Chocolate Chunk Pecan Pudding Cookies

These chocolate chip pecan pudding cookies are the things sweet dreams are made of.  Adding pudding to the dough adds flavor and texture and will magically keep them tasting fresh if you decide to bake the whole batch in one fell swoop.  They’re so good, you’ll be tempted to pour a tall glass of milk, sit back in your favorite chair and savor every chocolate chunk pecan filled  bite.

Can these cookies be made without the pudding mix?  Of course, no other ingredient adjustments needed.  This particular cookie I developed several years ago using the vanilla pudding mix and have continued to add it to every batch since.  I love making my own cookie dough and having it on hand to bake in small batches then freezing or refrigerating the rest to bake later.  Use the freshest of dairy and keep tightly covered in the refrigerator for up to one week or freeze unused dough for up to 3 months. If you have a difficult time finding chocolate chunks, my advice would be to keep looking.  Chocolate chunks make the difference in this kicked-up pudding cookie and while chocolate chips would work, they just won’t do.  These large cookies are meant to be a big and bold bedtime snack.


  • 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


  1. In a medium size mixing bowl sift together the flour, pudding mix, baking soda and salt. Set aside.
  2. 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.
  3. .........................................

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