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Argentina ????????

Time: 45 minutes + 5 hours of rest | Servings: 16 servings | Rating: ★★★★★



For the Cookies

  • 160 g butter, chilled and cubed
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 75 g granulated sugar
  • 75 g all-purpose flour
  • 75 g cornstarch
  • 40 g dark cocoa powder
  • Pince of salt

For the Assembly

  • 15 ounces dulce de leche
  • 16 oz cream cheese, softened
  • 2 cups cacao


  1. In the bowl of a stand mixer, sift together the flour, cornstarch, sugar, cocoa powder, and salt.
  2. Add the cold, cubed butter and mix until there the mixture has a sand-like consistency
  3. Add the egg yolk and vanilla extract and mix to combine.
  4. Place the dough in plastic wrap or parchment paper and roll to about ⅙” thick. Place the dough in the freezer for 1 hour.
  5. Preheat the oven to 338°F.
  6. Cut the dough into the shape of your choice, place on a baking sheet lined with parchment paper and bake for 10-12 minutes. Remove from above, place on a cooling rack, and allow to cool.
  7. While the cookies are cooling, mix together the softened cream cheese and dulce de leche using a hand mixer.
  8. Then brew 2 cups of cacao (or coffee).
  9. Once you have all the components ready, it’s time to assemble. Completely submerge each cookie in the brewed cacao and begin lining the bottom of a 9×13 inch dish with the cookies. Once the bottom is layered with cookies, layer on about ⅓ of the cream cheese mixture. Repeat until you have four layers of cookies and three layers of the dulce de leche cream cheese.
  10. Place in the refrigerator and let chill for 4 or more hours. Enjoy!