Quick & Cozy Chocolate Chunk Pecan Pudding Cookies Recipe

Sweet, gooey, and packed with rich chocolate chunk pecan pudding cookies that melt in your mouth, these delectable treats promise pure indulgence.

Soft, chewy textures blend seamlessly with chunks of dark chocolate and crunchy pecans.

Each bite delivers a symphony of flavors that dance across your palate.

The secret ingredient, pudding mix, creates an impossibly tender cookie that stays soft for days.

Buttery pecans add a delightful crunch, complementing the smooth chocolate chunks perfectly.

Bakers of all skill levels can whip up these irresistible cookies in under 30 minutes.

Grab a glass of cold milk and prepare for a moment of pure cookie bliss.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 200 kcal

Servings: 24

Chocolate Chunk Pudding Cookie Must-Haves

• All-Purpose Flour: Provides structure and creates soft, tender cookie texture with reliable binding properties.
• Baking Soda: Essential leavening agent that helps cookies rise and spread beautifully during baking.
• Salt: Enhances overall flavor profile and balances sweetness in the cookie dough.

• Brown Sugar, Granulated Sugar: Creates rich caramel-like depth and ensures chewy, moist cookie consistency.
• Vanilla Instant Pudding Mix: Introduces incredible moisture and soft texture that keeps cookies tender for days.
• Vanilla Extract: Delivers warm, aromatic undertones that complement chocolate and pecan flavors.

• Butter: Delivers rich, luxurious flavor and contributes to cookie's tender crumb and golden edges.
• Eggs: Binds ingredients together, provides structure, and adds richness to the cookie dough.
• Chocolate Chunks: Introduces melty, indulgent pockets of intense chocolate throughout each cookie.
• Pecans: Brings delightful crunch, nutty complexity, and textural contrast to the soft cookie base.

Tools That Help with Chunky, Chewy Cookies

• Mixing Bowl: Large bowl for combining wet and dry ingredients.
• Electric Mixer: Essential for creaming butter and sugar, beating eggs, and mixing dough.
• Whisk: Perfect for blending dry ingredients smoothly.
• Measuring Cups and Spoons: Precise measurements for accurate recipe results.
• Baking Sheet: Flat pan for baking cookies.
• Parchment Paper: Prevents cookies from sticking and ensures easy cleanup.
• Wire Cooling Rack: Allows cookies to cool evenly and crisp up.
• Spatula: Helps fold in chocolate chunks and pecans, scrape bowl sides.
• Spoon or Cookie Scoop: For portioning consistent cookie sizes.

Bake Cookies That Stay Soft and Thick

• Warm Up The Oven

Crank the oven to 350F. Grab a baking sheet and line it with parchment paper so your cookies won’t stick.

• Create A Dreamy Base

In a big mixing bowl, whip the softened butter with brown and white sugars until super smooth. Toss in the pudding mix and beat until creamy. Crack in the eggs one by one, splash some vanilla, and mix until the batter looks fluffy and light.

• Combine Dry Elements

Grab another bowl and whisk flour, baking soda, and salt together. Slowly blend these dry ingredients into your wet mixture, stirring gently until just combined.

• Add Delicious Chunks

Gently fold in chocolate chunks and pecan pieces, making sure they’re scattered evenly throughout the dough.

• Shape And Bake

Dollop spoonfuls of cookie dough onto the prepared sheet, leaving space between each. Pop them in the oven for 10-12 minutes. You’ll want golden edges but centers that look slightly soft. Don’t overcook – they’ll firm up while cooling.

• Cool And Devour

Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack. Grab a glass of milk and enjoy these chocolatey, nutty treats!

Flavor Ideas That Work Well with Pecans

• Use instant pudding mix for ultra-moist, tender cookies that stay soft for days longer than traditional recipes.
• Toast pecans before adding to enhance their nutty flavor and create a deeper, more complex taste profile for the cookies.
• Swap all-purpose flour with a gluten-free flour blend and ensure pudding mix is gluten-free to make this recipe celiac-friendly.
• Experiment with different chocolate varieties like milk, dark, or white chocolate chunks to create unique flavor combinations that suit your taste preferences.
• Prepare cookie dough in advance and refrigerate for up to 3 days or freeze for up to 3 months, allowing you to have fresh-baked cookies ready anytime a craving strikes.

