There’s something wonderfully nostalgic about these little treats that look like tiny walnuts but pack a rich bite of dulce de leche inside. You’ll find yourself reaching for seconds with this Walnut Cookies with Dulce de Leche Filling Recipe, perfect for sharing or sneaking away for a cozy moment alone.

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 Filling Recipe
Top Tip
How to Serve Walnut Cookies with Dulce de Leche Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Walnut Cookies with Dulce de Leche Filling Recipe

Why You'll Love This Recipe

I’ve baked these walnut-shaped cookies many times, and they’re always a hit. The combination of a crisp, buttery shell filled with smooth dulce de leche is simply irresistible. What’s more, they bring a charming old-world feel that makes any fancy cookie tray a little more special.

Unique Shape and Texture: These cookies mimic walnut shells and offer a crisp exterior with a chewy caramel center.
Easy Stovetop Cooking: No oven required! Cooking them on a special mold is surprisingly straightforward once you get the hang of it.
Rich Dulce de Leche Filling: That creamy, caramel filling takes these cookies to the next level of indulgence.
Perfect for Holidays and Gifts: Their festive shape and delicious flavor make them an excellent choice for parties or thoughtful homemade gifts.

Ingredients & Why They Work

This Walnut Cookies with Dulce de Leche Filling Recipe keeps it simple with classic ingredients that come together to create a buttery, tender dough perfect for shaping and filling. A few tips on picking ingredients will make your baking smoother and tastier.

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: Use softened unsalted butter for the best flavor and texture — softened butter creams better with sugar for a tender dough.
Granulated Sugar: The fine granules help create a lightly sweet dough without overpowering the filling.
Egg: A large egg at room temperature helps bind everything and adds richness.
Sea Salt: Just a pinch to balance sweetness and enhance the other flavors.
Vanilla Extract: Adds subtle warmth and depth to the dough’s flavor.
All-Purpose Flour: Provides structure but still keeps the cookie tender when combined with butter.
Baking Powder: Helps give a tiny bit of lift without making the cookies cakey.
Dulce de Leche: The star of the filling — creamy, caramelized sweet goodness that melts in your mouth.
Walnut Halves (toasted, optional): I love adding them inside for crunch and nuttiness that really complements the dulce de leche.

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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 like to tweak this Walnut Cookies with Dulce de Leche Filling Recipe depending on the occasion — sometimes adding a pinch of cinnamon or swapping vanilla extract for almond extract gives a nice twist. You can easily make these gluten-free or adjust the sugar levels too.

Variation: One time, I added a little espresso powder to the dough for a mocha-flavored version, and it was a crowd-pleaser at the office.
Dietary Modification: For gluten-free, swap the flour with a 1:1 gluten-free baking flour blend and watch the cookies keep their crispness.
Sweetness Level: If you prefer less sweet treats, reduce sugar slightly and use a less sugary dulce de leche or homemade version with less sugar.
Nut Swap: If walnuts aren’t your thing, try pecans or pistachios toasted for that crunch inside.

Step-by-Step: How I Make Walnut Cookies with Dulce de Leche Filling 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: Cream the Butter and Sugar Like a Pro

Start by beating softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy — this usually takes me about 3-4 minutes. It’s the key to achieving that tender crumb, so don’t rush it. You want it pale and airy.

Step 2: Add Egg, Salt, and Vanilla

Next, add the egg, sea salt, and vanilla extract. Beat again until everything is well combined and smooth. The egg helps hold the dough together just enough without making it tough.

Step 3: Mix in Flour and Baking Powder to Form Dough

Now, stir in the flour and baking powder with a spoon or your hands. The dough will feel quite stiff at this point — that’s perfect. Don’t overwork it or add more flour; you want just enough to hold shape but remain tender.

Step 4: Roll Dough Balls and Prepare the Mold

Use a teaspoon to scoop and roll the dough into small balls. The size matters because they have to fit neatly into your walnut-shaped mold. Trust me, I’ve had to fiddle with this a bit, so check the mold’s instructions and expect to do a little trial and error. Heat the mold on low until it’s piping hot before adding dough.

