Print

Chocolate Chip Turtle Pudding Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.