11 Simple Chocolate Chip Cookie Recipes with Nuts

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You know that warm, gooey feeling when a fresh batch of chocolate chip cookies comes out of the oven? Now imagine adding crunchy nuts for extra texture and flavor. This roundup features 11 simple recipes with various nuts – from walnuts to pecans – perfect for satisfying your sweet tooth. Dive in and find your new favorite cookie!

Classic Walnut Chocolate Chip Cookies

When I think of the perfect cookie, it’s this one – a classic that never goes out of style. There’s something magical about the combo of semisweet chocolate chips and crunchy walnuts, and I’ve baked countless batches perfecting this recipe. Trust me, it’s worth every step.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookie Dough

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract

For the Mix-ins

2 cups semisweet chocolate chips
1 cup chopped walnuts

Instructions

Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition, then beat in vanilla extract. (Tip: Use room-temperature eggs for better incorporation.)
Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Do not overmix, or cookies will be tough.
Fold in chocolate chips and chopped walnuts using a spatula until evenly distributed.
Chill the dough in the refrigerator for at least 30 minutes. (Tip: Chilling prevents spreading and gives a chewier center.)
Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place 2 inches apart on prepared baking sheets. (Tip: Use a cookie scoop for uniform size and even baking.)
Bake for 10-12 minutes, until edges are golden brown and centers are still slightly soft. Rotate pans halfway through for even baking.
Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Once you pull these from the oven, the aroma is irresistible. The edges are perfectly crisp, the centers are soft and gooey, and every bite gives you that satisfying crunch of walnuts against melted chocolate. Serve with a glass of cold milk or pack them in a tin for a thoughtful homemade gift.

Pecan Toffee Chocolate Chip Cookies

Oh, these cookies are my go-to when I need a sweet treat that feels a little special without being fussy. The combination of buttery pecans, crunchy toffee bits, and melty milk chocolate chips is pure magic. They're chewy, rich, and totally addictive.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract

Mix-Ins

1 1/2 cups milk chocolate chips
1 cup toffee bits
1 cup chopped pecans

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add egg and vanilla extract, beating until combined.
Gradually add the flour mixture, mixing on low until just combined. Do not overmix.
Gently fold in milk chocolate chips, toffee bits, and chopped pecans until evenly distributed. Chill dough for 30 minutes (tip: chilling prevents spreading and enhances flavor).
Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake for 10-12 minutes, until edges are golden and centers are still soft. Let cool on baking sheet for 5 minutes before transferring to a wire rack (tip: use a spatula to slide a parchment sheet onto a cooling rack for easier transfer).
Store in an airtight container for up to a week, but they never last that long.

Biting into one of these cookies, you get the perfect crunch from the pecans and toffee, balanced by the creamy chocolate. They're even better the next day, if you can resist that long. I love serving them with a cold glass of milk or a scoop of vanilla ice cream for an indulgent dessert.

Almond Flour Chocolate Chip Cookies

Hi there! I'm so excited to share these Almond Flour Chocolate Chip Cookies with you. They're a personal favorite in my gluten-free baking repertoire, perfectly chewy and studded with dark chocolate and crunchy almond slices.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract

Add-Ins

1 cup dark chocolate chips
1/2 cup sliced almonds

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper. (Tip: Parchment prevents sticking and ensures even browning.)
In a medium bowl, whisk together almond flour, baking soda, and salt. Set aside.
In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add egg and vanilla extract; beat until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. (Tip: Overmixing can make cookies dense—stop as soon as no flour streaks remain.)
Fold in dark chocolate chips and sliced almonds using a spatula until evenly distributed.
Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Gently flatten each ball slightly with your palm. (Tip: Almond flour spreads less than all-purpose, so flattening helps cookies bake evenly.)
Bake for 10-12 minutes, until edges are golden brown and centers are still soft. (Tip: For chewier cookies, remove when edges are set but centers look slightly underdone—they'll firm up as they cool.)
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Hope you enjoy these as much as I do! The combination of nutty almond flour, rich dark chocolate, and crunchy almonds creates a cookie that's both wholesome and indulgent. Perfect with a cold glass of milk or a scoop of vanilla ice cream.

Peanut Butter Chocolate Chip Cookies

My go-to peanut butter chocolate chip cookies are the perfect balance of soft and chewy, with pockets of melted chocolate and crunchy roasted peanuts. I love how the peanut butter flavor shines without overwhelming the other ingredients, making these a crowd-pleaser every time I bake them.

