★★★★★

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.

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

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    About Aimee

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

    Learn more about Aimee.

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    Posted on March 28, 2022

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