★★★★★

Chocolate Chip Walnut Bars

Chocolate Chip Walnut Bars are shortbread cookie sticks full of nutty chocolate goodness. They’re so delicious you might want to go ahead and make two batches; they’re impossible to resist!

Love nuts in your baked goods? Our Chocolate Walnut Brownie recipe is thick and fudgy and DELICIOUS. Or give our nutty snack mix a try next for an on the go treat.

Chocolate chip shortbread cookie sticks on a white plate.

The Best Shortbread

I’m obsessed with shortbread cookies. I love the way they melt in your mouth, all buttery and flavorful.

I’ve made many shortbread cookies here on the blog, but it’s the ones that are in cookie “sticks” that are my favorite. (like these butterscotch shortbread cookies)

And, since I love nuts in my baked goods, I added in some walnuts.

Best decision ever.

Today’s shortbread bars are:

  • Easy to make (no need to slice or roll or scoop)
  • No chilling the dough necessary
  • Melt in your mouth shortbread texture

Ingredient Notes

Ingredients to make chocolate chip shortbread cookies with nuts.
  • Butter – I prefer the taste of unsalted butter in my shortbread!
  • Mini chocolate chips – Chocolate chunks chopped into tiny pieces would work as a substitute if you can’t find the mini morsels. You could use regular size chocolate chips too, but we love the minis in cookies.
  • Walnuts – Chop the nuts into pieces that are the same size as the chocolate chips. Toast the nuts for best flavor and texture!
  • Vanilla and Almond extract- Make your own Vanilla Extract for even richer vanilla flavor!

Along with powdered sugar and flour that’s all you need to make the best shortbread. The recipe doesn’t require any eggs, so it’s a great option as an egg-free treat for those with allergies. (Or when you want cookies but you’re out of eggs!)

Easy Instructions

Step by step photos showing how to make shortbread cookie sticks.

It’s so easy to make shortbread bars like these!

  1. Start by beating powdered sugar with vanilla, then adding remaining ingredients. The dough will be dense and thick.
  2. Drop it onto a baking sheet and use the heel of your hand to press the dough into a large rectangle shape.
  3. As soon as the cookies come out of the oven, use a pizza cutter and slice them immediately.

Allow the shortbread bars to cool and enjoy!

Shortbread cookies on a parchment paper lined cookie sheet cut into sticks.

Tips & Tricks

  • Traditional shortbread cookie option: If you prefer to make these into a classic cookie shape, roll the dough into a log and wrap it with saran wrap. Let it chill for 30 minutes, then slice into thin disks (about 1/4 inch thick). Bake the cookies for about 13 minutes or until the edges are just lightly brown.
  • Use soft butter. Cold butter is hard to work with and will change the texture of the cookie bars. Leave the butter on the counter for 20 – 30 minutes before making the dough and your cookies will turn out with the perfect melt-in-your-mouth crumb!
  • These bars come out lightly crispy. If you want crunchier shortbread bars, you can leave them in the oven for an additional couple of minutes. Just keep a close eye on them; there’s nothing sadder than burned shortbread!
  • Freeze Cookies. Use my tips on how to freeze cookie dough for later.

Recipe FAQs

Can I substitute a different kind of nut for the walnuts?

Absolutely! This shortbread recipe will work with just about any nuts you like mixed in. Pecan would be a delicious choice.

How do you store these shortbread bars?

Once fully cooled, transfer the bars to an airtight container and store at room temperature for up to 5 days.

Can you freeze shortbread cookie bars?

Yes–both the cookies and the dough freeze beautifully. You can make the dough ahead of time, press into a rectangle and freeze. No need to thaw, just transfer the dough to the pan and add a few more minutes of baking time.

Stacks of shortbread cookie sticks with chocolate chips on a cookie sheet.

More Cookies and Bars

Yield: 30 cookies

Chocolate Chip Walnut Bars

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Chocolate Chip Walnut Bar are shortbread cookie sticks full of nutty chocolate goodness. They're so delicious you might want to go ahead and make two batches; they're impossible to resist!

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspooon almond extract
  • 2 cups all-purpose flour
  • 1 ¼ cup mini chocolate chips
  • ½ cup chopped walnuts

Instructions

  1. Line a 15x10-inch baking sheet with parchment paper. Set aside. Preheat oven to 350 degree.
  2. In a large mixing bowl, beat butter with powdered sugar, vanilla and almond extract until creamy. Add in flour and beat until combined. Fold in chocolate chips and walnuts.
  3. Drop dough into center of baking sheet, and using the heels of your hand, press dough into a large rectangle. You want the dough to be the same thickness throughout, so keep pressing until you have a rectangle about 12x10-inches and about ¼-inch thick.
  4. Bake for 20-25 minutes, until edges begin to lightly brown. Remove from oven and immediately cut into strips using a pizza cutter. Cool completely and store in an airtight container for up to 5 days. ENJOY.

