These chocolate chip pecan pudding cookies are the things sweet dreams are made of. Adding pudding to the dough adds flavor and texture and will magically keep them tasting fresh if 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.
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. 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.
You may also like: Peanut Butter Chocolate Chunk Cookie Bars, Fudgey Chocolate Chunk Brownies and Banana Chocolate Chunk Muffins.
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Helpful Kitchen Items:
Chocolate Chunk Pecan Pudding Cookies
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 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 Tbsp 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
Suzi S. says
July 24, 2016 at 4:46 pmThese look amazing! Do you use instant pudding mix?
Melissa says
July 24, 2016 at 5:17 pmYes, instant pudding mix.
Jeannine says
July 25, 2016 at 6:49 pmoooooooh These look so good will make them tomorrow.
Marta P says
July 25, 2016 at 7:11 pmIs it 1 teaspoon or 1 Tablespoon of vanilla?
Melissa says
July 25, 2016 at 7:38 pm1 teaspoon of vanilla
Elsie says
August 1, 2016 at 3:50 pmI made the cookies over the weekend and they are all gone.. Everyone loved them, Thank you so much
Melissa says
August 1, 2016 at 4:21 pmHi Elsie, that makes me happy thanks for letting me know!
meinir jones says
August 30, 2016 at 4:47 pmI live in the UK we don’t have pudding mix unless it is called something else what is it
Melissa says
August 30, 2016 at 5:45 pmInstant pudding mix is a dry pudding that is mixed with milk to make pudding. You can make these cookies without it.
Amy says
January 27, 2017 at 5:38 pmCan you make these without the pecans?
Melissa says
January 27, 2017 at 11:45 pmSure, or replace with a nut you enjoy.
Ruby Dunton says
January 27, 2017 at 9:43 pmWhat kind of chocolate chunks do you recommend?
Melissa says
January 27, 2017 at 11:44 pmI used Nestles for these cookies.
stephanie says
April 4, 2017 at 7:09 pmDo they have to sit overnight?
Melissa says
April 4, 2017 at 7:15 pmChill for 2 hours OR overnight.
Donna Queen says
August 2, 2017 at 4:35 amWill making them smaller to increase the number impact the taste?
Melissa says
August 2, 2017 at 7:27 amNot at all you can make them any size you like.
Becky says
October 17, 2017 at 1:09 pmSalted or unsalted butter? Thanks!
Melissa says
October 17, 2017 at 1:14 pmI use salted but, it’s not necessary to get too fussy with this cookie either will do.
Toni says
September 10, 2018 at 9:49 amHere’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.
Nicolette says
December 12, 2018 at 7:29 amHello, is this cookie a soft or crispy finished product?
Melissa says
December 12, 2018 at 8:48 amChewy center, crisp edges.
Lynn says
June 19, 2019 at 9:57 pmMade these cookies a couple weeks ago, they are amazing! Will be making them again tonight.
Melissa says
June 20, 2019 at 8:37 amWonderful, thanks so much!