561 walnut cookie recipes

Bourbon-soaked vanilla wafer crumbs blended with melted chocolate and condensed milk, shaped into bite-sized balls. Roll in cocoa or walnuts for a crowd-pleasing treat.

Spiced applesauce bars studded with raisins and walnuts, topped with decorative walnut halves before baking into soft squares.

No-bake energy balls made with dried apricots, walnuts, coconut, and wheat germ, bound with orange juice and rolled in chopped nuts.

Mini brownie cups with a cream cheese pastry shell filled with melted semi-sweet chocolate and chopped walnuts. Bite-sized treats baked in mini muffin tins that combine fudgy brownie with a buttery crust.

Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.

1 3/4 cups flour 2 tsp baking powder 1/2 tsp cinnamon 3/4 cup orange juice 1/2 cup vegetable oil 1 egg Mix all the ingredient and bake at 375F for 10 to 15 mins

Four-ingredient chocolate coconut candy drops made with unsweetened chocolate, sweetened condensed milk, flaked coconut, and walnuts. Placed in a hot oven that's turned off, they develop a gorgeous glossy glaze as they cool.

Buttery cinnamon crinkle cookies with a cinnamon-sugar crust and a pecan half pressed into each center. Cream of tartar gives them that signature chewy-crisp edge.

A triple chocolate cookie loaded with melted semisweet chocolate, cocoa powder, and chocolate chips, plus a hit of coffee concentrate for deep mocha flavor. Fudgy, chewy, and dangerously good.

Soft buttermilk drop cookies with a sweet date-pecan filling hidden inside. Spiced with cinnamon and baked golden, this big-batch recipe yields up to 6 dozen.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Mint chocolate fudge brownies made with melted mint-chocolate chips for intense minty richness, plus chopped nuts and a dense, fudgy crumb. Thin Mint meets brownie.

Double chocolate pecan cookies with cocoa-rich brownie-style dough, semi-sweet chips, and toasted pecans. Soft chewy chocolate cookies that taste like brownies in cookie form.

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Nut crescents: buttery shortbread cookies shaped into crescents, dipped in egg white and a nut-sugar coating, baked golden, then dusted with powdered sugar. A holiday cookie classic.

Fruit bar dough: a chill-and-rest whole wheat cookie dough that pairs with any fruit filling. The hearty, wheat-germ-boosted base for homemade fruit-filled bar cookies.