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 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.
How to Make the Best Chocolate Chunk Pecan Pudding Cookies Recipe
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.
- Ingredients you’ll need to make homemade Chocolate Chunk Pecan Pudding Cookies: All purpose flour, one box instant vanilla pudding mix, baking soda, salt, granulated sugar, light brown sugar, butter, vanilla extract, chocolate chunks, chopped pecans and large eggs.
- Kitchen gadgets 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, baking pans cooling racks and a cookie spatula.
- How do you make Chocolate Chunk Pecan Pudding Cookies: First, cream together the butter with both kinds of sugar with a mixer. Add eggs and vanilla then after sifting together the dry ingredients, gradually add it to the creamed mixture in the bowl. You’ll have to mix in the pecans and chocolate chunks by hand then bake per the recipe.
- If you have a difficult time finding chocolate chunks, keep looking. Chocolate chunks make the difference in this kicked-up pudding cookie and while chocolate chips would work in a pinch, they chunks are my first choice.
- 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. This recipe will make 24 large cookies or 48 smaller cookies.
- Please note: When you change the size of the cookie, the baking time may also need to be adjusted.
- Store these Chocolate Chunk Pecan Pudding Cookies in an airtight container at room temperature for up to 3 days.
- 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.
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
- 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
- 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.