Cola de Mono Alfajores (dulce de leche sandwich cookies) lined up, coated in different garnishes

Cola de Mono Alfajores

Cola de Mono Alfajores

Andrea Quillen

The New Classics

Now you can have your sandwich cookies and your festive drink too! Cola de mono, a sweet and creamy coffee cocktail, is a Christmas tradition in Chile. King Arthur Bakery’s lead pastry baker, Andrea Quillen, had the brilliant idea to turn this beloved drink into cookies sandwiched with dulce de leche — a riff on the iconic alfajor. Perfumed with coffee, spice, and a hint of pisco, the cookies perfectly complement the rich, caramelized notes of their filling.

Cola de Mono Alfajores are a part of The New Classics: Holiday Cookies collection. Check out the full lineup of all 14 cookies here.

Prep
30 mins
Bake
8 to 10 mins
Total
3 hrs 10 mins
Yield
2 dozen filled cookies
Cola de Mono Alfajores (dulce de leche sandwich cookies) on a plate - select to zoom
Cola de Mono Alfajores (dulce de leche sandwich cookies) on a plate - select to zoom
Cola de Mono Alfajores (dulce de leche sandwich cookies) lined up, coated in different garnishes - select to zoom

Instructions

  1. To make the cookies: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, espresso powder, and spices. Set aside.

  2. In a large bowl, beat together the sugar and butter until pale in color.

  3. Slowly and thoroughly mix in the egg yolks one at a time, scraping the bowl between additions.

  4. Stir in the vanilla and pisco.

  5. Add the dry ingredients to the bowl and stir until combined. The dough will be soft and slightly tacky.

  6. Shape the dough into a disc and then wrap in plastic or parchment; refrigerate for an hour (or as long as overnight).

  7. Preheat the oven to 350°F. Line a baking sheet with parchment.

  8. To shape and bake the cookies: On a lightly floured surface, roll the dough 1/8” thick.

  9. Cut out 2” round cookies and place them on the prepared baking sheet, leaving about 1” between them.

  10. Bake the cookies until the edges are golden brown, 10 to 12 minutes.

  11. Remove the cookies from the oven and allow them to cool completely on the pan, or on a rack.

  12. To make the filling (dulce de leche): Preheat the oven to 425°F with a rack in the middle.

  13. Empty the sweetened condensed milk into a glass or ceramic 8” square pan or 9” pie plate; cover tightly with foil.

  14. Place the pan into a larger roasting pan and add enough hot water to reach halfway up the sides of the smaller pan. Bake the milk for 1 1/2 to 2 hours, checking the water level every 30 minutes and adding more water if necessary to maintain its depth. The filling will become thick, creamy, and a deep caramelized brown.

  15. Gently remove the pan of dulce de leche from the roasting pan and stir briefly.

  16. Cool the dulce de leche at room temperature, then refrigerate, covered, until ready to use.

  17. To assemble the alfajores: Spread about 2 teaspoons of dulce de leche on the bottom of a cookie. Place another cookie, bottom side down, on top, pressing until the filling reaches the edges. If desired, roll the edges of the cookies in your chosen garnish.

  18. Storage information: Store prepared alfajores, airtight, at room temperature for up to three days. Keep the filling refrigerated and the unfilled cookies frozen if preparing the recipe in advance.