There’s something so delightful about the combination of crunchy nuts and creamy caramel, which is exactly what makes the Walnut Cookies with Dulce de Leche Fillings Recipe a true treat. These charming little cookies have a perfect balance of buttery crispness and luscious dulce de leche that has made them a favorite in my kitchen—and I know you’ll love them just as much.

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

Why You'll Love This Recipe

These walnut cookies aren’t just tasty—they’re a lovely way to bring something unique and nostalgic to your dessert table. I first made them for a holiday gathering, and the way the dulce de leche filled the crispy shells was nothing short of magic. Once you master the mold technique, this recipe becomes a fun and impressive go-to.

Elegant & Unique: The walnut shape sets these cookies apart from everyday treats and adds a festive touch.
Simple Ingredients: Common pantry staples combine to create an irresistible flavor and texture.
Creamy & Crunchy Contrast: The dulce de leche gives smooth sweetness while toasted walnuts provide a satisfying crunch.
Perfect for Gifts: They look beautiful, taste incredible, and hold up well for sharing with friends and family.

Ingredients & Why They Work

What I love about this Walnut Cookies with Dulce de Leche Fillings Recipe is how each ingredient plays a crucial role in achieving that delicate balance of texture and flavor. From the rich butter to the silky caramel filling, here’s a quick rundown of the ingredients and why they’re essential.

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: Using softened butter ensures the dough is tender and holds its shape well in the mold.
Granulated sugar: Adds sweetness without overpowering the delicate cookie taste.
Egg: Acts as a binder for the dough and brings just the right richness.
Sea salt: A pinch balances the sweetness and enhances all flavors.
Vanilla extract: Brings warmth and depth to the cookie base.
All-purpose flour: The sturdy backbone of the dough, giving structure for shaped cookies.
Baking powder: Helps lighten the texture slightly so the cookies aren’t too dense.
Dulce de leche: The star filling—sweet, creamy, and utterly addictive.
Walnut halves: Optional but highly recommended for toasting and adding crunchy dimension.

📝

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

One of the best things about this recipe is how easy it is to tailor to your taste. I like to experiment with adding a pinch of cinnamon or swapping half of the vanilla for almond extract sometimes, which adds a lovely twist. Feel free to customize the fillings or nut toppings to suit your preference—this cookie is incredibly forgiving and fun to personalize.

Variation: I once made a batch with chocolate chips mixed into the dough for a rich surprise inside the shells—definitely a hit with chocoholics!
Dietary Modifications: For a dairy-free option, try using a plant-based butter and coconut milk dulce de leche alternatives.
Seasonal Change: Add orange zest to the dough in winter for a fresh citrus note that brightens these warm flavors.
Difficulty Level: If you don’t have a walnut mold, you can try shaping small rounds by hand and sandwiching with dulce de leche, though the mold makes the process easier and more authentic.

Step-by-Step: How I Make Walnut Cookies with Dulce de Leche Fillings 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: Cream the Butter and Sugar

Start by softening your butter to room temperature—this makes creaming easier and yields a fluffier dough. Using an electric mixer, beat the butter and granulated sugar together until light and creamy, about 2-3 minutes. This step is key to a tender cookie, so don’t rush it!

Step 2: Add Egg, Salt, and Vanilla

Once your butter-sugar mixture is smooth, add the egg, sea salt, and vanilla extract. Beat again until everything is fully combined. The salt really helps cut through the sweetness and enhances the vanilla’s fragrance.

Step 3: Mix in Flour and Baking Powder

Next, stir in the all-purpose flour and baking powder using a large spoon or your hands. The dough will be quite stiff, which is perfect for shaping. Don’t overmix here—just get everything incorporated until the dough forms a ball.

Step 4: Shape the Dough Balls

Use a teaspoon to scoop out small portions of dough and roll them into balls. Because walnut-shaped molds differ in size, you'll want to experiment a bit to find the perfect amount of dough per cavity. Just remember, too much dough will overflow and too little won't fill the mold nicely.

Step 5: Cook in the Mold

Preheat your walnut mold over low heat until it’s piping hot. Then, place one dough ball into each cavity and close the mold tightly. Cook for about 3 to 5 minutes, flipping if needed, until the cookies turn a lovely golden brown. Be patient and adjust heat as needed—too high and the cookies burn, too low and they stay doughy.

