The best white chocolate walnut cookies are chewy in the middle, have crispy edges, and are loaded with walnuts and rich white chocolate chips. The perfect cookie recipe!
If you like chewy, crispy, and crunchy cookies, you will love these easy white chocolate walnut cookies! Enjoy the flavorful and sweet white chocolate walnut cookies as a snack, or share them to spread joy. Each bite bursts with the richness of white chocolate, nutty walnuts, and a hint of sweet icing.
These mouthwatering treats combine creamy white chocolate with crunchy walnuts for a delightful flavor combo. The icing on top adds an extra deliciousness.
Are you looking for another delicious cookie recipe to bake for Christmas? Try these delightful Strawberry Jam Cookies or the Crushed Candy Cane Chocolate Chip Cookies.
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📋Recipe ingredients
- Butter: Unsalted butter with a high-fat content (82% - European-style butter). Lower-fat butter has a higher water content, and it’s not great for cookies (unless the recipe has been specially developed to work using lower-fat butter – this recipe is not).
- Light brown sugar and granulated white sugar.
- One large egg at room temperature.
- All-purpose flour, baking powder, and a little bit of sea salt.
- Cinnamon and vanilla extract for extra flavor.
- White chocolate: You can chop a bar of chocolate or use chocolate chips if available. As white chips are seldom available where I live, I tend to chop a bar of white chocolate whenever I make white chocolate cookies. It’s a bit more work, but it’s so worth it!
- Milk, semi-sweet chocolate chips, or dark chocolate chips are also great.
- Walnuts: You can replace them with other nuts if you like. Pecan nuts or macadamia are great substitutes.
- Confectioners’ sugar for the glaze. Confectioners’ sugar, icing sugar, and powdered sugar are all the same product.
Equipment: Stand mixer with a paddle attachment OR a large mixing bowl and an electric hand mixer, rubber spatula, baking sheets, and parchment paper.
👩🏻🍳How to make chocolate chip cookies with walnuts?
Cream butter and both kinds of sugar on high speed.
Mix in the egg and vanilla extract on medium speed. Scrape the sides of the bowl.
Combine flour, baking powder, cinnamon, and salt in a separate bowl. Add them to the mixture.
Chop the white chocolate. Add them to the mixture together with the chopped walnuts.
- Refrigerate the plastic-wrapped dough for 1 hour.
- Preheat the oven to 360°F/180°C (fan-assisted oven 320°F/160°C).
Form balls about the size of a large cherry, about 44 (0.7-0.8 oz/ 20-22 g each).
Bake cookies on a large baking sheet for 10-12 minutes until golden brown around the edges.
- Rest the baked cookies on the trays for 10 minutes to firm up, then transfer them to wire racks to cool completely.
- Glaze them with a mix of confectioners’ sugar and water using a teaspoon.
🍫Variations
- Substitute walnuts with chopped macadamia nuts for a buttery, luxurious taste. White chocolate macadamia nut cookies are amazing; we made some last week using this recipe!
- Chocolate drizzle: Instead of icing, drizzle melted white or dark chocolate over the cooled cookies for an elegant touch.
- Chocolate chip mix: Experiment with different chocolate types—try using milk or semi-sweet chocolate chips for varied sweetness levels.
- Spices: Add a pinch of cinnamon or nutmeg to the dough for a warm, comforting flavor.
❗️Expert Tips
I recommend using a digital kitchen scale to measure the ingredients; it guarantees the best results. This recipe was also tested using cups, but the metric measurements are always more reliable, especially when measuring butter and flour.
Chill time: Refrigerate the white chocolate walnut cookie dough for one hour before shaping and baking. Keep the waiting unbaked dough refrigerated while you bake the first batch. You can form all the balls of dough at once and keep them in the fridge on a large plate until it’s their turn to be baked.
Baking trays and oven: It’s preferable to use at least two baking trays when baking the cookies and a fan-assisted oven (in this case, lower the temperature to 320°F/ 160°C), allowing you to bake two trays simultaneously. Ensure that the cookie sheet you’ve just used is cool again before placing the next batch of dough balls on it.
Easier clean-up: Place the wire rack with the cookies just about to be glazed on a piece of parchment paper so that the excess glaze can drip off on the paper, not the working surface. Use the same paper you’ve just baked your cookies on.
