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Dark Chocolate Alfajores with Sea Salt

Dark Chocolate Alfajores with Sea Salt

These Dark Chocolate Alfajores feature light as air butter cookies filled with homemade dulce de leche, covered with dark chocolate and finished with a sprinkling of sea salt. 

Course Dessert
Cuisine Argentina
Keyword caramel sandwich cookies, cookies recipe, dulce de leche cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 dozen
Calories 110 kcal
Author Denisse Salinas


For the dulce de leche:

  • 1 14 ounce can NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1 12 ounce can NESTLÉ® CARNATION® Evaporated Milk

For the cookies:

  • 3/4 cup plus 1 tablespoon flour
  • 3/4 cup tapioca starch
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 ounces cold unsalted butter 1 stick, cut into 1/4-inch pieces
  • 2 large egg yolks cold
  • 12 ounces NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
  • Flaky sea salt


  1. Place sweetened condensed milk and evaporated milk in a large saucepan. Simmer on low, stirring often, for about one hour or until light brown.
  2. Pass mixture through a fine mesh strainer and whisk well until smooth. Store in a glass jar with lid.
  3. Preheat oven to 350°F. Combine flour, tapioca starch, powdered sugar, salt, baking powder and butter in the bowl of a food processor. Pulse to form a fine and sandy meal, then add egg yolks and continue processing until the dough balls up around the blade. Turn out onto a lightly floured surface and roll into two balls.

  4. Roll dough until roughly 1/4 inch thick. Cut dough into 2-inch rounds and slide a thin offset spatula under dough to loosen any places that might have stuck. Arrange cutouts on a parchment-lined baking sheet, leaving about 1/2 inch between cookies. Gather the scraps, briefly knead, and re-roll and cut as before. Repeat with remaining dough, for about 48 cookies.
  5. Bake until just beginning to brown around the edges, about 15 minutes, and cool to room temperature directly on baking sheet.
  6. Flip half the cookies bottom side up and gently spread a dollop of dulce de leche into the very center. Top with remaining cookies, twisting and pressing gently to secure.
  7. Place chocolate morsels in a microwave safe bowl and heat in 30 second increments, stirring in between each increment, until chocolate is smooth and melted.
  8. Dip half of each cookie into melted chocolate and place on a parchment lined baking sheet to set. Sprinkle immediately with sea salt and allow chocolate to harden and set in the refrigerator for at least 30 minutes before serving.