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Triangle Cookies

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Buttery vanilla cookie bars topped with smooth melted chocolate and crunchy chopped nuts, then cut into festive triangles. These easy cookies are perfect for holidays, parties, cookie trays, and homemade gifts.

Ingredients

1 cup unsalted butter, softened

⅔ cup granulated sugar

½ teaspoon salt

1 large egg, room temperature

1 tablespoon vanilla extract

2 cups all-purpose flour

2 cups chocolate chips, milk or semi-sweet

¼ cup mixed nuts, chopped, such as walnuts and pecans

Instructions

  1. Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
  2. Beat the softened butter in a mixing bowl until light and fluffy.
  3. Add the granulated sugar and salt and continue beating until well combined and fluffy.
  4. Beat in the egg and vanilla extract until smooth and well combined.
  5. Gradually add the all-purpose flour and beat until the cookie dough comes together.
  6. Press the dough evenly into the prepared pan, keeping the thickness as uniform as possible.
  7. Bake for 20-25 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
  8. Transfer the pan to a wire rack and allow the cookie layer to cool completely.
  9. Chop the mixed nuts and set aside.
  10. Place the chocolate chips in a microwave-safe bowl and microwave in short intervals, stirring regularly, until melted and smooth.
  11. Spread the melted chocolate evenly over the cooled cookie layer with an offset spatula.
  12. Immediately sprinkle the chopped nuts evenly over the soft chocolate.
  13. Allow the chocolate topping to set for about 15 minutes.
  14. Once the topping has hardened, use a sharp knife to cut the cookies into triangles.
  15. Transfer the Triangle Cookies to an airtight container for storage or serve at room temperature.

Notes

Use semi-sweet or dark chocolate for a richer, less sweet topping, or milk chocolate for a sweeter, creamier flavor.

Walnuts, pecans, or a mixture of both work well. For a nut-free version, omit the nuts or replace them with a suitable nut-free topping.

For a decorative holiday finish, drizzle the hardened topping with contrasting melted chocolate.

For clean cuts, allow the chocolate to set before slicing and wipe the knife between cuts as needed.

Store in an airtight container in a cool, dry place with parchment or wax paper between layers. Refrigerate if the room is warm.

For longer storage, freeze fully cooled cookies in an airtight freezer-safe container with parchment paper between layers, then thaw before serving.

Avoid reheating because the chocolate topping can melt. Serve at room temperature for the best texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/triangle-cookies/