Mexican Chocolate Icebox Cookies with Filling
- Cook Time: 12 - 14 minutes
- Servings: 24 cookies
- Course: Dessert
Reynolds Kitchens tip
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- 3/4 cup butter, softened
- 1 cup sugar
- 3/4 cup Dutch-process cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1-1/2 teaspoons vanilla
- 1-1/4 cups all-purpose flour
- 1/2 cup jarred or canned dulce de leche*
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, cinnamon, salt, and cayenne pepper. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in flour.
Divide dough in half; cover and chill 1 hour or until dough is easy to handle.
Shape each portion of dough into a 6-inch-long roll about 1-3/4 inches in diameter. Wrap rolls in plastic wrap or parchment paper and chill about 4 hours or until dough is firm enough to slice.
Preheat oven to 325 degrees F. Line a cookie sheet with Reynolds® Parchment Paper. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on prepared cookie sheet.
Bake in the preheated oven for 12 to 14 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.
Spread a rounded tablespoon of dulce de leche on the bottom flat side of each of half the cookies. Top with remaining cookies, flat sides down, pressing together lightly.
To Store Layer assembled cookies between sheets of parchment paper in an airtight container; cover. Store in refrigerator for up to days. Or freeze unassembled cookies for up to months. To serve, thaw and assemble cookies as directed in, Cook Step .
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