These have been a huge hit and I will be putting these on my list to make every year. While the cookies may look unassuming, don’t dismiss them. I promise you, if you like brownies then you will love these cookies.

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The flavor seriously reminds me of fudge brownies. It must be the combination of the oil and butter in the cookie dough and makes the magic happen. These are seriously addictive and it’s hard to stop at just one. As a chocolate lover, these will satisfy any chocolate craving.

The best part of these Brownie Cookies with Walnuts? They only require one bowl and no mixer is needed. Sometimes you want to just be able to whip up a batch of cookies and not have to clean every bowl and mixer. These cookies come together in no time!

How to make the best brownie cookies

When you are measuring your flour, always use the scoop method. This is where you use a spoon or scoop to scoop flour into your measuring cup and then level it off. You want to avoid scooping your measuring cup directly into your flour as you will tend to get more flour per cup.

This may not seem like a big deal, but it can affect your end product. More flour could result in these cookies being dryer and crumblier. No one wants to have a dry brownie cookie!

I added a little bit of espresso powder to the cookie dough, coffee enhances the flavor of chocolate. You don’t taste any coffee flavor, but you can leave it out if you don’t want to use it. I love using these single serve packs so I don’t have to open a whole jar of espresso powder since I rarely use it.

I highly suggest using good cocoa powder. Since these are simple cookies and cocoa is the dominant flavor, you want to use the best you can find. I have linked my preferred brand, but you can certainly use what you prefer.

Walnuts, are one of those nuts that people either love or hate. I happen to love all nuts and feel that they add great texture to these cookies. I don’t bother toasting them before throwing them into the cookie batter. If you want to add more nuttiness then you can toast them.

Alternatively, if you don’t like nuts or just want to leave them out you can. I’ve made this both with and without nuts and they are good either way. If you leave out the walnuts, you can add additional chocolate chips.

Semi sweet chocolate chips are usually my go to and I keep large quantities of them around. Semi sweet chocolate chips work well with these cookies because they add some sweetness but aren’t overwhelming.

If you prefer. you can certainly use any kind of chocolate you’d like. These would also be great with mint chips for a mint chocolate brownie cookie. The base recipe is great so you can easily swap out some mix-ins to customize to your tastes!

When scooping out cookie dough, I always recommend using a cookie scoop. They are great and ensure that your cookies are all uniform in size. You can also use them for scooping muffins, meatballs or even ice cream.

More desserts with chocolate to try

Mini No Bake S’mores Tarts

Gooey Browned Butter S’mores Bars

White Chocolate Macadamia Nut Blondies

Chocolate Chunk Skillet Cookie

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Brownie Cookies with Walnuts

Brownie Cookies with Walnuts are exactly what they sound like. Brownies that are in cookie form for when you want something a little different. They are packed with chocolate chips and walnuts, perfect for that chocolate craving.

Course Dessert

Cuisine American

Keyword chocolate, christmas cookies, cookies, nuts, one bowl recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 cookies, approximately

Author Amy’s Delicious Mess

Ingredients

• 1/2 cup unsweetened cocoa powder
• 2/3 cup granulated sugar
• 1/2 teaspoon instant espresso powder
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 tablespoons vegetable oil
• 1 egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup semi sweet chocolate chips
• 1/2 cup chopped walnuts

Instructions

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• In a large bowl, mix together the cocoa powder, sugar, espresso powder, butter and vegetable oil.
• Add the egg and vanilla extract, mix until incorporated.
• Add the flour, baking powder, and salt to the bowl and mix until almost completely incorporated. Add in the chocolate chips and walnuts and mix until combined and there are no more streaks of flour. Do not over mix your dough.
• Using a cookie scoop or spoon, scoop out cookie dough balls about 1-2 tablespoon in size. Place onto the prepared baking sheet about 2 inches apart. If you want flatter cookies, you can press them down.
• Bake for 8-10 minutes or until the edges are set but the middle still looks slightly soft. Allow the cookies to cool for 2 minutes on they baking sheet and then transfer to a cooling rack to cool completely.
• Store the cookies in an airtight container for up to a week on the counter.

