- 3/4 cup granulated sugar
- 3/4 cup (1 1/2 sticks) butter
- 2 egg yolks
- 2 Tbsp. milk
- 2 tsp. vanilla extract
- 1 3/4 cups flour
- 1 1/4 cups cornstarch
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 container Breyers Dulce de Leche
- 1 Tbsp. dulce de leche (optional)
Beat sugar and butter in an electric mixer until light and fluffy. Beat in egg yolks, milk, and vanilla.
In a separate bowl, sift flour, cornstarch, baking powder, baking soda, and salt together.
Add flour mixture to butter mixture; mix until dough comes together and is just combined.
Divide the dough into two portions and roll each piece into a 2-inch-thick log. Wrap in plastic wrap and place in the fridge for 1 1/2 hours.
Preheat oven to 350°F. Line several baking sheets with a non-stick baking mat or parchment paper.
Cut log into ¼-inch thick slices and place on baking sheet 1-inch apart. Bake for 10 minutes or until edges start to brown. Remove from oven and transfer to cooling rack to cool completely.
Scoop Breyers Dulce de Leche into small 2-inch scoops. Place Dulce De Leche scoop on underside of cooled cookie, then sandwich together with another cookie. Continue until all cookies are used.
Optional – drizzle dulce de leche over the top of cookie sandwiches. Eat immediately or place in freezer until ready to eat.
Tip: If you are short on time and would like to enjoy this type of ice cream cookie sandwich, a great substitute would be store bought shortbread cookies, or Sandies, or Wedding Cookies.