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.
Chocolate Chunk Pecan Pudding Cookies
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. It 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.
Tips for Making Chocolate Chunk Pecan Pudding Cookies
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.
- Use the freshest of dairy and keep tightly covered in the refrigerator for up to one week or freeze unused dough for up to 3 months.
- If you have a difficult time finding chocolate chunks, my advice would be to keep looking. Chocolate chunks make the difference in this kicked-up pudding cookie and while chocolate chips would work, they just won't do.
- 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.
- 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
Ingredients
- 2 ⅓ cup all purpose flour
- 1 3.4 oz package instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups pecan halves roughly chopped
- 2 cups chocolate chunks
Instructions
- In a medium size mixing bowl 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. 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 2 hours until firm or overnight.
- To bake: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Using a 2 oz ice cream scoop or 2 tablespoon divide the dough placing at least 2-inches apart.
- 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
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Jessica
Hi
Do you think it would make a difference if I used regular pudding in lieu of the instant?
Melissa
Dry pudding mix is what's needed for this recipe. If you mean cook and serve, it would likely work.
Aimee
I was thinking of using 1 cup chocolate chips and 1 cup of caramel bits. Do you think this would work okay?
Melissa
That's a different cookie altogether, it would likely be fine. If you try it, let us know how it goes.
Cora
Amazing recipe, making it again tonight for my cousin.
Melissa
Thanks so much!
Bob L.
Came out great and delicious, I wish I could post a picture of how good they looked and tasted!!!
Melissa
Thanks so much!
Lynn
Made these cookies a couple weeks ago, they are amazing! Will be making them again tonight.
Melissa
Wonderful, thanks so much!
Lynn
My favorite go to chocolate chip cookie I leave the pecans halved since they tend to break up when you mix them in. My co-workers ask me to make these frequently
Melissa
I'm glad you're enjoying these, thanks!
Nicolette
Hello, is this cookie a soft or crispy finished product?
Melissa
Chewy center, crisp edges.
Toni
Here's my only thought I know the more chips I put into my cookies the less they hold together. I will be trying this. I'll make both ways.
Becky
Salted or unsalted butter? Thanks!
Melissa
I use salted but, it's not necessary to get too fussy with this cookie either will do.
Donna Queen
Will making them smaller to increase the number impact the taste?
Melissa
Not at all you can make them any size you like.
stephanie
Do they have to sit overnight?
Melissa
Chill for 2 hours OR overnight.
Ruby Dunton
What kind of chocolate chunks do you recommend?
Melissa
I used Nestles for these cookies.
Amy
Can you make these without the pecans?
Melissa
Sure, or replace with a nut you enjoy.
meinir jones
I live in the UK we don't have pudding mix unless it is called something else what is it
Melissa
Instant pudding mix is a dry pudding that is mixed with milk to make pudding. You can make these cookies without it.
Elsie
I made the cookies over the weekend and they are all gone.. Everyone loved them, Thank you so much
Melissa
Hi Elsie, that makes me happy thanks for letting me know!
Marta P
Is it 1 teaspoon or 1 Tablespoon of vanilla?
Melissa
1 teaspoon of vanilla
Jeannine
oooooooh These look so good will make them tomorrow.
Suzi S.
These look amazing! Do you use instant pudding mix?
Melissa
Yes, instant pudding mix.
Debbie
Do you have a sugar free version of this recipe?
Melissa
No, we don't.
Helen
I do some keto. I think I will sub Erythritol for white sugar and golden monkfruit sweetener for the brown...