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Home » Cookies Bars & Candy » Chocolate Chunk Pecan Pudding Cookies

Chocolate Chunk Pecan Pudding Cookies

July 24, 2016 by Melissa 37 Comments

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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

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.

step-by-step images how to make chocolate chunk cookies

The Cookie Dough fo these 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. You may also like to try these Peanut Butter Chocolate Chunk Cookie Bars from Averie Cooks.

Chocolate Chunk Pecan Pudding Cookies

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Helpful Kitchen Items:

  • Aluminum Baking Sheet
  • Cookie Scoop Set
  • Cookie Jar
  • Adjustable Measuring Cup

 

Chocolate Chunk Pecan Pudding Cookies
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5 from 2 votes

Chocolate Chunk Pecan Pudding Cookies

Prep Time20 mins
Cook Time16 mins
Dough chill time2 hrs
Total Time2 hrs 36 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate-chunk-pecan-pudding-cookies
Servings: 24 large cookies
Author: Melissa Sperka

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

Keep unused cookie dough tightly covered in the refrigerator for up to 1 week or freeze for up to 3 months.
Tried this recipe?Mention @melissassk or tag #melissassk!

Chocolate Chunk Pecan Pudding Cookies

 

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Filed Under: Cookies Bars & Candy, Desserts, Holiday, Southern Comfort Food Tagged With: chocolate chunk cookies, cookies, Pecan Chocolate Chunk Pudding Cookies, pudding cookies

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Comments

  1. Jessica says

    October 15, 2020 at 9:36 pm

    Hi
    Do you think it would make a difference if I used regular pudding in lieu of the instant?

    Reply
    • Melissa says

      October 16, 2020 at 9:28 am

      Dry pudding mix is what’s needed for this recipe. If you mean cook and serve, it would likely work.

      Reply
  2. Aimee says

    October 15, 2020 at 8:49 am

    I was thinking of using 1 cup chocolate chips and 1 cup of caramel bits. Do you think this would work okay?

    Reply
    • Melissa says

      October 15, 2020 at 12:45 pm

      That’s a different cookie altogether, it would likely be fine. If you try it, let us know how it goes.

      Reply
  3. Cora says

    May 9, 2020 at 1:29 pm

    Amazing recipe, making it again tonight for my cousin.

    Reply
    • Melissa says

      May 9, 2020 at 2:07 pm

      Thanks so much!

      Reply
  4. Bob L. says

    May 2, 2020 at 5:30 pm

    Came out great and delicious, I wish I could post a picture of how good they looked and tasted!!!

    Reply
    • Melissa says

      May 2, 2020 at 5:52 pm

      Thanks so much!

      Reply
  5. Lynn says

    June 19, 2019 at 9:57 pm

    5 stars
    Made these cookies a couple weeks ago, they are amazing! Will be making them again tonight.

    Reply
    • Melissa says

      June 20, 2019 at 8:37 am

      Wonderful, thanks so much!

      Reply
      • Lynn says

        October 4, 2020 at 8:14 pm

        5 stars
        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 says

        October 4, 2020 at 8:51 pm

        I’m glad you’re enjoying these, thanks!

  6. Nicolette says

    December 12, 2018 at 7:29 am

    Hello, is this cookie a soft or crispy finished product?

    Reply
    • Melissa says

      December 12, 2018 at 8:48 am

      Chewy center, crisp edges.

      Reply
  7. Toni says

    September 10, 2018 at 9:49 am

    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.

    Reply
  8. Becky says

    October 17, 2017 at 1:09 pm

    Salted or unsalted butter? Thanks!

    Reply
    • Melissa says

      October 17, 2017 at 1:14 pm

      I use salted but, it’s not necessary to get too fussy with this cookie either will do.

      Reply
  9. Donna Queen says

    August 2, 2017 at 4:35 am

    Will making them smaller to increase the number impact the taste?

    Reply
    • Melissa says

      August 2, 2017 at 7:27 am

      Not at all you can make them any size you like.

      Reply
  10. stephanie says

    April 4, 2017 at 7:09 pm

    Do they have to sit overnight?

    Reply
    • Melissa says

      April 4, 2017 at 7:15 pm

      Chill for 2 hours OR overnight.

      Reply
  11. Ruby Dunton says

    January 27, 2017 at 9:43 pm

    What kind of chocolate chunks do you recommend?

    Reply
    • Melissa says

      January 27, 2017 at 11:44 pm

      I used Nestles for these cookies.

      Reply
  12. Amy says

    January 27, 2017 at 5:38 pm

    Can you make these without the pecans?

    Reply
    • Melissa says

      January 27, 2017 at 11:45 pm

      Sure, or replace with a nut you enjoy.

      Reply
  13. meinir jones says

    August 30, 2016 at 4:47 pm

    I live in the UK we don’t have pudding mix unless it is called something else what is it

    Reply
    • Melissa says

      August 30, 2016 at 5:45 pm

      Instant pudding mix is a dry pudding that is mixed with milk to make pudding. You can make these cookies without it.

      Reply
  14. Elsie says

    August 1, 2016 at 3:50 pm

    I made the cookies over the weekend and they are all gone.. Everyone loved them, Thank you so much

    Reply
    • Melissa says

      August 1, 2016 at 4:21 pm

      Hi Elsie, that makes me happy thanks for letting me know!

      Reply
  15. Marta P says

    July 25, 2016 at 7:11 pm

    Is it 1 teaspoon or 1 Tablespoon of vanilla?

    Reply
    • Melissa says

      July 25, 2016 at 7:38 pm

      1 teaspoon of vanilla

      Reply
  16. Jeannine says

    July 25, 2016 at 6:49 pm

    oooooooh These look so good will make them tomorrow.

    Reply
  17. Suzi S. says

    July 24, 2016 at 4:46 pm

    These look amazing! Do you use instant pudding mix?

    Reply
    • Melissa says

      July 24, 2016 at 5:17 pm

      Yes, instant pudding mix.

      Reply
    • Debbie says

      August 5, 2019 at 2:20 pm

      Do you have a sugar free version of this recipe?

      Reply
      • Melissa says

        August 5, 2019 at 6:37 pm

        No, we don’t.

      • Helen says

        August 6, 2019 at 10:56 am

        I do some keto. I think I will sub Erythritol for white sugar and golden monkfruit sweetener for the brown…

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hello,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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