Description
Soft, chewy chocolate chip cookies loaded with gooey caramel bits and crunchy pecans, made ultra-tender with instant pudding mix for that bakery-style bite.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 cups semi-sweet chocolate chips
- 1 cup caramel bits
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the pudding mix, then the eggs and vanilla until smooth.
- Whisk the flour, baking soda, and salt in a separate bowl. Add the dry ingredients to the wet mixture and mix just until combined.
- Fold in the chocolate chips, caramel bits, and chopped pecans. For thicker cookies, chill the dough for 20 minutes.
- Scoop tablespoon-sized portions of dough onto the prepared sheets, spacing them 2 inches apart. Press a few extra chips and pecans on top for a bakery finish.
- Bake for 10 to 12 minutes until edges are lightly golden and centers still look soft. Cool on the sheet for 5 minutes, then transfer to a rack.
- Serve warm, or cool completely and store airtight.
Notes
- For extra depth, lightly toast the pecans before adding.
- If caramel oozes during baking, gently nudge it back onto the cookie while warm.
- Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty finish.
- Keep cookies soft by storing them with a slice of bread in the container.
- Freeze unbaked scoops on a tray, then bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg