Description
These Chocolate Chip Turtle Pudding Cookies combine the classic flavors of caramel, chocolate, and pecans in a soft, chewy cookie enriched with instant vanilla pudding mix for extra moistness. A perfect indulgent dessert that bakes quickly and yields irresistibly tender cookies with a delightful buttery caramel twist.
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
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
Add-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 Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- 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 typically takes 2–3 minutes using an electric mixer.
- Add Pudding Mix: Beat in the dry instant vanilla pudding mix until it is fully incorporated, adding moisture and softness to the cookie dough.
- Incorporate Egg and Vanilla: Add the large egg and vanilla extract to the bowl and mix well to combine all wet ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to distribute the leavening agent evenly.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined to avoid overmixing which can toughen cookies.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, chopped pecans, and caramel bits to evenly disperse throughout the dough.
- Shape Cookies: Scoop heaping tablespoon-sized balls of dough and place them on the prepared baking sheet spaced about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 9 to 11 minutes or until the cookie edges turn lightly golden and the centers are set yet remain soft for that perfect chewy texture.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing them to firm up without breaking.
Notes
- If your kitchen is warm, chilling the dough for 30 minutes before baking helps prevent cookies from spreading too much.
- For an extra indulgent touch, drizzle the cooled cookies with melted chocolate or caramel sauce.
