There’s something truly delightful about these crumbly, buttery Walnut Cookies with Dulce de Leche Recipe that instantly transports me to cozy afternoons in my grandmother’s kitchen. The rich caramel notes paired with toasted walnuts make this sweet treat absolutely worth making at home.

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

I first tried making Walnut Cookies with Dulce de Leche Recipe during the holidays, and from that point on, they became my go-to cozy dessert. Their unique walnut shape and smooth dulce de leche filling combine texture and flavor in the most addictive way.

Unique Shape & Texture: Made with a special mold, these cookies have a charming walnut shell appearance that's both fun and festive.
Quick Stovetop Cooking: You don’t need an oven—just a mold and a stovetop to get perfectly golden, crisp cookies.
Decadent Filling: The indulgent dulce de leche center adds creamy sweetness with a hint of caramel that perfectly complements the nutty cookie.
Customizable Crunch: I love adding toasted walnut halves inside for an extra nutty bite, but you can skip or swap them if you prefer.

Ingredients & Why They Work

The magic of Walnut Cookies with Dulce de Leche Recipe lies in simple, pantry-friendly ingredients that combine into a cookie dough that’s sturdy enough to hold that iconic shape but still tender and buttery. Each component plays a key role in texture and taste.

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 ensures a rich, tender dough—and it’s the key to that melt-in-your-mouth texture.
Granulated Sugar: Just enough sweetness to balance the nuttiness without overpowering the dulce de leche.
Egg: Binds the dough and helps it rise gently for a perfect tender crumb.
Sea Salt: Brings out the flavors and balances the sweet components beautifully.
Vanilla Extract: Adds warm, aromatic notes that make these cookies irresistible.
All-Purpose Flour: Provides the structure so the dough holds its shape well in the mold but remains tender.
Baking Powder: Gives a light lift to create a delicate crumb inside each cookie.
Dulce de Leche: The star of the filling—smooth, rich, and perfectly sweetened caramel that brings everything together.
Walnut Halves: Optional toasted walnuts add a welcome crunch and deepen the nutty profile of the cookies.

📝

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

What I love most about the Walnut Cookies with Dulce de Leche Recipe is how easy it is to tweak it just a bit depending on your mood or pantry stock. Whether you want an extra nutty crunch or a little less sweetness, you can make it your own.

Variation: One of my favorite tweaks is swapping out some walnuts for pecans or hazelnuts to experience slightly different nutty depths. It’s fun to experiment and see which you like best!
Dairy-Free Substitute: I’ve had success using a plant-based butter alternative when friends are lactose intolerant, and the cookies come out just as tender and delicious.
Less Sweet Version: If you prefer less sugar, cutting down the granulated sugar slightly still keeps the dough tender but lets the dulce de leche shine more in the filling.

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: Cream the Butter and Sugar

Start by beating the softened butter and granulated sugar together with an electric mixer until it becomes pale, fluffy, and creamy. This step is key for that tender, melt-in-your-mouth texture. Don’t rush it—take about 2 to 3 minutes until you see the mixture lighten up nicely.

Step 2: Add Egg, Salt & Vanilla

Beat in the egg, sea salt, and vanilla extract until everything is smooth and fully incorporated. Make sure your egg is at room temperature; this helps create a uniform dough and prevents it from curdling.

Step 3: Incorporate Flour and Baking Powder

Mix in the all-purpose flour and baking powder. You can use a large spoon or your hands to bring the mixture into a stiff dough. It should feel firm to the touch but still pliable enough to shape. If it feels too crumbly, you may add a tiny splash of milk to bring it together.

Step 4: Shape Dough & Heat the Mold

Using a teaspoon, scoop dough and roll into small balls. Since walnut molds vary, test a few pieces first to see how much dough fits best for the perfect size cookie shell. Heat your walnut mold on low heat until it’s piping hot before adding the dough—it helps create a crisp, golden crust without burning.

