There’s something wonderfully nostalgic about these buttery, nut-shaped treats filled with gooey caramel delight. This Walnut Cookies with Dulce de Leche Recipe brings together crisp textures and smooth sweetness in a way that’s simply unforgettable—perfect for cozy afternoons or festive celebrations.
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Why You'll Love This Recipe
When I first made these walnut cookies, I was amazed by how simple ingredients come together to create something so elegant and rich in flavor. I bet you’ll love how that crispy, buttery shell pairs with the luscious dulce de leche filling—it's comforting and fancy all at once!
- Unique Stovetop Baking: The walnut-shaped mold cooks these cookies perfectly golden without an oven.
- Delectable Duo: The combination of toasted walnuts and caramel-like dulce de leche creates a heavenly bite.
- Holiday Ready: Their festive shape and rich taste make them a crowd-pleaser at any gathering.
- Easy to Make: Despite looking fancy, the recipe is surprisingly approachable—no fancy baking skills needed!
Ingredients & Why They Work
Each ingredient in this Walnut Cookies with Dulce de Leche Recipe plays a crucial role. From the soft butter to the pinch of sea salt, everything is balanced to create a buttery, slightly sweet dough that crisps beautifully on the stove and complements the rich dulce de leche filling.
- Butter: Using softened butter helps you cream it smoothly with sugar, giving the cookie that rich, tender texture.
- Granulated Sugar: Adds just enough sweetness without overpowering the nutty flavor.
- Egg: Binds everything together and enriches the dough.
- Sea Salt: Enhances all flavors and balances the sweetness.
- Vanilla Extract: Offers a subtle warmth that lifts the cookie’s aroma.
- All-Purpose Flour: The dough’s structure backbone; be sure to measure it accurately for the right stiffness.
- Baking Powder: Gives a light lift ensuring the cookies aren’t dense.
- Dulce de Leche: This creamy, caramelized condensed milk filling is why these cookies are unforgettable.
- Walnut Halves: Optional but awesome for toasting and adding that extra crunchy texture inside.
Make It Your Way
I love experimenting with different nut fillings or even swapping dulce de leche for a chocolate hazelnut spread when I want something a little different. You should definitely try customizing these walnut cookies to your taste. Don’t be shy about adding your own twist!
- Variation: I once replaced half of the walnuts with pecans and trusted me, it was a super tasty experiment that added a smoky depth.
- Gluten-Free Option: You can use a gluten-free flour blend but keep in mind the dough might feel a bit different—just adjust moisture as needed.
- Spiced Dulce de Leche: For holiday vibes, mix a pinch of cinnamon or cardamom into your dulce de leche before filling.
Step-by-Step: How I Make Walnut Cookies with Dulce de Leche Recipe
Step 1: Cream the Butter and Sugar
Start by softening your butter—don’t let it melt, just soft enough to push with your finger. Beat the butter and sugar together with an electric mixer until the mixture is pale and fluffy. This airiness helps give the cookie a tender bite.
Step 2: Add the Egg, Salt, and Vanilla
Beat in the egg (room temperature is best to avoid curdling), the pinch of sea salt, and vanilla extract. These ingredients add moisture and flavor depth, making your cookies taste homemade and comforting.
Step 3: Mix in Flour and Baking Powder
Gradually add the flour and baking powder, stirring with a sturdy spoon or your hands. The dough will be quite stiff—don’t worry, that’s the texture you want for shaping the cookies easily.
Step 4: Shape and Cook the Cookies in the Mold
Using a teaspoon, scoop your dough into walnut-shaped molds. Heat the mold on low until piping hot. Place dough pieces into each cavity, close tightly, and cook on low heat for about 3-5 minutes or until golden brown. This slow cooking prevents burning and ensures even crispness. Once done, carefully remove cookies and cool on a rack.
Step 5: Fill and Assemble the Cookies
Once cooled, pipe dulce de leche inside each half. Adding a toasted walnut half in the center before closing the cookie adds a lovely crunch I personally adore. Press the two halves together to make walnut shapes, dust with powdered sugar, and voila—pure magic.
Top Tip
From my experience, timing and dough temperature can make or break these walnut cookies. Here are some tips that helped me nail these every time:
- Dough Consistency: Make sure your dough is stiff but pliable; too soft and it won’t hold its shape in the mold.
- Heat Control: Keep the mold on low heat to avoid burning the delicate shell; patience brings the best golden color.
- Filling Technique: Piping the dulce de leche is less messy and lets you control how much filling goes in each cookie.
- Edge Trimming: Don’t skip trimming the edges with a serrated knife if needed—it makes your cookies look beautiful and professional.
How to Serve Walnut Cookies with Dulce de Leche Recipe
Garnishes
I love dusting the finished cookies with powdered sugar—it adds a lovely snowy effect that feels festive and inviting. Sometimes, I sprinkle a touch of finely chopped walnuts on top for extra texture and nutty aroma.
Side Dishes
These cookies go wonderfully with a cup of strong coffee or black tea. At holiday parties, I often serve them alongside fresh fruit platters and rich hot chocolate to balance the sweet richness.
Creative Ways to Present
For special occasions, I arrange these cookies on a rustic wooden board, nestling them among sprigs of fresh rosemary or pine for a cozy vibe. Tying small bundles with twine can turn them into adorable edible gifts too!
Make Ahead and Storage
Storing Leftovers
Store leftover walnut cookies in an airtight container at room temperature for up to 3-4 days. They stay crisp and fresh if kept away from moisture, so avoid refrigeration which can soften the shell.
Freezing
If you want to save them longer, these cookies freeze beautifully unfilled. Wrap them tightly in plastic wrap and place in a freezer bag for up to two months. Thaw at room temperature before filling with dulce de leche.
Reheating
To refresh, gently warm in a low oven (about 300°F / 150°C) for 5 minutes to restore crispness before piping in the filling. This keeps the cookie shell perfectly crisp without melting the dulce de leche.
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