Every so often, you make a new dessert or meal and it instantly becomes a big hit with everyone. Well, it’s no surprise that a classic cookie is now the most requested item for the holidays. I like to incorporate classic seasonal flavors into my desserts, like pumpkin and apple but in nontraditional ways, since my family isn’t big on the traditional pumpkin or pecan pie. I had chosen to make a pumpkin molasses gingerbread cake, which was baked too late to photograph but will definitely be making again.
Since I was experimenting with cookies for the Great Food Blogger Cookie Swap I decided to incorporated that distinct pecan pie flavor into the beloved chocolate chip cookie dough redone with these slightly healthier candied walnuts. 
I don’t even know how to describe these cookies, except it’s exactly how I feel about these candied nuts but intensified much much more. We’re deep into cookie season and if you’re participating in a cookie swap or bringing cookies to an office party, THESE are the cookies to make. I promise you it will please any crowd this holiday season!
- 4 1/4 ounces – All Purpose Flour {works just as well with only All Purpose flour}
- 4 1/4 ounces – Bread flour
- 3/4 teaspoon – Baking Powder
- 1/2 + 1/8 teaspoon – Baking Soda
- 3/4 teaspoon – Salt
- 1 1/4 sticks {10 tablespoons} – Unsalted butter {room temperature}
- 5 ounces – Brown sugar {packed}
- 4 ounces – Granulated Sugar
- 1 large – Egg {room temperature}
- 1 teaspoon – Pure Vanilla Extract
- 10 ounces - Candied Walnuts {Recipe in Archives - it will yield more than needed for cookies}
- Sift the flours, baking soda, baking powder, and salt together into a medium bowl. In the bowl of an electric mixer, beat the butter and sugars until light and fluffy {about 3 to 5 minutes}. Add in the egg, mix until combined, scraping down the bowl. Then add in the vanilla and mix together. Stir in the dry ingredients, until just incorporated, and fold in your candied walnuts, leaving 1/4 cup aside, mixing until just combined.
- Refrigerate dough for at least 24 hours {or freeze at least 2 hours}.
- When ready to bake, bring the dough to room temperature. Pre-heat oven to 350*F, and line four baking sheets with parchment paper. Using a cookie scoop, place balls of dough, an inch apart, onto the prepared sheet.
- Lightly press the top of each cookie with a bit of the candied walnut mixture set aside earlier. Bake until lightly golden, rotating halfway {about 12 minutes - 14 minutes if you prefer a crispier cookie}.
- Allow cookies to cool slightly on your baking sheet, then transfer to a cooling rack. Enjoy warm or at room temperature.
- Store in an air-tight container at room temperature up to a week, or freeze dough for up to 2 months.
[…] the week right before our cookie swap deadline, I needed to make my cookies for Thanksgiving. Like these pecan style candied walnut cookies, I wanted to create a cookie that tasted like the holidays, flavors we see everywhere but […]