Buckwheat Butter Cookies with Cacao Nibs

June 13, 2013
3 Ratings
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Makes 1 batch
What You'll Need
  • 1 1/4 cups flour
  • 3/4 cup buckwheat flour
  • 2 sticks butter, softened
  • 2/3 cup sugar (scant)
  • 1/4 teaspoon salt
  • 1/3 cup cacao nibs
  • 1 1/2 teaspoons vanilla
  1. Whisk together flours and salt.
  2. In a separate bowl, cream the butter and sugar until smooth. Mix in vanilla and cacao nibs.
  3. Add the dry ingredients to the wet and mix until just combined.
  4. Press and roll the dough into a long log, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours (or you can freeze it for up to 2 months).
  5. Preheat oven to 350 and line your cookie sheet with parchment paper (don't skip this! they are very buttery!).
  6. Slice the logs thinly with a sharp knife and bake for 12-14 minutes, until they begin to brown at the edges. Let cool completely before taste-testing!

See what other Food52ers are saying.

  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • DCTwinsMom
  • lph001
  • Janet

9 Reviews

DCTwinsMom May 13, 2023
I found this recipe in “Genius Desserts”, a compilation by Kristen Miglore. These cookies are SO delicious. I made them (plus the olive oil cake from the same cookbook) for my book group and everyone raved about both desserts. Two people confessed that they could not stop eating the cookies. They have a surprising amount of not-too-sweet chocolate flavor, and a delectable shortbread texture. Total winner.
lph001 July 18, 2022
I came across this recipe when trying to figure out a way to use up some leftover buckwheat flour, and I'm so glad I did. These cookies were fantastic! I think they are going to be my go-to cookies going forward - they're delicious but also different enough to make them interesting. I'm not a huge buckwheat fan but it works here. They are very buttery and have a great short/crumbly texture once baked. I also found the recipe to be super easy - I'm a very inexperienced baker and had no problems. After rolling I chilled the dough in the fridge for exactly 2 hours and had no issues slicing and baking from there.
Janet December 24, 2020
I *really* like the flavor of these (like a grown-up chocolate chip cookie that you eat slowly to get the chocolate flavor from each bite), but they did not hold together for me, even after freezing the dough, slicing, and re-chilling before baking. They melted into wide discs that crumble with little handling. Maybe it needs just a little bit more flour (APF or buckwheat) to hold together?
SashaAlexander October 17, 2019
I made this recipe last night, chilled the cookie log overnight and started slicing this morning....but half the log crumbled into pieces. I baked the slices that remained intact. I realize that they should taste better with time but right now they are an acquired taste. If I made them again I would probably eliminate all the buckwheat flour and use oat flour for a different flavor. I'm curious what other bakers say about these cookies....
Jin April 8, 2019
Appears to be missing a step in the directions.
Posie (. April 8, 2019
All fixed!
Jodi M. July 7, 2019
You still don’t seem to have the flour added to the butter mixture step here. At least not what I’m seeing from my phone. Hmmm.
Satchid July 15, 2019
That step is still missing:) I combined the wet and dry ingredients by hand.
Posie (. July 15, 2019
Thanks for catching that! Just tried again...hopefully is now actually fixed!