Step 6: Cool and Trim

Once cooked, pop the cookie halves onto a cooling rack. When cool enough to handle, use a sharp serrated knife to trim any uneven edges so your walnut shapes look neat and beautiful—this little step makes a big difference in presentation.

Step 7: Fill with Dulce de Leche and Assemble

Fill each cookie half with dulce de leche. I find that using a piping bag or a small spoon to carefully dollop the filling works best. If you want that extra crunch, press a toasted walnut half right into the center of the filling. Then close up two halves to recreate the walnut shape—it's so satisfying to see them come together.

Step 8: Finish with a Dusting of Powdered Sugar

Lastly, dust your filled walnut cookies with powdered sugar for a polished look and extra touch of sweetness. These cookies are now ready to be enjoyed!

Top Tip

When I first tried making walnut cookies with dulce de leche fillings, my biggest challenge was getting the dough amount for each mold cavity just right. Through trial and error, I discovered some simple pointers that make this process much smoother and ensure perfectly shaped cookies every time.

Perfect Dough Size: Start with roughly a teaspoon-sized ball and adjust based on your mold's dimensions; it’s easier to add more dough than to remove the excess later.
Heat Control: Use low to medium heat to avoid burning the shells; slow cooking gives an even golden crust and crisp center.
Cooling First: Let your cookie halves cool completely before filling; warm shells can soften and lose their crispness.
Use a Piping Bag: Filling the walnut shells with dulce de leche is way easier with a piping bag or zip-top bag with a small cut corner for neat, mess-free filling.

How to Serve Walnut Cookies with Dulce de Leche Fillings Recipe

Garnishes

I like to keep it simple with a light dusting of powdered sugar—just enough to give a delicate snowy finish without overpowering the caramel’s golden glow. Sometimes, I add a little chopped toasted walnut around the plate for visual appeal and extra crunch.

Side Dishes

These cookies pair beautifully with a hot cup of coffee or black tea to balance their sweetness. For a festive brunch, serve alongside fresh fruit and creamy yogurt to complement the rich flavors without overwhelming the palate.

Creative Ways to Present

During the holidays, I like to present these cookies in a decorative wooden box lined with parchment and tied with a rustic ribbon, which makes a thoughtful gift. For parties, arranging them on a tiered dessert platter with scattered walnuts adds charm and invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

After assembling, store your walnut cookies in an airtight container at room temperature. They keep well for up to 4 days, and the shells maintain their crispness with proper storage. I recommend layering them with parchment paper to avoid sticking.

Freezing

If you want to freeze these cookies, fill them with dulce de leche after thawing rather than before. Freeze the plain cookie halves in a single layer wrapped tightly in plastic wrap, then transfer to a freezer bag. Thaw completely at room temperature before filling to preserve the best texture.

Reheating

There’s no need to reheat walnut cookies once filled, but if the shells feel a little soft, a quick 5-minute warm-up in a low oven (around 275°F / 135°C) before assembling helps bring back the crunch. Avoid heating after filling, as it can melt the dulce de leche too much.

Frequently Asked Questions:

Can I make walnut cookies without a mold?

While the walnut-shaped mold gives these cookies their signature look, you can make small round cookies and sandwich them with dulce de leche as a simpler alternative. However, the mold helps with consistent shaping and even cooking.

How do I prevent cookie dough from sticking to the mold?

To avoid sticking, heat the mold thoroughly before adding dough, and consider lightly greasing it with a bit of butter or oil. Wiping excess grease can help keep the cookie surface crisp.

Can I make dulce de leche at home for this recipe?

Absolutely! You can make dulce de leche by slowly simmering sweetened condensed milk in a water bath or pressure cooker until it caramelizes. Homemade dulce de leche adds a lovely homemade touch.

Are walnut cookies with dulce de leche fillings gluten-free?

This recipe uses all-purpose flour, which contains gluten, so it’s not gluten-free as written. However, you can experiment with gluten-free flour blends but may need to adjust the texture accordingly.

Final Thoughts

I genuinely adore this Walnut Cookies with Dulce de Leche Fillings Recipe—it’s brought me so much joy, both in making and sharing. The combination of the crunchy shell and the soft caramel center never fails to impress. If you're looking for a recipe that's fun, a bit nostalgic, and absolutely delicious, this one is a gem. So go ahead, grab that walnut mold, and start filling—your taste buds will thank you!