These Turtle Pudding Cookies are soft, chewy, and packed with caramel, pecans, and chocolate. They combine all the flavors of a classic turtle candy in a simple cookie form that melts in my mouth with every bite. I love how the pudding mix keeps the cookies extra soft and moist.
Why You’ll Love This Recipe
I like how these cookies are both indulgent and easy to make. The pudding mix adds a special softness that lasts for days, and the caramel bits create gooey pockets that make every bite irresistible. I also enjoy the crunch of pecans that balance the sweetness of the chocolate and caramel. These cookies remind me of a decadent dessert in a bite-sized form, and I love making them for holidays, gatherings, or just when I crave something rich and satisfying.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (3.9 oz) box instant chocolate pudding mix
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
¾ cup packed brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 cup caramel bits
1 cup chopped pecans
directions
I start by preheating my oven to 350°F (175°C) and lining baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, pudding mix, and baking soda.
In another large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the eggs and vanilla extract until smooth.
I gradually mix in the dry ingredients until just combined.
I fold in the chocolate chips, caramel bits, and pecans.
I scoop tablespoon-sized portions of dough onto the prepared baking sheets.
I bake for 8–10 minutes, until the edges are set but the centers still look slightly soft.
I let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 30 cookies. I spend about 15 minutes preparing the dough and 8–10 minutes baking per batch. The total time, including cooling, comes to about 35–40 minutes.
Variations
I sometimes switch the pudding flavor to vanilla or caramel for a lighter taste. If I want extra chocolate richness, I use dark chocolate chips instead of semi-sweet. For a salted twist, I sprinkle a bit of flaky sea salt on top of the cookies before baking. I’ve also tried using walnuts instead of pecans when I want a slightly different nutty flavor.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them for up to 3 months. When I reheat frozen cookies, I let them thaw at room temperature or warm them in the microwave for about 10 seconds to bring back their soft, gooey texture.
FAQs
Can I make these cookies without pudding mix?
I can, but the texture won’t be as soft and chewy. The pudding mix helps give the cookies their signature moistness.
Do I need to toast the pecans before adding them?
I don’t have to, but toasting the pecans adds an extra layer of flavor and crunch that I really enjoy.
Can I use caramel squares instead of caramel bits?
Yes, I can chop caramel squares into small pieces, but caramel bits melt more evenly and save me time.
How do I prevent the cookies from spreading too much?
I chill the dough for about 30 minutes before baking if I want thicker, chewier cookies.
Can I double the recipe?
Yes, I double the recipe often for parties or gifting. The dough scales easily, and I just bake in batches.
Conclusion
These Turtle Pudding Cookies are my favorite way to bring the classic flavors of chocolate, caramel, and pecans into an easy homemade treat. I love how soft and chewy they turn out every time, and the combination of textures makes them irresistible. Whether I bake them for family, friends, or just myself, they always disappear quickly and leave everyone asking for more.
Soft and chewy Turtle Pudding Cookies packed with gooey caramel bits, crunchy pecans, and rich chocolate chips. The pudding mix gives these cookies a moist texture that stays fresh for days, making them a decadent, easy-to-make treat perfect for any occasion.
Ingredients
1 (3.9 oz) box instant chocolate pudding mix
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
¾ cup packed brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 cup caramel bits
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, pudding mix, and baking soda.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs and vanilla extract until smooth.
Gradually mix in the dry ingredients until just combined.
Fold in the chocolate chips, caramel bits, and pecans.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets.
Bake for 8–10 minutes, until the edges are set but the centers are slightly soft.
Let cookies cool on the sheet for a few minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes if you prefer thicker cookies.
Toasting the pecans enhances flavor and crunch.
Sprinkle sea salt on top before baking for a salted caramel twist.
Cookies can be frozen for up to 3 months and reheated in the microwave.
Use dark chocolate chips for a richer chocolate flavor.
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