Yes, you read that right. Traeger smoked chocolate chip cookies are not only a thing, they’re a thing of beauty. We’re talking about bakery style cookies with golden brown buttery edges, tons of chocolate chips, and brown sugar smoked walnuts packed inside. Whether you’re looking for a Traeger dessert recipe or something extra to throw on the smoker at 300ºF alongside other goodies, you’ll be glad you made these cookies.
How to Make Smoked Chocolate Chip Cookies
These smoked cookies are a spin on the infamous DoubleTree cookies, which we love so much we made a high protein version last year after they released the recipe. If you’re unfamiliar with these cookies, they’re a chocolate-heavy, oat, walnut, and buttery cookie with just a pinch of cinnamon.
We thought making smoked walnuts first to incorporate into the dough before smoking the cookies on a Traeger would be a good idea. And you know what, we were right. They’re still plenty sweet and have just a hint of smoky goodness that balances out all the chocolate nicely. So let’s dive in and take a look at how to make them.
Toss some walnuts in butter and brown sugar and get them on your smoker for about two hours at 225ºF. You should get a little caramelization from the sugar and lots of smoky flavor.
If you have a mesh grill pan, use that. If not, use a wire rack over a baking sheet for some extra air flow and smoke absorption.
I would go with a fruit wood or something like the Traeger Signature blend. If you’re new to the Traeger, I would bookmark Traeger’s wood pellet flavor guide to select which type of wood is best for different scenarios.
I’ll also mention, this step is optional. If you wanted to just go straight in with raw chopped walnuts, the cookies are still amazing.
Cream Butter, Sugar, and Brown Sugar Together
We used a stand mixer with a paddle attachment, but a hand mixer would get the job done as well.
Add Eggs, Vanilla Extract, and Lemon Juice
It’s a tiny amount of lemon juice, but you never know how the science of baking will come into play. We like to follow the rules!
Add the Dry Ingredients
Rolled oats, all purpose flour, baking soda, salt, and ground cinnamon go in and get mixed for about 45 seconds. As soon as the mixture comes together, that’s it. You don’t want to over mix.
Fold in Smoked Walnuts and Chocolate Chips
Time to put those smoked walnuts to good use. I’ve heard rumors, but I’m not convinced it’s actually a thing. Apparently some people don’t absolutely love chocolate. If you’re one of these mythic creatures, these smoked chocolate chip cookies will not be your cup of tea. Because they have tons of chocolate. So much so, you could scale back a bit if you wanted.
Portion and Smoke the Chocolate Chip Cookies
We used a #16 (2.75 oz) ice cream scoop to portion out the cookies. They weigh somewhere around 50 grams each. For best results, let these puppies hang out in the refrigerator for a few hours. The flavors will continue to develop and the butter will solidify, keeping the cookies nice and uniform once they go on the smoker.
The cookies will still spread quite a bit as they cook, so don’t crowd the pan. We found eight cookies on a half sheet pan was the perfect amount. You could probably cram ten cookies on there, but I doubt you could fit twelve without them running into one another.
Depending on which Traeger you have, you might be able to fit more than one half sheet pan at a time. If you’re rocking a smaller 575 like us, you should be able to squeeze another quarter sheet pan in at the same time. The good news is that this cookie dough is great for freezing. Unless you’re feeding a crowd or setting up a Traeger smoked cookie stand to pay for wagyu beef, I’d probably smoke half and freeze the other half for later.
Once the cookies are golden brown around the edges and just a little bit gooey in the center, they’re ready to come off the smoker. Let them cool for 30-60 minutes and they should be perfect. (Or dive right in and get melted chocolate all over your face and hands if you’re a real one.)
More Traeger Recipes
We’re relatively new to the Traeger and cooking on a smoker, but we like to think our indoor cooking knowledge has carried over to some solid creations outdoors thus far. But we’ll let you be the judge.
- Twice Smoked Potatoes
- Smoked Mexican Chicken Breast
- Buffalo Chicken Stuffed Peppers
- Smoked Chicken Thighs with Alabama White Sauce
- Bacon Wrapped Cheesy Chorizo Jalapeño Poppers
- BBQ Chicken Smoked Meatballs
- Smoked Charro Beans
And that should cover it. Still have a question about these Traeger smoked chocolate chip cookies? Drop it in the comments below. And if you love these cookies, we always appreciate recipe reviews!
For the Smoked Walnuts
- 1 3/4 cup (210g) Chopped Walnuts
- 2 tablespoons (28g) Unsalted Butter
- 2 tablespoons (24g) Light Brown Sugar
For the Cookies
- 2 sticks (224g) Unsalted Butter, softened
- 3/4 cup + 1 tablespoon (156g) Granulated Sugar
- 3/4 cup (144g) Light Brown Sugar
- 2 large Eggs
- 1 1/4 teaspoon Vanilla Extract
- 1/4 teaspoon Lemon Juice
- 2 1/4 cup (270g) All Purpose Flour
- 1/2 cup (40g) Rolled Oats
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1/2 to 1 teaspoon Cinnamon, to taste
- 2 cups (448g) Dark Chocolate Chips
- Smoked Walnuts, roughly chopped
For the Smoked Walnuts
- Preheat smoker to 225ºF.
- Melt the butter in a large bowl before stirring in the brown sugar. Add the walnuts and stir to evenly coat.
- Add the walnuts to a sheet pan or disposable foil pan with a wire rack. Grates will help the walnuts pick up more smoke.
- Smoke for 2 hours. Let the walnuts cool briefly before incorporating into the cookie dough.
For the Cookies
- Preheat smoker to 300ºF.
- Cream butter, granulated sugar, and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add the eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down the bowl.
- With mixer on low speed, add the flour, oats, baking soda, salt, and cinnamon, mixing for about 45 seconds. Don’t over mix.
- Remove bowl from mixer and fold in the chocolate chips and smoked walnuts.
- Using a #16 (2.75 oz) ice cream scoop or large spoon, portion the dough into 24 balls. Place the cookies on a parchment lined half sheet pan about 2" apart. (I baked 8 cookies on a half sheet pan. You can freeze the cookie dough for later if you don't have enough room in your smoker.)
- For best results, refrigerate the dough for 2-4 hours before smoking.
- Smoke for 25 to 30 minutes, or until the edges of the cookies are golden brown and the centers are still a little soft.
Nutrition Information:Yield: 24 Cookies Serving Size: 1 Cookie
Amount Per Serving: Calories: 340Total Fat: 22gCarbohydrates: 15gProtein: 4g