561 walnut cookie recipes

Maple walnut bars with raisins, melted butter, and just 7 ingredients mixed in one bowl. Chewy, nutty cookie bars baked in an 8-inch pan and cut into squares.

Bakery-style soft cookies loaded with chopped milk chocolate, shredded coconut, and walnuts. A blend of butter, shortening, and cake flour creates an irresistibly tender crumb.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Soft chocolate drop cookies with cream cheese baked right into the dough and crunchy walnuts in every bite. The cream cheese keeps them tender and slightly tangy for days.

Classic Tollhouse cookies with chocolate chips, walnuts, brown sugar, and butter. Crunchy, crumbly, and baked to a golden crisp with vanilla and a touch of hot water.

Fudge nut brownies with a cream cheese-chocolate filling sandwiched between a buttery cookie crust. Loaded with walnuts and semi-sweet chocolate. Freezer-friendly.

Giant chocolate chip whopper cookies loaded with semi-sweet chips, pecans, walnuts, and a shot of espresso. Crackly shell, fudgy center, bakery-style at home.

Carob pineapple thisbies are no-bake raw cookies made from pureed figs, dates, and carob powder mixed with pineapple, walnuts, and raisins, then rolled in cinnamon coconut.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

Twice-baked citrus walnut biscotti, crisp with anise and bright lemon and orange zest, then half-dipped in glossy tempered chocolate. Crunchy Italian cookies built for dunking in coffee.

Chocolate chip cookies with a secret in the technique: beat the margarine and sugars until fluffy and pale before anything else joins the bowl. Crisp edges, soft centers, walnut crunch.

Chocolate caramel nut bars with a German chocolate cake-mix crust, melted caramel middle, and chopped walnuts and chocolate chips. A potluck-ready bar cookie you can shortcut with a boxed mix.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

These cookies have many names: Butterballs, Russian Teacakes, etc. In New Mexico, they are "Polvorones" which is Spanish for "Dust Balls".

Classic slice-and-bake icebox cookies with buttery brown sugar dough you can make ahead and freeze for up to 2 months. Includes five flavor variations: ginger almond, lemon poppyseed, spice, coffee edged, and pecan.