Prepare yourselves: this is going to be one of the most addicting recipes I’ve ever posted on this blog.
We all know by now that the sweet/salty combination is insanely good. It keeps us coming back for more – kind of like chocolate-dipped bacon or salted caramel cake. Your mind says ‘no’ but your tastebuds are screaming ‘OH YES!’
These cookies are inspired by the fabulous California Walnuts I was sent a couple weeks ago. I sat there looking at them, trying to decide how to best take advantage of their buttery goodness. I could make a really great walnut-crusted fish dish, a fabulous walnut-based pesto, or even toss them in as a star ingredient in our Thanksgiving stuffing. But truth be told, my favorite way to have walnuts is in baked goods. They just add the perfect texture and a depth of flavor that you just can’t get from anything else!
These cookies are amazing as-is, but if you make ’em a little saltier (which I suggest) then you should dip ’em in some melted white chocolate and then just be prepared to not eat anything else the rest of the day. I also have to add that, in addition to making normal-sized cookies, you could roll them into little balls (think about the size of a marble – or a tad bigger) and bake them off as little bite-size balls. Perfect for a little snack or a tiny dessert or for filling in that empty space on your holiday cookie plate!
WHITE CHOCOLATE-COVERED WALNUT COOKIES
Inspired by and slightly adapted from these almond thumbprints.
- 4 cups raw walnut halves
- 1 cup packed light brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 1 tsp sea salt
- 2 cups white chocolate chips
Pour the walnuts in one even layer on a sheet pan and place in the oven. Turn the oven on to 350 and set a timer for 5 minutes. When the timer goes off, toss the walnuts around on the pan – if they are starting to smell fragrant and nutty, remove them immediately and pour onto a cold plate to stop the roasting process. Let cool for about 10 minutes. When they are mostly cool, toss them in a food processor and pulse into a fine meal – basically you want to stop processing right before it starts to pull together into a nut butter. Stir together the processed walnuts, sugar, eggs, vanilla, and sea salt. Line a sheet tray with parchment paper or a Silpat. Roll the mixture into balls – about 1 inch in diameter – and place on the prepared pan. Bake at 350 for 15 minutes; remove from oven and let cool. To dip, melt the white chocolate slowly over a double-boiler until smooth. Remove from the heat and dip the cookies in to cover with the chocolate. Let sit at room temperature to harden. Devour.
Thanks for sharing. Making these to give away through the holidays.
How long do the finished cookies keep in a Tupperware?
How long will the dough keep in the refrigerator pre-baking?
I would say they’ll keep about 7-10 days in an airtight container. I’m not sure on the dough in the fridge, but I would say about a day or two? I can’t speak to that since I haven’t tried it, but likely as long as most cookie doughs!
these look so yummy!!!
I’m totally down with these Heather! That white chocolate… OMG!!!
No flour? These are awesome for my gluten-free Mom!
it’s true, no flour – you’ll never miss it!
Oh my those look good!!
I find a way to add walnuts to almost everything – can’t wait to try these cookies!!
These would be perfect for gift giving. Or for hiding in the cupboard and then eating all by yourself! Thanks for sharing. Just pinned and will definitely make these sometime during the holiday season!
Ohmygosh those look amazing!
These look delicious, and I love that they are a “no bake” cookie!
you do actually have to bake them – but the short ingredient list makes up for it 😉
How did I miss that? Thanks, Heather!
This is a brilliant idea! Might need to make these for the holidays
OH yes yes yes!! Aren’t California walnuts the best??
YUM! I love walnuts and eat them just as it daily, but i can’t imagine what you have done here – talk about speaking directly to me on this recipe. Must make this!
Oooooh I love the short ingredient list! And awesome idea about making tiny adorable cookie balls!
Goodness woman! Yes, i am already going to be addicted. they look soooo good.
YES, these do look addicting!! I would coat them in dark chocolate. Oh my gosh, I’d have to get rid of them immediately! I love reading your posts about little Wes- our baby girl is a little over 9 months, and we went through the nap-boycott phase about 3 weeks ago. Now she’s making up for lost sleep and it’s AMAZING. I think everyone has trouble right around this time.
I don’t know what it is about these, but they just scream Christmas cookies. Which has me thinking, what deems a cookie a Christmas cookie? Either way, these need to be added to my spread this year, as the husband is crazy over white chocolate. I mean, who isn’t?
Mmm white chocolate! Those would be dangerous in my house!
How is Little Rock?? I see you found some of the good trails! It is so beautiful this time of year. I wouldn’t mind a post dedicated solely to pictures of the town 🙂 Just sayin….