Description
Soft and chewy cookies packed with chocolate, caramel, and pecans. A pudding mix base keeps them moist and flavorful for days.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 package (3.4 oz) instant chocolate pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup caramel bits or chopped soft caramels
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy. Mix in pudding mix.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Gradually add dry ingredients into wet mixture until just combined.
- Fold in chocolate chips, caramel bits, and pecans evenly.
- Scoop dough onto prepared sheets, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are set and centers look slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American