Serving: 30 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract

Mix-ins

1 1/2 cups semi-sweet chocolate chips
1/2 cup roasted peanuts, chopped

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat softened butter and peanut butter with an electric mixer on medium speed until smooth and creamy, about 1 minute.
Add both sugars and beat until light and fluffy, about 2 minutes. Scrape down the bowl as needed.
Beat in the egg and vanilla extract until well combined, about 30 seconds.
Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.
Fold in chocolate chips and chopped peanuts with a spatula until evenly distributed. (Tip: Reserve a few chips and peanuts to press onto cookie tops for a prettier look.)
Chill the dough in the refrigerator for 30 minutes. This prevents spreading and enhances flavor. (Tip: Chilling is key for thicker cookies.)
Scoop rounded tablespoons of dough (about 1.5 inches) and place 2 inches apart on prepared baking sheets. Press a few extra chips and peanuts onto each dough ball if desired.
Bake one sheet at a time for 10-12 minutes, or until edges are golden brown and centers look slightly underdone. (Tip: Underbaking slightly gives soft centers.)
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

With their soft, chewy centers and crispy edges, these cookies are best enjoyed slightly warm when the chocolate is still melty. Whether you dunk them in milk or just savor them solo, they're a nostalgic treat that never gets old.

Double Chocolate Hazelnut Cookies

Valentine's Day inspired my first batch, but these Double Chocolate Hazelnut Cookies have become a year-round obsession. They're intensely chocolatey, chewy, and packed with crunchy toasted hazelnuts and dark chocolate chips. Trust me, one batch disappears fast in my house.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract

Mix-Ins

1 cup dark chocolate chips
3/4 cup hazelnuts

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a dry skillet over medium heat, toast hazelnuts for 3-4 minutes, shaking occasionally, until fragrant. Let cool, then roughly chop.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
Fold in dark chocolate chips and chopped hazelnuts with a spatula.
Cover the dough and refrigerate for at least 30 minutes. Chilling prevents spreading and deepens flavor.
Scoop tablespoon-sized balls of dough (about 1.5 tablespoons each) and place them 2 inches apart on prepared baking sheets.
Bake for 12 minutes, until edges are set but centers appear soft and slightly underdone.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Your best batch yet awaits — these cookies strike the perfect balance between fudgy interiors and crisp edges. The hazelnuts add a toasty crunch that complements the deep chocolate flavor beautifully. Serve them with a cold glass of milk or crumbled over vanilla ice cream for a next-level dessert.

Spiced Cashew Chocolate Chip Cookies

Every time I bake these Spiced Cashew Chocolate Chip Cookies, the aroma of cinnamon and nutmeg takes me straight to holiday baking sessions with my mom. They're the perfect balance of warm spices, crunchy cashews, and gooey chocolate chips.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

Wet Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract

Mix-ins

1 cup semisweet chocolate chips
1 cup roasted cashews, roughly chopped

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Tip: Avoid overmixing to keep cookies tender.
Fold in chocolate chips and chopped cashews with a spatula until evenly distributed.
Chill the dough for at least 30 minutes. Tip: Chilling prevents spreading and deepens the spice flavor.
Scoop rounded tablespoonfuls of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10-12 minutes until edges are golden but centers still look soft. Tip: For chewy cookies, pull them out when centers are slightly underdone.
Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Don't be surprised if you find yourself reaching for a third—these cookies are dangerously addictive. Serve them warm with a glass of cold milk, or crumble over vanilla ice cream for a decadent dessert.

Oatmeal Pecan Chocolate Chip Cookies

My favorite cookie is a hearty oatmeal cookie with chocolate chips and crunchy pecans, and this recipe is pure comfort. I love how the oats add chewiness while the pecans bring a nutty crunch that pairs perfectly with gooey chocolate.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Add-ins

1 1/2 cups old-fashioned rolled oats
1/2 cup chopped pecans, toasted
1/2 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the egg and vanilla extract, and beat until well combined, scraping down the sides once.
Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Tip: Don't overmix or the cookies will be tough.
Fold in the oats, toasted pecans, and chocolate chips until evenly distributed. Tip: Toasting the pecans at 350°F for 5-7 minutes brings out their flavor.
For thicker cookies, chill the dough for 30 minutes. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes, until the edges are golden and the centers look slightly underdone. Tip: They will set as they cool on the pan.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

My family devours these within minutes—the chewiness from the oats, the crunch from the pecans, and the melty chocolate chips are just perfect. Make a batch for your next gathering and watch them disappear!

