Chocolate Alfajores

My love for alfajores is undeniable. I’ve had the idea for these chocolate alfajores after trying some at a bakery in Brazil and completely falling in love with them. The combination of rich chocolate cookies and creamy dulce de leche is deeply indulgent and almost impossible to resist. The cookies are soft, delicate, and melt right in your mouth, while the dulce de leche filling adds the perfect caramel-like richness. Finished with a drizzle of white chocolate on top.

Why You’ll Love This Recipe

What I love most about these is the texture. Thanks to the cornstarch, the cookies stay incredibly tender and light while still holding together beautifully once filled. They’re the kind of cookie that feels elegant and nostalgic at the same time. I finished mine with a drizzle of melted white chocolate on top, but they’re just as delicious dusted with powdered sugar or fully dipped in chocolate. If you’re new to alfajores, I have a classic recipe right here. However, in this version the cookies are…

• Soft, delicate cookies with a melt-in-your-mouth texture.
• Rich chocolate flavor balanced with creamy dulce de leche.
• The dough is easy to work with after chilling.
• Perfect for holidays, gifting, or special occasions.
• They taste even better after a day or two.

What You Need

Cornstarch: Cornstarch is one of the most important ingredients in alfajores. It gives the cookies their signature soft and tender texture that practically melts as you eat them.

Cocoa Powder The cocoa powder adds a rich chocolate flavor without making the cookies too heavy or dense.

Dulce de Leche I love using repostero-style dulce de leche because it’s thicker and holds up beautifully as a filling. San Ignacio is one of my favorites if you can find it. Or you can make your own using my Dulce de Leche Guide.

Egg Yolks: The egg yolks help create a rich, tender dough and give the cookies their delicate texture.

How To Make Chocolate Alfajores

I’m going to walk you through step by step to make sure your cookies turn out perfect! If you are making homemade dulce de leche, I recommend you prep it ahead of time, or you can make it after you make the cookies.

Step 1: Make the dough

Start by whisking together the cornstarch, flour, cocoa powder, baking powder, and salt in a medium bowl. I like to sift the mixture to remove any lumps from the cocoa powder and cornstarch.

In the bowl of a mixer, beat the butter for about 1 minute until smooth and creamy. Add the sugar and continue beating for another couple of minutes until the mixture becomes very light and fluffy. This step helps create a softer cookie texture.

Add the egg yolks one at a time, mixing well after each addition. Then add the vanilla and almond extract.

Add the dry ingredients and mix just until the dough comes together. I usually finish mixing with a spatula because the dough can become overmixed very easily. The dough should feel soft and only slightly sticky.

Wrap the dough tightly and refrigerate for at least 3 hours. Chilling is important because it firms up the dough and makes rolling much easier.

Step 2: Divide the dough

Preheat the oven to 350°F.

Once chilled, let the dough sit at room temperature for about 10 to 20 minutes so it softens slightly. Divide it into smaller portions and work with one piece at a time while keeping the rest covered.

Step 3: Roll

Roll the dough out on a lightly floured surface until it’s about 1/4-inch thick. If the dough cracks at all, just gently patch it back together with your fingers.

Use a round cutter to cut out the cookies and transfer them to a parchment-lined baking sheet.

Step 4: Bake

Bake for 12 to 15 minutes. The cookies should look dry and set on top, but still feel soft. They’ll continue to firm up slightly as they cool.

Let the cookies cool completely before filling.

Step 5: Prepare the dulce de leche

If you’re making it from scratch, prepare the dulce de leche. Check out this guide for how to make it.

Step 6: Fill & Decorate

Pipe or spoon dulce de leche onto half of the cookies, then sandwich with the remaining cookies.

I highly recommend piping the dulce de leche instead of spooning it because it creates a much cleaner and more even filling layer. I usually place the dulce de leche in a piping bag fitted with a simple round tip, but a zip-top bag with the corner snipped off works perfectly too.

Drizzle melted chocolate over the tops of the cookies and let it set before serving.

Storage

Store the assembled alfajores in an airtight container in the refrigerator for up to 5 days.

You can also freeze the cookies for up to 2 months. I actually love eating them slightly frozen straight from the freezer.

Variations

• Fully dip the cookies in melted chocolate instead of drizzling.
• Roll the edges in shredded coconut after filling.
• Use dark chocolate ganache for a richer flavor.
• Dust with powdered sugar for a more classic finish.

FAQ

More Cookie Recipes

If you love delicate sandwich-style cookies, you should also try my regular Alfajores or my Lemon Shortbread Cookies. If you want a more classic cookie, try my Jumbo Chocolate Chip Cookies. Or if you’re just here for the dulce de leche, try these Dulce de Leche Crumbl Cookies.

