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Preheat oven to 350° F. Spray a 24-cavity mini muffin pan with nonstick cooking spray.
Place 1 cookie dough square into each cup and press center down lightly.
Bake for 9 to 12 minutes or until golden brown and edges are set. Squeeze or spoon 1/2 teaspoon dulce de leche into each cookie cavity while still warm. Cool in pan for 10 minutes. Using a pointed knife, loosen cookie cups and remove from pan; transfer to wire rack. Repeat with remaining dough and dulce de leche.
Before serving, place a tangerine segment on top of dulce de leche and drizzle a little more dulce de leche on top. Serve warm or cool to room temperature.