There’s something utterly charming about these little delights—the crisp texture, that golden walnut shape, and the luscious filling inside. This Walnut Cookies with Dulce de Leche Recipe is a nostalgic treat with a caramel twist that’s perfect for gifting or cozying up with a cup of tea.

A white decorative star-shaped plate with white icing patterns holds many round, golden-brown cookies shaped like nuts, with one cookie open to show a shiny, dark brown filling inside; the cookies are lightly dusted with white powdered sugar, while a cozy beige knitted cloth and a white marbled surface appear softly blurred in the background photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Walnut Cookies with Dulce de Leche Recipe
Top Tip
How to Serve Walnut Cookies with Dulce de Leche Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Walnut Cookies with Dulce de Leche Recipe

Why You'll Love This Recipe

I fell for this Walnut Cookies with Dulce de Leche Recipe the moment I tasted the delicate crunch paired with that ooey-gooey dulce de leche filling. These cookies aren’t just delicious; they come with a bit of baking theater, making them so fun to create and even more fun to share.

Unique Shape and Texture: The special mold shapes these cookies into walnut halves, giving every bite a delightful crunch.
Luscious Filling: Dulce de leche adds a creamy caramel flavor that perfectly balances the buttery cookie.
Hands-On Fun: Cooking these on the stovetop with a mold turns baking into a tasty little adventure that anyone can enjoy.
Perfect for Holidays and Gifting: Their festive walnut shape and elegant dusting make them irresistible presents or party treats.

Ingredients & Why They Work

This Walnut Cookies with Dulce de Leche Recipe uses simple pantry staples that combine beautifully to create a classic buttery dough with a rich caramel center. Each ingredient plays a role in the texture, flavor, or appearance of these charming treats.

Flat lay of softened butter in a small white ceramic bowl, granulated sugar in a separate small white bowl, one large brown egg with a clean shell, a pinch of sea salt sprinkled neatly on a white ceramic plate, a small white bowl with vanilla extract, a mound of all-purpose flour on a white ceramic plate, a small heap of baking powder on a white ceramic spoon rest, a small white bowl filled with creamy dulce de leche, and a handful of glossy toasted walnut halves arranged symmetrically on a white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Softened butter brings richness and tender crumb to the cookie, making it melt in your mouth.
Granulated Sugar: Adds just enough sweetness and helps with the cookie’s texture as it caramelizes during cooking.
Egg: Binds the dough while adding moisture and structure to keep cookies from crumbling.
Sea Salt: Balances sweetness and enhances the overall flavor—you'll appreciate the little pop it gives!
Vanilla Extract: Adds warmth and depth, rounding out the dough’s flavor.
All-Purpose Flour: The foundation of your cookie, providing structure without heaviness.
Baking Powder: Slight lift to make the dough less dense, so your cookies stay light yet crisp.
Dulce de Leche: The star filling; creamy, caramelized, and irresistibly sweet—if you haven't tried piping it, you’re missing out!
Walnut Halves (optional): Toasted for a crunchy contrast and extra nutty flavor inside each cookie.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore the classic style of this Walnut Cookies with Dulce de Leche Recipe, feel free to make it your own. I’ve played around with flavors and fillings to suit various occasions and tastes—it’s surprisingly flexible!

Variation: I've tried swapping walnuts for pecans or hazelnuts inside the cookie for a different nutty twist, and they’re just as delightful.
Dairy-Free Option: Using coconut oil instead of butter works if you need a dairy-free version, though the texture will be slightly different—still tasty!
Savory Sweet Twist: A little sea salt sprinkled on top after dusting with powdered sugar elevates the caramel flavor beautifully—give it a try if you like sweet-salty combos.

Step-by-Step: How I Make Walnut Cookies with Dulce de Leche Recipe

A metal round mold with 15 small half-sphere cavities is open and placed on a gas stove burner with a blue flame. Inside each cavity, there is a smooth golden dough ball. On the right side, a woman's hand is placing one golden dough ball into the last empty cavity of the mold. In the background, there is a blurry green pinecone-shaped decoration. The surface has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Creaming Butter and Sugar

Start by beating softened butter and granulated sugar together until the mix is fluffy and pale—this creates the perfect base for a tender cookie. I like using a hand mixer here, but a sturdy spoon and some elbow grease work too. It usually takes about 2-3 minutes on medium speed to get just right.

Step 2: Add the Wet Ingredients

Next, crack in the egg, sprinkle in salt, and pour the vanilla extract. Beat again until everything’s combined smoothly. The egg softens the dough and helps it hold together perfectly.