Pistachio Cranberry White Chocolate Cookies

Christmas morning in my kitchen always smells like butter and sugar, but these colorful cookies are perfect for any celebration. The combo of nutty pistachios, tart cranberries, and creamy white chocolate chips is a total crowd-pleaser.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough Base

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract

Dry Ingredients

2 1/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon salt

Mix-Ins

1 cup white chocolate chips
1/2 cup shelled pistachios, roughly chopped
1/2 cup dried cranberries

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 minutes. Tip: Make sure your butter is truly softened – not melted – for the best texture.
Add the eggs one at a time, beating well after each, then beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Add this dry mixture to the wet ingredients in three additions, mixing on low just until combined. Do not overmix.
Fold in the white chocolate chips, chopped pistachios, and dried cranberries using a rubber spatula. The dough will be slightly stiff.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 48 hours). Chilling prevents spread and deepens flavor – don't skip this step!
Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. I like to press a few extra pistachios and chocolate chips on top for looks.
Bake for 11-13 minutes, until the edges are golden brown but the centers still look slightly underdone. They'll continue setting as they cool. Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Finally, these cookies have it all – chewy edges, soft centers, crunchy nuts, and bursts of tartness from the cranberries. For a pretty presentation, stack them in a clear jar tied with a ribbon, or serve them warm with a glass of cold milk.

Vegan Almond Chocolate Chip Cookies

Oh, my quest for the perfect vegan cookie has been a journey, but these Almond Chocolate Chip Cookies are the happy ending. Made with almond butter and dark chocolate chips, they're chewy, nutty, and completely plant-based. I love baking a batch on lazy Sunday afternoons—they make the house smell amazing.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Wet Ingredients

1/2 cup creamy almond butter
1/4 cup melted coconut oil
1/2 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons flaxseed meal mixed with 6 tablespoons water (flax eggs)

Dry Ingredients

1 cup almond flour
1 cup oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Mix-ins

1/2 cup dark chocolate chips
1/4 cup chopped almonds
Flaky sea salt (optional, for topping)

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
Prepare flax eggs: mix 2 tablespoons flaxseed meal with 6 tablespoons water, let sit for 5 minutes until thickened.
In a large bowl, whisk together almond butter, melted coconut oil, maple syrup, vanilla extract, and the flax eggs until smooth. Tip: warm the almond butter if it's too stiff to mix easily.
In a separate bowl, combine almond flour, oat flour, baking soda, and salt.
Add the dry ingredients to the wet mixture and stir until just combined. Tip: avoid overmixing to keep cookies tender.
Fold in dark chocolate chips and chopped almonds.
Scoop dough by the tablespoon, roll into balls, and place on the prepared baking sheet, spacing 2 inches apart. Flatten each ball slightly with the back of a fork.
If desired, sprinkle a pinch of flaky sea salt on top of each cookie.
Bake for 10-12 minutes, until edges are golden and centers appear set. Tip: they will look slightly underdone but will firm up as they cool.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Really, these cookies have the perfect balance of nutty sweetness and rich chocolate. Serve them with a glass of oat milk or crumble over vegan ice cream—they disappear fast!

Sea Salt Dark Chocolate Pecan Cookies

Kicking off with a confession: I've made these cookies more times than I can count, and they never last more than a day in my kitchen. The combo of dark chocolate and candied pecans, finished with a sprinkle of sea salt, is pure magic—crispy edges, chewy centers, and that irresistible sweet-salty crunch.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 17 minutes

Ingredients

For the Candied Pecans

1 cup pecan halves
2 tablespoons granulated sugar
1 tablespoon unsalted butter

For the Cookie Dough

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chunks or chips (60-70% cacao)
1 teaspoon flaky sea salt (for finishing)

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Make the candied pecans: In a small skillet over medium heat, melt 1 tablespoon butter. Add 1 cup pecan halves and 2 tablespoons granulated sugar. Stir constantly for 3-4 minutes until the sugar caramelizes and coats the pecans. Transfer to a plate to cool completely—they'll crisp up as they cool. (Tip: Watch closely; sugar can burn quickly.)
In a large bowl, beat 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add 1 large egg and 1 teaspoon vanilla extract. Beat until well combined, scraping down the sides as needed.
In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Do not overmix—stop as soon as no streaks of flour remain.
Fold in 1 cup dark chocolate chunks and the cooled candied pecans (break any large pecan clusters into smaller pieces) until evenly distributed. (Tip: Chilling the dough for 30 minutes will prevent spreading and yield thicker cookies.)
Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with your fingers.
Bake at 350°F for 11-13 minutes, or until the edges are set and lightly golden, but the centers still look slightly underdone. (Tip: For chewy cookies, pull them out when the edges are just golden—carryover heat will finish cooking them.)
Immediately after removing from the oven, sprinkle a pinch of flaky sea salt over each cookie while they're still hot. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Sprinkling a pinch of flaky sea salt right out of the oven is a game-changer—it makes the chocolate pop and balances the sweet pecans. Serve these slightly warm with a glass of cold milk, or crumble them over vanilla ice cream for an indulgent sundae. Trust me, you'll be making a second batch before the first is gone.

Conclusion

Every cookie lover knows that nuts add the perfect crunch. This collection of 11 simple recipes—from classics to twists—offers something for every baker. Pick one, bake it, and share the joy. Leave a comment with your fave, and don’t forget to pin this article!

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