Turtle Pudding Cookies
Deliciously chewy cookies loaded with chocolate, pecans, and caramel.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3.4 oz vanilla instant pudding mix
- 0.75 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 cup brown sugar
- 0.5 cup white sugar
- 0.75 cup semi-sweet chocolate chips
- 0.75 cup roughly chopped pecan halves
- 0.75 cup caramel bits
Instructions
- In a bowl, whisk together the flour, baking soda, salt, and vanilla pudding mix. Set aside.
- In a large mixing bowl, beat the melted butter with both sugars until well combined.
- Add the vanilla extract, egg, and egg yolk, beating until the mixture is light and creamy.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the chocolate chips, pecans, and caramel bits.
- Scoop out about 1/4 cup of dough and shape it into a ball. Place it on a parchment-lined baking sheet or plate. Repeat with the remaining dough.
- Cover the dough balls tightly and refrigerate for at least 2 hours.
- Preheat the oven to 325°F.
- Place the chilled cookie dough balls about 3 inches apart on a parchment-lined baking sheet and bake for 15 to 17 minutes, until the edges are golden.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container.
Notes
For an extra indulgent treat, serve these cookies warm with a scoop of vanilla ice cream.