Sissy Spacek'S Walnut Fudge Cookies
Walnut fudge cookies offer a rich chocolate flavor complemented by crunchy walnuts, perfect for chocolate lovers and those seeking a decadent treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease 2 large cookie sheets.
- In a small saucepan, melt oleo and unsweetened chocolate; let cool.
- In a mixing bowl, beat eggs and sugar until well combined.
- Stir in vanilla.
- Add the cooled chocolate mixture to the egg mixture and blend well.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in chopped walnuts.
- Drop spoonfuls of dough onto the prepared cookie sheets.
- Bake for about 12 minutes or until cookies are set.
- Remove from oven and cool on wire racks.
Tips & Substitutions
For a richer chocolate flavor, consider using dark chocolate instead of unsweetened. If you're looking for a substitution for oleo, unsalted butter works well. Make sure to let the melted chocolate mixture cool before adding it to the eggs to avoid scrambling. For an extra texture, try mixing in some chocolate chips along with the walnuts.
Serving Suggestions
These walnut fudge cookies are delightful on their own but can be served alongside a glass of cold milk or a warm cup of coffee for a comforting treat. They also pair beautifully with Nannie'S Tea Cakes for a sweet dessert platter. Consider adding a scoop of vanilla ice cream on top for an indulgent dessert.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to three months. To reheat, warm them in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sissy Spacek'S Walnut Fudge Cookies contains roughly 128 calories, with 3g protein, 9g carbohydrates, and 9g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut instead of walnuts?
Yes, feel free to substitute walnuts with pecans or almonds based on your preference. Each nut brings a unique flavor and texture to the cookies, so choose one that you enjoy. Just make sure to chop them roughly to ensure they mix well into the dough.
What should I do if the dough is too sticky?
If the dough feels too sticky to handle, you can chill it in the refrigerator for about 30 minutes. This will firm it up and make it easier to scoop onto the cookie sheets. You can also dust your hands with flour while shaping the cookies to prevent sticking.
Can I make these cookies gluten-free?
Absolutely! To make these walnut fudge cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Ensure that your baking soda is also gluten-free, and you’ll have a delicious treat for everyone to enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).