I found packaged glazed maple walnuts by Diamond of California years ago, but I cannot find them at the store any more. So I am updating this recipe from 2021 to include making your own glazed maple walnuts.
These cookies are filled with the maple taste that enhances the walnuts. Using both the white and light brown sugars gives it a hint of molasses taste.
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Ingredients for Cookies
- Unsalted Butter
- Cream Cheese
- Sugar white
- Light brown sugar
- Pure maple syrup
- Egg
- Banana Mashed
- Vanilla Extract
- All purpose flour
- Ground cinnamon
- Baking powder
- Kosher Salt
- Glazed maple walnuts
Ingredients for the Glazed Maple Walnuts
- Walnuts
- Sugar
- Maple syrup
- Butter unsalted
Maple Syrup: Does it Matter the Brand?
The type of maple syrup you use will make a big difference to the taste of your cookies. I found a great website that helps with questions about maple syrup. This site is easy to read and follow. The name is The Chef & The Dish, and the article is called:
How to Make Glazed Maple Walnuts
This works better in a non stick pan. So in the pan add the sugar, maple syrup, and 1 tablespoon of the butter.
Heat over a medium heat so that the sugar melts with the butter and maple syrup. You don't want the heat too high or it will crystalize the sugar.
No fear if the sugar crystalizes, just add another tablespoon of butter so that it turns the sugar into a more liquid state. Stir for a minute so that it sticks to the walnuts and then take the pan off the heat.
Once the pan is off the heat, spread the walnuts on a parchment lined sheet pan to cool.
Now chop the walnuts into bite-size pieces. I include all the small pieces; they have lots of flavor.
Making your own glazed maple walnuts only takes about 10 minutes, so it is not that time consuming. Set the chopped walnuts aside to be added to the cookie dough later.
Making the Maple Cookies
Now that the glazed maple walnuts are chopped and ready, it is time to make the cookies.
Prepping
Weigh or measure the sugars into a bowl and set it aside. In another bowl, weigh or measure the flour. Add to the flour the cinnamon, baking powder and the salt. I run a whisk through to blend.
Take a ripe banana and smash the good parts of the banana that are not too mushy. Sometimes when the banana gets this ripe, they are bruised and have really mushy sections. You need ¼ of a cup of the smashed banana.
Set the smashed banana aside and it is time to make the cookies.
Mixing the Cookie Dough
Add the cream cheese to the mixer bowl. I then cube the butter. I do this to tell if the butter is room temperature or still cold. This will determine if it will take 2 minutes or 3 to mix them together.
Mix on a medium mixer speed until the cream cheese and the butter have blended together. This should take about 2 minutes.
Now add the sugars and mix on a medium mixer speed for 3 minutes. It will look creamy and have soft peaks.
Time to add the maple syrup, banana, egg, and the vanilla extract. On a medium mixer speed, mix until all ingredients are incorporated. This should take about 1 minute.
Next, add the flour mixture about a third at a time. Try not to over mix the flour. I scrape down the bowl and add the glazed maple walnuts and combine. This takes about 5 to 10 seconds.
Using a spatula, I go around and make sure the walnuts are as dispersed throughout the cookie dough as possible.
Cover with plastic wrap and chill for 30 minutes.
Baking the Cookies
Preheat the oven to 350°F (175°C or 180°C). Add parchment paper to two cookie sheet pans. Taking a medium-size cookie scooper, add twelve scoops to a sheet pan and bake for 11-12 minutes.
After taking the cookies out of the oven, move them to a cooling rack to finish.
Enjoy!
FAQ's
Pecan or almonds work really well as a substitute for the walnuts. The choice is yours.
Wow, I love this question! This is based on using walnuts as the nut. These flavors can be used separately. I might do a combo, but I don't think I would use all four at the same time unless you are adventurous.
1. A little cinnamon
2. A little ginger
3. A splash of lemon juice
4. A little rum
I store them in an air-tight container right on my counter. They last for 5-7 days.
Other Walnut Cookies to Try
Recipe
Glazed Maple Walnut Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
GLAZED MAPLE WALNUTS INGREDIENTS
- 1 ¼ cup Walnuts
- ¼ cup Sugar
- 1 Tablespoon Maple syrup
- 2 Tablespoon Butter unsalted
COOKIE INGREDIENTS
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounces (4 ounces) Cream Cheese
- ½ cup (100 g) Sugar white
- ½ cup (110 g) Light brown sugar
- 2 Tablespoon (2 Tablespoon) Pure maple syrup
- 1 (1) Egg
- ¼ cup (½) Banana
- ½ teaspoon (0.5 teaspoon) Vanilla Extract
- 2 ½ cups (312.5 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Ground cinnamon
- 1 teaspoon (1 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 1 ¼ cup (112 g) Maple glazed walnuts chopped
Instructions
MAKING GLAZED MAPLE WALNUTS
- Add a piece of parchment paper to a sheet pan so you can spread the glazed walnuts out to cool down. Add 1 tablespoon of the butter (reserve the other tablespoon), sugar, maple syrup, and the walnuts to a non-stick pan. It will make your life easier if you use a non-stick pan.
- Turn the heat to a medium setting. You want the sugar to dissolve into the maple syrup and butter. Stir until the syrupy mixture coats the walnuts. If the mixture dries out a little, just add the other tablespoon of butter.
- Once the syrup coats all the walnuts, take the pan off the heat and spread the coated walnuts around the parchment paper so the walnuts can cool. Then chop them into bite-size pieces. Make sure you keep all the tiny pieces to be added to the cookie dough. Those small pieces have lots of flavor.
MAKING THE COOKIES
- Weigh or measure both sugars into one bowl and set aside. Next, weigh or measure the flour. Then add the cinnamon, salt, and baking powder to the flour. Run a whisk through to blend. Take a banana and mash it with a fork, making sure you have a ¼ cup, set that aside.
- Add the butter and cream cheese to a mixer bowl and blend on medium speed blend for 2 to 3 minutes. If the butter or cream cheese is still really cold, it will take the full 3 minutes. Next, add both sugars and mix for another 3 minutes on medium speed. I stop and scrape down the sides and across the bottom before adding the vanilla extract, mashed banana, maple syrup, and egg. Mix until everything is incorporated.
- Turn the mixer to low and gradually add the flour mixture about a third at a time. Next, I turn off the mixer and scrape the sides and across the bottom before adding the chopped glazed maple walnuts. Finally, turn on the mixer for about 5 to 10 seconds to blend the nuts through the cookie dough. Cover lightly and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. Using a medium-size cookie scooper, scoop 12 mounds onto a cookie pan. Bake for 11-13 minutes. After pulling them from the oven, move them to a cooling rack.
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Notes
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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