Dulce de Leche Chocolate Walnut Cookies

Well, this recipe began with distraction—the good kind. I was pulling together whatever ingredients I had on hand: caramelized dulce de leche, sprouted black‑pepper walnuts, and chocolate‑covered walnuts. A little chaotic, a little indulgent, very me.

The real curveball? I had just unboxed my brand‑new Nuropod and was fully absorbed in the promise of life‑changing nervous‑system modulation. So absorbed, in fact, that I completely forgot to add the butter. I only realized it when I started forming the dough into discs on the parchment-lined baking sheets and the texture felt, well, suspicious.

“Oh well,” I told myself, apparently already blissed out by my Nuropod. I decided to trust the process and bake them anyway.

And somehow, miraculously, they turned out beautifully. Soft, cake‑like, tender little cookies with caramel depth, chocolate richness, and that peppery walnut bite. A happy accident, and honestly, one I’d make again on purpose.

BTW, buy your Nuropod HERE. It’s changed my life!

Dulce de Leche Chocolate Walnut Cookies 

2 12oz. can Dulce de Leche
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 tsp. vanilla extract
2 ½ cups to 3 cups all-purpose flour
1 cup sprouted black pepper walnuts
2 cups of chocolate-covered walnuts

Preheat the oven to 350 degrees and line cookie sheets with parchment paper.

Using a stand mixer, cream together the Dulce de Leche, baking soda and powder, salt, and vanilla until creamy.

Add the flour, ½ cup at a time, until doughy.

Fold in the walnuts.

Form into 1” sized dough balls and flatten into discs.

Bake for 12-14 minutes until puffy and just beginning to brown.

Remove from the oven and cool for 10-15 minutes before transferring to a serving tray.

Store in an airtight container to retain freshness.