Although truly delicious and pretty cute, these little bite-sized gooey treats did not turn out as anticipated.

Such is life…it happened again.

It’s totally okay, though.
Like I said, they are absolutely divinely delicious.

Salted Caramel Cream Sugar Cookie Bites-011

I had originally anticipated little “ball” like bites, as you may notice from the progress photos below.

I know what I did wrong, though. I was patient enough.
Can you believe that? ME ~ impatient?

The story of my life…patience.

Anyway, if you’d prefer your bites to be round orbs vs. square little gooey slicks, take some time and freeze the sugar cookie dough solid, along with the dulce de leche, once it’s ready.

Or, you can simply devour without a cosmetic care in the world.
It’s your choice.

By the way, did you know you can make your own “dulce de leche” at home simply by simmering sweetened condensed milk in the can on the stove top for several hours – you have to be patient.
It’s pretty great. Once it’s caramely, thick and curdled, you can do almost anything with it.
My childhood favorite was to spread it on a super thick slab of toast, sprinkled with coarse sea salt.

Ha…surprise…kind like a more savory version of these mini bad boys.

Salted Caramel Cream Sugar Cookie Bites

2 /3/4 cup flour
1 tsp. baking soda
1/2 tsp. sea salt
1 1/4 sticks butter, room temperature
2 cups white sugar
2 eggs
2 tsp. vanilla extract
1/2 can sweetened condensed milk**
1-2 tsp. extra coarse sea salt

**First, remove the paper label from a 1/2 full can (be optimistic, always) of sweetened condensed milk. Place in small saucepan with water, about 1/2 way up the sides of the can. Bring the water to a boil and reduce to a simmer. Allow the SCM to simmer for at least an hour, maybe two, watching the water level. You’ll know it’s done when it becomes a gorgeous caramel color, and super thick and curdley.

Preheat the oven to 350 degrees. In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into a thick log for slicing (chill for better slicing).
Dab a glob of the chilled “dulce de leche” atop each cookie slice and then roll into a ball. VERY MESSY – again, if you choose to freeze everything, my guess is that this will work out much better for you. Sprinkle with the coarse sea salt.
Bake for 15-20 minutes in the preheated oven, until lightly browned at the edges, and in my case, oozed out into one big square cookie mess. Allow cookies to cool on baking sheet for 5 minutes and then cut into ooey-gooey chewy bite-sized squares.


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