Maple Walnut Cookies

November 1, 2011

Maple Walnut Cookies

I absolutely adore maple walnut cookies. When I was younger I used to buy one every time I visited my mother at work. Since then I have been searching for a quality maple walnut cookie recipe that didn’t create a cakey or crispy cookie. I wanted one exactly as I remembered it from my youth- chewy

Yeah I’m definitely a chewy kind of cookie girl. The best part about a maple walnut cookie is that it is full of nuts so it delivers in the crunch department too!

The cookies that you see here are actually maple walnut white chocolate chunk. However! I found the white chocolate to be an unwelcome addition in my opinion. White chocolate is very sweet. These cookies are pretty sweet all on their own with all the brown sugar and maple syrup. I just don’t think they add anything. They were more like overkill. So! I changed the recipe to suit my own tastes. Originally it calls for 3/4 cup each of white chocolate chunks and chopped walnuts. I edited it to omit the white chocolate. If you think I might be making a mistake, you go right ahead and go by the original recipe… don’t say I didn’t warn you.

Another side note! If you don’t have or can’t find maple extract then just substitute vanilla extract.

But for God’s sake… do NOT use flavored pancake syrup. Just… don’t even consider it. It’s insulting to the maple trees.

Maple Walnut Cookies

If you have a moment, I just wanted to point something out to you. A “cookie making tip” if you will. I always refrigerate my cookie dough before I bake them. It’s what I call insurance. Sometimes though, depending on the cookie, the outcome of the cookie is further enhanced by pressing down the top slightly prior to baking. Just gently flattening the rounded top a bit. Don’t smoosh. This tiny effort makes a serious difference in the way they look. Check it out-

Can you see the difference? Before baking, the left were left in rounded scoops and the right flattened slightly. Just a little insider trick.

(Sorry about the second photo being so small. I’ll try to fix that.)

4.0 from 3 reviews
Maple Walnut Cookies
  • ¼ cup butter, softened
  • 1 cup packed brown sugar
  • ¼ cup pure maple syrup (not flavored pancake syrup)
  • 1 large egg
  • 1 tsp maple extract
  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1½ cups chopped walnuts
  1. Preheat oven to 350°F.
  2. In a medium sized bowl, mix together the flour, baking soda, and salt. Set aside.
  3. In bowl of mixer beat the butter and brown sugar together until light and fluffy, about 2 minutes. Add the maple syrup and mix until well combined. Add the egg and vanilla and beat until smooth.
  4. Add the flour mixture to the butter-sugar mixture and mix until just combined; add walnuts and stir until evenly distributed.
  5. Drop tablespoonfuls of dough (or roll rough walnut-sized balls) about 2” apart on a cookie sheet that has been lined with parchment paper. Flatten the top of each cookie slightly with your hand, just to give them a head start. Bake for 10-12 minutes, or until pale golden and set around the edges but still soft in the middle. Transfer to a wire rack to cool.



{ 10 comments… read them below or add one }

Kendra January 12, 2013 at 8:53 pm

Hello First I just want to say that I love how you wrote that fake syrup is insulting to the tree’s”I feel the same way.These Cookies are one of my favorites. Thank you for the recipe I had to look for a while for this recipe. I had some of these at a local bakery but they were called Walnut Chewies. but taste about the same. So Thank you . -Kendra


Amy Peberdy July 21, 2014 at 11:53 pm

Good cookies and very easy to put together quickly! I wonder if you intended for vanilla or maple extract – the list mentions maple but the instructions say vanilla. I went with the latter, but I’m sure either would be fine.

Amy in Vermont
(where it real maple syrup, from cradle to grave)


Kayla Raynes September 29, 2014 at 7:41 pm

I’m curious if the recipe calls for maple or vanilla extract,it’s says maple,but directions say vanilla.Since its a maple recipe that’s what I am going to go with,but if I’m wrong,please post.Thank you for the recipe,my husband is huge on pure maple syrup,it’s quite expensive where we live,not sure if it’s like that everywhere,but he says it’s well worth it,I’m not big on sweet stuff,he even eats it on ice cream lol,every kind of ice cream.His fav is maple walnut so I can’t wait to surprise him with these chewy maple walnut cookies,I’ll make wife of the year haha thank you for the recipe !!!


Maurice Kennett May 6, 2015 at 9:49 am

I was wondering too about the vanilla/maple extract discrepancy. I would go with the maple extract as pure maple syrup (which I always use) doesn’t have the intense flavor when used in cooking. (Try real maple syrup in homemade baked beans for another treat)


Chelsea December 9, 2015 at 8:31 pm

You guys!

Remember how in junior high school homemaking class the instructor said to always read the recipe all the way through before starting?

In Laura’s information before the recipe she states “Another side note! If you don’t have or can’t find maple extract then just substitute vanilla extract.”

This recipe looks awesome! Just looking at the ingredients I’m already rating it a 5-star! Can’t wait to try. Will include with my Christmas cookies!



Nancy December 19, 2015 at 6:17 pm

Your cookies are delicious but I have a problem. The cookies are coming out flat. I followed the recipe exactly but they do not look at all like your cookies. The cookies are paper thin. What am I doing wrong. I have made the cookies 3 times same result.


Laurel December 21, 2015 at 10:14 pm

I made these exactly as written (used vanilla) and they were fantastic….really really. Trust the time…I left one batch in a little longer since they didn’t seem done enough, and they came out crunchy rather than chewy. And chewy is best! The only downside is, they didn’t last even one day. I will hide the next batch….


Samantha Hofmaster December 6, 2016 at 8:01 pm

Nancy, do you live in higher elevation area? I live in Reno and adjust every cookie recipe by adding an egg and sometimes using half shortening and half butter. In this case, add an egg and up the temp to 375, checking for doneness at 8-10 min. Hope that helps.


Kristin March 9, 2017 at 7:25 pm

Should recipe say 1/4 lb butter, i.e. 1/2 cup butter — instead of 1/4 cup butter?

I tried with 1/4 cup butter as recipe calls for and I don’t see how it will whip up creamy with a whole cup of brown sugar.


Hannah August 15, 2017 at 2:36 pm

Really good cookies!
I would recommend to put the dough in the fridge for at least 30min before baking! 🙂


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