Nutty for Nuts Cookies

"A sweet and salty, soft and chewy cookie that is chock full of toasted nuts"
-- @curlygirlkitchen
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  • Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 2 dozen

Recipe Card


  • 2 1/2 cups assorted shelled nuts (see note)
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3/4 cup dark brown sugar, lightly packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon corn starch
  • 2 teaspoons coarse Kosher salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1-2 tablespoons milk, if needed


  • Step 1

    Note: The more variety of nuts you use, the better. I used five different nuts (pecans, walnuts, almonds, Brazil nuts and hazelnuts); cashews and macadamia nuts would also be great in these cookies. You can skip the toasting of the nuts, if you like, but it really extracts such a nice flavor from them. Depending on how many nuts you use (I added three full cups to my cookies), your dough may be a bit dry and/or crumbly, so you can stir in the milk at the end, just enough to bring the dough together.

  • Step 2

    Preheat the oven to 300 and line a baking sheet with parchment paper. Spread the nuts over the baking sheet, and toast for about 12-15 minutes, until fragrant. Turn off the oven; set nuts aside to cool slightly, and then roughly chop the nuts so that none are bigger than a quarter inch.

  • Step 3

    In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, white sugar and brown sugar on medium speed for about 4-5 minutes, scraping the bowl down several times. Beat in the vanilla and eggs until well combined, and scrape the bowl down again.

  • Step 4

    In a separate bowl, combine the flour, corn starch, salt, baking soda and nutmeg. With the mixer on low, add the flour mixture, mixing just until combined. Add the nuts, and use a spatula to incorporate the nuts and bring the dough together, adding the milk if needed; the dough will be thick.

  • Step 5

    Use a large cookie scoop to portion out 2 dozen balls of cookie dough. Refrigerate for 1-2 hours.

  • Step 6

    Preheat the oven to 350 and line a baking sheet with parchment paper. Set the cookie balls two inches apart on the baking sheet, and flatten them slightly with the palm of your hand so they bake evenly. Bake for 9 minutes, then let cool for 2 minutes on the baking sheet before carefully transferring them to a cooling rack. They will appear uncooked in the centers, but will set up as they cool.

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