Dulce de Leche Bat Cookies
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Serves: 18
For your next Halloween party or simply to get yourself in the mood, this week’s blog includes a recipe adapted from Martha Stewart Living with Melt® Organic Dulce de Leche Bat Cookies – crisp chocolate cookie sandwiches with a devilishly delicious caramel center. This batch makes 18 cookies and you will need an aspic cutter set to make the bat shape.
  • ¾ cup all-purpose flour, plus more for dusting
  • ¼ cup unsweetened Dutch-process cocoa
  • ½ teaspoon sea salt
  • ¼ teaspoon baking powder
  • 2 tablespoons MELT Buttery Sticks or Rich & Creamy MELT
  • ¼ cup granulated sugar
  • ¼ cup packed light-brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 4 ounces semisweet chocolate, melted and cooled
  • ½ teaspoon pure vanilla extract
  • ¼ cup plus 2 tablespoons dulce de leche (igourmet.com or make your own)
  1. Whisk together flour, cocoa, salt, and baking powder. Beat Melt® and sugars with a mixer on medium speed until pale and fluffy.
  2. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
  3. On a lightly floured surface, roll out dough to ⅛ inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one “wing” on each side of the triangle. Refrigerate 30 minutes.
  4. Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.
Recipe by Melt Organic Buttery Spread at http://www.meltorganic.com/dulce-de-leche-bat-cookies/