I love caramel, as I've commented a million times before on this blog, caramel is my favorite. So when I found this recipe for dulce de leche filled cookies I decided to give it a shot. These cookies took a little bit of time to make because you had to take the end of the spoon and hollow out a hole, then fill it with dulce de leche and then cover it with cookie dough. They definitely aren't cookies that you make when you're short on time. They are delicious and the sweet and salty combination is absolutely divine. Here is the link to the Land O Lakes recipe, I actually didn't change anything in this recipe but this was my first filled cookie ever and I didn't want to ruin it. 
Recipe Sugar mixture
1/3 cup sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Cookie
3/4 cup firmly
packed brown sugar
1/2 cup butter,
softened
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Filling
1/4 cup canned
dulce de leche
Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.
Combine all sugar mixture ingredients in shallow dish; set aside.
Beat brown sugar and butter in medium bowl at medium speed until
creamy. Add egg and vanilla, beating until well mixed. Add all remaining cookie
ingredients, beating at low speed. Set aside 3 tablespoons
dough.
Shape remaining dough into 24 balls; place 2 inches apart onto prepared cookie sheets. Make 1/2-inch indentation in center of each cookie with back of measuring spoon or handle of wooden spoon.
Place dulce de leche in resealable plastic food bag; snip off small corner of bag. Squeeze dulce de leche into each indentation until level with top of cookie.
Divide reserved 3 tablespoons of dough into 24 pieces. Cover dulce de leche on each cookie with piece of dough, smoothing to seal.
Bake 9-11 minutes or until edges are lightly browned. Let stand on cookie sheet 1 minute. Remove to cooling rack; let cool 5 minutes. Dip warm cookies into sugar mixture.
Combine all sugar mixture ingredients in shallow dish; set aside.
Beat brown sugar and butter in medium bowl at medium speed until
creamy. Add egg and vanilla, beating until well mixed. Add all remaining cookie
ingredients, beating at low speed. Set aside 3 tablespoons
dough.Shape remaining dough into 24 balls; place 2 inches apart onto prepared cookie sheets. Make 1/2-inch indentation in center of each cookie with back of measuring spoon or handle of wooden spoon.
Place dulce de leche in resealable plastic food bag; snip off small corner of bag. Squeeze dulce de leche into each indentation until level with top of cookie.
Divide reserved 3 tablespoons of dough into 24 pieces. Cover dulce de leche on each cookie with piece of dough, smoothing to seal.
Bake 9-11 minutes or until edges are lightly browned. Let stand on cookie sheet 1 minute. Remove to cooling rack; let cool 5 minutes. Dip warm cookies into sugar mixture.
* Hint, in order to make the well for the dulce de leche, dip the handle of a spoon in flour and then poke it into the dough.
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