I Adore This Recipe Because The Cookies Are Soft In The Center With Just The Right Chewiness On The Edges. The Caramel Bits Melt Slightly During Baking, Creating A Gooey Surprise, While The Pecans Add A Crunch I Really Enjoy. I Also Like That The Pudding Mix Keeps The Cookies Moist And Adds An Extra Layer Of Flavor Without Any Extra Effort.
Ingredients
(Her’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
2 Cups Flour 1 Tsp Baking Soda ½ Tsp Salt 3.4 Oz Box Vanilla Instant Pudding ¾ Cup Unsalted Butter, Melted 1 Tbsp Vanilla 1 Cup Brown Sugar ½ Cup White Sugar 1 Egg, Plus 1 Egg Yolk At Room Temperature ¾ Cup Semi-Sweet Chocolate Chips ¾ Cup Roughly Chopped Pecan Halves ¾ Cup Caramel Bits
Directions
I Whisk Together The Flour, Baking Soda, Salt, And Pudding Mix, Then Set It Aside.
I Beat The Melted Butter With Both Sugars In A Large Mixing Bowl.
I Beat In The Vanilla, Then Add The Egg And Egg Yolk, Continuing To Beat Until The Mixture Is Light And Creamy.
I Add The Dry Ingredients And Mix Just Until Combined.
I Stir In The Chocolate Chips, Pecans, And Caramel Bits.
I Scoop About ¼ Cup Of Dough And Form It Into A Ball, Placing It On A Parchment-Lined Baking Sheet Or Plate.
I Continue Until All The Dough Has Been Used.
I Cover The Dough Tightly And Refrigerate For At Least 2 Hours.
I Preheat The Oven To 325°F (163°C).
I Space The Cookies About 3 Inches Apart On A Parchment-Lined Baking Sheet And Bake For 15 To 17 Minutes.
I Know The Cookies Are Done When The Edges Are Golden. I Let Them Cool On The Baking Sheet For 10 Minutes Before Moving Them.
I Enjoy These Cookies Fresh Or Store Them In An Airtight Container.
Servings And Timing
I Usually Make 16 Cookies With This Recipe. It Takes About 25 Minutes Of Active Prep Time, Not Including The 2 Hours Refrigeration Time For The Dough.
Variations
I Sometimes Swap The Pecans For Walnuts Or Add White Chocolate Chips For A Sweeter Twist. I Also Like To Sprinkle A Tiny Pinch Of Sea Salt On Top Before Baking To Balance The Sweetness. For An Extra Gooey Version, I Add A Few Extra Caramel Bits Into The Center Of Each Cookie Ball.
Storage/Reheating
I Store These Cookies In An Airtight Container At Room Temperature For Up To 5 Days. If I Want To Enjoy Them Warm, I Microwave A Cookie For 10-15 Seconds, Which Softens The Chocolate And Caramel Perfectly. I Can Also Freeze The Dough Balls And Bake Them Fresh Later, Just Adding A Minute Or Two To The Baking Time.
FAQs
Can I Make These Cookies Without Refrigerating The Dough?
I Recommend Refrigerating For At Least 2 Hours Because It Helps The Cookies Hold Their Shape And Enhances The Flavor, But I Have Baked Them Right Away, And They Turn Out Slightly Flatter.
Can I Use Salted Butter Instead Of Unsalted?
Yes, I Usually Reduce The Added Salt Slightly If I Use Salted Butter To Keep The Flavor Balanced.
Can I Substitute The Caramel Bits?
I Sometimes Use Butterscotch Chips Or Soft Caramel Cubes, And They Work Well Too.
How Do I Keep The Pecans From Burning?
I Make Sure They Are Mixed Into The Dough Evenly And Avoid Overbaking, Watching The Edges For Golden Color.
Can I Make Smaller Or Larger Cookies?
Yes, I Adjust The Baking Time Accordingly. Smaller Cookies Take About 12-14 Minutes, While Larger Ones Might Need 18-20 Minutes.
Conclusion
I Always Find That Chocolate Chip Turtle Pudding Cookies Are A Crowd-Pleaser. They’re Chewy, Gooey, And Packed With Flavor, Making Them Perfect For Parties, Gifting, Or A Special Treat For Myself. I Love How The Combination Of Chocolate, Caramel, And Pecans Creates A Dessert That’s Simple Yet Decadent Every Time.
Indulge in rich chocolate chip turtle pudding cookies loaded with caramel and pecans. Soft, chewy, and decadent, they’re perfect for dessert or sharing with friends.
Author:Emma
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes (plus chill time)
Yield:16 large cookies
Category:Dessert, Cookies
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (3.4 oz) box vanilla instant pudding mix
¾ cup unsalted butter, melted
1 tablespoon vanilla extract
1 cup brown sugar
½ cup white sugar
1 large egg, plus 1 egg yolk (room temperature)
¾ cup semi-sweet chocolate chips
¾ cup chopped pecan halves
¾ cup caramel bits
Instructions
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, and pudding mix. Set aside.
Cream Butter and Sugars
In a large mixing bowl, beat melted butter with brown sugar and white sugar until smooth.
Add Vanilla and Eggs
Beat in vanilla, then add the egg and egg yolk. Continue beating until light and creamy.
Combine Wet and Dry
Gradually add dry ingredients to the wet mixture, mixing just until combined.
Add Mix-Ins
Stir in chocolate chips, chopped pecans, and caramel bits.
Shape the Dough
Scoop about ¼ cup of dough per cookie, form into balls, and place on a parchment-lined tray.
Chill the Dough
Cover and refrigerate cookie dough balls for at least 2 hours.
Bake
Preheat oven to 325°F (165°C). Space cookies 3 inches apart on a parchment-lined baking sheet. Bake for 15–17 minutes, until edges are golden.
Cool and Store
Let cookies cool on the baking sheet for 10 minutes before transferring. Store in an airtight container once cooled.
Notes
Chill the dough for best texture and to prevent spreading.
For extra gooey caramel, press a few caramel bits on top of the dough balls before baking.
You can freeze the dough balls and bake directly from frozen—just add 1–2 minutes to the bake time.
These cookies stay soft for days thanks to the pudding mix.