Step 3: Mix in Dry Ingredients to Form Dough

Now stir in the all-purpose flour and baking powder. The dough will come together into a stiff ball—you might want to use your hands to finish kneading it gently. Don't overwork it, or your cookies might turn out tough. The key is just enough to hold everything together.

Step 4: Mold the Cookies

Using a teaspoon, scoop out little balls of dough. Then, heat your walnut-shaped mold on low heat until it’s piping hot. This part can be a bit of trial and error depending on your mold’s size—test with a small piece first. Press each dough ball firmly into each cavity and close the mold tightly. Cook on low heat until golden brown, usually around 3 to 5 minutes. Patience here rewards you with perfectly toasted cookies.

Step 5: Cool, Trim, and Fill

Let the cookie halves cool on a rack. If the edges look a bit rough or uneven, I like to gently trim them with a sharp serrated knife. Then, pipe in the dulce de leche—this is easiest with a pastry bag or a zip-top bag with the corner snipped. For a little crunch, tuck a toasted walnut half right in the center before closing two halves together to complete that classic walnut shape.

Step 6: Final Touches

Dust the filled cookies lightly with powdered sugar to finish. The sweetness and elegance add that final festive flair I adore, especially when serving at holiday gatherings.

Top Tip

Over the years, I’ve learned some key tidbits that make this Walnut Cookies with Dulce de Leche Recipe so simple and successful—even for beginners.

Perfect Dough Consistency: Don’t add extra flour if the dough feels stiff—that’s how it’s supposed to be for molding, or your cookies won’t hold their shape.
Test Your Mold Early: Since sizes vary, bake a test cookie or two to adjust dough ball size and cooking time before doing a big batch.
Use Piping for Filling: Filling with a spoon can get messy; piping dulce de leche keeps everything neat and lets you control how much goes inside.
Low and Slow Heat: Cooking on low heat prevents burning and helps achieve that beautiful golden color—rush it and you’ll lose the perfect texture.

How to Serve Walnut Cookies with Dulce de Leche Recipe

Garnishes

When I serve these cookies, I always sprinkle a gentle dusting of powdered sugar right before presenting—it lightens the look and adds a subtle sweetness. Sometimes, I add a tiny pinch of sea salt atop the filling for an unexpected but heavenly flavor pop that guests adore.

Side Dishes

I love pairing these walnut cookies with strong black coffee or a rich cup of chai tea so the caramel and buttery flavors can shine. For a fun twist, try serving alongside a light whipped cream or vanilla ice cream for an indulgent dessert plate.

Creative Ways to Present

For holiday parties, I arrange the cookies on a wooden board with fresh walnuts scattered around for rustic charm. Another favourite – stacking them into little “cookie towers” tied together with twine and a sprig of rosemary for gifting.

Make Ahead and Storage

Storing Leftovers

I store leftover walnut cookies in an airtight container at room temperature. They keep their crispness for about 3 days. If you want to keep them fresh longer, just add a piece of bread in the container to help maintain moisture balance.

Freezing

These cookies freeze wonderfully. I like to freeze them unfilled, then thaw and fill with dulce de leche right before serving. That way, the filling stays fresh and the cookies retain their perfect texture.

Reheating

If you want your walnuts warmed up, I recommend a quick 5-10 second zap in the microwave or a few minutes in an oven set at 300°F (150°C). Just don’t overheat or the dulce de leche may get too runny.

Frequently Asked Questions:

Can I use store-bought dulce de leche for the filling?

Absolutely! Store-bought dulce de leche works perfectly and saves you time. Just make sure it's thick enough to pipe; if it's too runny, you can chill it to firm up a bit before filling the cookies.

Do I need a special mold to make these cookies?

Yes, these traditional walnut-shaped cookies are made using a special stovetop mold designed specifically for walnut cookies, often called 'Oreshki' molds. They're affordable and widely available online. No mold means no classic shape, but you can still make the dough into small sandwich cookies if you prefer.

Can I substitute the walnuts with another nut?

Definitely! While walnuts are traditional, you can swap them out for pecans, hazelnuts, or even almonds, depending on your preference or allergies. Toast the nuts to maximize flavor before adding them to the filling.

How long do these cookies keep fresh?

When stored in an airtight container at room temperature, they stay fresh and crisp for up to 3 days. For longer storage, freezing unfilled cookie halves is the way to go, filling them after thawing.

Final Thoughts

These Walnut Cookies with Dulce de Leche have become my go-to when I want to impress family or friends with something truly special but not too complicated. The hands-on experience, combined with that golden caramel filling and buttery crunch, makes baking feel like a warm, happy tradition. I can’t recommend trying them enough—the joy of making and sharing these is as rich as the dulce de leche inside!