Turtle Pudding Cookies
Turtle Pudding Cookies combine everything you love about turtle candies — rich chocolate, gooey caramel, and buttery pecans — in a soft, chewy cookie made extra moist with vanilla instant pudding mix. These crowd-pleasing cookies are easy to make, freezer-friendly, and perfect for holidays, potlucks, or a sweet indulgence any day.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 3.4 oz box vanilla instant pudding mix (dry mix only)
- ¾ cup unsalted butter melted
- 1 tablespoon vanilla extract
- 1 cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 egg yolk room temperature
- ¾ cup semi-sweet chocolate chips
- ¾ cup chopped pecan halves
- ¾ cup caramel bits
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk flour, baking soda, salt, and pudding mix. Set aside.
- In a separate large bowl, mix melted butter, brown sugar, white sugar, and vanilla until smooth.
- Beat in the egg and egg yolk until combined.
- Gradually stir in the dry ingredients until just mixed.
- Fold in chocolate chips, pecans, and caramel bits.
- Drop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are soft.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool fully.
Notes
- Use room temperature eggs for better incorporation.
- For extra gooey centers, bake for 10 minutes instead of 12.
- Chill dough for thicker cookies if desired.
- Store in an airtight container up to 5 days.
- Freeze dough balls for later use and bake directly from frozen.