In a large bowl, whisk together the bread flour, dry pudding mix, baking powder, cinnamon, and salt. Set aside.
3⅔ cups bread flour, 1 (3.3oz.) box instant vanilla pudding mix, 2 teaspoons baking powder, 1½ teaspoons salt, 1 teaspoon ground cinnamon
In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar for 1 minute until smooth.
1 cup salted butter, 1½ cups light brown sugar
Add in the eggs one at a time, mixing after each just until incorporated.
3 large eggs
Add the vanilla and mix for 2 minutes until light and fluffy (it will resemble buttercream frosting), scraping down the sides of the bowl as needed.
1½ teaspoons vanilla extract
With the mixer running on low speed, slowly add the dry ingredients a little at a time to the wet ingredients until fully incorporated. The dough should come together in a play-doh texture and not be sticky. If the dough feels too dry, add 1 to 2 tablespoons of milk to the dough. If it's sticky, mix in 2 additional tablespoons of flour.
Immediately, measure the dough into 2.5-ounce (71g) portions of dough and create a well in one half and fill with 2 teaspoons (20g) of dulce de leche filling. Then enclose, pinching to seal, and then rolling into a ball.
1 (13.4oz.) can dulce de leche
Roll the balls of dough in the cinnamon sugar mixture and place them on the pan. Add 9 cookies to each pan with 2 inches of space between them. Bake one sheet at a time.
Bake for 7 to 9 minutes.
Remove from the oven and allow them to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, melt the chocolate melting wafers in a small bowl at 30-second intervals, stirring between each one, until fully melted.
¼ cup dark chocolate melting wafers
Drizzle the melted chocolate over the top of the cookies, add sea salt if desired, and let harden before enjoying.
Sea salt