melt butter in small saucepan. Remove from heat and immediately stir in the can of dulce de leche. Spread dulce de leche on the bottom of cookie and top with another cookie.