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Walnut Brown Butter Cookies

Makes about 40 cookies2 cups walnut halves2 tablespoons unsalted butter, cut into 1-inch cubes1 cup packed brown sugar1 cup unbleached all-purpose flour½ teaspoon baking soda½ teaspoon salt2 eggs {pinterest_rich_pins_images} Walnut Brown Butter Cookies {/pinterest_rich_pins_images}

Walnut Brown Butter Cookies

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    Walnut Brown Butter Cookies
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    Brown butter
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    Chop walnuts finely
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    Batter with walnuts mixed in
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    Using 1 tablespoon as a measure, scoop out the batter and place on the baking sheet, leaving about 3 inches in between.
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    Walnut Brown Butter Cookies
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    Walnut Brown Butter Cookies
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    Walnut Brown Butter Cookies

Text, photos and food cooked by Michal Martinek

Nov 28, 2017

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Walnut Brown Butter Cookies

Brown butter—aka beurre noisette (it means “hazelnut butter” in French because of the color)—is a genius taste enhancer that you can use in a variety of sweet and savory dishes. It takes only minutes to make, but it adds a distinctly toasty, nutty complexity to whatever you’re making. It can be added to a pound cake or shortbread batter, used to scramble eggs in, or spooned over skillet-cooked chicken cutlets. Here, it helps to elevate walnut-studded cookies.


  1. Makes about 40 cookies
  2. 2 cups walnut halves
  3. 2 tablespoons unsalted butter, cut into 1-inch cubes
  4. 1 cup packed brown sugar
  5. 1 cup unbleached all-purpose flour
  6. ½ teaspoon baking soda
  7. ½ teaspoon salt
  8. 2 eggs


Preheat the oven to 350 degrees. Spread the walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant, about 10 minutes. Remove from the oven, and when cool enough to handle, finely chop with a sharp knife.


Heat the butter in a skillet over medium-high heat. Whisk a few times to make sure all of it melts and browns. It will bubble at the beginning and then slowly recede. The butter is ready when it turns dark amber and the solid parts on the bottom are chocolate brown, about 7–9 minutes. Transfer to a small dish and let solidify in the freezer, about 10–15 minutes.


In a food processor fitted with an S-blade, pulse the sugar, flour, baking soda and salt a few times to mix. Add the eggs and brown butter, and pulse again until smooth. Transfer the batter to a bowl, and mix in the walnuts with a wooden spoon.


Line two baking sheets with parchment paper. Using 1 tablespoon as a measure, scoop out the batter and place on the baking sheet, leaving about 3 inches in between. For a cookie with crisp edges and chewy center, bake in the oven, at 350 degrees, for 10–11 minutes; for a crisp cookie all over, bake for 13–14 minutes. Transfer to a cooling rack to cool.


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