Chocolate Chunk Pecan Pudding Cookies
all purpose flour
3.4 oz package instant vanilla pudding mix
light brown sugar
pure vanilla extract
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.