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 1 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.
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.
Keep unused cookie dough tightly covered in the refrigerator for up to 1 week or freeze for up to 3 months.