1. Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin or use liners.
2. Make the dough: In a large bowl, beat butter and both sugars until light and fluffy (2–3 minutes). Mix in egg yolk and vanilla. Gradually add flour and salt, mixing until just combined.
3. Roll dough into 24 small balls. Press each into the bottom of the muffin cups, forming a shallow cup (use a tiny spoon or your finger).
4. Bake 10–12 minutes, until edges are golden. Let cool slightly in the pan.
5. Fill the cups: Spoon or pipe dulce de leche into each warm cookie cup. If too thick, stir in cream 1 tsp at a time.
6. Sprinkle lightly with flaky sea salt.
7. Let cool completely before removing—this helps them hold their shape.

✨ Perfect for:
• Holiday dessert trays
• Gift boxes
• Special occasion treats

💡 Make ahead: Store in an airtight container at room temp for up to 3 days. Add salt just before serving.

PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 12 mins , Total Time : 40 mins , Servings : 24 cookie cups , Calories : 90 per cup , Net Carbs: 11g , Fats: 5g , Protein: 1g