Chocolate Chunk Pecan Pudding Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/3 cup All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 2 cups Chocolate chunks
  • 3/4 cup Granulated sugar
  • 1 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 1 (3.4 oz package Vanilla pudding mix, instant

• Nuts & Seeds

  • 2 cups Pecan, halves

• Dairy

  • 1 cup Butter

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2⅓ cup all purpose flour
• 1 (3.4) oz package instant vanilla pudding mix
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter, softened
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 1 tsp pure vanilla extract
• 2 large eggs
• 2 cups pecan halves, roughly chopped
• 2 cups chocolate chunks

Directions

• In a medium size mixing bowl sift together the flour, pudding mix, baking soda and salt. Set aside.
• Using an electric mixer cream together the butter, granulated sugar, brown sugar and vanilla. for 2-3 minutes until light beige in color. Add the eggs one at a time beating well after each.
• Lower the speed of the mixer and gradually add the sifted dry ingredients. After all have been added, increase the speed of the mixer and beat for around 1 minute just until fully combined.
• By hand mix in the pecans and chocolate chunks.
• Place into an airtight container and chill for 2 hours until firm or overnight.
• To bake: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• Using a 2 oz ice cream scoop or 2 Tbsp divide the dough placing at least 2-inches apart.
• Bake for 14-16 minutes until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
• Store at room temperature in an airtight container.