Double Nut Chocolate Chip Cookies Recipe -
Double Nut Chocolate Chip Cookies Recipe

Double Nut Chocolate Chip Cookies

Recipe by  

"Cookie recipe using cake mix."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 375 degrees F. Grease cookie sheets.
  2. Melt the butter in a sauce pan over low heat. Pour into bowl and combine with cake mix and egg. Beat on low with an electric mixer until blended.
  3. Stir in chocolate chips, pecans and 1/4 cup of almonds.
  4. Shape dough into balls. Press top of ball in remaining almonds.
  5. Bake for 9-11 minutes or until lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2008

Very nice, simple recipe for cake mix cookies. I used 1/2 a cup of chocolate chips and skipped the almonds (I didn't have any). They baked to a perfect not-too-soft/not-too-crispy cookie in 9 minutes as stated.

Most Helpful Critical Review
Mar 13, 2007

They were ok but I thought they turned out a bit dry.


24 Ratings

Jul 09, 2006

E-Z and good looking, that about sums up these cookies. Funny enough I had bits and pieces of nuts to use up in my cupboard and this recipe helped me do it. Next time I would add a teaspoon of vanilla. These lacked a little punch for me, but still they got gobbled up in no time. I'll keep this beautie!

Mar 06, 2008

These were fantastic. It took about 5 minutes to get everything put together, and they baked up beautifully. They didn't spread or rise much, and they took a bit longer to bake than the recipe said (about 12 minutes), but they are delicious!

Mar 02, 2008

Very good, I used more pecans and omitted the almonds since I didn't have them.....making them Single Nut Chocolate Chip cookies. HaHa

Feb 03, 2007

Wow, my parents said these were the best chocolate chip cookies they've ever had. Even though all the nuts I had were walnuts. I wasn't crazy about the cookies, so I'd give them four stars but I'll bet they taste better when you make them with the right kind of nuts. Thanks for the recipe, I'll be using it again!

May 12, 2008

These were very good cookies. I made them exactly as written. (Not knowing whether to use salted or unsalted butter, I used the "sweet cream salted" butter I had on hand.) I baked these for the full 11 minutes, but I thought maybe another minute or two might have been better. Also, my yield was only 17 cookies instead of the full "2 dozen" written, because I tend to make cookies too big. I only have one minor complaint, though. I thought there were way too many almonds to top the cookies. 3/4 cup was far too much to cover the tops of 17 cookies (maybe 1/3 cup would have been enough in my case), so I can imagine that 3/4 cup is still too much for 24 cookies. But all in all these were very tasty cookies - I managed to make them last me for 4 days instead of just 1!

Oct 26, 2004

Super! Everyone should try them. They are great!


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  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 345 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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