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Maple Walnut Cookies

Stress baking has its perks! These Maple Walnut Cookies are irresistible. Chewy inside with the satisfying crunch of walnuts and a thin crust. The combo of walnuts with warm maple syrup, butter and brown sugar smells and tastes amazing. This multi-step recipe is exactly the kind of distraction I need right now during the 2020 election. Don’t let the three parts intimidate you; the recipe is worth the effort and can made across different days. Enjoy!


½ tablespoon butter

1/3 cup (100g) maple syrup

2 cups (256) walnut halves

¼ teaspoon salt


2 1/3 cup (280g) flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick or 113g) butter, softened

1 cup (213g) brown sugar (dark or light)

¼ cup (80ml) maple syrup

1 teaspoon vanilla

1 teaspoon maple extract

1 egg, beaten

1 cup (130g) candied walnuts, chopped


2 tablespoons (40g) maple syrup

1 tablespoon butter

½ cup (54g) powdered sugar

¼ cup (32g) candied walnuts, chopped

Makes around 3 dozen cookies.


  • Over medium heat, melt the butter to lightly coat the bottom of a skillet.

  • Add the walnuts, maple syrup and salt.

  • Stir frequently for 3-4 minutes.

  • You know the candied nuts are roasted when the maple syrup thickens to a caramel.

  • Spread nuts on a plate to cool completely.

  • Store nuts in a covered jar until ready to use. After making the Maple Walnut Cookies, you will have extra candied nuts for sweet snack!


  • Allow cold ingredients to sit out to reach room temperature.

  • Line cookie sheets with parchment paper.

  • In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

  • In a large bowl, cream together the soft butter and brown sugar until paler in color. Add the maple syrup, vanilla, maple extract and beaten egg. Beat well.

  • Slowly add the dry ingredients into the large bowl. Mix well.

  • Stir in the chopped candied walnuts until just combined.

  • Wrap the dough in plastic wrap.

  • Chill in the fridge for at least 2-3 hours, or up to 3-4 days.

  • Preheat oven to 350° Fahrenheit.

  • If the dough chilled longer than a few hours, allow it to sit out for 30 minutes to soften a little.

  • Shape 1 ½ tablespoons of dough into balls (the size of a ping pong ball). Space a couple inches apart on lined cookie sheets.

  • Bake for 13-14 minutes. You know the cookies are done when they turned golden and the centers are a little soft. Bang the cookie sheet down on the counter top to flatten any puffy cookies.

  • After a few minutes, transfer the cookies from the cooking sheet to a wire rack.

  • Cool completely before decorating.


  • Chop the candied walnuts into small pieces.

  • Over low heat, melt the butter and maple syrup in a sauce pan until just combined.

  • In the small bowl, pour the warm syrup mixture over the powdered sugar. Whisk until well mixed.

  • Drizzle the icing over the cookies.

  • Place candied walnuts on icing, which will start to harden within a couple of minutes but will take an hour to be completely set.

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