These mixed nut cookies are perfectly sweet and indulgent with a chewy texture and plenty of nuts! They're easy to make and ready in less than 25 minutes.
Why you'll love it
It's no surprise that cookies with nuts are a delicious combo, but have you tried mixed nuts? If you're like me and you can finish a can in one sitting, this nut cookie recipe is for you!
I'm a bit of a cookie snob. I have high standards for them, because I've been making them for so long. These cookies are absolutely perfect - with a chewy texture, perfect thickness, and just the right amount of sweetness.
You've got to try these mixed nuts cookies! If you're not a fan of mixed nuts, just swap them with whatever combo of nuts you do like.
Unsalted butter - Butter gives cookies there soft yet chewy texture! I always buy unsalted butter so I control the quality and amount of salt in my cookies/treats. If you only have salted butter, omit the salt from this recipe.
Sugar & brown sugar - A combo for the perfect sweetness and spread.
Egg + yolk - One egg plus a yolk is where the money's at! It acts like insurance for the best possible texture and drool-worthy flavor. Trust me on this one.
All-purpose flour - Use the spoon and level method. Spoon the flour into the measuring cup, then level it with the flat edge of a knife. If you're gluten intolerant, swap the flour with Bob's Red Mill's 1:1 Gluten Free Baking Flour.
Baking soda - Cookies need leavening so they aren't overly dense.
Kosher salt - A little bit of salt enhances the flavors of the cookie. If you only have table salt, cut the amount in half.
Mixed nuts - I just used a can of lightly salted mixed nuts, but you can use any combination you like!
How to make cookies with nuts
Before you start, preheat your oven to 350 degrees Fahrenheit and line a sheet pan (or two!) with parchment paper or a silicone baking mat.
Cream butter & sugar - In a large bowl or the bowl of a stand mixer, beat the butter and sugar for 2 minutes.
Add the eggs - Add the egg and the yolk to the butter mixture and beat until combined. Don't overmix.
Add the dry ingredients - Once the eggs are mixed in, add the flour, baking soda, and kosher salt to the bowl. Beat on low speed until a cookie dough forms.
Add chopped nuts - Add the chopped nuts to the cookie dough and stir or beat until just combined.
Scoop cookie dough - Use a small portion scoop to scoop 8 cookies onto the parchment lined sheet pan. Give them space to spread. You can also use a spoon, but a portion scoop is easy and gives you uniform cookies.
Bake mixed nuts cookies - Bake the cookies for 11 to 12 minutes. They will look underdone, but don't worry, that's how a cookie should look when you pull it out of the oven. If a cookie looks done when it comes out, it's overbaked. It will set up as it cools.
Let cookies cool - Let the cookies cool on the sheet pan for a few minutes first. They will take a minute to set up, then transfer them to a wire rack to cool.
- Use room temperature butter. Not cold, not melted. Room temperature butter creams more effectively than cold, which gives you a better textured cookie.
- Don't overmix the cookie dough. No need to beat it into submission. Just mix until each ingredient is combined, then move to the next step. Overmixing cookie dough creates flat, dense cookies.
- Don't overbake the cookies. This is a solid tip for any cookie recipe. Cookies shouldn't look done when you remove them from the oven. They should look slightly underdone, then they will set up as they cool.
- Let the cookies cool on the sheet pan. Don't try to transfer the cookies off the sheet pan right out of the oven. Hot cookies fall apart! Give them a few minutes to set up first.
Let the cookies cool to room temperature first, then store in an airtight container or ziplock bag.
They will last up to 3 days on the counter or 1 week in the refrigerator. You can also freeze cookies for longer storage!
You can freeze unbaked cookie dough or baked cookies. Here's how to do both:
Baked: Let the cookies cool to room temperature, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Let thaw on the counter or microwave in 10-second increments until slightly warm.
Unbaked: Scoop the unbaked cookie dough onto a half sheet pan or plate. Place the plate into the freezer and freeze for 1 hour. Transfer the frozen cookie dough balls to a freezer-safe bag or container. When ready to use, bake as directed.
- Nuts - You can use whatever combination of nuts you like. They have all different kinds in the nut aisle or you can make your own. Try cashews, pistachios, pecans, peanuts, walnuts, almonds, or macadamia nuts!
- Chocolate chips - Chocolate chips go super well with nuts. Just sayin!
- Shredded coconut - Shredded coconut is another fun option.
- M&M's - Makes it taste like a trail mix cookie!
This is a preference thing. All nuts taste delicious in cookies! A few popular options are walnuts, pecans, and almonds, but even less popular nuts like pistachios, cashews, peanuts, and macadamia nuts taste delicious too! If you like it out of a cookie, chances are you will like it in one too.
Must-Try Cookie Recipes
- Coconut Pecan Cookies
- Oreo Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
- No Butter Chocolate Chip Cookies
Mixed Nuts Cookies
- Electric mixer or stand mixer
- Large Bowl
- Measuring cups & spoons
- Sheet pan
- 8 tablespoons unsalted butter (4 ounces) room temperature
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 ⅓ cup all-purpose flour or gluten-free all-purpose flour blend
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup mixed nuts, chopped or favorite combination of nuts
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, cream the butter, sugar, and brown sugar for 2 minutes.
- Add the egg and yolk, then beat until combined.
- Add the flour, baking soda, and salt to the butter mixture and beat until a cookie dough forms.
- Add the chopped mixed nuts and stir or beat until well dispersed.
- Use a cookie scoop to scoop 8 cookies onto the lined sheet pan, at least 2 inches apart.
- Bake for 11 to 12 minutes, or until the edges are lightly golden and the middles look underdone. They will set up as they cool.
- Let the cookies cool on the sheet pan for at least 5 minutes before you move them to a cooling rack. Repeat with the remaining cookie dough.