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Chocolate Chunk Pecan Pudding Cookies

These Chocolate Chunk Pecan Pudding Cookies are a delightful treat that combines the rich flavor of chocolate with the crunch of pecans and a soft, chewy texture from the pudding mix. Perfect for cookie lovers and a wonderful addition to any dessert table!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 160 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer
  • 1 measuring cups and spoons
  • 1 baking tray
  • 1 parchment paper
  • 1 cookie scoop or spoon
  • 1 wire rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour Make sure to measure accurately to avoid overly dry cookies.
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chunks
  • 1 cup chopped pecans For a deeper flavor, you can toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes before adding them to the dough.

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the instant pudding mix and mix until well combined.
  • Beat in the eggs, one at a time, and then add the vanilla extract, mixing until fully incorporated.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the chocolate chunks and chopped pecans using a spatula.
  • Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking tray, leaving space between each cookie.
  • Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden but the centers are still soft.
  • Remove from the oven and let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Make sure to measure the flour accurately to avoid overly dry cookies. Spoon the flour into the measuring cup and level it off with a knife.
For a deeper flavor, you can toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes before adding them to the dough.
Store cookies in an airtight container at room temperature for up to one week.