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Rated as 4.33 out of 5 Stars

"A moist and delicious drop cookie."
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25 m servings 294
Original recipe yields 24 servings (2 dozen)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, cream cheese, brown sugar and white sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the sugar mixture. Mix in the chopped chocolate, coconut and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets.
  3. Bake for 11 to 13 minutes in the preheated oven, or until golden brown. Remove from baking sheets to cool on wire racks.

Nutrition Facts

Per Serving: 294 calories; 19.3 27.4 4.4 42 143 Full nutrition

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Read all reviews 5
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Very tasty - perfect for those who like soft/cake-like cookies. I substituted 1 cup of white chocolate chips for the nuts (personal preference).

These cookies were pretty good. There are a few changes I will make next time I make them but that is due to personal preference. I will be adding some cinnamon and nutmeg next time. I added ...

I like the cakey texture and the coconut in the cookie. The walnuts give a good crunch to the otherwise soft cookie. The flavor was just a little bland for me to want to make again.

The lighter texture of this cookie makes it a great change from my usual toll house cookies. I used semi-sweet chocolate as a personal preference, I'm not a milk chocolate fan. I found using m...

Did not have chocolate or walnuts...but still tried this. Turned out kinda cake-like to me. I though OK, but others really liked. I'm sure if I had made it as it's supposed to be, with choc&n...