Description
Indulgent chocolate chunk pecan pudding cookies blend Southern comfort with irresistible sweetness, promising a delightful twist on classic desserts. Rich pecans and melted chocolate chunks create a luxurious experience you won’t forget.
Ingredients
Scale
Main Dry Ingredients:
- 2 ¼ cups (280 g / 9.88 ounces) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (3.4 oz / 96 g) package of instant vanilla pudding mix
Sugars and Fats:
- 1 cup (225 g / 8 ounces) unsalted butter, softened
- ¾ cup (150 g / 5.3 ounces) brown sugar, packed
- ¼ cup (50 g / 1.76 ounces) granulated sugar
Mix-ins and Flavor Enhancers:
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (175 g / 6.17 ounces) chocolate chunks
- ¾ cup (90 g / 3.17 ounces) chopped pecans (toasted for extra flavor)
- 1 sprinkle of sea salt flakes
Instructions
- Prepare the baking surface by lining a baking sheet with parchment paper to ensure easy cookie removal and prevent sticking.
- In a spacious mixing bowl, cream together softened butter with brown and granulated sugars until achieving a silky, uniform texture. Incorporate the vanilla pudding mix, blending thoroughly until fully integrated.
- Introduce eggs individually into the mixture, followed by vanilla extract, whisking until the batter becomes light and airy with a consistent pale color.
- Sift together flour, baking soda, and salt in a separate bowl to eliminate potential lumps and ensure even distribution of dry ingredients.
- Gradually merge the dry ingredient mixture into the wet ingredients, stirring gently to maintain the batter’s delicate structure and prevent overmixing.
- Delicately fold chocolate chunks and chopped pecans throughout the dough, ensuring an even spread of these delectable add-ins.
- Scoop uniform portions of cookie dough onto the prepared baking sheet, positioning each dollop approximately two inches apart to allow proper spreading during baking.
- Slide the baking sheet into a preheated 350°F (175°C) oven, allowing cookies to transform for 10-12 minutes until edges turn a golden-brown hue while centers remain soft and slightly yielding.
- Remove from oven and let cookies rest on the baking sheet for a brief moment to stabilize their structure before transferring to a wire cooling rack.
- Allow complete cooling, during which cookies will naturally firm up, then savor the rich, indulgent combination of chocolate and toasted pecans.
Notes
- Swap instant pudding mix with cornstarch for a more natural thickening agent that provides similar moisture and softness to cookies.
- Toast pecans beforehand to enhance their nutty flavor and add a deeper, richer dimension to the cookie’s overall taste profile.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, more structured cookies with better texture.
- Use gluten-free flour blend as a direct substitute for all-purpose flour to make these cookies suitable for those with gluten sensitivities, ensuring everyone can enjoy this delectable treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg