Bring together the scraps and reroll the dough to get as many cookies as you can. Chill the cookies in the fridge for about 10 minutes before baking.
Bake the pans of cookies for about 8 minutes, just until the edges start to turn golden. You don’t want the whole cookie to be golden, just the very edges. Transfer cookies to a cooling rack and let cool completely.
Spoon the dulce de leche into a piping bag and pipe about 1-2 teaspoons in the middle of one cookie. Sandwich a second cookie onto the first. Refrigerate until ready to serve.