I needed to update my photos and layout for these cookies, so while making them for the pictures, I had forgotten how much I enjoyed them. Craving a good chocolate cookie with walnuts and caramel chips, I threw in some white chocolate chips, and now this cookie has everything.
A little sprinkle of powdered sugar on top is all these cookies needed to complete a perfect chocolate cookie.
Walnuts have many benefits, and the Healthline.com website gives 13 proven health benefits for the great walnut. I love nuts in my cookies; they have the health benefits and add taste along with texture to almost any cookie you add.
As scientists continue to explore how the walnut interacts with our bodies, I am sure you will hear many more advantages that this nut can aid us with.
More Cookies with Walnuts
Time to Make the Cookies
I start by weighing (you can measure) the white sugar that goes into the cookies. Keep the powdered sugar for after the baked cookies have cooled. Set the bowl aside. Next, weigh or measure the flour, cocoa powder, dark cocoa powder, baking powder, and salt in another bowl. I then run a whisk through to blend the dry ingredients.
Add the room-temperature butter and cream cheese to a mixer bowl.
Mix on a medium mixer speed for a couple of minutes.
Add the sugar and mix on a medium mixer speed for 2 minutes. It should look a little fluffy with soft peaks.
Scrape down the sides and add the vanilla extract and one of the eggs. Mix the first egg before adding the second.
Scrape down the bowl and, on a low speed, slowly add the flour mixture into the mixer bowl. It only take about a minute to incorporate the flour mixture.
The final components for the cookies to be added are the walnuts and the white chocolate and caramel chips. Mix for about 15 seconds.
Cover loosely and chill in the fridge for 30 minutes.
Bake at 350°F (175°C or 180°C) for 10 to 12 minutes. They will be soft on top, but leave them on the pan for a minute or two to give them time to finish baking. There should be a few small crack in the tops. Then, move them to a cooling rack to finish cooling before sprinkling powdered sugar on the tops.
No, I store them on my counter in a container with a lid. They should last for about a week.
Short answer is of course! Caramel chips will go with any type of chocolate so have fun with the flavors.
You can always purchase some caramel bits and stick a few on the tops of the cookie mounds before you bake them. I do not like to add caramel bits to the cookie batter because if the caramel bits are on the bottom when baking they tend to stick to everything you sit them on.
More White Chocolate Cookies
White Chocolate and Caramel Chocolate CookiesBarbara Hall
- ½ cup (113.5 g) Butter unsalted room temperature
- 8 ounce (8 ounce) Cream Cheese room temperature
- 1 ½ cup (300 g) Sugar white
- ½ teaspoon (0.5 teaspoon) Vanilla Extract
- 2 (2) Eggs
- 1 ¾ cups (218.75 g) All-purpose flour
- 2 teaspoon (2 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Sea salt
- ½ cup (43 g) Unsweetened cocoa powder
- ¼ cup (21.5 g) Unsweetened dark cocoa powder
- ½ cup (90 g) White chocolate chips
- ½ cup (118.29 g) Caramel chips
- ½ cup (58.5 g) Chopped walnuts
- Powdered sugar Dust on top after cooled
- In a bowl, weigh or measure the sugar and set aside. In another bowl, weigh or measure the flour, baking powder, salt, cocoa powder, and dark cocoa powder, and use a whisk to blend the ingredients.
- Add the butter and cream cheese to a stand or handheld mixer, blending on medium speed for 2 minutes. Add the sugar to the mixture and mix for another 2 minutes. You want the mixture to look creamy. I turn the mixer off, scrape down the side, and turn the mixer to medium-low. I add the vanilla extract, then crack one of the eggs into a small bowl (to ensure there are no eggshells) before adding it to the mixer bowl; after the first egg is incorporated, repeat for the 2nd egg.
- Turn the mixer off and scrape down the sides. Turn the mixer to a low speed and slowly add the flour mixture until incorporated. Turn the mixer off and ensure all the flour is down into the cookie dough, then add the caramel chips, white chocolate chip, and walnuts, mixing through on low speed (15 seconds). Cover loosely and refrigerate the cookie dough for 30 minutes.
- Preheat over to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Take a medium cookie scoop and add 12 scoops to a pan. Bake for 10 -12 minutes. They will be soft on the tops and should have a few thin cracks. Leave them on the pan for a minute or two before moving them to a cooling rack. This gives the cookies time to firm up before you move them. After they have completely cooled, you can dust the cookies' tops with powdered sugar.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.