Step 5: Cook the Cookies on Low Heat until Golden

Place dough balls into each cavity of the mold and close tightly. Cook on low heat for about 3 to 5 minutes or until the cookies turn a lovely golden-brown color. Don’t rush the heat or you're likely to burn the edges while the inside stays raw. Remove carefully and transfer the cookie halves to a cooling rack.

Step 6: Trim Edges and Fill with Dulce de Leche

Once the cookies cool, use a sharp serrated knife to trim any rough edges for a perfect walnut shape. Then comes the fun part: filling them! I find piping the dulce de leche filling into each half is the easiest way to get a clean, neat amount. For an added crunch, tuck a toasted walnut half right in the center before sandwiching the halves together.

Step 7: Dust with Powdered Sugar and Enjoy!

A light dusting of powdered sugar on top gives these cookies a lovely finish and a touch of sweetness that’s not overpowering. Grab a cup of tea or coffee, and enjoy your homemade walnut delights!

Top Tip

Making these Walnut Cookies with Dulce de Leche Filling Recipe was easier for me once I mastered temperature control and dough portion size. Here are a few of the best tips I picked up along the way:

Consistent Heat: Cooking on low heat is crucial — too hot and the cookies brown unevenly or burn quickly. I keep my stove setting right on the lowest simmer.
Perfect Dough Size: Rolling the dough balls slightly smaller than the mold cavity helped me avoid dough overflowing and messy cookies.
Don’t Skip Cooling: Always cool cookies fully before filling or cutting; warm cookies are fragile and will break much easier.
Trimming Edges: Using a serrated knife with a gentle sawing motion gets rid of excess dough and sharpens the walnut shape beautifully — take your time here!

How to Serve Walnut Cookies with Dulce de Leche Filling Recipe

Garnishes

I usually keep it simple by dusting them with powdered sugar, but a sprinkle of finely chopped toasted walnuts on top adds an extra nutty aroma that pairs wonderfully with the dulce de leche. You can also try a light drizzle of melted dark chocolate for a touch of elegance when serving guests.

Side Dishes

These cookies go surprisingly well with a cup of strong black coffee or a frothy cappuccino. For a lighter afternoon treat, pair them with herbal tea like chamomile or mint, which balances the sweetness nicely.

Creative Ways to Present

For holiday gatherings, I’ve arranged these walnut cookies nestled on a bed of fresh mint or edible flowers on a fancy platter. Another idea I love is packaging them in small organdy bags tied with twine for a homemade gift that looks as delightful as it tastes.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature. They usually stay crisp for 3-4 days. If you notice the shell softening, you can quickly re-crisp them in a low oven for a few minutes.

Freezing

These walnut-shaped cookies freeze well once filled. I like to freeze them in a single layer on a baking sheet before transferring to a zip-top bag to avoid sticking. When you’re ready, let them thaw at room temperature — the filling remains perfectly creamy.

Reheating

To refresh leftovers, I warm them gently in a 300°F (150°C) oven for 5-7 minutes — just enough to bring back their crispness without melting the dulce de leche filling. Keep a close eye on them to prevent burning.

Frequently Asked Questions:

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

The mold is key to getting the traditional look, but you can make these cookies using a small cookie scoop and sandwich two round cookies with dulce de leche. The shape won’t be the same, but the flavor and texture will still shine.

Can I use store-bought dulce de leche?

Absolutely! Store-bought dulce de leche works wonderfully and saves time. Just make sure it’s thick and creamy. If it’s too thick, gently warm it up to soften so it’s easy to pipe or spread.

How do I prevent the cookies from sticking to the mold?

To avoid sticking, make sure your mold is preheated and well coated with a thin layer of oil or non-stick spray before each batch. Wiping the mold clean between batches also helps.

Can these cookies be made ahead for a party?

Yes! You can prepare the shells a day ahead and store them in an airtight container. Fill them with dulce de leche just before serving to keep the shells crisp and fresh.

Final Thoughts

This Walnut Cookies with Dulce de Leche Filling Recipe has become one of my favorite ways to bring a little sweetness and charm to any occasion. The process is fun, the results are impressive, and the flavors are pure comfort. You don’t need to be a pro baker to succeed here — just a bit of patience and love. I promise, once you make these, they’ll become a cherished staple in your holiday arsenal or anytime treat. Happy baking!