Neiman Marcus Cookies (Famous $250 Chocolate Chip Cookies)

These Neiman Marcus chocolate chip cookies are thick, chewy, and packed with layers of chocolatey goodness. Made with finely ground oats, grated chocolate, and both semi-sweet and milk chocolate, they’ve got the rich flavor and signature texture that made the original recipe so famous. They’re inspired by the legendary Neiman Marcus “$250 cookie” myth, and whether or not the story is true, these cookies absolutely live up to the hype. I’ve recreated several classic Neiman Marcus dishes before—like my Neiman Marcus Cake and Neiman Marcus Chicken Casserole—and these cookies are every bit as delicious and reliable. If you’re looking for bakery-quality chocolate chip cookies with a unique twist, this recipe delivers every time.

Why I Love These Neiman Marcus Cookies

I love this recipe because it’s rooted in one of the most well-known baking legends—the story of someone being charged $250 for Neiman Marcus’ secret cookie recipe. I remember hearing that rumor growing up and being fascinated by the idea that a cookie recipe could be that valuable. I mean, it sounds crazy! Well, years later, when I finally tried making the cookies myself, I realized why the story stuck: these cookies really do taste special.

The finely ground oats give them a chewy, almost caramelized depth you don’t get from regular chocolate chip cookies. Adding grated Hershey’s chocolate melts into the dough and creates rich chocolate pockets throughout, and the walnuts give just the right amount of crunch. Every bite is golden at the edges, soft in the center, and loaded with chocolate. They taste nostalgic, are unique, and are always a hit when I bring them to gatherings, especially during the holidays. 

Ingredients You’ll Need

• ½ cup salted butter, room temperature
• ½ cup dark brown sugar, packed
• ½ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 1¼ cup old fashioned oats
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 oz milk chocolate Hershey bar, chopped or grated
• 3 oz semi-sweet chocolate chips
• ⅓ cup walnuts, chopped

How To Make Neiman Marcus Chocolate Chip Cookies

Step 1: Preheat the Oven

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Step 2: Cream the Butter & Sugars

In a large bowl, use a hand mixer or stand mixer to cream butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Mix in the egg and vanilla, scraping down the bowl as needed.

Step 3: Grind the Oats

Process the oats in a blender or food processor until they turn into a fine powder.
This is what gives these cookies their signature texture.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the ground oats, flour, salt, baking soda, and baking powder.

Step 5: Mix Wet & Dry Ingredients

Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Avoid overmixing to keep the cookies tender.

Step 6: Add the Mix-Ins

Chop or grate the Hershey bar into the bowl. Stir it into the dough, then add the chocolate chips and chopped walnuts, and fold them in.

Step 7: Scoop & Shape

Using a cookie scoop, portion the dough onto lined baking sheets, spacing each cookie about 2 inches apart. Press a few extra chocolate chips and nuts on top for a bakery-style finish.

Step 8: Bake the Cookies

Bake the cookies for 10 minutes, or until the edges are golden. Optional pro tip: While cookies are still hot, swirl a round cookie cutter around them to create perfect circles and slightly thicker centers.

Step 9: Cool & Enjoy

Let the cookies cool on the baking sheet for about 5 minutes, then move them to a wire rack to cool completely. Eat the cookies with a cold glass of milk, and enjoy!

