Chocolate Walnut Buttons are my new favorite Christmas cookie! Each little cookie is filled with dark chocolate, milk chocolate and enveloped in chopped nuts. They are the cutest chocolate addition to your Christmas baking!
The base of Chocolate Walnut Buttons isn’t overly sweet, so it pairs perfectly with the little milk chocolate disk in the middle of the cookie. And the nuts! I’m a big fan of nuts in cookies, so this cookie is really appealing to me. I wondered if others would feel the same way, and I’m happy to report everyone who tasted this cookie gave it an enthusiastic thumbs up (and asked for seconds). Chocolate Walnut Buttons remind me of a moist brownie bite drenched in chopped walnuts. They stay moist for several days if covered, and also freeze well.
Make sure to bake up a batch or two of Chocolate Walnut Buttons for your next holiday party. This is a cookie you’ll keep on your holiday baking list for years!
Chocolate Walnut Buttons
- 1/2 cup unsalted butter softened
- 2/3 cup sugar
- 1 large egg separated
- 2-3 tablespoons milk more if needed to make batter moist
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/4 teaspoon salt
- 1 1/4 cups finely chopped walnuts
- 24 chocolate kisses or chocolate discs for melting
Cream butter and sugar for about one minute.
Beat in the egg yolk, milk and vanilla. Mix well.
Add the flour, cocoa and salt all at once. Mix just until flour disappears and ingredients are incorporated.
Cover and refrigerate for about 1 hour.
Whisk egg white until foamy in a small bowl.
Using a small (I use a 1 inch) scoop or your hands, Shape dough into 1 inch balls.
Dip the cookie dough in egg white, then roll in nuts.
Place the cookie balls on greased baking sheet, 9-12 cookies per pan.
Make an indentation in center of each cookie with your thumb.
Bake at 350° for 10-12 minutes or until center is set, do not over cook.
When cookie is done, remove from oven and immediately place a chocolate kiss or a chocolate disc for melting in the center of the cookie. Press down the center with chocolate if the indentation has risen too much.
Let cool. Cookies may be frozen or covered on counter for up to a week.