In a fit of stress baking thanks to the longest and worst week so far of 2013 (and it’s just three weeks in, which does not bode well for the rest of the year), I turned my freshly made rosemary walnut butter into cookies. Which made the week a tiny, microscopic bit better. At the very least, baking them in the toaster oven at work gave the office some serious aromatherapy, which turned out to be instrumental in preventing me from actually exploding this week.
Rosemary Walnut Butter Cookies
Adapted from The Cook’s Illustrated Cookbook
Makes 3 dozen cookies
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt, plus more for sprinkling
- 16 tbsp (2 sticks) unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 1 cup rosemary walnut butter
- 2 large eggs
- Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350F. Line 2 baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt together in medium bowl and set aside.
- Using stand mixer fitted with paddle, beat butter, brown sugar, and granulated sugar at medium speed until light and fluffy, about 2 minutes, scraping down bowl as needed.
- Add walnut butter and mix until fully incorporated, about 30 seconds. Then, add eggs and vanilla and mix until combined.
- Reduce speed to low and add dry ingredients. Mix until combined, about 30 seconds.
- Roll dough into balls and place on prepared baking sheets. Press each dough ball twice, at right angles, with dinner forks to make crisscross design. Sprinkle tops of cookies with kosher salt.
- Bake until cookies are puffy and slightly brown around edges but not on top, about 10 to 15 minutes, switching and rotating halfway through baking.
- Let cookies cool on baking sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature.
Using my trusty peanut butter cookie recipe, I swapped out the peanut butter for walnut butter and ended up with these amazing morsels that have the texture of a perfectly crumbly peanut butter cookie, but the taste of something else entirely. They’re sweet and savory all at the same time, so if you’re fan of that combination, you’ll love these cookies.
I always thought the smell of fresh-baked chocolate chip cookies was the greatest thing in the world, but that was before I made these cookies. Rosemary itself is pretty fragrant to begin with, but combined with toasted walnuts, they become even more aromatic. Your kitchen (or office, in my case) will smell incredible after you make these. These cookies are like a hug for your tastebuds and nosebuds. I guess the technical term is your olfactory system, but dammit Jim!, I’m a baker, not a doctor!, so I’m going to keep calling them nosebuds.
This is one cookie I would actually recommend overbaking. They’re still delicious even slightly underbaked, but I find that keeping them in the oven for at least 15 minutes until they get a nice deep golden-brown color enhances the flavors of the rosemary and toasted walnuts even more.