Expert Tips for The Best Neiman Marcus Cookies

• Grind the oats into a true flour—not just coarse crumbs. The signature Neiman Marcus chew comes from finely ground oats. Pulse them until they resemble oat flour, not granola. Coarse oats will make the cookies gritty rather than chewy and plush.
• Grate the Hershey bar for chocolate in every bite. This is the secret move that makes these cookies different from any other chocolate chip cookie. Grated chocolate melts into the dough as it bakes, creating ribbons of chocolate flavor and helping the centers stay soft and rich.
• Chill the dough for thicker, bakery-style cookies. Although you can bake the dough immediately, chilling it for 20–30 minutes helps the cookies spread less and develop a deeper flavor. For ultra-thick, Levain-style cookies, chill for 1–2 hours.
• Press extra chocolate chips (and nuts) on top before baking. This simple step makes the cookies look bakery-perfect. The exposed chocolate melts on top, and the nuts toast slightly for added flavor.
• Use room-temperature butter—never melted. Softened butter creams best with the sugars, trapping tiny air pockets that help the cookies rise and bake evenly. Melted butter leads to flat, greasy cookies.
• Don’t overmix the dough once the flour goes in. Overmixing develops gluten, which can make the cookies tough instead of chewy. Mix just until the dry ingredients disappear. A streak or two of flour is ok. 
• Choose high-quality chocolate for an upgraded flavor. The classic recipe uses Hershey’s, but feel free to swap in chopped dark chocolate, chocolate chunks, or a high-quality bar (Ghirardelli, Lindt, Valrhona). Using a mix of chips and chunks gives you both melty pockets and bursts of chocolate.
• Weigh the dough for even baking. If you want cookies that are identical in size, portion them with a cookie scoop or weigh each dough ball (35–45g each).
• Rotate the pan halfway through. Most ovens have hot spots. Rotating the baking sheet ensures golden, even edges and perfectly chewy centers.
• Use the cookie-swirl trick for perfectly round cookies. Right when they come out of the oven, place a round cutter or mason jar ring over each cookie and gently swirl. It tucks in uneven edges, thickens the cookie, and gives it that iconic, round, bakery-style look.

Neiman Marcus Cookies FAQs

Can I freeze the cookie dough?

Yes, you can freeze Neiman Marcus cookie dough. Scoop the dough into individual balls, place them on a baking sheet to freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. When you’re ready to bake, simply bake from frozen — just add 1–2 extra minutes to the bake time. Freezing the dough also deepens the flavor and helps the cookies bake up thicker.

Do I need a food processor to grind the oats?

A food processor is ideal because it grinds the oats into an ultra-fine flour quickly, but a high-powered blender works perfectly too. What you don’t want is coarse oats — the finer the grind, the chewier and more “authentic” the Neiman Marcus texture becomes.

Why do these cookies use ground oats?

Grinding the oats into flour gives the cookies their distinctive chewy texture and warm, nutty flavor. It’s what sets Neiman Marcus cookies apart from traditional chocolate chip cookies and creates that bakery-quality bite people love.

Can I just use oat flour instead of grinding oats?

You can use oat flour, but the cookies won’t turn out exactly the same. Ground old-fashioned oats give these Neiman Marcus cookies their signature chewy texture because the flakes grind into a slightly coarse, nutty flour that bakes differently than commercial oat flour. Store-bought oat flour is much finer and drier, which can make the cookies more crumbly and less chewy. If you want the most authentic Neiman Marcus cookie texture, it’s best to grind regular rolled oats yourself, but in a pinch, you can use oat flour—just reduce it slightly (use about ¾ the amount) to avoid drying out the dough.

How do I make the cookies thicker and bakery-style?

For thicker cookies, chill the dough for at least 20–30 minutes before baking, or up to a few hours for maximum thickness. You can also use a tall cookie scoop, which naturally produces a thicker cookie. Another trick: place the shaped dough balls in the freezer for 10 minutes before baking — this minimizes spread and keeps the centers extra soft.

How long do Neiman Marcus cookies stay fresh?

These cookies stay soft and chewy for up to 5 days when stored in an airtight container at room temperature. For even better freshness, place a slice of bread in the container — the cookies will absorb the moisture and stay soft longer. You can also freeze fully baked cookies for up to 2 months.

Can I double this Neiman Marcus cookie recipe?

Absolutely. This recipe doubles (or even triples) with ease, and the dough freezes extremely well. Since these cookies are always the first to disappear at parties, holidays, and cookie exchanges, doubling the batch is usually a good idea.

Can I make these cookies without nuts?

Yes — you can leave out the walnuts and replace them with extra chocolate chips or chunks. The cookies will still be delicious and extra chocolatey.

What chocolate works best?

The combination of grated Hershey bar plus semi-sweet chocolate chips gives these cookies their famous layered chocolate flavor. But you can also add chopped dark chocolate, milk chocolate chunks, or a high-quality chocolate bar for an even more decadent cookie.

My Final Thoughts on This Iconic Chocolate Chip Cookie Recipe

These Neiman Marcus chocolate chip cookies are legendary for a reason and are seriously worth $250. They're chewy, buttery, chocolate-packed, and totally irresistible. Whether you’re baking for a crowd, gifting the cookies, bringing them to a holiday party, making them for Christmas, or stocking your freezer, this recipe is one you’ll make again and again.

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