The perfect walnut chocolate chip cookies are chewy, chocolate-packed, and studded with crunchy walnuts. They come together quickly and are ideal for satisfying any cookie craving.
This recipe is based on a classic chocolate chip cookie but adds a little twist: instant pudding mix. The pudding mix helps keep the cookies soft and chewy inside while creating a slightly crisp exterior.
With a generous amount of walnuts and semi-sweet chocolate chips, these cookies are rich, nutty, and full of flavor.
How to make walnut chocolate chip cookies
- Cream together the softened butter, white sugar, brown sugar, and vanilla until light and fluffy.
- Mix in the eggs one at a time, allowing each to incorporate fully.
- Stir in the flour, instant vanilla pudding mix, baking soda, and salt until combined.
- Fold in the chocolate chips and chopped walnuts.
- Drop large spoonfuls of dough onto a prepared baking sheet and bake at 375°F (190°C) for 8–11 minutes, until slightly golden on top.
When are these cookies done?
Cookies are done when the tops are lightly golden brown. They may look slightly soft in the center when removed from the oven but will set as they cool.
What instant pudding mix should you use?
Instant vanilla pudding mix works best for a balanced, classic flavor. If you want to experiment, try butterscotch or chocolate pudding for a different twist. Be sure to add the dry pudding mix directly to the dough, not prepared pudding.
What kind of chocolate should you use?
Semi-sweet chocolate chips are a reliable choice and provide a pleasant contrast to the sweet dough. For larger chocolate pockets, replace ½ cup of chips with about 4 ounces of chopped semi-sweet baking chocolate.
Can you freeze the dough?
Yes. Scoop the dough into balls, place them on a tray to freeze briefly, then transfer the frozen dough balls to a sealed bag or container. They keep well in the freezer for up to one month.
How to bake frozen cookie dough
Either thaw the dough in the refrigerator overnight and bake as directed, or bake from frozen, adding one to two minutes to the baking time. Watch for that light golden color on top.
How to store baked cookies
Store cooled cookies in an airtight container or resealable bag to maintain freshness. They are best eaten within 3–4 days.
Do you have to use walnuts?
No. Walnuts add texture and a toasty flavor, but you can omit nuts entirely or substitute pecans, almonds, or your favorite nut. The cookies remain delicious either way.
If you enjoy trying different cookie recipes, consider making s’mores cookies, Lucky Charms cookies, pumpkin cheesecake cookies, or red velvet crinkle cookies for variety.
Walnut Chocolate Chip Cookies
Ingredients
- 1 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips (or 1 1/2 cups chips + 4 oz chopped chocolate)
- 1 cup chopped walnuts
Instructions
- Preheat oven to 375°F (190°C).
- In a stand mixer or with a hand mixer, cream together the butter, white sugar, brown sugar, and vanilla until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the flour, instant pudding mix, baking soda, and salt until just combined.
- Fold in the chocolate chips and chopped walnuts.
- Drop large spoonfuls of dough onto a prepared baking sheet, spacing them evenly.
- Bake 8–11 minutes, until the tops are lightly golden. Remove and transfer to a cooling rack to cool completely.
Notes
Tips and Tricks
- To get larger chocolate chunks, replace 1/2 cup of chips with 4 oz chopped semi-sweet chocolate.
- High-altitude adjustment: reduce each sugar to 2/3 cup and increase flour to 2 1/2 cups; add 2 teaspoons water if needed.
- Nutrition facts are calculated without the instant pudding included.