Notes

1. If you don’t like nuts, you can always add more chocolate chips.
2. These cookies do not spread because of the amount of nuts and chocolate chips, if you prefer you can decrease the amount of the mix-ins and they will spread a little more.  If you don’t want to decrease the mix-ins, you can decrease the flour to 1 cup.  I’ve done it this way as well and liked both versions.
3. You can freeze the baked cookies for up to 3 months.  Normally I like to eat cookies frozen, but with these you want to thaw before enjoying.  They are a little too thick to enjoy right out of the freezer.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

 

Recipe adapted from Cafe Delites

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I’m usually good after one or two cookies, but with these I could easily polish off a whole plate. These are small cookies so it’s not hard for anyone to do! They are crisp, buttery, flaky, and filled with sweet jam and crunchy nuts.

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Rugelach originated in the Jewish communities of Poland. Traditionally were made into crescent shapes but I’ve seen ones that are rolled into a log. I prefer the crescent shape because the edges get crispy while the inside is still soft.

How to make rugelach

Rugelach may look hard to make but really they are just made out of a few components. The cream cheese and butter dough is unsweetened and slightly tangy. Somehow with a few simple ingredients you end up with a flaky and crispy dough.

Once the dough is chilled, roll it out and add the filling. Raspberry jam and walnuts is my favorite, but you can switch up the jam or nuts if you like. I used raspberry freezer jam, which I made using my freezer jam recipe.

I always use walnuts, but I imagine pecans, hazelnuts, or almonds would also be delicious. Don’t like nuts? Feel free to leave them out and add dried fruit or chocolate instead.

Roll the pieces up and then place on a parchment lined baking sheet. Sprinkle with additional cinnamon sugar on top for a little extra sweetness. It’s as simple as that!

Tips for homemade rugelach

Make the dough the day before you want to bake your cookies, it needs to be well chilled before rolling. Otherwise the dough is quite sticky and would be impossible to work with.

Once you are ready to roll the dough, make sure you have enough flour on your surface so it won’t stick. I like to pick up the dough and rotate it as I’m rolling to ensure it’s not sticking.

Don’t worry if your dough is not a perfect circle, mine never are and they still turn out great. It makes them look homemade and rustic!

These are simple cookies so you want to make sure you are using the best ingredients. I recommend a good quality jam as the filling is the most prominent flavor.

You want your nuts to be chopped fairly fine, so they will be evenly distributed in the filling. Since these are fairly small cookies, it leads to a better ratio in the cookies as well.

You can easily adjust the sweetness of these cookies based on how much cinnamon sugar you add to the filling. I prefer mine to be a little less sweet, so I tend to use less cinnamon sugar. You can store cinnamon sugar in an empty spice jar with a shaker to easily sprinkle the sugar over the dough.

To spread out the jam, I like to use an offset spatula (not necessary but very handy). I also prefer to use a pizza cutter to cut the dough into triangles. A sharp knife would work perfectly fine as well, it’s just fun finding another use for a pizza cutter.

The rugelach dough can be made ahead of time and frozen for up to 3 months or baked cookies can be frozen up to one month. I like to freeze my dough ahead of time during the holidays so I can just roll and bake cookies when needed.

Have you tried Raspberry Walnut Rugelach? What’s your favorite type of rugelach?

More holiday recipes to try

Cranberry Orange Bundt Cake

Cranberry Cheesecake Pie

Jam Filled Thumbprint Cookies

Pumpkin Pie Bars with Shortbread Crust

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Raspberry Walnut Rugelach

These Raspberry Walnut Rugelach are crispy, buttery, flaky, and lightly sweetened. Cream cheese really makes this dough unique and memorable.

Course Dessert

Cuisine Jewish

Keyword freezer jam, nuts, pastry

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Chilling time 12 hours hours

Total Time 13 hours hours 25 minutes minutes

Servings 32 2 cookies each

Author Amy’s Delicious Mess

Ingredients

• 8 oz cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 2 1/4 cups all purpose flour
• 1 cup finely chopped walnuts, or nut of your choice
• 1/3 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 cup raspberry jam, or jam of your choice

Instructions

Make the dough

• In the bowl of a stand mixer or using a hand held mixer, beat the cream cheese and butter until well blended together.
• Add in 1/2 of the flour and mix until incorporated, then add in the remaining flour and mix until fully incorporated. Scraping down the sides as needed. The dough will be soft and sticky, but don't add any additional flour.
• Divide the dough into 4 pieces (I just like to roughly divide it in the dough with a rubber spatula) and place each piece of dough onto a piece of plastic wrap. Fold over half of the plastic wrap and press down into a 1-inch thick circle. Then wrap up with the remaining plastic wrap.
• Continue until you have all of the dough wrapped. Place in the fridge to chill overnight.

