Uruguayan Yo-Yo Cookies

Uruguayische Yo-Yo-Kekse

These cookies from Uruguay are called yo-yo as they actually look exactly like the toy yo-yo. When I took them to my colleagues as my first batch of test eaters, they got raving reviews. According to a few colleagues, I should bring more often treats from Uruguay if they were as tasty as these cookies. What I like about them is the fact that you can easily mix together the batter fairly quickly. It does contain a small part of cornstarch that makes them extra soft. Obviously it does contain the caramel cream names dulce de leche and is covered in chocolate. This is my sixth recipe in my cookie week.

Uruguayische Yo-Yo-KekseYo-Yo cookieas are similare to alfajores from Uruguay, which you can also find on my blog. If you are more into chocolatechocolate alfajores or classic alfajores. If you want to know how to prepare dulce de leche, check out this blog post. Yes, these cookies require a bit of work, Yo-Yo cookies are not done in under half an hour. But you can easily freeze them and also bake the cookies the night before. Chilled they will keep fully prepared for about a week, if kept in an airtight container. IF they actually don’t disappear miraculously.

Uruguayische Yo-Yo-KekseYos-Yo cookies are one of my favorite cookies as I firmly believe that my love for chocolate and all thing sweet was nurtured by my beloved grandma. Whenever we came to visit her on her farm, I knew I was in for a treat. Whereas my sister asked for homemade sausages, I knew even as a four-year old that my grandma somehow had the power to produce the most delicious sweets and treats for me. She was a gifted baked and would provide delicious meals and desserts alike. Cookies that also looked like yo-yos, what is not to like? Especially considering that I was always interested in juggling and card tricks and dreamed of joing the circus as a child.

Uruguayische Yo-Yo-Kekse

Uruguayan Yo Yo Cookies

Serves: About 15-20, depending on size
Prep Time: 30min Cooking Time: 12min Total Time: 45min

Uruguayan Yo Yo Cookies


  • 150 grams of butter, at room temperature
  • 180 grams of regular sugar
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 2 eggs
  • 360 grams of all-purpose flour
  • 50 grams of cornstarch
  • 120 grams of milk
  • 2 1/2 teaspoons of baking powder
  • About 250 grams of dulce de leche, see here how to make your own
  • 200 grams of semi-sweet chocolate



Line two baking sheets with parchment paper and heat oven to 180 degrees Celsius.


Beat the soft butter for about two minutes, add the sugar and beat for another two minutes. Mix in eggs and vanilla extract and beat again until fully combined. Add flour, cornstarch and baking power and only mix a little, add the milk until you have a thick batter.


Pipe on circles the size of a two Euros coin or a bit larger. Keep in mind that cookies will rise and also spread. Press down any points with a finger wetted with water. Bake for about 12 minutes. Repehat with all the dough. Cool completely.


Fill half of the cookies with dulce de leche, spreading it on the flat side, sandwich a second cookie on top. Melt the chocolate either in the microwave or on low on the stovetop and spread on the top cookie. Repeat with all cookies and enjoy.

Uruguayische Yo-Yo-Kekse

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