Dust the cookies: Place the top cookies on a cookie sheet and dust them with confectioners' sugar. Fill with dulce de leche: Turn the remaining cookies flat side up (the side that was in contact with the baking sheet) and spread 1 teaspoon of dulce de leche into the center, spreading it.
Add the evaporated milk, heavy cream or whipping cream, vanilla extract and the keto sweetener you prefer (xylitol or allulose) to the pan, and place it over medium-high heat to bring it to a boil. Stir as the mixture gently boils, or vigorously simmers. It will slowly thicken, and reach the condensed milk stage before turning into dulce de leche.
When you add that dollop of dulce de leche, it comes together with familiar flavors or peanut butter and caramel that will make kids happy. But the intensely nutty, not overly sweet peanut butter cookie with the deeply caramelized dulce de leche has just enough sophistication for even the biggest foodies.
Because these caramel filled cookies are based on a traditional Latin American cookie, they’re perfect for celebrating Cinqo de Mayo. Wedding sweet, rich caramel bliss with a buttery shortbread-like cookie also makes them ideal for celebrating my wedding anniversary, which happens to be the same day!