Brownie Walnut Cookies

These easy Brownie Walnut Cookies are perfect for a chocolaty dessert! They have a crispy outside and soft gooey inside making them the best brownie cookie recipe!

Looking for a more traditional brownie recipe? Try my delicious Fudge Brownies or these Triple Chocolate Glazed Brownies.

This Is My Favorite Recipe For Brownie Cookies

Brownies…as cookies? Can it be done? I have been on the search for years and each time I was disappointed. Every recipe I have tried has resulted in just regular chocolate cookies.

They did not taste anything like a brownie and were nothing special. And then I tried these. Yum! It actually is a Brownie Cookie, or if you want to be lame like Jorge, a Bro-okie! Best yet?

Walnuts Make These Brownie Cookies Extra Delicious 

It’s only one bowl and 6 ingredients to make these delicious cookies. They have the crispy outside and the soft gooey inside that every good brownie must have.

And while I normally would skip Walnuts in my brownies, they make these cookies so much better. Considering how quickly these came together, I expect they will make many appearances on bad days at our next dinner party.

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Yield: 12 cookies

Brownie Walnut Cookies

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These delicious Brownie Walnut Cookies have a crispy outside and soft gooey inside making them the perfect brownie cookie recipe. They are so easy to make with just 6 simple ingredients!

Prep Time 5 minutes

Cook Time 21 minutes

Additional Time 5 minutes

Total Time 31 minutes

Ingredients

• 1 cup walnuts
• 1 1/2 cup confectioner's sugar (powdered sugar)
• 1/3 cup unsweetened cocoa powder
• pinch of salt
• 2 egg whites, room temperature
• 2 teaspoons vanilla extract

Instructions

Preheat oven to 350 degrees.

Line 1 large baking sheet with parchment paper or a silicon baking mat. Place walnuts on a surface and finely chop. Transfer to a large baking sheet and toast until fragrant, about 6 minutes. Let cool.

Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla, beat with a fork or electric mixer on medium until batter is just moistened (do not over mix).

Drop batter by the tablespoonful onto baking sheets in evenly spaced mounds, leaving lots of room for spreading. Bake cookies until tops are slightly cracked and glossy, about 15 minutes. Let rest for 5 minutes before moving to wire racks.

Store in an airtight container at room temperature for up to a week.

Notes

Adapted from Self December 2008

Nutrition Information:

Yield:

6

Serving Size:

2 cookies
Amount Per Serving: Calories: 248Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 41mgCarbohydrates: 33gFiber: 2gSugar: 28gProtein: 5g

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