Present Cookies as Gifts or Party Snacks

• Dessert Duo Delight: Pair these rich chocolate chunk pecan pudding cookies with a scoop of vanilla bean ice cream for a decadent treat that balances warm, gooey cookies with cool, creamy goodness.
• Coffee Companion: Serve alongside a steaming mug of dark roast coffee or espresso, letting the robust coffee notes complement the sweet chocolate and nutty pecan flavors.
• Gifting Goodness: Package these cookies in a charming mason jar or decorative tin with a ribbon, creating a homemade gift that's perfect for holidays, birthdays, or just because you care.
• Milk Moment: Stack cookies on a rustic plate next to a tall glass of cold milk, creating a classic and nostalgic dessert experience that brings comfort and joy to any moment.

Store Cookies to Lock in Moisture

• Let cookies rest on the baking sheet for 3-5 minutes to help them set properly before transferring to a wire rack, preventing potential crumbling or breaking.
• Store cooled cookies in an airtight container between layers of parchment paper to maintain freshness and prevent sticking, keeping them delicious for up to 5 days at room temperature.
• Wrap cookie dough portions in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months, allowing you to bake fresh cookies anytime by adding 1-2 extra minutes to baking time when cooking directly from frozen.
• Prepare cookie dough in advance and refrigerate for up to 48 hours before baking, which helps develop deeper flavors and allows ingredients to meld together beautifully.

FAQs

• Why use instant pudding mix in cookie dough?

The instant pudding mix helps create a softer, chewier texture and adds moisture to the cookies, ensuring they remain tender and delicious even after baking.

• Can I swap the pecans with another nut?

Yes, you can easily substitute pecans with walnuts or almonds. Just make sure to chop the nuts into similar-sized pieces for even distribution in the dough.

• How do I know when the cookies are perfectly baked?

Look for golden edges and slightly soft centers. The cookies will continue to set as they cool, so avoid overbaking to maintain their soft, chewy texture.

• Is the vanilla extract necessary for the recipe?

While not crucial, vanilla extract enhances the overall flavor profile of the cookies, adding depth and richness to the sweet and nutty combination of chocolate and pecans.

Irresistible Chocolate Chunk Pecan Pudding Cookies

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4.7 from 31 reviews

• Total Time: 30 minutes
• Yield: 25 1x

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Description

Homemade chocolate chunk pecan pudding cookies combine rich vanilla pudding mix with melted chocolate and toasted pecans for an irresistible treat. Sweet crumbly edges and gooey centers make these cookies impossible to resist.

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Ingredients

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• 1 cup (225 g / 8 oz) unsalted butter, softened
• ¾ cup (150 g / 5.3 oz) brown sugar, packed
• ¼ cup (50 g / 1.76 oz) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 ¼ cups (280 g / 9.88 oz) all-purpose flour
• 1 package (3.4 oz / 96 g) instant vanilla pudding mix
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (175 g / 6.17 oz) chocolate chunks
• ¾ cup (90 g / 3.17 oz) chopped pecans, toasted
• 1 sprinkle sea salt flakes

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Instructions

1. Prep Surface: Line baking sheet with parchment paper for seamless cookie removal and preventing adhesion.
2. Create Base Mixture: Cream butter with brown and granulated sugars until achieving a smooth, homogeneous consistency. Integrate vanilla pudding mix thoroughly, ensuring complete incorporation.
3. Liquid Integration: Whisk eggs and vanilla extract into the mixture, transforming the batter into a light, uniform pale composition with airy texture.
4. Dry Ingredient Combination: Sift flour, baking soda, and salt together to eliminate potential clumps and guarantee even ingredient distribution.
5. Merge Ingredients: Gently fold dry ingredients into wet mixture, maintaining delicate batter structure and avoiding overmixing to preserve optimal cookie texture.
6. Add Textural Elements: Delicately incorporate chocolate chunks and chopped pecans throughout the dough, ensuring balanced distribution of flavor-enhancing ingredients.
7. Shape and Position: Portion uniform cookie dough mounds onto prepared baking sheet, spacing approximately two inches apart to accommodate natural spreading during baking.
8. Bake to Perfection: Roast in preheated 350°F (175°C) oven for 10-12 minutes, achieving golden-brown edges while maintaining soft, tender centers.
9. Cool and Set: Allow cookies to rest momentarily on baking sheet, then transfer to wire cooling rack for complete stabilization and final texture development.

Notes

• Butter Temperature Matters: Ensure butter is softened but not melted for optimal cookie texture and even mixing.
• Prevent Overmixing: Stir dry ingredients gently into wet ingredients to maintain a tender, soft cookie crumb and avoid tough results.
• Customize Mix-Ins: Swap chocolate chunks with white chocolate or add different nuts like walnuts for personalized flavor variations.
• Precise Baking Time: Watch cookies closely during last 2 minutes of baking to prevent overcooking, keeping centers soft and edges golden-brown.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 250
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg