Hilton’s famous recipe for DoubleTree ® Cookies — massive bakery-style cookies– are loaded with oats, chocolate, and walnuts. These cookies are incredibly chewy with crispy edges and have so much flavor making it no wonder they’re so loved!

Loving bakery-style cookies? Try these Chocolate Cookies, Chocolate Chip Cookies, or these Chocolate Oreo Cookies all made in a bakery style..

DoubleTree cookies loaded with chocolate chips and walnuts, ready to eat.

Hilton’s DoubleTree Cookies Recipe Revealed

Enjoyed by guests at Hilton DoubleTree ® hotels, their famous walnut chocolate chip cookies have long been a secret delight. Each year, over 30 million of these cookies are baked, with many trying to replicate the recipe at home.

Recently, due to travel restrictions, DoubleTree released their official recipe, exciting fans worldwide. In this version of the recipe, I’ve made some personal adjustments: slightly less walnuts, a mix of semi-sweet and milk chocolate, increased vanilla and cinnamon, and omitted the lemon juice for simplicity. If you love lemon in cookies try these Lemon Curd Cookies.

Ingredients In DoubleTree Cookies

  • Butter: Makes the cookies moist and rich.
  • White and Brown Sugar: Sweetens the cookies. Brown sugar also makes them chewy.
  • Eggs: Hold everything together and make the cookies chewy.
  • Vanilla Extract: Adds a sweet flavor.
  • Flour and Oats: Give the cookies their shape and a bit of crunch.
  • Baking Soda: Helps the cookies puff up a bit.
  • Cinnamon and Salt: Makes all the other flavors taste better and adds a hint of spice.
  • Chocolate Chips: Make the cookies chocolaty and gooey.
  • Walnuts: Add crunch and a nutty taste. Use extra walnuts in these candied walnuts.

Progression from creaming butter and sugars to adding eggs, vanilla, dry ingredients, walnuts, and chocolate chips, finishing with dough balls.

How To Make DoubleTree Cookies

  1. Preheat Oven: Set to 300°F (150°C). Line baking trays with parchment.
  2. Mix: Cream butter, white and brown sugar. Then, mix in eggs and vanilla.
  3. Combine: Add flour, oats, baking soda, salt, and cinnamon. Mix until just combined.
  4. Add-ins: Fold in chocolate chips and walnuts.
  5. Bake: Form dough into balls, place on trays, and bake for 17-22 minutes.
  6. Cool: Let the cookies cool on a rack. Optional: Add extra chocolate chips or walnuts on top.

Quick Tip

Spoon and level the flour: If you scoop a measuring cup into a bag of flour you will pack in way too much flour; use a spoon to spoon it into a measuring cup and then level the top with the back of a table knife.

Baked DoubleTree Cookies with a glass of milk, walnuts, and chocolate chips on the side.

Storage

Storage Tips

Store cooled Doubletree Cookies in an airtight container at room temperature.

Freezer Tips:

  • For cookies, wrap individually and freeze. Thaw at room temperature.
  • We love freezing the dough for fresh cookies. Freeze balls on a tray, then store in a freezer bag. Bake from frozen, adding extra time.

DoubleTree cookies loaded with chocolate chips and walnuts, ready to eat.
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4.67 from 6 votes

DoubleTree Cookies

By Chelsea Lords
Hilton's famous recipe for DoubleTree® Cookies -- massive bakery-style cookies are loaded with oats, chocolate, and walnuts. These cookies are incredibly chewy with crispy edges and have so much flavor -- it's no wonder they're so loved!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 26 cookies

Ingredients 
 

  • 16 tablespoons unsalted butter, at room temperature
  • 3/4 cup + 1 tablespoon white granulated sugar
  • 3/4 cup light brown sugar , packed
  • 2 large eggs
  • 1 and 1/2 teaspoons vanilla extract
  • 2 and 1/4 cups white, all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/8 teaspoon ground cinnamon
  • 1 and 1/3 cups semi-sweet chocolate chips
  • 1 and 1/3 cups milk chocolate chips (or more semi-sweet chips)
  • 1 and 1/2 cups chopped walnuts

Instructions 

  • PREP: Preheat the oven to 300 degrees F. Line a few large trays with parchment paper or Silpat liners.
  • BUTTER AND SUGARS: Cream the butter, white sugar, and brown sugar in a bowl of a stand mixer on medium speed until smooth (about 2 minutes).
  • EGGS AND VANILLA: Add the eggs and vanilla and beat on low speed until combined, light, and fluffy (about 30 seconds). Scrape down the sides of the bowl as needed.
  • DRY INGREDIENTS: Next add in the flour, oats, baking soda, salt, and cinnamon. Mix on low until combined, about 30-45 seconds. Do not over mix.
  • CHOCOLATE AND WALNUTS: Remove the bowl from the stand mixer, and using a strong silicone spatula or wooden spoon, fold in the semi-sweet chocolate chips, milk chocolate chips, and chopped walnuts until incorporated into the dough.
  • BAKE: Portion dough into balls that are 3 tablespoons in size. Roll the dough balls and place on the prepared lined sheet pans. Space the dough balls 2 inches apart; baking 6-8 cookies per sheet pan. Bake for 17-22 minutes or until lightly golden brown on the edges and soft in the centers.
  • COOL: Remove from the oven and if desired, press a few additional chocolate chips or walnuts into the tops of the cookies. Use a metal spatula to remove the cookies from the baking sheet onto the wire cooling rack. Let cool for 1 hour.

Video

Recipe Notes

Freezing: Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container or bag and freeze for up to 3 months.
Baking: You can bake these DoubleTree cookies straight from the freezer. There is no need to thaw, but you may need to add an extra minute or two to the baking time. Bake until the edges are lightly browned and the center is still soft.

Nutrition

Serving: 26cookies | Calories: 295kcal | Carbohydrates: 33.3g | Protein: 4.2g | Fat: 16.9g | Cholesterol: 35mg | Sodium: 15.3mg | Fiber: 1.8g | Sugar: 21.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

 

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4.67 from 6 votes (3 ratings without comment)

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5 Comments

  1. Zalina says:

    Any tips for high altitude?

    Reply
  2. Gilles says:

    5 stars
    Since the bad virus my wife and me we bake so much and I was so glad I found this recipe. Merci Gilles

    Reply
    1. Chelsea Lords says:

      We definitely are baking more as well! So glad you guys enjoyed these DoubleTree Cookies! 🙂

      Reply
  3. Stephanie says:

    5 stars
    These are fantastic! I just love eating these when I check-in on vacation and now I don’t have to wait for my next trip!!!

    Reply
  4. Krissy Allori says:

    5 stars
    These cookies look amazing. I love oats and chocolate chips together. Thanks for all the great tips too. I didn’t know that about how to measure out the flour.

    Reply