As always…let me know what you think! Share a post or a review with me. 🙂

Chocolate Alfajores

Camila Hurst

These chocolate alfajores are soft, delicate, and filled with dulce de leche. The addition of cocoa powder gives the cookies a rich chocolate flavor while still keeping that classic melt-in-your-mouth texture alfajores are known for. Finish them with a drizzle of melted white chocolate or semi-sweet chocolate for the perfect touch.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chill 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Course Dessert

Cuisine brazilian

Servings 20 cookies

Calories 210 kcal

Ingredients

 

• ¾ cup cornstarch 90g
• ¾ cup all-purpose flour 95g
• ¼ cup unsweetened cocoa powder 25g
• ½ tsp baking powder
• ¼ tsp fine sea salt
• 10 tbsp unsalted butter room temperature (141g)
• ½ cup granulated sugar 100g
• 3 large egg yolks
• ½ tsp vanilla extract
• ¼ tsp almond extract
• ¾ cup dulce de leche store-bought or homemade

To Decorate

• 2 oz melted white chocolate or semi-sweet chocolate for drizzling on top

Instructions

 

• Sift or whisk together the cornstarch, flour, cocoa powder, baking powder, and salt. Set aside.
• In the bowl of an electric mixer, beat the butter on medium-high speed for about 1 minute.
• Add the granulated sugar and beat for another 2 minutes until very fluffy and light in color.
• Add the egg yolks one at a time, mixing well after each addition.
• Add the vanilla and almond extract and mix to combine.
• Add the dry ingredients and mix until a dough forms. Finish mixing with a spatula to avoid overmixing.
• The dough should be soft and only slightly sticky.
• Wrap the dough in plastic wrap or place it in a zip-top bag and chill in the refrigerator for at least 3 hours, or up to 3 days.

To Bake

• Preheat the oven to 350°F (175°C).
• Remove the dough from the fridge and let it sit on the counter for 10 to 20 minutes to soften slightly.
• Divide the dough into 4 pieces, working with one piece at a time while keeping the others covered.
• Roll the dough out on a lightly floured surface until about 1/4-inch thick.
• If the dough cracks, simply patch it back together gently with your fingers.
• Use a 2½-inch round cutter to cut the cookies. Different cutter sizes will affect both the yield and bake time.
• Place the cookies on a baking sheet lined with parchment paper or a silicone baking mat.
• Bake for 12 to 15 minutes. The cookies should look set and dry, not wet in the center. They will be soft, but will become a bit firmer as they cool.

To Fill and Decorate

• Let the cookies cool completely before filling.
• Pipe or spoon the dulce de leche onto half of the cookies, then gently sandwich with the remaining cookies. I much prefer piping the dulce de leche because it keeps the filling much neater and more even. I use a regular round tip fitted in a piping bag, then fill the bag with the dulce de leche and pipe it onto the cookies. You can also make a simple piping bag using a zip-top bag and snipping off one corner with scissors.
• Melt the chocolate and place it in a piping bag or small zip-top bag. Snip the tip and drizzle over the tops of the cookies.

Storage

• Store the cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

Notes

Dulce de Leche: I like to use San Ignacio dulce de leche, which is easily found in grocery stores in the USA. Look for repostero dulce de leche, as it holds up well for filling cookies. You can also make your own homemade dulce de leche.

Cornstarch: Cornstarch (or maizena) is key for giving alfajores their soft, tender, melt-in-your-mouth texture. Be sure to measure it accurately for the best consistency.

Butter Temperature: Use room-temperature butter so it creams properly with the sugar, creating a smooth dough. Cold butter can result in a crumbly texture.

Chilling the Dough: Chilling the dough for about 3 hours makes it easier to roll out and helps prevent the cookies from spreading too much during baking.

Freezing: You can freeze both the dough and the assembled cookies. Let the dough thaw overnight in the refrigerator or for about an hour at room temperature before using. Frozen alfajores can be eaten straight from the freezer or allowed to soften on the counter for 10 to 20 minutes.

Assembling: Gently press the cookies together when sandwiching with dulce de leche to avoid breaking the delicate cookies.

Storage: Alfajores improve in flavor and texture after a day or two. Store them in an airtight container at room temperature for a short period or refrigerate for longer freshness.

Decoration: You can drizzle the cookies with melted white chocolate or semi-sweet chocolate, dust them with powdered sugar, or fully coat them in chocolate.

Dipping in Chocolate: If you want to fully coat your alfajores in chocolate, you’ll need about 10 to 12 ounces (280–340 g) of chocolate for approximately 20 sandwich cookies. Melt the chocolate with 2 teaspoons of shortening to help keep the coating smooth and glossy. Use a fork to dip the cookies and let them set on a parchment-lined baking tray.

Weighing Ingredients: I recommend weighing the ingredients whenever possible. It helps prevent the dough from becoming too dry or crumbly, which is especially important with cornstarch-heavy cookies.

Rolling Out: Avoid using too much flour when rolling out the dough or the cookies can become dry or crumbly.

Nutrition

Serving: 1cookieCalories: 210kcal

Keyword chocolate alfajores

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