Chocolate Walnut Butter Cookies

I was craving something sweet but to be honest, I didn’t want to waste any time in preparation so I improvised with the ingredients I already had at hand. I didn’t know what exactly to expect but as soon as I put the chocolate walnut butter cookies in the oven and the whole kitchen acquired the scent of cinnamon and cocoa, I knew that the result was going to be rich and flavoursome. This recipe is suitable for busy people that are always in a rush but still want to treat themselves with something special.

These chocolate walnut butter cookies are incredibly delicious even without the sugar crust. They are perfect to accompany your coffee or tea, for an afternoon snack or just for good mood!

Ingredients for 40 Chocolate Walnut Butter Cookies:

• 275 g flour
• 225 g butter, room temperature
• 130 g sugar
• 50 g walnuts
• 25 g cocoa
• 1 large egg
• 1 tsp. cinnamon
• ½ tsp. baking powder
• ½ tsp. salt
• 2 tbsp sugar + ½ tsp cinnamon for rolling the cookies into (only if you want to make sugar crust, if not – you can skip this step)

Preparation:

1. Sift the flour, cocoa, cinnamon, baking powder and salt into a bowl and stir.
2. In a separate bowl, mix together the butter, sugar and egg.
3. Put the walnuts into a pestle and mortar or a food processor, and roughly crush them. Don’t make them powdery, you can taste them better if they are in small pieces.
4. Combine everything together until a smooth dough is obtained. Wrap it in cling film and chill for an hour.
5. Preheat the oven to 180°С. Line a large baking tray with parchment paper.
6. In a bowl, stir together 2 tbsp sugar and ½ tsp cinnamon for the sugar crust.
7. Take the chocolate dough out of the fridge and take a small piece with the size of a walnut. Shape it into a ball and lightly press it between your hands. Then press one side of the cookie into the sugar mixture and place it onto the baking tray with the sugar facing up. Repeat until you run out of dough.
8. Bake for about 10 minutes. Leave them to cool down for 5 minutes, then transfer them onto a cooling rack until completely cool.

Tips:

1. You can eat these chocolate walnut butter cookies either cold or still warm. You can store them in a box for up to two weeks. (It is possible that they can last even longer but they have never survived that long at home.)
2. If the dough is too soft and you’re having difficulties shaping it into balls, put it back in the fridge to harden. Try to be quick while working with the butter dough as it softens up quite quickly.

Bon appetit!