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No need for a box of chocolates to signify Valentine’s Day this year. Instead, just look to your pantry for a sweet-salty idea that will melt anyone’s heart. This dessert combines comforting chocolate chip cookies and tempting dulce de leche, which makes up the molten center. The fact that these stuffed cookies also happen to be gluten-free — that’s the sweetest part of all.
Gluten-Free Salted Molten Chocolate Chip Dulce-de-Leche–Stuffed Cookies
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt, plus more for sprinkling
½ cup unsalted butter, at room temperature
½ cup granulated sugar
¼ cup packed brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
¾ cup semisweet mini chocolate chips
¼ cup store-bought dulce de leche
Preheat the oven to 375 degrees F. Grease or line 10 mini muffin cups with paper liners. In a small bowl, whisk together the flour, baking power, baking soda and salt.
In a large bowl and using a fork, beat together the butter, granulated sugar and brown sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually mix in the flour mixture; stir in the mini chocolate chips.
Using a 1½-inch scoop or a rounded tablespoon, place the dough into the prepared muffin cups, pressing down gently to line the cups evenly. Top each with 1 teaspoon dulce de leche and a pinch of sea salt. Top each with another flattened out scoop of the dough; cover the filling and press gently to seal; sprinkle the tops with sea salt. Bake until golden, about 12 minutes. Let cool for at least 5 minutes before removing from the pan.
Silvana Nardone is the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals and the upcoming Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.
We love a wholesome and hearty breakfast to begin our days, and this granola has four different whole grains in it, so it is exactly that! It’s a great breakfast (or snack) for summer, paired with berries and yogurt. We jokingly call this granola “birdseed” because it looks a bit like it, with the milletRead more