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!
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.