Chocolate Chunk Pecan Pudding Cookies
Soft, chewy cookies loaded with chunks of chocolate and crunchy pecans. The secret ingredient—instant pudding mix—makes these cookies incredibly moist and irresistible. Perfect for a sweet treat any time of the day!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Dessert
- Cuisine: Dessert, Snack
Ingredients
Scale
Makes about 24 cookies:
- For the cookies:
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 (3.4 oz / 96 g) package instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (175 g) chocolate chunks (dark, milk, or semi-sweet)
- 3/4 cup (90 g) chopped pecans, toasted
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the butter and sugars:
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add pudding mix, eggs, and vanilla:
- Beat in the instant pudding mix until fully incorporated. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate and pecans:
- Gently fold in the chocolate chunks and chopped pecans.
- Scoop the dough:
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still look soft—that’s perfect for a chewy texture.
- Cool and serve:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra nutty flavor, toast the pecans before adding them to the dough.
- You can replace chocolate chunks with chocolate chips if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Find it online: https://ukfinda.com/chocolate-chunk-pecan-pudding-cookies/