These chocolate chunk pecan pudding cookies are ultra-soft, chewy, and loaded with gooey chocolate chunks and crunchy pecans.
The secret ingredient—vanilla pudding mix—adds extra moisture, keeping these cookies soft for days.
Every bite is filled with buttery goodness, rich chocolate, and a nutty crunch, making them a delightful treat for any occasion.
Whether you’re baking for a holiday, a party, or just craving something sweet, these cookies are incredibly easy to make.
Chocolate Chunk Pecan Pudding Cookies are the ultimate combination of rich chocolate, crunchy pecans, and a soft, chewy texture.
Each bite is packed with gooey chocolate chunks and buttery pecans, making them perfect for any cookie lover.Once you try them, they'll quickly become a favorite in your household!
WHY YOU WILL LOVE THIS RECIPE
- Super Soft Texture: The pudding mix keeps these cookies soft and chewy for days.
- Rich Chocolate Flavor: Loaded with chocolate chunks for gooey goodness in every bite.
- Crunchy Pecans: Adds a delicious nutty contrast to the sweet cookie base.
- Easy to Make: Simple ingredients and quick preparation make this a hassle-free recipe.
- Rich Chocolate Chunks: Large chocolate chunks create melty pockets of chocolate in every bite.
- Stay Fresh Longer: The pudding mix helps maintain moisture for an extended time.
INGREDIENTS
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 package (3.4 oz) vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups chocolate chunks
- 1 cup chopped pecans
DIRECTIONS
- Step No.1: Preheat the oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step No.2: Mix dry ingredients
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- Step No.3: Cream butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Step No.4: Add eggs and vanilla
Mix in the eggs, one at a time, followed by the vanilla extract and vanilla pudding mix. Stir until fully combined.
- Step No.5: Combine wet and dry ingredients
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Step No.6: Fold in chocolate and pecans
Gently stir in the chocolate chunks and chopped pecans, ensuring even distribution.
- Step No.7: Scoop and bake
Drop tablespoon-sized dough balls onto the prepared baking sheets, spacing them apart. Bake for 10-12 minutes until golden brown.
- Step No.8: Cool and enjoy
Let cookies cool on the pan for 5 minutes before transferring them to a wire rack. Serve warm or store for later.
TIPS FOR SUCCESS
- Use room temperature butter: Ensures a smooth, creamy cookie dough.
- Don’t overmix: Overmixing can make cookies dense instead of soft.
- Measure flour correctly: Use the spoon-and-level method for accuracy.
- Use high-quality chocolate: Dark or semi-sweet chocolate chunks melt beautifully.
- Chill the dough: Chilling for 30 minutes results in thicker cookies.
- Store properly: Keep in an airtight container to maintain freshness.
VARIATIONS
- white chocolate Version: Swap chocolate chunks for white chocolate chips.
- Extra Nutty: Add walnuts or almonds for more crunch.
- Salted Caramel Twist: Drizzle caramel sauce over cooled cookies and sprinkle with sea salt.
- gluten-free diet Option: Use a 1:1 gluten-free flour blend.
- double chocolate: Add ¼ cup cocoa powder for an even richer flavor.
- Spiced Version: Mix in a pinch of cinnamon for a warm, cozy taste.
SERVING AND STORAGE
Serving
Enjoy these cookies warm with a glass of milk or serve them as a sweet snack anytime.
Storage
Store in an airtight container at room temperature for up to five days or freeze for up to three months.
FAQ
Yes, but chocolate chunks provide a richer, more melty texture.
Yes, the pudding mix helps create an extra soft and chewy texture.
Absolutely! Refrigerate for up to 48 hours or freeze for later use.
Ensure your butter isn’t too warm, and chill the dough before baking for thicker cookies.
These chocolate chunk pecan pudding cookies are the perfect balance of soft, chewy, chocolatey, and crunchy.
The pudding mix gives them an unbeatable texture, while the chocolate chunks and pecans add a delicious contrast.
Whether you make them for a special occasion or just a simple sweet treat, these cookies are sure to be a hit.
Try this recipe today and enjoy the ultimate homemade cookie experience!
CHOCOLATE CHUNK PECAN PUDDING COOKIES
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 3.4 oz package vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chunks
- ¾ cup chopped pecans
Instructions
- Step 1: Cream Butter and Sugars – Beat butter, brown sugar, and granulated sugar until light and fluffy.
- Step 2: Add Eggs and Pudding Mix – Mix in eggs, vanilla extract, and pudding mix until fully combined.
- Step 3: Combine Dry Ingredients – In another bowl, whisk flour, baking soda, and salt, then gradually add to the wet mixture.
- Step 4: Fold in Mix-ins – Stir in chocolate chunks and chopped pecans until evenly distributed.
- Step 5: Bake the Cookies – Preheat oven to 350°F (175°C), scoop dough onto a lined baking sheet, and bake for 10-12 minutes until golden brown.
Notes
- Make Ahead: Cookie dough can be refrigerated for up to 3 days or frozen for up to 2 months.
- Customizing the Flavor: Swap vanilla pudding for chocolate pudding for a richer taste.
- Serving Suggestions: Enjoy warm with a glass of milk or a drizzle of caramel.
- Allergy-Friendly Options: Use gluten-free flour and dairy-free butter for dietary adjustments.
- Storage Tips: Store in an airtight container at room temperature for up to a week.
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