Salted Dulce de Leche Thumbprint Cookies

About three dozen cookies
Prep Time:
Cook Time:
Inactive Time:
Total Time:
Salted Dulce de Leche Cookies
Print Recipe

Rate This Recipe

Just a moment please...

Helpful Equipment:

pressure cooker

Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

These are the perfect fancy cookie for any cookie platter. Homemade pressure cooker dulce de leche in a thumbprint cookie!


Dulce de Leche

1 (14 oz.) can sweetened condensed milk
1 teaspoon vanilla


1 3/4 cup all-purpose flour
1/2 teas. baking powder
1/2 teas. kosher salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teas. vanilla extract
Coarse salt for topping


For Dulce de Leche: (From a Food Network Recipe)
 Open Sweetened Condensed Milk and then wrap the can completely in foil. Place the can on a rack in your pressure cooker and fill the pressure cooker with about 10 cups of water. Lock and seal the pressure cooker and cook on high pressure for 35 minutes. Then release the pressure and let the can cool. Open the can and scoop the dulce de leche into a bowl. Add 1 teaspoon of vanilla and stir vigorously. Let the dulce de leche cool before using in cookies.

For Cookies: (thumbprint cookie dough recipe from Delish)

Preheat oven to 350˚F. In a medium bowl, whisk together flour, baking powder, and salt.

Using a hand mixer or a stand mixer with the beater attachment, mix together softened butter and sugar until it is light and fluffy, probably 5 minutes. Then slowly mix in egg and vanilla.

Add flour mixture slowly, mixing on low, until the flour is completely incorporated.

To form cookies, scoop out a heaping tablespoon-sized ball of dough and roll it into a ball. Place it on a baking sheet lined with parchment paper and press your thumb about 1/2 inch into the cookie. If the dough cracks at all, press it back together. Add about a teaspoon of dulce de leche to the center of the cookie. Repeat until you run out of dough.

Bake the cookies at 350˚F for 13-15 minutes until they are lightly browned on the edges. Remove the cookies and immediately sprinkle with coarse flakey salt. Let cool before serving.

The cookies will keep fine on the counter in an airtight container for 3-4 days, but will start to get pretty stale after that.

Add flour mixture slowly to the creamed butter mixture, mixing slowly, until all the flour is mixed in.