why make this recipe
Turtle Pudding Cookies bring together the delightful flavors of chocolate, caramel, and nuts in a soft and chewy cookie. These cookies are easy to make and perfect for any occasion. If you love the classic turtle candies, you’ll adore these cookies. They have a rich and indulgent taste while being simple enough for bakers of all skill levels. Whether you’re making them for a family treat or sharing with friends, these cookies will surely impress everyone.
how to make Turtle Pudding Cookies
Ingredients :
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3.4 oz box vanilla instant pudding
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1 cup chopped pecans
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt.
- In another large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Stir in the vanilla pudding mix, chocolate chips, and pecans.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Turtle Pudding Cookies
These cookies are best served warm, fresh from the oven, or at room temperature. They can stand alone as a snack or be paired with a glass of milk for dipping. If you want, you can also serve them with a scoop of vanilla ice cream on top for an extra sweet treat.
how to store Turtle Pudding Cookies
To keep your Turtle Pudding Cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, consider freezing them. Place the cooled cookies in a freezer-safe bag or container, and they can last for up to three months.
tips to make Turtle Pudding Cookies
- Make sure the butter is softened before mixing to ensure a smooth batter.
- Use fresh chocolate chips and pecans for the best flavor.
- Don’t overmix the dough; mix until just combined to keep the cookies soft.
- For an extra sweet touch, drizzle melted chocolate over the cooled cookies.
variation
You can customize these cookies by using different types of nuts, like walnuts or almonds. You can also replace chocolate chips with caramel bits or butterscotch chips for different flavors.
FAQs
Q: Can I use other types of pudding mix?
A: Yes, you can try chocolate or butterscotch pudding mix for a different taste.
Q: How do I know when the cookies are done?
A: Look for lightly golden edges and a soft center. They will continue to firm up as they cool.
Q: Can I make the dough ahead of time?
A: Yes, you can chill the dough in the fridge for a few hours or overnight for easier handling. Just let it sit at room temperature for a few minutes before baking.
Turtle Pudding Cookies
Ingredients
Dry Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3.4 oz vanilla instant pudding
Wet Ingredients
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup chocolate chips
- 1 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt.
- In another large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Stir in the vanilla pudding mix, chocolate chips, and pecans.
Baking
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
