If you’re looking for a cookie recipe that’s soft, chewy, and loaded with flavor, Chocolate Chunk Pecan Pudding Cookies are the perfect treat. The secret ingredient—vanilla pudding mix—makes these cookies irresistibly tender, while the combination of melty chocolate chunks and crunchy pecans delivers pure bliss in every bite. Whether for a cozy night at home or as a crowd-pleaser for your next gathering, these cookies never disappoint.
Why You Will Love Chocolate Chunk Pecan Pudding Cookies
- Soft and Chewy: The pudding mix keeps these cookies moist and tender, even days after baking.
- Packed with Goodies: Big chocolate chunks and crunchy pecans make every bite satisfying.
- Customizable: Swap the nuts or mix in your favorite add-ins for a personalized treat.
- Easy to Make: Straightforward steps mean anyone can master this recipe.
- Crowd Favorite: Perfect for sharing, gifting, or simply indulging!
Ingredients Notes for Chocolate Chunk Pecan Pudding Cookies
- Unsalted Butter (1 cup): Softened butter ensures a creamy, fluffy dough. Salted butter can be used, but reduce the salt in the recipe by half.
- Brown Sugar (1 cup, packed): Adds a rich, caramel-like sweetness and chewiness.
- Granulated Sugar (½ cup): Balances the flavor and helps achieve those golden edges.
- Vanilla Pudding Mix (3.4 oz): The secret to ultra-soft cookies. Use instant pudding mix for the best results.
- All-Purpose Flour (2 ½ cups): Provides structure while keeping the cookies tender.
- Chocolate Chunks (1 ½ cups): Bigger than regular chips, chunks offer gooey pockets of chocolate in every bite.
- Chopped Pecans (1 cup): Add a toasty, nutty crunch. Feel free to substitute with walnuts or omit for nut-free cookies.
Kitchen Equipment Needed
- Large mixing bowl
- Hand or stand mixer
- Medium mixing bowl
- Whisk
- Cookie scoop or tablespoon
- Parchment-lined baking sheets
- Wire cooling rack
How to Make Chocolate Chunk Pecan Pudding Cookies
- Preheat the Oven: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a mixer until light and fluffy (about 3 minutes).
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
- Add Chocolate and Pecans: Fold in the chocolate chunks and chopped pecans until evenly distributed throughout the dough.
- Scoop and Bake: Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are soft.
- Cool: Let the cookies rest on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- Serving: Enjoy these cookies warm with a glass of milk or alongside a scoop of vanilla ice cream.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the dough in scoops or the baked cookies in an airtight container for up to 3 months. Thaw and warm in the oven for a fresh-from-the-oven experience.
Variations
- Nut-Free: Skip the pecans and replace them with an extra ½ cup of chocolate chunks or mix-ins like butterscotch chips.
- Dark Chocolate Lovers: Use dark chocolate chunks for a richer flavor.
- Add a Hint of Spice: Add ½ teaspoon of cinnamon to the dry ingredients for a warm, spiced twist.
Helpful Notes
- For perfectly round cookies, roll the dough into smooth balls before baking.
- To ensure even baking, bake one sheet at a time or rotate the sheets halfway through baking.
- If you prefer larger cookies, increase the dough portion and extend the baking time by 2-3 minutes.
Tips from Well-Known Chefs
- Ina Garten: “Always bring your butter to room temperature for the best creaming results—it’s worth the wait!”
- Sally McKenney (Sally’s Baking Addiction): “Chill the dough for 30 minutes if it feels too soft to prevent spreading during baking.”
- Alton Brown: “Weigh your flour for accuracy—too much can make cookies dense instead of chewy.”
Frequently Asked Questions (FAQ)
Can I use chocolate chips instead of chunks?
Absolutely! Chips work just as well, but chunks create more gooey chocolate pockets.
What if I don’t have pudding mix?
You can substitute it with an extra tablespoon of sugar and an additional 2 teaspoons of cornstarch, though the texture may differ slightly.
Can I toast the pecans first?
Yes! Toasting enhances their flavor and adds a delightful crunch. Toast in a 350°F oven for 5-7 minutes before chopping.
Why do my cookies spread too much?
Ensure your butter isn’t overly softened or melted, and consider chilling the dough for 30 minutes before baking.
Can I make these cookies larger?
Yes, use a larger scoop and bake for 12-14 minutes. Be sure to watch closely for the perfect golden edges.
Chocolate Chunk Pecan Pudding Cookies are the ultimate treat for chocolate and nut lovers. Soft, chewy, and packed with flavor, they’ll quickly become a favorite in your cookie repertoire!
