Salted Caramel Walnut Butter Cookies

You know something is a winner when three people text you in a row that they simply CANNOT stop eating the cookies. They CANNOT stop.

I’ll call that a win.

Brushing my hands together, putting things away, and heading to bed with a smile.

Apparently, the combination of Wellnut Farms Salted Caramel Nut Butter, Black Pepper and Sea Salted Sprouted Walnuts, and a hint of sweetness creates a cookie worth savory – and worth three cheers 📣📣📣 (maybe even more!)

They are not too sweet, they are not too salty, they are not too spicy or peppery – but they are truly perfect.

½ cup butter or shortening, room temperature (1 stick)
11 oz. Wellnut Farms Salted Caramel Walnut Butter
14 oz. sweetened condensed milk
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
¼ tsp. kosher salt
2 – 2 ½ cups all-purpose flour
4 oz. Purely Sprouted Black Pepper & Sea Salt Sprouted Walnuts

Preheat the oven to 375 degrees.

Using a stand or hand mixer, cream together the butter, walnut butter, and condensed milk until smooth and creamy – nice and fluffy.

Mix in the baking soda, baking powder, vanilla, and salt.

Add the flour, ½ cup at a time, until fully combined.

Fold in the sprouted walnuts.

Line baking sheets with parchment paper.

Grabbing 1-2” mounds of dough roll them between your hands and flatten them into discs.

Place the formed discs onto the prepared baking sheets, about 1” apart.

Bake for 12-14 minutes, until golden brown.

Remove from oven and cool before consuming.

The larger and warmer the cookie, the more “scone-like” the result. Take your pick – crispy cookie or walnut scone.

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