There’s something truly magical about the crisp buttery shells and luscious caramel-rich center of these Walnut Cookies with Dulce de Leche Filling Recipe. They’re a perfect blend of crunchy and creamy that I just can’t get enough of—and I bet you’ll feel the same once you try them.

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

This Walnut Cookies with Dulce de Leche Filling Recipe has been one of my go-to treats for festive gatherings and cozy afternoons. What makes it special? The combination of that tender, crisp walnut-shaped shell filled with a sweet, creamy center is downright addictive. Plus, it’s such a fun process—you get to “bake” these on the stovetop with a mold, which feels really hands-on and satisfying.

Unique cooking method: These cookies aren’t baked in an oven but cooked in a special mold on the stovetop for beautiful golden shells.
Irresistible filling: The dulce de leche adds a creamy caramel goodness that pairs perfectly with walnut’s natural nuttiness.
Traditional yet simple: Despite looking fancy, the recipe uses simple ingredients and kitchen tools you can find easily.
Festive shape: The walnut form makes these cookies especially charming for holidays and special occasions.

Ingredients & Why They Work

Every ingredient works together to create that perfect balance of texture and flavor in this Walnut Cookies with Dulce de Leche Filling Recipe. From the richness of butter to the sweetness of the dulce de leche, I always make sure to use quality ingredients for the best results.

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: Using softened butter helps you cream it well with sugar for a tender, melt-in-your-mouth cookie shell.
Granulated sugar: It adds sweetness and a little structure to the dough.
Egg: Acts as a binder and tenderizer, making the dough workable and rich.
Sea salt: Just a pinch to balance the sweetness and enhance flavor depth.
Vanilla extract: Adds warm, aromatic notes that elevate the cookies beautifully.
All-purpose flour: The base for these cookies—gives structure and the right crumb.
Baking powder: Provides a subtle lift, keeping the cookies from being too dense.
Dulce de leche: The star filling—creamy, caramelized, and totally luscious.
Walnut halves (optional): Toasted walnuts add a fantastic crunch and reinforce the walnuts’ flavor theme.

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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 flexible this Walnut Cookies with Dulce de Leche Filling Recipe is. You can easily customize the filling or even the shell texture a bit, depending on what you like or have at hand. Don’t be afraid to experiment a bit—it’s part of the fun!

Variation: Once I swapped out walnuts for pecans and swapped the dulce de leche for Nutella to surprise my family. It wasn’t traditional but everyone loved the nutty chocolate twist.

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 Until Fluffy

I start by softening the butter just enough so it’s pliable but not melting. Then I beat the butter with sugar until it’s pale and fluffy—this step is key for light, tender cookies. Using an electric mixer helps speed this up, but you can do it by hand with some elbow grease!

Step 2: Add Egg, Salt, and Vanilla

Next, I add in the egg (make sure it’s at room temperature so it blends smoothly), the pinch of sea salt, and vanilla extract. I beat it again until everything is fully incorporated and smooth. It’s so aromatic at this point—makes you want to dive right into the dough!

Step 3: Stir in Flour and Baking Powder to Form Stiff Dough

This dough is intentionally stiff, so don’t worry if it feels a bit firm. I usually switch to mixing with a large spoon or even my hands here to bring it all together. If you find it too sticky, a dusting of flour on your hands helps.

Step 4: Shape the Dough into Little Walnut-Sized Balls

I scoop the dough with a teaspoon and roll into smooth balls. The cookie mold size can vary, so I recommend a little trial and error with the first few to see what fits best—trust me, you’ll quickly get the hang of it!

Step 5: Heat the Mold and Cook the Cookies

Heating the mold on low heat until it’s piping hot is crucial—you want it hot enough to cook the cookies evenly but low enough not to burn them. I place one dough piece into each mold cavity, press tightly, and cook for 3-5 minutes until golden brown. Use a sturdy spatula or tongs to carefully remove the cookies, then transfer them to a cooling rack to firm up.

