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Double Chocolate Walnut Cookies

Double Chocolate Walnut Cookies are delicious dark fudge cookies made from a cake mix. Great for anytime you need a quick batch of cookies!

Double Chocolate Walnut Cookies

There is only one thing better in this world than Chocolate and Walnuts together, and that is Chocolate and Walnuts and more Chocolate!  I made these Double Chocolate Walnut Cookies on a whim one night and I was hooked. They are somehow both fudgy and soft like a cookie. I swooned when I tasted them.

This cookie mix is incredibly easy, and it will work with any 15.25 ounce box of cake mix, just choose your flavor. The recipe ingredients for cookies is the same, use cake mix, 2 eggs and 1/2 cup vegetable oil.

Some of my favorite cake mix flavors for cookies are butter pecan, french vanilla and chocolate. It seems like a hack, but it makes making the cookie batter very consistent! 

Budget Tip  – buy your cake mixes in bulk when they are on sale and store them until you need them. They will keep on the shelf for a very long time!

Double Chocolate Walnut Cookies
Double Chocolate Walnut Cookies
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5 from 1 vote

Double Chocolate Walnut Cookies

Delicious dark fudge like cookies made from cake mix. A cinch to make and great for anytime you need a quick batch of cookies.
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24
Calories 156kcal

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INGREDIENTS

  • 1 box Devils Food Chocolate Cake Mix
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1-1/2 cups semi-sweet chocolate chips, or your favorite chocolate chips
  • 3/4 cup walnuts, chopped

INSTRUCTIONS

  • In a medium bowl, mix the cake mix, eggs,oil and water with a hand mixer until smooth. The batter will be thick, like cookie dough. Scrape down the sides with a spatula to make sure that everything is mixed together.
  • Stir in by hand the chocolate chips and walnuts until evenly distributed
  • Place by teaspoonful on a greased baking sheet
  • Bake 10 – 12 minutes at 350 degrees
  • Remove from the oven and tap bottom of the baking sheet on the counter to set the cookies. Let cookies cool at least 5 minutes before removing to a cooling rack

NOTES

Tip – Use a small ice cream scoop instead of a teaspoon to drop cookie batter onto cookie sheet. The result will be more uniformly sized cookies.

NUTRITION INFORMATION PER SERVING

Serving: 1cooke | Calories: 156kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 156mg | Potassium: 103mg | Fiber: 1g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

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