Chocolate Chunk Pecan Pudding Cookies
These loaded Chocolate Chip Pecan Pudding Cookies are the things sweet dreams are made of. When adding pudding to the cookie dough it adds flavor and texture and will magically keep them tasting fresh. This is especially handy when you decide to bake the whole batch in one fell swoop. They’re so good, you’ll be tempted to pour a tall glass of milk, sit back in your favorite chair, and savor every chocolate chunk pecan filled bite.
Ingredients to Make Chocolate Chunk Pecan Pudding Cookies Recipe
Can these cookies be made without the pudding mix? Of course, no other ingredient adjustments needed. This particular cookie I developed several years ago using the vanilla pudding mix and have continued to add it to every batch since. Why use pudding mix in cookie dough? Uses pudding in the cookie dough lends a tender texture to the cookie dough that makes them irresistible. Chocolate chunk pecan pudding cookies are ideal any time of year and are certain to be a tasty addition to your holiday baking plans. Ingredients to make Chocolate Chunk Pudding Cookies: (Scroll down for full printable recipe.)
- Flour: All purpose flour forms the base of the cookie dough.
- Vanilla Instant Pudding Mix: The secret ingredients is one box of instant vanilla pudding mix gives the cookies a unique texture and flavor.
- Leavening: Baking soda and salt add lift to the dough and gives them a chewy texture.
- Sugar: Both granulated sugar and light brown sugar
- Butter: Softened unsalted butter to cream with the sugar.
- Flavorings: Vanilla extract adds creamy notes to the flavor.
- Chocolate Chips: Chocolate chunks or chocolate chips.
- Nuts: Chopped pecans for crunch.
How to Make the Best Chocolate Chunk Pecan Pudding Cookies Recipe
- Dry Ingredients – In a medium size mixing bowl sift together the flour, instant pudding mix, baking soda and salt. Set aside.
- Creamed Ingredients – Cream together the butter, granulated sugar, brown sugar and vanilla.
- Eggs – Add the eggs one at a time beating well after each.
- Combine – To the bowl gradually add the sifted flour mixture dry ingredients. After all have been added, increase the speed of the mixer and beat for around 1 minute just until fully combined.
- Mix-Ins – By hand stir in the pecans and chocolate chunks.
- Refrigerate – Place into an airtight container and chill for 1-2 hours until firm.
- Heat Oven and Prepare Sheet Pan – Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mat.
- Divide the Cookie Dough – Using a medium ice cream scoop divide the dough placing on the pan at least 2-inches apart.
- Oven – Bake per the cooking time in the recipe until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
Tips for Making Chocolate Chunk Cookies with Instant Vanilla Pudding Mix
- Kitchen Tools You’ll Need: A large bowl and a medium bowl, a stand mixer or hand mixer, measuring cups and spoons, a medium cookie scoop or ice cream scoop, cookie sheets or baking pans and wire rack and a cookie spatula. You can also use a silicone baking mats to line the pans.
- Chill the Dough: If you plan to store the dough overnight prior to baking, you’ll need to let the cookie dough warm a few minutes on the counter so it will be easier to scoop.
- Make the Cookies Any Size: These large cookies are meant to be a big and bold bedtime snack. That said, you can make them any size you like by adjusting the size of the scoop or use tablespoons to divide the dough. This recipe will make 24 large cookies or 48 smaller cookies. You’ll need to bake them for less time, if the dough rounds are smaller.
- Freeze the Dough for Future Baking: I love making my own cookie dough and having it on hand to bake in small batches then freezing or refrigerating the rest to bake later. You can do both with this recipe.
- Serve: Serve these cookies for movie night with the family, picnics, potluck parties or add them to your holiday baking plans for Christmas.
Recipe Variations
- Chocolate Chunks: If you have a difficult time finding chocolate chunks you could adapt this recipe using semisweet chocolate chips, dark chocolate chips or a combination of the two. Please note: The chocolate chunks make the difference in this pudding cookies recipe and the secret to this chocolate chip pudding cookies recipe.
- Baking Chips Substitutions: You can use half chocolate chips and half butterscotch chips or white chocolate chips.
- Butter: You can use salted butter in a pinch.
- Nuts: You could use walnuts in place of pecans.
Storage and Leftovers
- Leftovers: Store these Chocolate Chunk Pecan Pudding Cookies in an airtight container at room temperature for up to 3 days.
- Freezer: You can freeze this cookie dough for up to 3 months. It’s handy to scoop the cookie dough in individual portions and freeze them until solid on a baking sheet. Package in freezer Ziploc bags or containers and pull out any number you like when you’re ready for a freshly baked batch of cookies.
- Baking Frozen Cookies: You can bake from frozen, add a few minutes to the baking time.
- Freezing Baked Cookies: Freeze baked cookies for up to 2 months. Thaw in the fridge and enjoy.
More Cookie Recipes to Make
- Triple Chocolate Chip Pudding Cookies are filled with three reasons to love chocolate.
- Powder sugar coated Snowball Cookies are a holiday must-make.
- Rocky Road Brownie Cookies are filled with toasted almonds and mini marshmallows.
- Reese’s Peanut Butter Chocolate Chip Cookies are loaded with Reese’s pieces.
- Chewy Snickerdoodle Cookies are sugar and spice and everything nice.
- Chocolate Chocolate Chunk Pudding Cookies never last long.
- Vanilla Shortbread Cookies are made for tea time.
- You may also like to try these Peanut Butter Chocolate Chunk Cookie Bars from Averie Cooks.
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Helpful Kitchen Items:
Chocolate Chunk Pecan Pudding Cookies
Servings: 24 large cookies
Calories: 323kcal
Ingredients
- 2 1/3 cup all purpose flour
- 1 3.4 oz package instant vanilla pudding mix
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- 2 cups pecan halves roughly chopped
- 2 cups chocolate chunks
Instructions
- In a medium size mixing bowl use a whisk to sift together the flour, pudding mix, baking soda and salt. Set aside.
- Using an electric mixer cream together the butter, granulated sugar, brown sugar and vanilla. Beat for 2-3 minutes until light beige in color. Add the eggs one at a time beating well after each.
- Lower the speed of the mixer and gradually add the sifted dry ingredients. After all have been added, increase the speed of the mixer and beat for around 1 minute just until fully combined.
- By hand mix in the pecans and chocolate chunks.
- Place into an airtight container and chill for 1-2 hours until firm.
- Bake: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Using a medium ice cream scoop or 2 tablespoons to divide the dough placing the dough mounds at least 2-inches apart on the pan.
- Bake for 14-16 minutes until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
- Store at room temperature in an airtight container.
Notes
Keep unused cookie dough tightly covered in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 323kcal | Carbohydrates: 35g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 288mg | Potassium: 145mg | Fiber: 2g | Sugar: 22g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
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These are the best cookies. I get so many comments on them. I add more chocolate chips in addition to the whole package of chocolate chunks. I also dip the bottom of the cookie when they are cooled in chocolate. They are expensive to make but worth every penny.
That’s so great to hear, thanks!
I altered the recipe to use white chocolate morsels, pistachios, and pistachio pudding. My family as weas my work family went gaga over them. They are hands down, our favorite cookies!!