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Chips Galore Cookies Recipe
Chips Galore Cookies Recipe photo by Taste of Home

Chips Galore Cookies Recipe

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Shauna Stephens of San Diego, California knows how to make a cookie lover's dream come true! Chock-full of pecans, walnuts and three types of chips, these crisp treats will be such a hit with your family, they might not make it to the bake sale.
TOTAL TIME: Prep: 10 min. + chilling Bake: 20 min./batch
MAKES:54 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 20 min./batch
MAKES: 54 servings


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon almond extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups each semisweet chocolate chips, milk chocolate chips and vanilla or white chips
  • 1-1/2 cups chopped pecans
  • 1-1/2 cups chopped walnuts

Nutritional Facts

1 serving (2 each) equals 191 calories, 12 g fat (5 g saturated fat), 19 mg cholesterol, 92 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Combine chips and nuts; stir into dough. Cover and refrigerate for 1 hour or until easy to handle.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 dozen.
Originally published as Chips Galore Cookies in Quick Cooking July/August 2001, p54

Nutritional Facts

1 serving (2 each) equals 191 calories, 12 g fat (5 g saturated fat), 19 mg cholesterol, 92 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

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Reviewed Sep. 19, 2014

"My husband thought that this cookie was to die for. I used all the morsels that I had opened, peanut butter, semi-sweet and peanut butter. I had a bad of coconut opened and I threw that in to the batter. Also I didn't have pecans so I double the amount of walnuts. The cookie seemed to bake fast so I cut back on baking time. This is a great cookie. I have to hurry and put them away because I already had four and I am a lifetime member of WW. Awesome cookie111111"

Reviewed Aug. 5, 2013

"This is a great recipe, and a definite keeper! The addition of almond extract gives it a unique taste difference from other chocolate chip cookie recipes -- one I think is very good. Although I did not have any walnuts, I followed the recipe to a "T" otherwise, and it turned out well. Be sure to refrigerate the dough though, for that keeps the cookies from spreading. Thanks for sharing, Shauna!"

Reviewed May. 16, 2013

"Shauna that's for sharing your recipe. I usually don't change a recipe, but I needed to use up the partial bags of chips in my baking drawer. Everything in the recipe stayed the same except I used 1 cup of butterscotch morsels, 1 cup milk chocolate morsels, 1 cup white chips, 1 & 1/2 semi-sweet morsels and a cup of dried cranberries. My husband said they were "mighty tastey"."

Reviewed May. 9, 2012

"Whipped these up exactly as indicated, except left out the walnuts. Just had one, a few minutes after taking the batch out of the oven--oh, so good warm! Wonder if they'll last til they actually cool down. The almond flavoring makes them different from my regular chocolate chip cookies. Think my cookies were smaller--only took 11 minutes to bake. Will definitely add this one to the cookie recipe rotation."

Reviewed Nov. 25, 2010

"I made a few modifications: I used dark chocolate chips instead of milk chocolate, I left out the walnuts, and I used vanilla instead of almond flavoring. They turned out really well. My daughter and her friends love them! I will be making these again."

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