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Coffee Walnut Cookie Bars are a deliciously easy to make no fuss cookie that’s great for all of your holiday and Christmas cookie exchanges. These bars have a soft chewy center with a crispy crust top, making them a fun and unique cookie treat.
Where are my coffee lovers? Yep, there you are! I just know you’ll love these easy to make cookie bars!
This is the type of cookie recipe you can find in the church social cookbook of yesteryear. You guys know I love coffee (check out my Mexican Coffee and Iced Shaken Coffee) , and I love unusual cookies (check out my Berliner Kranz and Yugoslavian Christmas Cookies.
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Easy to make
The espresso walnut cookies ingredients all get mixed together and poured into a baking pan. Super easy to make and so yummy to eat. If you’re interested in lots of great baking tips, be sure to hop over and read more.
In a medium bowl mix up the dry ingredients: flour, instant coffee, and salt.
Feel free to use instant espresso or instant coffee, your choice.
In a large bowl, beat eggs and brown sugar until light and fluffy. Add vanilla and mix. Add in the flour mixture. Stir in chopped nuts and melted butter, mixing well.
And really, you could switch up the nuts using pecans, almonds, or hazelnuts as you like. My friend Sheena said she made them with chocolate chips instead of nuts, and they worked great!
Line an 8×8-inch baking pan, or an 11×8-inch pan for thinner bars with parchment paper. Or spray the pan with non-stick cooking spray, or butter the pan.
Pour in the batter.
Bake at 350° about 25 minutes, or until golden brown and set. Cool in pan on a wire rack.
The cookies will puff up a bit while baking in the oven. After removing from the oven, the top will flatten and cool into a crispy crust on top. They almost have distinct layers, the crispy crust on top, the soft chewy center, and a light bottom crust.
If you called them coffee blondies, I’d say you’d be pretty close to accurate.
Once cooled, cut into bars.
Storage
Store the old-fashioned coffee walnut bar cookies on the counter in an airtight container for up to 5 days.
This coffee walnut cookies recipe is totally freezer friendly as well. Just allow them to cool completely, then cut into bars and place them, with parchment paper in between, in an airtight container and into the freezer for up to 3 months.
They can be defrosted on the counter when you’re ready to enjoy them.
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Recipe
Coffee Walnut Cookie Bars
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon instant espresso or instant coffee
- 1/8 teaspoon table salt
- 2 large eggs
- 1 cup light brown sugar
- 1 teaspoon vanilla
- ½ cup melted butter
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350° F.
- In a medium bowl, add flour, instant coffee, and salt and mix well.
- In a large bowl, beat eggs and brown sugar until light and fluffy. Add vanilla and mix. Add in the flour mixture. Stir in chopped nuts and melted butter, mixing well.
- Pour into an 8×8-inch baking pan, or an 11×8-inch pan for thinner bars, lined with parchment paper or well-greased.
- Bake at 350° about 25 minutes, or until golden brown and set. Cool in pan on a wire rack. Once cooled, cut into bars.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
These have a great flavor & they’re easy to make. We love them around my house! I hope you love them as much as we do. Debi, author, Life Currents
Sheena
These are super easy to make and have a great coffee flavor! Soft, chewy and delicious!