❓Recipe FAQ
Sure, I’ve already baked these easy chocolate chip cookies with pecans and hazelnuts. You can also try them with almonds, pistachios, peanuts, or macadamia nuts.
Keep the walnut chocolate chip cookies in an airtight container or a cookie jar for up to 5 days. They will become crispier the longer they are kept.
Freeze them for about two months. It’s preferable to freeze uniced cookies. Place them on a baking sheet or large plate and freeze them until solid. Then transfer them to a freezer container or freezer bag. Defrost on the counter.
Freeze the cookie dough balls for up to two months. Place them on a baking tray or large plate and freeze them until solid, then transfer them to another container or a bag. Bake them from frozen, adding a couple of minutes to the baking time.
🍪More Fast and Easy Christmas Treats
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📖 Recipe
White Chocolate Walnut Cookies
Equipment
- Stand mixer with a paddle attachment or electric mixer
- Baking sheets (Note 1)
Ingredients
Cookies (Note 2):
- 1 ¼ sticks unsalted butter soft, 150 g/ 5.5 oz
- ⅔ cup light brown sugar 130 g/ 4.5 oz
- ⅔ cup granulated sugar 130 g/ 4.5 oz
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour 200 g/ 7 oz, Note 2
- 1 ¼ teaspoons baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 tablespoon water
- 1 ½ cups white chocolate 250 g/ 9 oz, Note 3
- ¾ cup walnuts chopped, 110 g/ 4 oz
Glaze:
- 1 cup confectioners’ sugar 125 g/ 4.5 oz
- ½ - 1 tablespoon water
Instructions
Cookies:
- Cream the soft butter, light brown sugar, and granulated sugar in a large bowl. Add the egg and vanilla extract and cream again.1 ¼ sticks unsalted butter/ 150 g + ⅔ cup light brown sugar / 130 g + ⅔ cup granulated sugar / 130 g + 1 egg + 1 teaspoon vanilla extract
- Mix flour, baking powder, cinnamon, and salt in another bowl. Sift them over the butter mixture, add 1 tablespoon of water, and mix.1 ½ cups all-purpose flour / 200 g + 1 ¼ teaspoons baking powder + 1 teaspoon cinnamon + 1 pinch salt + 1 tablespoon water
- Add the chocolate (chips or chopped) and the chopped walnuts and fold them into the dough using a spoon or your hand. Make sure that they are evenly distributed in the dough.1 ½ cups white chocolate / 250 g + ¾ cup walnuts / 110 g
- Chill: Wrap the dough in plastic wrap and refrigerate it for 1 hour.
- Preheat the oven to 360°F/180°C (fan-assisted oven 320°F/160°C). Line two baking sheets with parchment paper.
- Form the dough balls and place them on the prepared baking sheets. I had 44 dough balls about the size of a large cherry, each weighing about 0.7-0.8 oz/ 20-22 g. Place them on the prepared baking sheets, leaving enough space between them as they will spread (Note 4).
- Bake the cookies for 10-12 minutes until golden brown around the edges. Remove them from the oven and let them rest on the trays for about 10 minutes to firm up (Note 5).
- Transfer them to wire racks to cool completely.
Glaze:
- Mix the confectioners’ sugar with ½ tablespoon water and stir well. Add a few drops more water at a time until you reach the desired consistency; the paste should be thick yet pourable.1 cup confectioners’ sugar/ 125 g + ½ - 1 tablespoon water
- Glaze the cookies using a teaspoon. Let the glaze set before transferring the chocolate chip walnut cookies to an airtight container.
Notes
- Baking: You will need at least two baking sheets to make things easy. If possible, a fan-assisted oven is preferable, allowing you to bake two batches of cookies simultaneously. If you only have one or two baking trays, always let the tray cool completely before placing the next batch of cookie dough balls on it. If the tray is hot, the ingredients in the dough will start to melt before they can start baking.
- Measuring ingredients: I always recommend using a digital kitchen scale in baking; it guarantees the best results. I’ve also tested this recipe using cups, but the metric measurements are always more reliable, especially regarding flour.
- Chocolate: You can use white chocolate chips or chunks, if available. Otherwise, chop a bar of white chocolate. Sub white chocolate with any other chocolate you like (milk, semi-sweet, dark).
- Refrigeration: Keep the dough that is still waiting to be baked refrigerated. You can form all the balls at once and keep them in the fridge until it’s their turn to be baked.
- Let the baking sheets cool before placing the next cookie dough on them.
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