Turtle Pudding Cookies
Delight in these gooey chocolate cookies packed with sweet caramel and crunchy pecans, combining a rich flavor with an unforgettable texture.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup chocolate pudding mix (instant)
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips
- 1 cup caramel bits
- ¾ cup chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, chocolate pudding mix, cocoa powder, baking soda, and salt. Set aside.
- In another bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and smooth. This should take about 2-3 minutes.
- Mix in the eggs one at a time, followed by the vanilla extract. Ensure everything is well combined.
Baking
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix; a few lumps are perfectly fine.
- Gently fold in the chocolate chips, caramel bits, and chopped pecans, ensuring they are evenly distributed throughout the batter.
- Using a cookie scoop or spoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set, and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For variations, you can substitute pecans with walnuts or omit them for a nut-free version. Chill the dough for 30 minutes before baking for better flavor melding and shape retention.