Making the rugelach

• Preheat the oven to 325°F and line a baking sheet with parchment paper.
• In a small bowl, mix the sugar and cinnamon together.
• Lightly coat your dough circle with flour and on a lightly floured surface (I like to use parchment paper), roll out one disk of dough to a 11-inch circle. Use more flour as necessary as you don't want the dough to stick to your surface.
• Spread 1/4 cup of raspberry jam over the surface of the dough and sprinkle on about 1 tablespoon of the cinnamon sugar mixture. Sprinkle on 1/4 cup of the chopped walnuts.
• Using a sharp knife or pizza cutter, cut each circle into 16 wedges. Roll up each wedge starting from the outer edge in towards the middle.
• Once rolled, place on the prepared sheet pan with the point side down. Continue rolling the remaining rugelach until you have enough to fill your pan. Once the pan is filled, sprinkle with cinnamon sugar over the rolled rugelach. (I like to keep extra cinnamon sugar in an empty spice jar with a shaker top)
• Bake for 20-25 minutes or until lightly golden brown. Rotate the tray 1/2 through baking. Transfer to a wire cooling rack once they come out of the oven to cool completely.

Notes

1. I’ve used both regular cream cheese and light cream cheese for the dough, I’ve never noticed a difference so you can use what you prefer.
2. My favorite combination for these have always been raspberry jam and walnuts, however you can customize this to whatever jam and nut combination you like.
3. You can freeze the dough for up to 3 month or freeze any extra baked cookies.
4. These cookies are not overly sweet, but that depends on how sweet your jam is.  If you want your cookies a little sweeter, you can increase the cinnamon sugar in the filling to 1/2 cup.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only. 

 

 

Recipe adapted from Kraft

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This recipe was from an old co-worker. Once I tried them I had to have the recipe. It was ages ago and so I’m not sure where she got the recipe from. The name of the original recipe was Polish Tea Cakes, but from what I can tell, they are very similar to thumbprint cookies.

Honestly, I’ve held onto this recipe for years before finally making them. I don’t know why I waited so long but I know that it won’t be that long until I make them again.

I love how pretty these look and they would make a great addition to a holiday tray of cookies. The jam adds a pop of color and they are not a cookie you see every day.

How to customize these thumbprint cookies

The cookies are reminiscent of a shortbread cookie and slightly crumbly. The cookie base is not super sweet, so keep that in mind when you pick out a jam. If you like your cookies a little sweeter, you can add 1/4 cup more granulated sugar to the dough. I always tend to add less sugar than a recipe calls for, but that’s just personal preference.

I’ve been on a freezer jam kick and really like the freshness of the fruit in a freezer jam. My freezer jam tends to be less sweet than commercial jam. I used mainly freezer jam to fill my cookies, but you can use any jam or jelly of your choice.

Strawberry and raspberry are classics in our house, but you could also use blueberry, blackberry, or peach. I store any cookie filled with freezer jam in the fridge, but if I’m using commercial jam it can be stored on the counter.

Walnut is my preferred nut for these, but you can use any nut of your choice. Pecans would also work really well with these cookies. Don’t like nuts? Feel free to omit them, they will still be delicious! I’ve done both versions with no issues.

Have you made jam filled thumbprint cookies before? What kind of filling do you like to use?

More cookie recipes for the holidays

Cranberry Orange White Chocolate Shortbread Cookies

Chewy Brown Butter Pumpkin Cookies

Chewy Molasses Spice Cookies

White Chocolate Macadamia Nut Blondies

Ube Crinkle Cookies

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Jam Filled Thumbprint Cookies

These Jam Filled Thumbprint Cookies have a crumbly shortbread like base. Filled with sweet jam and the nuttiness and crunch from the walnuts make these irresistible.

Course Dessert

Cuisine American

Keyword christmas cookies, freezer jam, holiday baking

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Chilling time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 35 cookies

Author Amy’s Delicious Mess

Ingredients

• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 2 large egg yolks, room temperature
• 2 cups all purpose flour
• 3/4 tsp kosher salt
• 2 large egg whites
• 1 1/2 cups finely chopped walnuts, or nuts of your choice
• 3/4 cup jam of your choice

