Chocolate Stout Cookies with Salted Dulce De Leche Filling (pressure cooker or stovetop) the filling is TOO easy to make it’s almost not fair!
Don’t make these. Seriously, turn back now while you still can!! Because once you make them and realize how easy it is to make SALTED Dulce de Leche sandwiched between two fudgy-but-crispy-and-chewy ridiculously good cookies you will be ruined. RUINED for all other cookies. You will never forget them and they will haunt your days and nights.
Why are you still here?! I told you to turn back. But, I know you. You’re like me and the second someone tells you not to do a thing, you want to do the thing even more. So you’re going to do the thing. These cookies are the thing. Fine. There is nothing I can do.
BUT I will make a suggestion because it’s what I’m going to do. You should buy a bunch of those Weck jars we love so much and make that Dulce de Leche in large batches and give it out as Christmas gifts as an excuse to make this filling again and lick all the spoons.
Chocolate Stout Cookies with Salted Dulce De Leche Filling
- 1 (14oz) can sweetened condensed milk
- ¼ teaspoon sea salt I used Maldon
- ½ teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon salt
- 1 lbs (about 4 cups) powdered sugar
- 1 scant cup (105g) unsweetened cocoa powder
- 2 teaspoons (5g) vanilla extract
- 2 tablespoons stout beer
Make the Dulce de Leche
- Pressure cooker method: Remove the top of the can of sweetened condensed milk. Cover with aluminum foil.
- Add the cooking rack to the bottom of a pressure cooker or Instant Pot. Add the prepared can. Pour water in the pressure cooker until about halfway up the side of the can. (for stovetop method, see note*)
- Cover tightly, making sure the steam vent is closed.
- Cook on high for 60 minutes. Allow the steam to vent naturally. Once the can has cooled, remove from the pressure cooker.
- Stir in the vanilla and salt, refrigerate until ready to use.
Make the Cookies
- Preheat the oven to 375° F.
- Separate the eggs. Add the salt to the whites and beat the whites until light and frothy.
- While beating the whites add ½ cup powdered sugar to the whites a little at a time, beat until firm, as if making meringue.**
- Add the remaining powdered sugar and cocoa powder, stir until combined.
- Stir in the vanilla, beer, and egg yolks until well combined.
- Line a baking sheet with parchment paper. Use a cookie scoop to mound cookies onto the parchment.
- Bake for 14 minutes. Pull the parchment onto the counter to allow the cookies to cool.
- Spread the filling between two cookies. Refrigerate until ready to serve.