Chocolate Walnut Shortbread Cookies (Video)

slice and bake chocolate walnut shortbread cookies
Chocolate Walnut Shortbread Cookies ~ if a cookie and a brownie had a baby they might come up with a delicious buttery cookie like this! ~

Chocolate Walnut Shortbread Cookies ~ if a cookie and a brownie had a baby they might come up with a delicious buttery cookie like this! Keep a log of this slice and bake cookie dough in the fridge for last minute visitors (or snack attacks!)

Chocolate Walnut Shortbread Cookies ~

Chocolate walnut shortbread cookies are a sophisticated treat

Chocolate and walnuts were made for each other. These slice and bake cookies are like little brownie bites, only not quite as sweet, and the slightly bitter walnut flavor holds its own against the chocolate. There is a nice background of vanilla, too. They have that famous shortbread texture, which melts in your mouth, and they’re ridiculously easy to make.

Chocolate Walnut Shortbread Cookie dough slices, before baking.
Slice and bake cookies are one of the best concepts ever, one of my favorite ways to use this dough is to slice off a few at a time to bake up when the urge for fresh cookies warm from the oven strikes.

TIP: You can freeze this dough, just be sure to wrap it well and use it within a month or two.

Slices of Chocolate Walnut Shortbread Cookie dough.

After you chill the dough it slices up neatly. Use a sharp knife and you’ll reveal a kaleidoscope of chocolate walnut gorgeousness.

TIP: Be sure your butter is at room temperature and you get the dough thoroughly combined, with no dry flour or dry crumbles, before rolling it into a log. 

Chocolate Walnut Shortbread Cookie dough slices on a baking sheet.


3.49 from 168 votes

Chocolate Walnut Shortbread Cookies

Chocolate Walnut Shortbread Cookies ~ if a cookie and a brownie had a baby they might come up with a delicious buttery cookie like this!  Keep a log of this slice and bake cookie dough in the fridge for last minute visitors (or snack attacks!)
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Chill time 2 hours
Total Time 2 hours 22 minutes
Yield 14 cookies
Calories 121kcal
Author Sue Moran


  • 1/4 cup confectioner's sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder, regular or extra dark
  • 1 stick, (1/2 cup) unsalted butter, room temperature
  • 1 Tbsp vanilla extract
  • heaping 1/2 cup walnuts, rough chopped


  • Whisk together the dry ingredients. You can use a wooden spoon or a stand mixer. I use my mixer. Add in the butter and the vanilla, and stir until completely mixed and a soft dough forms.
  • Fold in the walnuts and turn the dough onto a piece of parchment paper. Form the soft dough into a rough log, about 7-8 inches long.
  • Roll up in the paper, smoothing the log and twisting the ends firmly to form a secure package.
  • Refrigerate for 2 hours, or freeze for 1 hour if you're in a hurry, then unwrap and slice into thin slices, about 1/4-1/3 inch.
  • Preheat oven to 325F
  • Place on a silpat or parchment lined baking sheet and bake for about 10 to 12 minutes. Just until set.
  • Cool for a minute on the tray, then transfer to a cooling rack.

Cook's notes

  • Toast your walnuts to bring out a deeper flavor.
  • Pecans would also work well in this recipe.


Calories: 121kcal
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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    Leave a Reply

    Please rate this recipe!

  • Reply
    Joanne B
    May 17, 2021 at 3:50 pm

    This recipe would be good but you forgot the salt

  • Reply
    Sue Gregg
    December 7, 2020 at 1:47 pm

    1 star
    Did not enjoy these cookies. They were so dry that I baked 2 first- we did not like them. Added 1 egg and another 1/4 granulated sugar and they are much better.

  • Reply
    November 21, 2020 at 7:52 am

    5 stars
    I made these and was just looking for a basic cookie dough and saw this and was so excited to try them. I did them just as written and they are perfectly delicious!! I did freeze some but unfortunately ended up making them two days later because everyone ate them up. Perfect cookie

  • Reply
    Luquita Kroll
    May 1, 2020 at 8:52 pm

    Sounds wonderful. I will be trying this using pecans and raw peanuts home roasted. I get my pecans and raw peanuts at We’re Nuts in middle Ga. They are south of me and fresh too. Love the peanuts I can roast fresh in about 15 cooking time from the freezer..

  • Reply
    June 10, 2019 at 3:11 am

    Thanks for your great post… I’d love to do a few different flavour logs ahead for overnight guests in a couple of weeks.. do you recommend freezing as a log or as sliced & uncooked. Look awesome to go with morning coffee ?

    • Reply
      June 10, 2019 at 7:02 am

      I usually freeze as a log, and then let defrost enough to be able to slice ~ hope everybody loves them!

      • Reply
        Joanne B
        May 5, 2021 at 11:23 am

        You’re missing the salt in the recipe

        • Reply
          Sue Moran
          May 5, 2021 at 12:30 pm

          Definitely add 1/4 tsp, or use salted butter if you like.

    • Reply
      December 13, 2019 at 7:22 pm

      I was disappointed . We love shortbread cookies but these were real dry and just wanted to fall apart. I also would add more sugar. They were bitter tasting

      • Reply
        December 13, 2019 at 9:56 pm

        You really have to make sure the butter and flour comes together in this dough, but shortbread dough definitely has a crumbly texture. It should melt in your mouth, though.

  • Reply
    July 8, 2018 at 6:50 am

    Hi, looks great!
    How much gr. Is 1 stick b 1/2 cup unsalted butter..?

    • Reply
      July 8, 2018 at 7:50 am

      1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams Elinor.

  • Reply
    April 28, 2018 at 8:56 pm

    Hi Sue I made these today and followed your instructions but they taste chalky. I froze them for an hour and they cut nicely.

    • Reply
      April 29, 2018 at 7:46 am

      Not sure about the chalky taste, Tina, but I do know that shortbread in general is very different from regular cookies, and maybe that’s what you’re experiencing? There is a little bit of a ‘flour’ taste to shortbread, and that could be interpreted as chalky. Hope you try my other cookies 🙂

    • Reply
      February 14, 2019 at 2:11 pm

      I recently used what turned out to be stale confectioner’s sugar. Although it was in frosting, it definitely left a bad taste. I can see how that might affect other recipes.

  • Reply
    January 16, 2018 at 10:13 am

    5 stars
    Great recipe! My Mom made these cookies in the 1950’s and they were my favorites!
    Thank you for sharing the recipe and bringing back wonderful memories!

    • Reply
      January 16, 2018 at 11:09 am

      You’re welcome Jean!

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