Chocolate Chunk Pecan Pudding Cookies are a delectable treat that combines the rich flavors of chocolate chunks and pecans with the soft, chewy texture of pudding-infused cookie dough. Perfect for a sweet indulgence, these cookies are a crowd-pleaser for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 small box (3.4 oz) instant vanilla pudding mix
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups semisweet chocolate chunks
- 1 cup chopped pecans
Instructions
- Prepare the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Incorporate the wet ingredients: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix the dry ingredients: In a separate bowl, combine the flour, pudding mix, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined.
- Fold in the mix-ins: Gently fold in the chocolate chunks and chopped pecans, ensuring they are evenly distributed.
- Shape the cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look set.
- Cool: Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- Serving: Serve these cookies warm for an irresistible gooey texture or at room temperature for a classic cookie experience. Pair them with a glass of milk or a cup of coffee for the perfect treat.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, place a slice of bread in the container to keep the cookies soft. Alternatively, freeze the cookies for up to 3 months; thaw at room temperature before serving.
FAQs
1. Can I use dark chocolate instead of semisweet chocolate chunks?
Yes, dark chocolate is a fantastic substitute for semisweet chocolate if you prefer a richer flavor.
2. What can I use if I don’t have pecans?
You can replace pecans with walnuts, almonds, or even omit them if you prefer nut-free cookies.
3. Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 48 hours. Just let it sit at room temperature for about 10 minutes before baking.
4. Is it possible to make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to replace regular flour. Ensure the pudding mix and other ingredients are also gluten-free.
Enjoy baking and indulging in these mouthwatering Chocolate Chunk Pecan Pudding Cookies!
PrintChocolate Chunk Pecan Pudding Cookies
These Chocolate Chunk Pecan Pudding Cookies are soft, chewy, and packed with rich chocolate chunks and crunchy pecans. The addition of instant vanilla pudding mix keeps them moist and flavorful, making them a delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 14-16 minutes per batch
- Total Time: Approximately 2 hours 45 minutes (including chilling time)
- Yield: Approximately 24 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2⅓ cups (292g) all-purpose flour
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups (240g) roughly chopped pecans
- 2 cups (340g) chocolate chunks
Instructions
- Prepare Dry Ingredients: In a medium mixing bowl, whisk together the flour, instant vanilla pudding mix, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, light brown sugar, and vanilla extract until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Combine Mixtures: Gradually add the dry ingredients to the creamed butter and sugar mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender cookie texture.
- Fold in Pecans and Chocolate: Using a spatula, fold in the chopped pecans and chocolate chunks until evenly distributed throughout the dough.
- Chill Dough: Transfer the dough to an airtight container and refrigerate for 1-2 hours until firm. Chilling the dough helps prevent excessive spreading during baking.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Portion Dough: Using a medium cookie scoop or two tablespoons, portion the dough into balls and place them on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake: Bake in the preheated oven for 14-16 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will set as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freezing Dough: For longer storage, scoop the dough into balls and freeze them on a baking sheet until solid. Transfer the frozen dough balls to a freezer-safe bag or container. Bake from frozen, adding an extra minute or two to the baking time.
- Variations: Feel free to substitute the pecans with walnuts or add a mix of chocolate chips for variety.