Step 5: Cook the Shells & Cool

Place dough balls into each cavity of the mold. Close it tightly and cook on low heat for about 3 to 5 minutes until the shells turn golden brown. Carefully remove them and set on a cooling rack. I like to trim any uneven edges with a serrated knife once cooled to get perfect walnut shapes.

Step 6: Fill with Dulce de Leche & Assemble

I find using a piping bag (or a small plastic bag with the tip cut off) the easiest way to fill each cookie half with luscious dulce de leche evenly. For an extra treat, I add a toasted walnut half inside before pressing two cookie halves together. This adds that satisfying crunch.

Step 7: Dust & Enjoy

Finish by dusting the cookies with powdered sugar. It gives them a lovely festive touch and a slight extra sweetness. Now, they’re ready to share or savor alongside your favorite cup of tea or coffee.

Top Tip

When I first made these Walnut Cookies with Dulce de Leche Recipe, I learned several lessons that helped me perfect the process. These tips will save you from common pitfalls and make your cookies look and taste like a pro made them.

Dough Consistency Matters: Make sure the dough is stiff enough to hold its shape; too soft and the mold won’t form crisp shells.
Temperature Control: Cooking on low heat prevents burning and gives a lovely even golden color to the cookie shells.
Test Your Mold: Since molds differ, do a few trial cookies to get the right dough ball size and cooking time.
Fill Smartly: Using a piping bag for dulce de leche means you avoid messy overfilling and get a perfect amount in each cookie.

How to Serve Walnut Cookies with Dulce de Leche Recipe

Garnishes

I love finishing these cookies with a light dusting of powdered sugar—it makes them look festive and adds a delicate sweetness that complements the caramel. Sometimes, I sprinkle a little finely chopped toasted walnut on top for visual appeal and a hint more crunch.

Side Dishes

A warm cup of black coffee or a creamy chai latte is my favorite pairing. The slight bitterness of coffee beautifully balances the dulce de leche sweetness. For teatime, these cookies go beautifully with simple black or green tea, letting their flavor shine.

Creative Ways to Present

For holiday gatherings, I like arranging these walnut-shaped cookies in a wooden bowl lined with a festive cloth napkin. You can also layer them in a clear jar decorated with ribbons as charming homemade gifts. Their shape really lends itself nicely to elegant presentations!

Make Ahead and Storage

Storing Leftovers

I keep leftover Walnut Cookies with Dulce de Leche Recipe in an airtight container at room temperature for up to 3 days. They stay crisp and delicious if you separate layers with parchment paper to avoid sticking.

Freezing

You can freeze the assembled cookies in a single layer on a baking sheet, then transfer to a sealed plastic bag or container once firm. This way they keep well for a month. Just thaw overnight in the fridge before serving.

Reheating

If the cookie shells lose some crispness after storage, a quick 3–4 minute warm-up in a 300°F oven crisps them up nicely without melting the dulce de leche filling.

Frequently Asked Questions:

Can I make Walnut Cookies with Dulce de Leche Recipe without a special mold?

The traditional shape depends on the mold, but you can bake the dough as small round cookies in the oven. They won’t have the shell shape, but you can still fill them with dulce de leche for a tasty treat.

What’s the best way to soften butter for this recipe?

Leave the butter at room temperature for about 30-60 minutes before baking. It should be soft enough to press with your finger but not melting or greasy. This helps in creaming with sugar properly.

Can I use store-bought dulce de leche?

Absolutely! Store-bought dulce de leche works perfectly and saves time. Just make sure it’s thick and creamy, not too runny, for easy piping and a nice filling consistency.

How should I toast walnuts for these cookies?

Toast walnuts on a baking sheet in a 350°F oven for about 8-10 minutes, shaking the pan halfway through. Let them cool completely before adding to the filling. Toasting enhances their flavor and crunch.

Final Thoughts

This Walnut Cookies with Dulce de Leche Recipe always brings me joy because it’s more than just a dessert—it’s a sweet tradition, a little piece of comfort, and a chance to share warmth and love with family and friends. I can’t recommend giving this a try enough; you’ll be surprised at how easy and rewarding it is to make these charming cookies yourself.