Step 6: Trim & Fill with Dulce de Leche

Once cool, I trim any uneven edges with a sharp serrated knife for a neater look. Then, filling time! I find piping dulce de leche into the cookie halves easiest—no messy spoon smearing here. Drop a toasted walnut half in the center if you want that extra crunch, then sandwich two halves together to form beautiful walnut-shaped cookies.

Step 7: Dust with Powdered Sugar and Enjoy!

A light dusting of powdered sugar finishes things off, giving these Walnut Cookies with Dulce de Leche Filling Recipe a lovely presentation and that hint of extra sweetness. Now brace yourself—the first bite is pure joy!

Top Tip

Having made these walnut cookies many times, I’ve learned the little things that make the biggest difference in how they turn out. Here are my tried-and-true tips you’ll want to keep in mind:

Proper Butter Texture: Make sure your butter is softened but not melted—it creams better with sugar and gives a lighter dough.
Mold Temperature: Preheat your mold well on low heat; too hot and the cookies burn, too cool and they won’t brown evenly.
Work Quickly with Dough Balls: The dough can get a bit dry if left out too long, so shape and cook efficiently for best texture.
Use a Piping Bag: Piping the dulce de leche is way cleaner and helps you control the perfect amount of filling without mess.

How to Serve Walnut Cookies with Dulce de Leche Filling Recipe

Garnishes

I usually go for a simple dusting of powdered sugar because it adds a delicate, snowy finish that’s just lovely. Sometimes if I want a little extra flair, I sprinkle finely chopped toasted walnuts on top or drizzle a bit of melted chocolate for a festive touch.

Side Dishes

These cookies love to be paired with a cup of strong coffee or black tea—their sweetness balances perfectly with the drink’s bitterness. I’ve also served them alongside rich desserts like chocolate mousse for a decadent dessert platter.

Creative Ways to Present

For parties, I like arranging them in a round wooden box lined with parchment paper, mimicking a real walnut basket. Wrapping a few in cellophane with a little ribbon also makes for a charming homemade gift that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

Walnut Cookies with Dulce de Leche Filling hold up best stored in an airtight container at room temperature for up to 3 days. I keep mine in a single layer with parchment paper between layers to avoid sticking and preserve their crispness.

Freezing

They freeze beautifully! I wrap individual cookies in plastic wrap and store them in a freezer-safe container. When you want to enjoy them, just thaw at room temperature for about 30 minutes before serving—they maintain their texture well.

Reheating

If you’d like to bring back a touch of that fresh-from-the-mold warmth, reheat gently in a warm oven (about 275°F/135°C) for 5 minutes. Be careful not to overheat, or the filling can get too soft.

Frequently Asked Questions:

Do I need a special mold for these Walnut Cookies with Dulce de Leche Filling Recipe?

Yes! A walnut-shaped mold is essential for these cookies since it creates the iconic shape and helps cook them evenly on the stovetop. You can easily find these molds online, and they’re usually quite affordable.

Can I substitute dulce de leche with something else?

Absolutely! While dulce de leche is traditional and adds that perfect caramel flavor, you can use Nutella, jam, or even peanut butter if you prefer. Just keep in mind the consistency so the filling doesn’t ooze out.

How do I know when the cookies are done cooking in the mold?

Cook the cookies on low heat until they turn golden brown, usually about 3 to 5 minutes. It’s important to keep the heat low to avoid burning and to ensure the inside cooks through without drying out.

Can I make the dough ahead of time?

Yes! You can prepare the dough and store it wrapped in plastic wrap in the fridge for up to one day. Let it come to room temperature before shaping and cooking for best results.

Final Thoughts

These Walnut Cookies with Dulce de Leche Filling Recipe have become one of my most treasured homemade treats. They bring such joy with their nostalgic shape, buttery crunch, and that dreamy caramel filling that’s impossible to resist. I always recommend giving them a try, whether you’re sharing with friends or just treating yourself—you’ll find the process and the flavor utterly rewarding.