There’s something utterly charming about these walnut-shaped cookies filled with luscious dulce de leche that makes baking them a delight—and eating them even better. The Walnut Cookies with Dulce de Leche Filling Recipe balances crisp, buttery shells with a creamy caramel center, a combo that always brings a smile to my face and guests’ too.

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 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 fell for this Walnut Cookies with Dulce de Leche Filling Recipe the moment I tasted the crisp, golden shells paired with the irresistibly sweet, creamy dulce de leche. It’s the kind of treat that’s perfect for holiday gatherings or anytime you want a special homemade indulgence without fuss.

Unique Stovetop Baking: These cookies aren’t baked in an oven but made using a stovetop mold, which makes them fun and quick to prepare once you get the hang of it.
Irresistible Flavor Combo: The buttery walnut-shaped shells contrast beautifully with the rich, caramel-like dulce de leche filling that melts in your mouth.
Perfect for Festive Occasions: Their charming walnut shape adds a homemade festive touch, making them ideal gifts or party treats.
Customizable Crunch: Adding a toasted walnut half inside gives a delightful texture contrast that I personally love sharing with friends.

Ingredients & Why They Work

This recipe brings together simple pantry staples with the star ingredient—dulce de leche—that makes these cookies unforgettable. Each component plays a role in texture and flavor harmony, and knowing why helps you tweak to your tastes.

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: Softened butter ensures the dough is tender and rich, creating the buttery cookie shells that crisp nicely in the mold.
Granulated Sugar: Adds sweetness and helps create a slight crunch on the shell’s surface.
Egg: Acts as a binder and gives the dough structure; room temperature helps it mix more evenly.
Sea Salt: Enhances the flavors and balances the sweetness perfectly.
Vanilla Extract: Adds a warm, fragrant note that complements the dulce de leche beautifully.
Flour: The main structure of the dough; all-purpose flour works perfectly here for a crisp, yet tender cookie shell.
Baking Powder: Just a touch to lighten the dough slightly, so it’s not too dense.
Dulce de Leche: The magical filling—creamy, caramelized, and so indulgent it elevates these cookies to the next level.
Walnut Halves (optional): Toasted walnuts add a lovely crunch and deepen the nutty flavor, but they’re totally optional if you prefer without.

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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 mix things up sometimes by switching the filling or adding a little twist to the dough. This recipe’s flexibility lets you customize it to your palate or occasion, making it even more fun to bake.

Variation: Once, I swapped the dulce de leche for a thick chocolate ganache—it was heavenly! If you’re a chocolate fan, that’s a delicious detour to explore.
Dietary Twist: Try using a dairy-free butter and coconut dulce de leche to make a vegan-friendly version that still tastes indulgent.
Seasonal Flair: Add a pinch of cinnamon or nutmeg to the dough for a cozy, warm spice note during the holidays.

Step-by-Step: How I Make Walnut Cookies with Dulce de Leche Filling 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: Creaming the Base for Tender Shells

Start by softening your butter until it’s just spreadable—that’s key. Using an electric mixer, cream the butter and sugar together until the mixture is light and fluffy. This step traps air that helps create that lovely tender texture in your cookie shells. I always pause to scrape down the sides of my bowl to make sure everything combines evenly.

Step 2: Adding the Egg, Salt, and Vanilla

Next, beat in the room temperature egg, sea salt, and vanilla extract. The egg binds the dough, while the salt and vanilla give that extra flavor boost. Using room temperature eggs helps everything emulsify and mix smoothly, avoiding any lumps.

Step 3: Incorporating Dry Ingredients to Form Dough

Now, stir in the flour and baking powder using a large spoon or your hands if you prefer. The dough will be quite stiff—that’s perfect for shaping. When I first made this, I was tempted to add more butter to soften the dough, but I learned it’s best to keep it firm to achieve that crisp shell in the mold.

