• In a bowl add room temperature butter, both types of sugar and salt. Beat on high speed with mixer until light and creamy, around 3-5 minutes.
• Add in egg, egg yolk, vanilla bean paste, and vanilla extract and mix until combined. The mixture should look smooth and glossy with no traces of egg remaining.
• Next, add the dry ingredients: flour, baking soda, and package of vanilla pudding mix. Stir with a spatula until a soft dough forms.
• Using a 3 ounce cookie scoop, scoop cookie dough and forma well in the center while the cookie dough is still inside the scoop.
• Place a half teaspoon of filling inside of the cookie dough.
• Pinch the top of the cookie dough to seal the dulce de leche inside. Repeat with remaining cookie dough.
• Place stuffed cookie dough in the fridge for at least 30 minutes to chill prior to baking. Cookie dough can be stored in the fridge for up to 2 days.
• Preheat oven to 350*F.
• Bake cookies on a parchment lined baking sheet. Make sure they have at least 2 inches of space between cookies. I was able to fit 6 cookies per baking sheet.
• Bake cookies for 10-12 minutes or until edges and top are a light golden brown.
• Allow cookies to cool on a wire rack until completely cooled to room temperature before glazing.

Vanilla Bean Espresso Glaze

• In a bowl combine powdered sugar, vanilla bean paste, and 4 tablespoons fo hot espresso.
• Stir with a for or whisk until smooth and shiny. The glaze will be thick like honey. If the glaze is too thick, add additional espresso.
• Dunk the tops of the cooled cookies into the glaze, making sure the entire top is covered in glaze.
• Place cookie back onto wire rack to allow the glaze to drip and set.
• While the glaze is wet add a dark chocolate espresso bean to the top. (Optional. But not really.)
• Allow the glaze to set and harden, 1-2 hours before storing or packaging.
• Enjoy!