Cream Cheese Walnut Drop Cookies
Indulge in the irresistible charm of Cream Cheese Walnut Drop Cookies, the perfect blend of creamy decadence and nutty goodness! These melt-in-your-mouth cookies are crafted with softened butter and cream cheese for an ultra-tender texture, while chopped walnuts add a delightful crunch to every bite. Enhanced with a hint of vanilla and just the right amount of sweetness, these easy drop cookies come together in under 30 minutes, making them an ideal treat for busy bakers. Whether you’re hosting a holiday gathering, preparing an afternoon snack, or satisfying your sweet tooth, these buttery cookies are sure to impress. Plus, they’re freezer-friendly, so you can savor them anytime! Perfect for cookie trays, potlucks, or cozy evenings, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Cream cheese, softened
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Walnuts, chopped
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter and cream cheese together with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and vanilla extract to the butter mixture and beat until fluffy and well combined, another 2 minutes.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together. Be careful not to overmix.
Fold the chopped walnuts into the dough using a spatula, ensuring they are evenly distributed.
Using a small cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will remain soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.3 g | 256% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 158.2 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
