If you’re craving a cookie that’s chewy, rich, and filled with the perfect balance of sweetness and crunch, look no further than Chocolate Chunk Pecan Pudding Cookies. These cookies combine the irresistible flavors of chocolate and pecans with the soft, chewy texture that only pudding can provide. Whether you’re baking for a special occasion or just indulging in a sweet treat, this recipe is sure to satisfy your cravings.
Ingredients for Chocolate Chunk Pecan Pudding Cookies
To make these indulgent cookies, you’ll need the following ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 package (3.4 oz) vanilla instant pudding mix
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chunks
- 1 cup chopped pecans
Instructions for Baking Perfect Cookies
1. Preheat your oven.
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the wet ingredients.
In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is smooth and creamy. Add the vanilla instant pudding mix and continue beating until fully incorporated. Add the eggs, one at a time, followed by the vanilla extract. Beat until the mixture is light and fluffy.
3. Combine the dry ingredients.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
4. Add the chocolate and pecans.
Fold in the chocolate chunks and chopped pecans, making sure they are evenly distributed throughout the dough.
5. Portion and bake.
Drop spoonfuls of cookie dough (about 1-2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are still soft. Be careful not to overbake, as the cookies will continue to firm up as they cool.
6. Cool and enjoy.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the delightful combination of chocolate and pecan in every bite!
Why You’ll Love These Cookies
Chewy Texture: The addition of vanilla pudding mix gives these cookies their signature chewy texture. It also enhances the flavor, making them more decadent and flavorful than traditional cookies.
Irresistible Flavor: Chocolate chunks bring rich, melty goodness, while the toasted pecans add a delightful crunch and a touch of nuttiness. This combination makes each bite an experience to remember.
Versatile Treat: These cookies are perfect for any occasion. Whether you’re hosting a family gathering, a holiday celebration, or simply satisfying your sweet tooth, these cookies are guaranteed to impress.
Tips for the Best Chocolate Chunk Pecan Pudding Cookies
- Use quality chocolate chunks for a rich flavor. You can also substitute milk chocolate, dark chocolate, or a mix of both for variety.
- Toast the pecans slightly before adding them to the dough for an extra burst of flavor and crunch.
- If you want your cookies to have a thicker texture, chill the dough in the refrigerator for about 30 minutes before baking.
- Store leftover cookies in an airtight container at room temperature for up to one week. You can also freeze the dough and bake fresh cookies whenever you want.
Conclusion
These Chocolate Chunk Pecan Pudding Cookies are a perfect blend of sweetness, chewiness, and crunch. The added richness from the pudding mix makes them a standout, while the combination of chocolate and pecans adds layers of flavor. Whether you’re baking for a special occasion or just for a treat, these cookies are sure to be a hit. Enjoy them warm from the oven or as a delightful snack throughout the week!
Serving and Storage Tips for Chocolate Chunk Pecan Pudding Cookies
Serving Tips:
- Warm & Fresh: For the ultimate indulgence, serve your cookies warm. A few seconds in the microwave or a quick reheat in the oven will make the chocolate chunks melt again, adding that gooey texture.
- Pairing: These cookies are perfect with a cup of coffee, milk, or a hot chocolate for a delightful dessert experience. For a twist, try pairing them with a scoop of vanilla ice cream for a scrumptious sundae!
- Cookie Platter: Arrange these cookies on a festive platter for holiday gatherings or family events. They’ll be the star of the dessert table and will impress guests with their rich, homemade appeal.
Storage Tips:
- Room Temperature Storage: To keep your cookies fresh and chewy, store them in an airtight container at room temperature. They should stay soft and delicious for up to 5-7 days.
- Freezing Dough: If you want to prepare ahead of time, scoop the cookie dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a Ziploc bag or airtight container. When you’re ready to bake, just place the dough on a baking sheet and bake from frozen (you may need to add a couple of extra minutes to the baking time).
- Freezing Baked Cookies: These cookies freeze well! Place them in a single layer on a baking sheet to freeze them. Once frozen, transfer to a freezer-safe bag or container. To enjoy, thaw at room temperature or warm them in the microwave.
- Preventing Dryness: If your cookies start to dry out, place a slice of bread in the container with them. The bread will help maintain moisture, keeping your cookies soft.
With these tips, you can keep your Chocolate Chunk Pecan Pudding Cookies fresh and enjoy them for days to come!
1. Can I substitute the vanilla pudding mix with another flavor?
Yes, you can! While vanilla pudding mix enhances the flavor and texture of the cookies, you can experiment with other flavors, such as butterscotch or chocolate pudding mix, to create a unique twist on the recipe. Just be sure to use the same amount (3.4 oz) of pudding mix.
2. Can I make these cookies without pecans?
Absolutely! If you’re not a fan of pecans or have nut allergies, you can leave them out entirely or substitute them with another type of nut (like walnuts) or even additional chocolate chips for extra sweetness and crunch.
3. How do I prevent my cookies from spreading too much while baking?
To prevent spreading, chill the cookie dough in the fridge for at least 30 minutes before baking. Cold dough helps maintain the shape of the cookies during baking. Additionally, make sure you’re not using too much butter, as this can cause cookies to spread more than desired.
4. Can I use pre-made cookie dough for this recipe?
While using pre-made cookie dough can save time, the homemade version of this recipe gives the best texture and flavor. If you’re in a pinch, though, you can try mixing in the chocolate chunks and pecans into a store-bought dough, but the results might vary in texture and taste.
Chocolate Chunk Pecan Pudding Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: American
Description
Soft, chewy, and packed with chocolate chunks and toasted pecans, these pudding cookies have a delightful texture thanks to the addition of instant pudding mix. Perfect for cookie lovers seeking a rich and satisfying treat!
Ingredients
Makes about 24 cookies:
- For the cookies:
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 (3.4 oz / 96 g) package of instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (175 g) chocolate chunks
- 3/4 cup (90 g) chopped pecans (toasted for extra flavor)
- Optional garnish:
- A sprinkle of sea salt flakes
Instructions
- Prepare the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the butter and sugars:
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.
- Add pudding mix, eggs, and vanilla:
- Beat in the pudding mix until fully incorporated. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the mix-ins:
- Gently fold in the chocolate chunks and chopped pecans.
- Scoop the dough:
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked—this will ensure a chewy texture.
- Cool and serve:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If desired, sprinkle with sea salt flakes while still warm.
Notes
- For even softer cookies, chill the dough for 30 minutes before baking.
- You can swap pecans with walnuts or omit the nuts entirely if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.