Step 4: Shaping and Cooking the Walnut Shells

Scoop teaspoons of dough and roll into little balls. Since your mold size might differ, you may need a bit of trial and error here. Heat your walnut-shaped mold on low until it's thoroughly hot, then place one dough ball in each cavity and close tightly. Cook on low heat for about 3-5 minutes until golden brown. I keep the heat low to avoid burning, and flipping the mold gently helps get even color. Once done, set the shells on a cooling rack and trim any uneven edges carefully with a serrated knife for that perfect walnut shape.

Step 5: Filling and Assembling the Cookies

Fill each walnut half with a generous spoon or, better yet, pipe in the dulce de leche—that’s how I avoid messy hands. Adding a toasted walnut half into the center adds a wonderful crunch and taste, making each bite extra special. Then, sandwich the halves together to create the walnut shape. For a finishing touch, dust with powdered sugar to look as pretty as they taste!

Top Tip

Making these walnut cookies perfectly shaped and filled takes a little practice, but once you get it, it becomes a rewarding ritual. Here are a few tips that made all the difference for me:

Choosing the Right Mold: Invest in a good quality walnut-shaped mold that closes tightly—you’ll get better-shaped cookies with crisp edges.
Low and Slow Cooking: Cooking the shells over low heat prevents burning and ensures even browning inside and out.
Rolling Dough Balls Consistently: Making the dough balls uniform in size helps them fit the mold perfectly and bake evenly.
Pipe Dulce de Leche Carefully: Using a piping bag really helps keep things neat, so you don’t get sticky hands or oozing filling.

How to Serve Walnut Cookies with Dulce de Leche Filling Recipe

Garnishes

While I love the simple powdered sugar dusting, sometimes I sprinkle a little finely chopped toasted walnuts on top for an elegant finish. A light drizzle of melted dark chocolate also adds a sophisticated touch that guests adore.

Side Dishes

Pair these walnut cookies with a robust cup of coffee or a fragrant black tea for the perfect afternoon pick-me-up. I’ve also served them alongside fresh berries or a mild cheese plate during holidays, which balances the sweetness nicely.

Creative Ways to Present

For special occasions, I arrange these cookies in a walnut shell-shaped bowl or on a tiered dessert stand adorned with edible flowers or fresh mint sprigs. Wrapping a few in cellophane bags tied with rustic twine makes a charming homemade gift that friends always appreciate.

Make Ahead and Storage

Storing Leftovers

I keep leftover Walnut Cookies in an airtight container at room temperature. They stay crisp and fresh for about 3-4 days, but honestly, they rarely last that long!

Freezing

These cookies freeze well without losing their texture. I freeze the cookie halves separately, then thaw before filling. It helps keep the shells from getting soggy, so you can enjoy fresh-tasting cookies anytime.

Reheating

If you want to reheat, I recommend warming them gently in a low oven (about 300°F) for 5 minutes before filling with dulce de leche. This refreshes the crispness without melting the filling too much.

Frequently Asked Questions:

Can I make Walnut Cookies without a mold?

While the traditional shape is achieved using a special walnut mold, you can shape the dough into small balls and press them slightly, then sandwich with dulce de leche for a rustic version. It won’t have the classic walnut shell look, but the flavor is just as delicious.

What is the best way to fill the cookies with dulce de leche?

Using a piping bag is my favorite method because it gives you control and keeps things neat. If you don’t have one, a small spoon or even a plastic sandwich bag with a corner cut off works well.

Can I prepare the dough ahead of time?

Absolutely! You can prepare and refrigerate the dough for up to 24 hours before baking. Just make sure to bring it back to room temperature before shaping and cooking to avoid cracking.

Are there any gluten-free options for this recipe?

You can experiment with gluten-free all-purpose flour blends, but because texture is key for crisp, sturdy shells, you might need to adjust the flour ratios or add a binder like xanthan gum. It’s worth testing small batches first.

Final Thoughts

This Walnut Cookies with Dulce de Leche Filling Recipe holds a special place in my kitchen and heart—there’s something so satisfying about crafting these tiny, delicate walnut-shaped treats from scratch. Whether you’re making them for yourself, family, or friends, I promise you’ll enjoy every buttery, caramel-packed bite. So grab your mold, roll up your sleeves, and dive in—you'll be rewarded with cookies that are as beautiful as they are delicious.