Ingredients
Method
- Prep and cream — Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. Beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. Mix in the vanilla extract.
- Add dry ingredients — Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. The dough should feel soft but not sticky; if it's too wet, add another tablespoon of flour.
- Shape the cookies — Roll the dough into 1-inch balls (about 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets. Use your thumb to press a well into the center of each ball, being careful not push all the way through. Tip: dip your thumb in flour first so the dough doesn't stick.
- Fill with warmth — Warm the dulce de leche for about 10 seconds in the microwave until it's pourable but not hot. Spoon about 3/4 teaspoon of dulce de leche into each well, then top with a small dollop of Nutella (about 1/2 teaspoon).
- Finish and bake — Sprinkle chopped hazelnuts or pecans on top of each cookie. If you like the sweet-salty combo, add a tiny pinch of flaky sea salt to each one. Bake for 12–14 minutes until the edges are just barely golden. The centers should still look soft but not raw.
- Cool and serve — Let the cookies cool on the baking sheet for 5 minutes (they're fragile while warm), then transfer to a wire rack to finish cooling. They'll firm up as they cool.
Nutrition
Notes
The trick that actually makes a difference: warm the dulce de leche for ten seconds before filling so it spreads into every crack without oozing out during baking. I've tried cold dulce de leche twice now, and both times I ended with sticky fingers and uneven cookies. These have earned their permanent slot in my rotation because they're genuinely easy to make and always disappear at a reasonable pace.