Description
These Chocolate Chip Turtle Pudding Cookies are a delightful treat featuring a soft, chewy texture enhanced by instant vanilla pudding mix. Loaded with semi-sweet chocolate chips, chopped pecans, and soft caramel bits, these cookies provide a perfect balance of sweetness and crunch. Ideal for any dessert lover, they bake up to golden edges with gooey, flavorful centers.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pecans
- ½ cup soft caramel bits or chopped soft caramels
Instructions
- Preheat oven 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 mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for the cookies.
- Add pudding mix and eggs: Mix in the instant vanilla pudding mix until fully combined. Then add eggs one at a time, beating well after each addition to incorporate air and ensure smooth batter. Stir in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix dry into wet ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined to avoid overmixing, which could toughen the cookies.
- Fold in add-ins: Gently fold in the semi-sweet chocolate chips, chopped pecans, and soft caramel bits or chopped caramels evenly throughout the dough.
- Scoop dough onto baking sheet: Using a tablespoon-sized scoop, place portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake for 10–12 minutes or until the edges turn lightly golden and the centers are set but still soft for a chewy texture.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breakage and maintains softness.
Notes
- Use soft caramel baking bits to avoid hard chunks in the cookies.
- If using larger caramel pieces, chop them finely for even distribution and soft texture.
- For extra gooey centers, press a few additional chocolate chips and caramel bits on top of each cookie dough ball before baking.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
