Chocolate Chunk Pecan Pudding Cookies
Servings 24 large cookies
Calories 323kcal
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 use a whisk to 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. Beat 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 1-2 hours until firm.
- Bake: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Using a medium ice cream scoop or 2 tablespoons to divide the dough placing the dough mounds at least 2-inches apart on the pan.
- 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.
Nutrition
Serving: 1serving | Calories: 323kcal | Carbohydrates: 35g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 288mg | Potassium: 145mg | Fiber: 2g | Sugar: 22g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg