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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, cocoa powder, cinnamon, salt and cayenne. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in flour.
Divide the dough in half; cover and chill for 1 hour or until easy to handle.
Shape each portion of dough into a 6-inch-long roll about 1 3/4 inches in diameter. Wrap the rolls in plastic wrap or wax paper and chill for about 4 hours or until firm enough to slice.
Preheat oven to 325°F. Line a baking sheet with parchment paper. Cut rolls into 1/4-inch-thick slices. Place the slices 1 inch apart on the prepared pan.
Bake for 12 to 14 minutes or until edges are firm. Cool on the pan for 2 minutes. Transfer cookies to a wire rack; let cool.
Spread a rounded tablespoon of dulce de leche on the bottom flat side of each of half the cookies. Top with remaining cookies, flat-sides down, pressing together lightly.