Chocolate Nut Cookies are chock-full of your favorite nuts and are a perfect dipping cookies. What do we mean by dipping cookie? It is a cookie that softens, yet holds together when dipped in a cold glass of milk or hot cup of coffee.
Our mom has made these Chocolate Nut Cookies every Christmas for as long as I can remember. She has a recipe card basket FULL of great cookie recipes. Some of them are cut from a newspaper or magazine and taped onto a recipe card. Others are handwritten by her or a family friend who shared the recipe with her years ago.
Most of the cookies our mom makes include nuts – pecans to be exact. I’ve never asked her what led to her love of pecans but the love runs deep. So deep that for years, she would order pecans by the box to show up right after Thanksgiving just in time for holiday baking.
Chocolate Nut Cookies
The original recipe for these Chocolate Nut Cookies call for walnuts and you can definitely use them instead of pecans – totally your choice.
The dough for these cookies needs to be chilled twice so it’s really easy to make these while you are making another kind of cookie because you have time to concentrate on the other ones while the dough chills.
These cookies freeze really well so you can make them before the holidays or a party and then just pull them out a few hours before you need them.
Other Cookie Recipes
Cookies are our family’s love language so here are a few of our favorites:
- Dainty Log Butter Cookies with Chocolate Chips
- Mini Crispy Chocolate Chip Cookies
- Salted Peanut Butter Cookies with Dark Chocolate Chunks
- Ultimate Chocolate Chip Cookies
Note: We use referral links to products we use and think you might enjoy too.
Chocolate Nut Cookies are chock-full of your favorite nuts and are a perfect dipping cookies.
- 2/3 cup butter or margarine softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups sifted flour
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons milk
- 1 cup chopped pecans or walnuts
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla and beat well.
- In separate bowl, sift together flour, cocoa, baking soda and salt.
- Add dry ingredients alternately with milk to creamed mixture, mixing well after each addition.
Stir in pecans. Chill dough until firm.
- Shape dough into two rolls (7-10 inches long, 1 1/2 to 2 inches wide). Chill completely.
- Preheat oven to 375 degrees F.
- Cut cookies into 1/4 inch slices.
- Place two inches apart on a greased cookie sheet.
- Bake for 8 minutes.
- Remove from pan and cool on racks.