Once again I regret not having included the OMG FILES when I set up this virtual site of mine. I will admit that these are not the most beautiful cookies to look at, but I dare you eat one and stop. I baked a batch to donate and made the mistake of trying one. You know how it is, new recipe, I was curious to find out if all the hype was justified. Yes, it was. And in one particular week, a group of homeless people had two cookies less than expected. Sorry, really sorry.

(from Tessa Arias’ Handle the Heat)

95g all-purpose flour
95g bread flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
113g butter (1 stick) unsalted butter
50g granulated sugar
125g dark brown sugar
1 teaspoon vanilla
1 large eggs, plus 1/2 egg yolk at room temperature
canned Dulce de Leche

Flaked sea salt, for finishing

Heat the oven to 350°F. Spray one 24 mini-muffin tin with nonstick cooking spray. In a medium bowl combine the flours, baking soda, baking powder, and salt.

In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl.

While the butter is still hot, stir in the granulated sugar and brown sugar. Let cool before adding in the vanilla and the egg and yolk, stirring well after each addition. Stir in the flour mixture until just combined.

Press a 1-tablespoon sized ball of dough into each muffin cup (about 20g per mini-muffin). Bake for 12 to 15 minutes, or until golden brown. Remove from oven and using the end of a wooden spoon, make 1-inch wide indentations into the center of each cookie.

Spoon a teaspoon of dulce de leche into each indentation. Sprinkle with sea salt. Let cool completely before serving.


to print the recipe, click here

Comments: The recipe is available in Tessa’s book “The Ultimate Cookie Handbook“, which I own and love. However, it is also available online, so I felt ok to share here. I halved the recipe, that is why you’ll see 1/2 egg yolk as ingredient, I simply eye-balled it. I did not want to make 48 little cookies, plus I only have one tray of 24 mini-muffins.

My only modification for next time would be to use a piping bag to add the dulce de leche, I think it will look more polished, but I swear, these are AMAZING. And yes, I am using all caps. They look rustic, but don’t let the humble look prevent you from trying this recipe. One of the tastiest cookies I’ve made in a while.

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  1. All caps WOW indeed. The combination of browned butter and dulce de leche must be absolute heaven. I’ll have to try these next time I need to suddenly gain 15 pounds or more. I may even try using these shells the next time I make pecan tassies, also. They’ve always been my favorite small bite pastry, with that wonderful cream cheese based crust, but I’m curious if the mixture you posted here might even be better. Great stuff, Sally! 🙂

    Liked by 2 people

  2. Just made these with a few adjustments. I don’t have a mini muffin pan, but I do have a stack of Portuguese tart molds, which I haven’t used for that purpose yet. It’s too hot for the oven so I thought I’d try it in my 8″ airfryer. With a tiny bit of overlap I can fit 6 tart molds in my airfryer. Reduced your version to ~2/3 to reduce number of batches and avoid the half egg.
    Baked each of 3 batches for 5 minutes at 160°C (310°F) x 3 (so bell would remind me at 5 minute mark to check progress).
    Couldn’t remember the rule of thumb for converting oven temperature to airfryer but knew it was less. First batch I started at 170°C so lucky I checked at 5 minutes because it was clearly too hot. 160°C for 15 minutes total worked perfectly.
    Yummy and moreish 🤩

    Liked by 1 person

    • OH that is so cool! You know, I’ve been really thinking of getting a bigger air fryer because it would open the horizons a bit. I like the texture it gives to some things, and I love experimenting so what you did makes me want to go ahead and SPLURGE on a new one….. 😉 Thank you for the feedback!

      Liked by 1 person

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