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Hi Reader!

Dulce de Leche Baci Kisses

Why We Love Them

These cookies were inspired by an Italian cookie called Baci di Dama. The classic version is two hazelnut cookies joined by a layer of chocolate (like a kiss).

I use the hazelnut-cocoa cookie and then fill the cookies with a Dulce de Leche Buttercream that is bonkers delicious.

These cookies require three steps: 1) make the dulce de leche (easy, but takes a bit of time cooking down on the stovetop), 2) mix & bake the cookies and then finally, 3) whip up the dulce de leche buttercream and assemble the cookies.

If you're looking for a fun, new, holiday recipe that people will love, this is a great one to try. They're also an awesome weekend baking project!

Can We Ship 'Em?

This is not a great cookie to ship and I like them best the same day they are made!

Make-Ahead Options

The whole cookie base, start-to-finish, can be made and stored in an airtight container at room temperature for 1 to 2 days max.

The cookie dough balls can also be frozen. When ready to use, set the dough balls on a prepared baking sheet and bake once they have come to room temperature and are no longer cool to the touch.

The dulce de leche will keep in the fridge for 1 to 2 weeks.

I prefer the buttercream when made the day I'm serving.

More Tips

1. Baker's Timeline. The dulce de leche needs about an 1+ hours to get to the correct consistency and then needs time to cool. You can make it up to several weeks in advance.
2. Dulce de Leche Thickness. Make sure you cook down the dulce de leche until it is quite thick. You'll be adding it to the buttercream and if it's too thin, your buttercream won't have the correct consistency.
3. Buttercream. Take care that the egg white mixture is whipped up and completely cool before adding in the butter, otherwise the heat from the egg whites will melt the butter and the buttercream will be soupy.
4. More Buttercream Notes. If your buttercream is soupy, the egg white mixture was probably slightly warm when you added the butter. If it is curdling, then the butter was likely too cold. It's a bit of a dance, but if the buttercream is soupy, set the whole mixing bowl in the fridge to cool down. If it's curdled, place your hands on the mixing bowl and try to warm it up.

As always, leave any questions, comments, recipe notes on the actual recipe post and I'll respond asap. 💗

Happy baking!!

Rebecca's 12 Days of Cookies

​ "Following up on her acclaimed debut, The Cookie Book, writer, photographer, and recipe developer Rebecca Firth tackles cake in her new book. You may have trouble picking which recipe to start with: Chocolate Stout Cake with Champagne Buttercream or a tart, sticky Glazed Tangerine Donut Cake?” ― Epicurious, 25 New Baking Books for Cozy Fall Treats THE CAKE BOOK

​ "Writer, photographer and queen of cookies, Rebecca Firth teases my sweet tooth and I am not mad about it. Love following her and her tempting creations and can't wait to see what she comes up with next." ―Tiffani Thiessen, actress and author of Pull Up a Chair ​ ― Food & Wine, Best Baking Cookbooks to Own Right Now THE COOKIE BOOK