Chocolate Stout Cookies with Salted Dulce De Leche Filling (pressure cooker or stove top)

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. 

 

Print Recipe
4.41 from 5 votes

Chocolate Stout Cookies with Salted Dulce De Leche Filling

Ingredients

Filling:

  • 1 (14oz) can sweetened condensed milk
  • ¼ teaspoon sea salt I used Maldon
  • ½ teaspoon vanilla extract

Cookies:

  • 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

Instructions

  • 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.
  • 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.**
  • 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.

Notes

*To make Dulce de Leche on the stovetop, peel the label off the can but do not open. Add the can to a large pot of water and bring to a boil. Reduce heat to a simmer checking every 30-minutes that the water is still above the can, adding more when it gets low. Simmer for 3 hours. Remove can with tongs or slotted spoon, allow to cool to room temperature (contents are are under pressure, do not open until cooled). Or you can add the cans to a slow cooker, cover with water and cook on low for 8 hours, allow to cool naturally before opening. Continue with step 5.
**It is essential to whip the egg whites until firm. If not, the cookies will have too much moisture and spread. If you aren't sure if you have whipped them enough, just freeze the cookies for 15 minutes prior to baking (after you have scooped them into balls), and bake for 16 minutes. 

7 thoughts on “Chocolate Stout Cookies with Salted Dulce De Leche Filling (pressure cooker or stove top)

  1. Made these tonight with my regular cookie scoop and switched to a half tablespoon after the first batch and dropped the cooking time to 10 minutes. The cookies are delicious – waiting for the caramel to finish for assembling tomorrow!

  2. Darnit! I made these for a gift exchange (beer themed) and the cookies just spread into oblivion.
    One big cookie sheet sized cookie.
    I wonder what I did wrong ?

    1. I just made these again because I got worried after your comment! Mine turned out just fine. I wonder how much you whipped the egg whites? You essentially need to make a meringue out of them. If not, the whites would be a liquid and then the cookies have too much moisture and would spread. But with a meringue there isn’t enough moisture to make them spread.
      If you ever run across this again and you are afraid cookies will spread, just freeze them for 15 minutes! It won’t hurt anything but will prevent spreading. Just bake them 2-6 minutes longer!

      1. Thanks!
        I definitely didn’t whip into a meringue. That comment would have been helpful 🙂
        Will try again as they tasted awesome !

  3. My boyfriend made these and they didn’t work. So I decided to try and they were great! He said he just “stirred” the egg whites but didn’t beat the hell out them! Lol. But I think that’s why his failed but mine where awesome. I win! Lol.

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