Instructions

• Using a stand mixer or hand held mixer, cream the butter and sugar until light and fluffy. This should take about 2 minutes. Once light and fluffy, add the vanilla extract and egg yolks and beat until incorporated.
• Add 1/2 of the flour and mix until fully incorporated. Add in the other 1/2 of the flour and salt, mix until incorporated and there are no more streaks of flour.
• Refrigerate the dough for at least 2 hours or overnight.
• Once the dough has chilled, preheat the oven to 325°F and line two baking sheets with parchment paper.
• Roll the dough into small balls (I use a tablespoon to make sure the cookies are uniform), dip into egg whites and roll in the finely chopped walnuts.
• Place on a baking sheet and make an indentation with your thumb or a teaspoon. Make sure the cookies are spaced about 1-inch apart.
• Bake for 5 minutes, then remove the sheet pan and press down again with the teaspoon. Place back in the oven and bake for an additional 10-15 minutes or until lightly browned.
• Fill the indentations with 1 tsp of jam while the cookies are still warm. Then transfer to a cooling rack to cool completely.
• Store in an airtight container up to 5 days in the fridge or on the counter, this depends on the type of jam you use. (See notes.)

Notes

1. These cookies are not very sweet, so keep that in mind when you choose your jam.  If you want a sweeter cookie, you can add 1/4 cup more granulated sugar to the dough.
2. I used freezer jam in some of my cookies so I stored them in the fridge.  If you use commercial jam, you can store them on the counter.
3. You can use any type of nuts that you like, if you don’t like nuts then you can omit them. I’ve done them both ways,
4. These are larger thumbprint cookies, you can always make them 1/2 tablespoon in size if you want smaller cookies filled with 1/2 teaspoon of jam.
5. Don’t worry if the jam seems too wet on the cookie, once it cools it should firm up.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only. 

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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I happened to have some pumpkin leftover from my Pumpkin Banana Bread and knew this would be the perfect recipe to try. I made a few small changes to the original recipe and I couldn’t be happier with how it turned out. It’s crunchy, not too sweet, and so satisfying. In fact, it’s so good that I made this twice in one week. It’s so addictively good and I don’t feel bad about eating it.

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Mix in variations

So simple to make and only one bowl is required to throw everything together. You can customize this to whatever you have on had. My mix ins were slightly different from the original recipe. I really love the combination of the coconut and chopped walnuts in the granola.

This recipe would also work well with almost any type of nut. Pecans, almonds, hazelnuts, or macadamia nuts would all be amazing. Other options include pumpkin seeds or sunflower seeds.

You could substitute out the coconut chips with dried cranberries, raisins, or currants. If you are adding dried fruit, I would suggest adding it in after baking. You don’t want bake the dried fruit.

Chocolate chunks or chocolate chips are another mix in option. Once the granola had baked and cooled, feel free to throw in any chocolate of your choice. I am partial to dark chocolate but semi-sweet would also work.

I really enjoyed this Pumpkin Spice Granola over yogurt, but I also found myself eating by the handful. You could also have a bowl of granola with some milk of your choice. Sprinkle on top of some pancakes or waffles for a nice textural element.

Do you enjoy granola? What are your favorite mix ins?

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Pumpkin Spice Granola

This Pumpkin Spice Granola has the perfect amount of sweetness and crunch, A healthier version of traditional granola that's so addictively good.

Course Breakfast, Brunch

Cuisine American

Keyword easy, one bowl recipe, pumpkin

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 1/2 cup

Author Amy

Ingredients

• 2 cups old fashioned oats
• 1/3 cup unsweetened coconut chips, torn into pieces
• 1/3 cup raw walnuts, chopped
• 1/3 cup pure pumpkin puree, (not pumpkin pie filling)
• 1/4 cup light olive oil, or any neutral oil
• 1/4 cup pure maple syrup
• 2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon, (optional if you like extra cinnamon)
• 1/2 tsp kosher salt

Instructions

• Preheat oven to 325°F and line a baking sheet with parchment paper.
• In a medium bowl, mix all of the ingredients together. Making sure to thoroughly mix so the pumpkin evenly coats everything and there are no lumps of pumpkin visible.
• Pour onto your prepared baking pan and spread out evenly.
• Bake for 10 minutes and then give the granola a good stir. Bake for anther 10 minutes and stir again. Cook for another 10 minutes, or until the coconut chips are golden brown.
• Cool completely on the baking pan and store in an airtight container up to two weeks

Notes

1. I used unsweetened coconut flakes as that is what I had on hand. You could also use unsweetened shredded coconut if you can’t find the flakes.  I would not recommend sweetened coconut.
2. Make sure your pumpkin is pure pumpkin and not pumpkin pie filling.
3. See above for some possible mix in variations.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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