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Chocolate Chip Walnut Bars

Chocolate Chip Walnut Bars: these little shortbread cookie sticks are 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.

Stack of chocolate chip shortbread bars with walnuts on a blue and white striped piece of paper.

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.

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

Best decision ever.

Chocolate Chip Walnut Cookie Bars: delicious shortbread cookie sticks that are perfect for dunking!

Ingredient Notes

  • 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.
  • Walnuts – Chop the nuts into pieces that are the same size as the chocolate chips.
  • 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

It’s so easy to make shortbread bars like these! Start by beating powdered sugar with vanilla, then adding remaining ingredients. The dough will be dense and thick.

Drop it onto a baking sheet and use the heel of your hand to press the dough into a large rectangle shape. 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!

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!
Chocolate Chip Walnut Cookie Bars: delicious shortbread cookie sticks that are perfect for dunking!

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.

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

More Cookies and Bars

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Yield: 30 cookies

Chocolate Chip Walnut Bars

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

Delicious Chocolate Chip Walnut Shortbread Bars

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 cup all-purpose flour
  • 1 ¼ cup mini chocolate chips
  • ½ cup chopped Walnuts, chopped into tiny pieces

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.

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

Did you make this recipe?

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