Description
What You’ll Need: Ingredients. Rich, buttery slice-and-bake cookies with toasted walnuts and a crisp, nutty edge. Room-temperature butter and cream cheese are key for the perfect texture.
Ingredients
Units
Scale
Walnut Cookie Dough
- 4 cups all-purpose flour
- 1 1/4 tsp fine sea salt
- 2 cups unsalted butter (4 sticks), at room temperature
- 6 oz full-fat cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 2 1/2 tsp pure vanilla extract
- 1 1/2 cups walnuts, toasted and coarsely chopped
For Coating
- 1 1/2 cups walnuts, finely chopped (for coating the logs)
Instructions
- Toast walnuts & prep dry: Preheat oven to 350°F (175°C). Spread walnuts for the filling on a baking sheet; toast 7–10 minutes until fragrant and lightly browned. Cool completely, then coarsely chop. In a medium bowl, whisk flour and salt.
- Cream butter, cream cheese & sugar: With a mixer (paddle), beat room-temp butter and cream cheese on medium ~2 minutes until light and airy. Add sugar and vanilla; mix on low until just incorporated.
- Form dough: On low speed, slowly add flour mixture until the last streaks disappear. Do not overmix. Fold in 1 1/2 cups toasted walnuts by hand.
- Shape & chill: Divide dough in half. On a lightly floured surface, shape each half into a 2-inch-diameter log. Wrap tightly in plastic and refrigerate until very firm, at least 2 hours (or freeze up to 3 months).
- Coat, slice & bake: Heat oven to 350°F (175°C); line 2 baking sheets with parchment. Let one log sit 5–10 minutes so nuts adhere. Roll in finely chopped walnuts, pressing to coat. Slice into 1/4-inch rounds; place 1 inch apart. Bake 18–20 minutes until edges are golden. Cool on sheet briefly, then transfer to a rack to cool completely.
Notes
Make-ahead: Chill logs up to 48 hours or freeze up to 3 months. Bake from frozen by adding 1–2 minutes. For extra crisp edges, bake on the upper-middle rack and rotate pans halfway.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cookies, Dessert
- Cuisine: American
Nutrition
- Calories: 140
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 10
- Protein: 2
