In the bowl of a stand mixer or a regular mixing bowl, beat the butter until creamy, about 20 seconds.
Add the shortening and sugar and continue to beat for a couple minutes until light and fluffy. We always have to scrape down the sides of the bowl.
Add the 2 eggs and vanilla and mix well.
In a separate bowl, whisk together the flour, cocoa, cream of tartar, baking soda, baking powder, cinnamon and salt.
Turn the mixer on low and slowly beat in the flour mixture. Mix until combined.
Using a cookie scoop, scoop out the dough into your hand and make a deep indentation in the dough. Using a teaspoon, place a dollop of dulce de leche in the middle and close the dough around the caramel.
Shape the dough into round balls and roll in the cinnamon sugar.
Do not freeze this dough with the caramel or it will melt into the cookie and not be noticeable.
Place the sugared dough on the prepared cookie sheets.
Bake at 350 for about 8-10 minutes, or until the edges are set.
Let rest on the baking sheet for about a minute so you don't burn your tongue on the caramel.
While they are cooling, sprinkle the tops with a little more cinnamon sugar.
Transfer the cookies to a wire rack to cool.
Best eaten while still warm!
These cookies freeze well as dough balls, but you'd need to let them defrost and then fill with dulce de leche and roll in cinnamon sugar or the caramel melts into the cookie.
Dulce De Leche Stuffed Chocolate Mexican Cookies
Amount Per Serving (1 g)
Calories 169Calories from Fat 36
% Daily Value*
Saturated Fat 2g13%
Polyunsaturated Fat 2g
* Percent Daily Values are based on a 2000 calorie diet.