SALTED CARAMEL GELATO COOKIES
Dennis Reinhardt
DESSERT
Soft bakery-style cookies filled with rich dulce de leche caramel and finished with a scoop of creamy salted caramel gelato. These cookies combine warm, gooey caramel with cold gelato for a contrasting dessert experience, finished with sea salt flakes for balance and depth.
Ingredients
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1 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
Pinch of salt
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⅓ cup unsalted butter, softened
⅓ cup light brown sugar
2 tbsp granulated sugar
1 egg yolk
1 tsp vanilla extract
2–3 tbsp milk
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½ cup IRCA Chocolate Co. Dulce de Leche Milk Caramel Spread
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MEC3 Salty Caramel Gelato
Sea salt flakes, for garnish
Extra caramel drizzle (optional)
Directions
Preheat oven to 350°F and line a baking tray with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter, brown sugar, and granulated sugar until smooth and fluffy.
Mix in the egg yolk, vanilla extract, and milk until fully combined.
Gradually add the dry ingredients and mix until a soft, tender dough forms. The dough should be slightly lighter than a standard cookie dough.
Scoop dough into small rounds and place on the tray, leaving space between each cookie.
Gently press the center of each cookie to create a shallow well.
Add a small spoonful of dulce de leche caramel spread into each center, keeping the amount controlled so it doesn’t overflow during baking.
Bake for 9–11 minutes, or until edges are lightly golden and centers are just set.
Allow cookies to cool completely before topping. This is essential so the gelato does not melt too quickly.
Once cooled, add a scoop or quenelle of MEC3 Salty Caramel Gelato on each cookie.
Finish with a light caramel drizzle and a pinch of sea salt flakes for contrast.
