Description
Delight in the rich, chewy goodness of Chocolate Chip Turtle Pudding Cookies, packed with semi-sweet chocolate chips, crunchy pecans, and soft caramel bits. These cookies are elevated with instant vanilla pudding mix for extra moisture and tenderness, making them a perfect indulgent treat for any dessert occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 (3.4-ounce) box instant vanilla pudding mix (dry)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
Mix-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup soft caramel bits or chopped caramels
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line a baking sheet with parchment paper to ensure cookies bake evenly and do not stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Pudding, Egg, and Vanilla: Beat in the dry instant vanilla pudding mix until fully blended. Then add the egg and vanilla extract, mixing thoroughly to incorporate all wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to distribute the leavening agent evenly through the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips, chopped pecans, and soft caramel bits, ensuring they are evenly distributed throughout the dough.
- Shape Cookies: Scoop the dough into heaping tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden and the centers are set but still soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without breaking.
Notes
- Chill the dough for 30 minutes if your kitchen is warm to prevent cookies from spreading excessively during baking.
- For extra indulgence, drizzle cooled cookies with melted chocolate or caramel to enhance their flavor and presentation.
