Chocolate Walnut Cookies

Hello there all my wonderfully thrifty friends! It’s Gina from Kleinworth & Co. Are you ready for the holiday season? Halloween is in like 17 days & then we are on the fast track for the holidays. With all the things that happen during this time of year, I know you will be needing a great cookie recipe that you can bring to every party you attend. These Chocolate Walnut Cookies are so incredibly soft & chewy. When I tried one for the first time, I knew it would not only be a keeper but that I would be returning to this cookie recipe again & again. Then I tested it on the hubs- he was blown away! He’s quite picky when it comes to cookies & he’s quick to find things he would change. This one- all I heard was “WOW- now that’s a good cookie!” So I knew I had to share it with you all here so you can WOW everyone too.

I recommend making a double batch if you can.

These lasted just under a day in our house.

Are you on the pudding cookie bandwagon?

The first time I made cookies with pudding it turned me into a total convert.

It definitely changes the whole cookie- for the better.

I recommend not using your convection feature on your oven if you have one. In my experience- cookies (or things that bake quickly) tend to turn out better when cooked conventionally. I reserve my convection for 30 minute baking or more. So any how- let’s get on to the recipe!

Ingredients

1 stick butter (1/2 cup) softened

1/2 cup granulated sugar

1/2 cup light brown sugar – packed

1 large egg – room temperature

1-1/2 cups all-purpose flour

3 tbsp instant chocolate pudding

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp vanilla extract

1 cup walnuts

(no need to chop the walnuts as they will break up when beating in with the mixer)

Directions

Preheat oven to 350 degrees

In mixer bowl – cream together butter & sugars.

Add egg & vanilla – beat 10 seconds to combine

Add in flour, pudding mix, baking soda & salt – beat well until fully combined

Beat in walnuts on low

Take tablespoon size pieces of dough & roll them between your hands to form a ball

Place on cookie sheet about 2 inches apart to allow for spread

Bake 10-12 minutes

Let cool on cookie sheet 10 minutes before transferring to wire rack to finish cooling

*remember to only place uncooked dough on a room temperature cookie sheet &

not on one that is still hot out of the oven. This changes your cookie.

ENJOY!

Want more great treat ideas for the season?

Dark Chocolate Pistachio Fudge

Pumpkin Butter Donuts

Caramel Gingerbread Ice Cream Cake

It was great visiting with you all today!!!

See you soon!

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