Chocolate Chunk Pecan Pudding Cookies

Chocolate Chunk Pecan Pudding Cookies

Course Cookies, Dessert
Cuisine American
Keyword chocolate-chunk-pecan-pudding-cookies
Prep Time 20 minutes
Cook Time 16 minutes
Dough chill time 2 hours
Total Time 2 hours 36 minutes
Servings 24 large cookies
Author Melissa Sperka


  • 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.