There’s something truly magical about the combination of crunchy walnuts and velvety caramel, which is exactly why I adore this Walnut Cookies with Dulce de Leche Recipe. Each bite feels like a little treasure, perfect for sharing or savoring alongside your favorite cup of coffee or tea.

A group of small round cookies shaped like walnuts, each with a golden brown outer shell dusted lightly with powdered sugar, are piled on a white decorative ceramic dish with intricate cream-colored patterns. One cookie is open to show a dark, shiny filling inside. In the background, there is a gingerbread house with white icing details resting on a soft beige knitted cloth. The scene is set on a white marbled surface. 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

When I first made Walnut Cookies with Dulce de Leche Recipe, I instantly fell for the way the buttery cookie shell perfectly cradled that luscious dulce de leche filling. It’s a nostalgic treat that’s simple but feels so special.

Unique Texture: Crisp walnut-shaped cookie shells filled with smooth, creamy caramel that melts in your mouth.
Traditional Charm: This recipe comes from Eastern Europe, offering a taste of authentic homemade goodness.
Perfect for Holidays: The festive walnut shape makes them a beautiful addition to any dessert spread.
Customizable Filling: You can easily add toasted walnut halves inside for a delightful crunch or keep it simple and sweet.

Ingredients & Why They Work

These ingredients come together to create a tender yet sturdy dough that bakes perfectly in walnut-shaped molds. The dulce de leche filling is the secret sauce—rich, creamy, and wonderfully sweet without overpowering the nutty flavor of the cookies.

Flat lay of a small block of soft butter, a small white bowl of granulated sugar, one large whole egg with a clean shell, a few grains of sea salt scattered delicately, a small white bowl of vanilla extract, a mound of all-purpose flour, a pinch of baking powder next to the flour, a small white bowl filled with creamy dulce de leche, and a handful of toasted walnut halves, all arranged in perfect symmetry 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 to room temperature, it creates that tender, melt-in-your-mouth cookie texture.
Granulated Sugar: Adds just the right touch of sweetness while keeping the dough light.
Egg: Helps bind the dough and gives structure.
Sea Salt: Enhances the flavor, balancing the sweetness beautifully.
Vanilla Extract: Adds warm, inviting notes that complement both cookie and filling.
All-Purpose Flour: The base of the dough, contributing to its sturdy texture perfect for molding.
Baking Powder: Gives a subtle lift so your cookie shells aren't too dense.
Dulce de Leche: The luscious caramel filling that’s truly the star of the show.
Walnut Halves (optional): Toasted for added flavor and crunch; they also make your cookies look extra special.

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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

I love how this Walnut Cookies with Dulce de Leche Recipe invites you to get creative. Sometimes, I swap traditional walnuts for pecans or add a pinch of cinnamon to the dough for a cozy twist. You're free to personalize this recipe to suit your taste or occasion.

Variation: I once tried mixing in some finely chopped dried figs with the dulce de leche filling, and it added a lovely, unexpected fruity note.

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

A metal baking mold with small round cavities is placed open on a gas stove burner with a blue flame visible below. Each cavity is filled with smooth, pale yellow dough balls, evenly spaced in two rows. A woman's hand is gently placing one last dough ball into an empty cavity on the top right side of the mold. In the background, there is a blurry green pine branch and a small brown decorative tree with white snow-like spots. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Creaming the Butter and Sugar

Start by softening your butter—this is key for a smooth, tender dough. Use an electric mixer to cream the butter and sugar together until light and fluffy. This step really makes the cookies tender and gives them that melt-in-your-mouth texture.

Step 2: Adding the Egg, Salt, and Vanilla

Beat in the large egg, sea salt, and vanilla extract. The salt balances the sweetness, and vanilla adds that warm, inviting aroma. Mixing these well ensures a uniform dough that’s tasty from the first bite to the last.

Step 3: Incorporating Flour and Baking Powder

Next, add the all-purpose flour and baking powder. Stir with a spoon or use your hands to bring the dough together. It will be fairly stiff—don’t worry, that's perfect for shaping. If you find the dough too sticky, a light dusting of flour on your hands helps tremendously.

Step 4: Shaping and Baking the Cookies

Using a teaspoon, scoop dough and roll into balls sized according to your walnut-shaped mold instructions. Heating the mold on low heat until piping hot is essential to achieve that golden-brown crunch. Place each ball into a cavity, close the mold tightly, and cook for about 3-5 minutes until golden brown. I've learned to watch closely to avoid burning—adjust your stovetop heat as needed.

Step 5: Cooling and Filling with Dulce de Leche

Let your cookie halves cool on a wire rack before trimming any uneven edges with a sharp serrated knife. This makes them look cleaner and nestle together better when filled. Filling is the fun part—I like using a piping bag to neatly add the dulce de leche. If you want an extra crunch, tuck a toasted walnut half right in the center before closing the halves together.

Step 6: Final Touches

Finish by dusting your filled walnut cookies lightly with powdered sugar. It adds not only a pretty touch but also a delicate sweetness that balances the caramel’s richness perfectly.

Top Tip

From my own experience, the success of this Walnut Cookies with Dulce de Leche Recipe hinges on a few simple tricks that make all the difference in texture and ease.

Perfect Dough Consistency: Don’t rush on the flour — add it gradually and use your hands to feel when the dough is just stiff enough to hold its shape.
Low and Slow Baking: Heating your mold on low heat ensures even browning without burning; patience pays off with the perfect golden shell.
Piping Dulce de Leche: Using a piping bag (or a zip-top bag with a corner snipped) lets you fill the cookies neatly without a sticky mess.
Trim Edges Carefully: I always wait until the cookies are fully cool because they trim cleaner than when warm; a serrated knife works best to avoid crumbling.

How to Serve Walnut Cookies with Dulce de Leche Recipe

Garnishes

I usually dust these walnut cookies with powdered sugar, but sometimes I like to sprinkle a few crushed toasted walnuts or a pinch of cinnamon sugar on top for some extra flavor and flair—it really makes the cookies pop visually and taste-wise.

Side Dishes

Pair these cookies with a rich cup of espresso or your favorite herbal tea; they’re fantastic alongside fresh fruit platters or even a scoop of vanilla ice cream for an indulgent dessert.

Creative Ways to Present

For holiday gatherings, I like to arrange these on a rustic wooden platter decorated with sprigs of rosemary or holly. Wrapping a few in parchment paper tied with twine makes cute edible gifts, too!

Make Ahead and Storage

Storing Leftovers

Store your Walnut Cookies with Dulce de Leche in an airtight container at room temperature. They stay fresh for up to a week, though in my house, they rarely last that long. The cookies maintain their crispness well if kept away from humidity.

Freezing

I’ve frozen the baked cookie halves separately (without filling) wrapped in parchment and stored in freezer bags. When I’m ready to enjoy, I thaw them and fill with dulce de leche fresh for the best texture and flavor.

Reheating

If you want to revive any cookies, warming them briefly in a low-temperature oven (about 300°F / 150°C) for 2-3 minutes restores some crispness without softening the dulce de leche filling too much.

Frequently Asked Questions:

Can I use store-bought dulce de leche or should I make it myself?

Both options work well! Store-bought dulce de leche is convenient and delicious, but making it at home from sweetened condensed milk adds a wonderful homemade touch. Just be sure to let it cool fully before filling the cookies.

What if I don’t have a walnut-shaped mold?

The walnut mold is traditional and creates the charming shape, but you can also use silicone molds or bake small ball-shaped cookies and sandwich them with dulce de leche. The unique texture might differ, but they’ll still be yummy!

How long do these cookies stay fresh?

Stored properly in an airtight container at room temperature, the cookies maintain their freshness and crunch for up to a week. Avoid moisture for best results.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it wrapped tightly for up to 2 days. Let it come back to room temperature before shaping and cooking to ensure the best texture.

Final Thoughts

This Walnut Cookies with Dulce de Leche Recipe holds a special place in my kitchen — it’s one of those desserts that’s both nostalgic and uplifting. Once you make them, you’ll see how easy it is to impress friends and family with such a unique treat. Trust me, the buttery shells paired with that sweet, creamy caramel will have everyone asking for more!