I simply adore these giant, bakery‑style Turtle Pudding Cookies. They’re extra chewy and jam‑packed with semi‑sweet chocolate chips, chunky pecans, and rich caramel bits—pure turtle‑licious indulgence.

Why You’ll Love This Recipe

I love how the instant vanilla pudding mix keeps these cookies unbelievably soft and chewy. Adding pecans and caramel bits gives every bite a deliciously nutty crunch and sweet gooey surprise. Plus, chilling the dough makes them taste even better—tasting like they came straight from a gourmet cookie shop!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all‑purpose flour
1 tsp baking soda
½ tsp salt
3.4 oz box vanilla instant pudding mix
¾ cup unsalted butter, melted
1 tbsp vanilla extract
1 cup brown sugar
½ cup white sugar
1 egg plus 1 egg yolk (room temperature)
¾ cup semi‑sweet chocolate chips
¾ cup roughly chopped pecan halves
¾ cup caramel bits

directions

I whisk the flour, baking soda, salt, and pudding mix together; set aside.
In a large bowl, I beat melted butter with brown and white sugars until creamy.
I stir in vanilla, then the egg and yolk, until light and fluffy.
I blend in the dry ingredients until no streaks remain.
I fold in the chocolate chips, pecans, and caramel bits.
I scoop about ¼ cup dough per cookie, shape into balls, and arrange them on a parchment‑lined sheet.
I cover and chill the dough for at least 2 hours (this step is key for chewiness!).
Preheat oven to 325 °F (163 °C). Place chilled dough balls about 3 in apart on baking sheets.
Bake 15–17 minutes, until edges are golden. Let cookies cool on the sheet for 10 minutes before transferring.

Servings and timing

Yield: 16 large cookies
Prep time: ~10 minutes
Chill time: ≥ 2 hours
Cook time: 15–17 minutes
Total time: ~2 ½ hours

Variations

Swap pecans for walnuts or almonds.
Use milk or dark chocolate chips instead of semi‑sweet.
Substitute caramel bits with chopped soft caramel candies.
Add a drizzle of melted chocolate or caramel once cooled.
Stir in a handful of toffee bits or mini‑marshmallows for fun texture.

storage/reheating

I store these in an airtight container at room temperature for up to 5 days. For longer storage, I freeze baked cookies for up to 3 months; I let them thaw at room temp. To rewarm, I pop them in a 300 °F oven for 5 minutes or microwave briefly to revive that fresh‑baked warmth.

FAQs

How do I make cookies less flat?

Chilling the dough for at least 2 hours firms it up and helps cookies bake thicker and chewier.

Can I use homemade pudding mix?

Yes—just ensure it’s dry and powdered. Instant vanilla pudding is ideal for texture and taste.

What can I use if I don’t have caramel bits?

I often chop soft caramel candies into small pieces—they melt delightfully within the cookie.

How do I prevent my cookies from spreading too much?

Use a parchment‑lined or silicone baking mat, chill your dough, and space them roughly 3 in apart.

Can I halve the recipe?

Absolutely. Just scale each ingredient accordingly and bake time remains the same—monitor for golden edges.

Conclusion

I’m always thrilled when I bake these Chocolate Chip Turtle Pudding Cookies. They hit the perfect balance of chewy texture, chocolatey goodness, rich caramel, and nutty crunch—filling any moment with cozy sweetness. They’ve become one of my go‑to bake‑for‑friends treats, and I hope they become yours, too!