Chocolate Hazelnut Cookies Filled With Dulce de Leche

This is another perfect recipe that you should have on your cookies baking list. These treats are packed with toasted walnuts, dark cocoa powder and cinnamon. They are filled with dulce de leche. I think all the flavors work really good together.

Perfect to start thinking about cooler weather and get cozy with these tasty cookies.

Let’s start with the recipe and don’t forget to follow me on Instagram because I just posted a video about these cookies @Pastry_Tales

*This recipe is for a big batch of cookies. About 40 cookie sandwiches. You can cut the ingredients in half for a smaller batch*


For the cookies

2 1/2 cups of all-purpose flour

2/3 cup cocoa powder (I used dark cocoa powder)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup  of hazelnuts , toasted

2 tablespoons of powdered sugar

1/2 teaspoon ground cinnamon

1 cup cold unsalted butter at room temperature

1 cup white granulated sugar

2 large eggs, room temperature

2 tsps vanilla extract

For the filling

1 can dulce de leche. My favorite brand is La Lechera by Nestle.


1.- In the bowl of a food processor or a blender, combine the hazelnuts and powdered sugar. Mix until the hazelnuts are finely ground but be careful to not overmix because the mixture can get mushy.

2.- In another bowl mix flour, baking powder, cocoa powder, salt, cinnamon. Add in the finely ground hazelnuts and mix to combine. Set aside.

3- In the bowl of an electric mixer, combine the butter and granulated sugar. Beat on medium-high until light and fluffy, about 2 minutes. Add the eggs, mix for 1 minute. Then, add vanilla. With the mixer on low speed, add the flour and hazelnut mixture and mix in just until combined and a dough forms. Form into a disc, wrap in plastic wrap and chill until firm, at least 2 hours. I usually make my dough the night before I bake my cookies.

4.-Preheat the oven to 350˚ F. Line baking sheets with parchment paper .On a lightly floured surface, roll the dough out to 1/8-inch thick.

5.- On a floured surface, roll out your cookie dough.

If using a Linzer cookie cutter, follow the next steps, otherwise just use a round cookie cutter and make circles.

with Linzer cookie cutters: To make the bottom cookie, simply take the cookie cutter apart by squeezing the edge and releasing. This will give you a cookie cutter to make the base/bottom cookie. Then, put the cookie cutter back together to make the top cookie. When pressing down on the dough with the cutter, simply press the ejector. Remember you will need the same amount of bottoms and tops.

This is the link for the linzer cookie cutters:

6.-Transfer to the prepared baking sheets. Reroll dough scraps as needed.

7.-Place the cookies in the fridge for 10  minutes to chill. This will help to keep the shape of the cookies.

8.-Bake, rotating the pans halfway through the bake time, until beginning to brown and just set, about 12 minutes. Transfer to a wire rack and let cool completely before filling.

9- To fill the cookies: Pour the dulce de leche into a pastry bag, use the wilton 1M or any other tip you have at home and fill the tops of half of the cookies. Then place the other half on the top and press down slightly.

That’s it! Keep them into an airtight container. Enjoy!