If you’re ready to venture beyond traditional sweet cookies, these savory blue cheese walnut cookies will completely transform your baking repertoire. Originally discovered by my friend Tina in the Washington Post, this recipe by pastry chef Roger Potter from 701 Restaurant became our obsession after we added a secret ingredient: ancho chili powder. The combination of tangy blue cheese, buttery richness, and subtle heat creates an irresistible appetizer that pairs beautifully with wine.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
Why This Recipe Works
The magic happens when blue cheese meets butter in the food processor, creating a creamy base that distributes flavor evenly throughout each cookie. Cornstarch adds a tender texture while coarse salt enhances the cheese’s natural tanginess. The ancho chili powder provides subtle warmth without overwhelming heat, making these cookies sophisticated enough for any gathering.
Ingredients
- Walnuts – Contribute crunch and nutty richness
- Mild blue cheese – Provides tangy, creamy flavor base without overpowering other ingredients
- Unsalted butter – Creates rich, tender texture and helps bind ingredients
- All-purpose flour – Forms the cookie structure and provides stability
- Cornstarch – Adds delicate, melt-in-your-mouth texture
- Coarse salt – Enhances blue cheese flavor and balances richness
- Ancho chili powder – Adds warm, smoky heat with subtle spice
- Black pepper – Provides gentle bite and aromatic complexity
Instructions
- Prepare the base mixture: Using a food processor, combine the blue cheese and unsalted butter until smooth and creamy.
- Add dry ingredients: Add flour, cornstarch, coarse salt, black pepper, and ancho chili powder. Pulse until mixture resembles coarse meal.
- Incorporate walnuts: Add walnuts and pulse briefly until dough forms and nuts are evenly distributed.
- Chill the dough: Wrap dough tightly in plastic wrap and refrigerate for at least 30 minutes (up to 1 full day works perfectly).
- Shape cookies: Roll out chilled dough and cut into 1/4-inch thick cookies using cookie cutters or a knife.
- Bake to perfection: Bake at 350°F for 12-14 minutes until edges are lightly golden.
Chef’s Notes
Proper chilling time is key to perfect texture. Don’t skip the 30-minute minimum refrigeration; this prevents spreading and ensures clean cookie edges. Work with small portions of dough for best results, keeping the rest chilled while shaping.
Storage & Reheating Instructions
- Room Temperature Storage: Store in airtight containers for up to 5 days at room temperature
- Refrigerator Storage: Keep fresh for up to 1 week when refrigerated in sealed containers
- Freezing: Not recommended, as the texture changes significantly when frozen and thawed
Blue Cheese Walnut Cookies with Ancho Chili
Ingredients
- 3 1/2 ounces mild blue cheese
- 3 tablespoons unsalted butter at room temperature
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ancho chili powder (although I haven’t tried it, I think cayenne would also be good.)
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup walnuts, finely chopped
Instructions
- Preheat the oven to 325 degrees.
- Line 2 baking sheets with parchment paper or silicone liners. Combine the blue cheese and butter in the bowl of a food processor; pulse until thoroughly blended. Add the flour, cornstarch, salt, pepper, ancho chili powder; pulse until the dough resembles coarse meal.
- Add the walnuts and process until a moist dough is formed. Gather the dough into a flat disk, wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight, until thoroughly chilled and firm. Roll out the dough to a thickness of 1/4 inch.
- Use 2-inch cookie cutters to cut out shapes. The dough can be rerolled. Transfer to the baking sheets, spacing the cookies 1 inch apart. Bake 1 sheet at a time for 12 to 14 minutes until lightly golden on the edges. Transfer to a wire rack to cool completely before serving or storing.
Notes
-
- The dough needs at least 30 minutes in the fridge before it’s ready but you can leave it in there for up to 1 full day. It’s best not to freeze the dough or the cookies.
- These cookies are recommended to pair with some port or another after-dinner wine.
Thanks for the great new recipe. I can not wait to try it.
I think the chili powder was a good addition. I usually add cayenne pepper to dishes I make with a lot of cheese. It helps punch up the dish.
These cookies caught my interest. My DH is blue cheese crazy! I’m sure the blue cheese gives it an unusual bite in a cookie but I would like to know if these cookies have a real kick because of the chili powder? I know he would like that but I don’t know if I would take the chance. I know I can always leave out the chili but was curious.
These cookies are savory, they are not sweet. Your first impulse may be to look for a piece of cheese to put on top of these. You can leave the chili powder out. The chili powder does not make them too “hot”. We thought they needed a little something when we tried them, therefore the addition of chili powder.