Notes

  • Traditional shortbread cookie option: If you prefer to make these into a classic cookie shape, roll the dough into a log and wrap it with saran wrap. Let it chill for 30 minutes, then slice into thin disks (about ¼ inch thick). Bake the cookies for about 13 minutes or until the edges are just lightly brown.
  • Use soft butter. Cold butter is hard to work with and will change the texture of the cookie bars. Leave the butter on the counter for 20 - 30 minutes before making the dough and your cookies will turn out with the perfect melt-in-your-mouth crumb!
  • Toast the nuts for best flavor and texture!
  • These bars come out lightly crispy. If you want crunchier shortbread bars, you can leave them in the oven for an additional couple of minutes. Just keep a close eye on them; there's nothing sadder than burned shortbread!
  • How do you store these shortbread bars? Once fully cooled, transfer the bars to an airtight container and store at room temperature for up to 5 days.
  • Can you freeze shortbread cookie bars? Yes, both the cookies and the dough freeze beautifully. You can make the dough ahead of time, press into a rectangle and freeze. No need to thaw, just transfer the dough to the pan and add a few more minutes of baking time.
  • Nutrition Information:

    Yield:

    30

    Serving Size:

    1 cookie

    Amount Per Serving: Calories: 144Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 2mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

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    Use the best shortbread recipe to make these amazing Chocolate Chip Walnut Shortbread Bars!

    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on March 28, 2022

    Comments & Reviews

    1. Hi Aimee, I have a grandson with gluten and egg allergies. Do you think substituting cup for cup gluten free flour would work with these? I am always looking for something that he would be able to eat. Thanks

      1. Typically the cup for cup works great for cookies, but I haven’t tried it myself. If you do, please let us know!

    2. I had to laugh….we demolished a box of those yummy little Honolulu Cookies too on our trip back home!
      Eager to try this recipe.  Allergic to walnuts, but will try some pecans!!
      Love following your site….I think I gain a pound every time you publish!

    3. This looks yum, i must try it. Does powdered sugar mean confectionary sugar or just regular sugar?

    4. I love how versatile shortbread is! I would so take one of these for my coffee this morning!

    5. SInce these are a bar it’s totally OK to eat them for breakfast right? They look fabulous! 

      1. For sure. I mean, biscotti is totally acceptable, and those are like cookies…so yes. Enjoy!

    6. These look so good! I love walnuts in my cookies and bars. They add such great texture and crunch! 

    7. I LOVE shortbread cookies. They are always a crowd pleaser and they are so easy to make. I love the addition of chocolate chips and walnuts. Walnuts in cookies are my dads favorite so I’m totally going to make him a batch as a surprise 🙂 

      1. We may or may not have sampled numerous varieties before settling on one. The Kona coffee ones were spectacular 🙂

    8. Totally creeped on your Hawaii trip and totally jealous! Looks like you had a great time! And pineapple shaped cookies?! I wouldn’t be able to resist those and I definitely can’t resist the flavor of these cookie bars!

    9. I just shared my last Fisher post of the season today…we’re both ‘nuts’ today 🙂 Sorry, couldn’t help myself. LOL  These look great and I love how easy they are!

    10. There is just something about those buttery cookies that I love too!  Love the nuts and walnuts in your fun little sticks!  These would not last very long here!!!

    11. I love walnuts! These bars remind me of the cookie bars my grandmother makes 🙂

    12. Oh yes. Yeeesssss. Love these. My morning coffee would be so much better with a couple of these. Or 10.

    13. I’m obsessed with shortbread cookies too — the buttery taste cannot be beat! Wish I had a couple of these with my coffee this morning! 

    14. Craving a bar … or several! Can you make them magically appear before me to enjoy?! 🙂 

    15. I’m a BIG fan of shortbread too!!  This look fabulous!  as did your trip to Hawaii!  it’s on our list for our 30th anniversary trip next year 

      Happy Monday!

      1. I’m hoping to get a write up of our vacation with highlights up on the blog soon! It was so amazing, truly a trip of a lifetime! And I’m so thankful we were able to enjoy it with our kids. Now I’m ready to go back with JUST my hubby, haha!

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