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.
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.)
- 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
- Preheat oven to 350°F.
- In a medium sized bowl, mix together the flour, baking soda, and salt. Set aside.
- 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.
- Add the flour mixture to the butter-sugar mixture and mix until just combined; add walnuts and stir until evenly distributed.
- 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.