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Chocolate Chip Turtle Pudding Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 22 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these rich and chewy Chocolate Chip Turtle Pudding Cookies, loaded with semisweet chocolate chips, crunchy pecans, and luscious caramel bits. The addition of instant vanilla pudding mix keeps the cookies soft and moist while enhancing their flavor. Perfect for a sweet treat or sharing with friends and family.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 package (3.4 oz) instant vanilla pudding mix

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  • 1/2 cup caramel bits or chopped soft caramel candies

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which typically takes about 2-3 minutes with a mixer.
  3. Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed sugar and butter, beating until the mixture is well combined and smooth.
  4. Mix in pudding mix: Stir in the instant vanilla pudding mix thoroughly; this adds softness and moisture to the cookies.
  5. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
  6. Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing and tough cookies.
  7. Fold in add-ins: Gently fold in the semisweet chocolate chips, chopped pecans, and caramel bits to the dough until evenly distributed.
  8. Portion dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
  9. Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn lightly golden and the centers are set.
  10. Cool cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • For softer cookies, slightly underbake by removing them at 10 minutes.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Chilling dough for 30 minutes before baking can help control spreading.
  • Substitute walnuts for pecans if preferred.
  • If caramel bits are unavailable, use finely chopped soft caramel candies.

Find it online: https://slsrecipes.com/chocolate-chip-turtle-pudding-cookies-recipe/