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Butter-Pecan Pudding Cookies

Betty Crocker Kitchens
Updated Aug 5, 2019
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Not every new recipe turns out perfectly on the first try, but this one did. With crunchy bits of salty-sweet toffee and nuts in a moist, tender cookie base, they’re about as irresistible as a cookie can get! And the secret, if you can even call it that, is simple enough: two cups of toasted pecans give this cookie the buttery richness it needs to live up to its name!

Butter-Pecan Pudding Cookies

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 48
  • Ingredients 11
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Ingredients

  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 box (3.4 oz) Jell-O™ French vanilla-flavor instant pudding & pie filling mix (dry)
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups chopped toasted pecans
  • 1/2 cup toffee bits
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
  • Step 
    2
    In large bowl, beat softened butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. Stir flour mixture into butter mixture with spoon until well mixed (dough will be stiff). Stir in pecans and toffee bits.
  • Step 
    3
    Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Flatten slightly.
  • Step 
    4
    Bake 8 to 10 minutes or until edges are light golden brown. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition

140 Calories
8g Total Fat
1g Protein
16g Total Carbohydrate
8g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe is so good because it's loaded with pecans! Stock up on nuts during the holidays and keep in the freezer for all your baking needs. Nuts can be stored in airtight containers in the refrigerator for 6 months or in the freezer for 1 year.
  • tip 2
    Toasting the pecans for the cookies adds depth and richness—don’t skip this step! To toast pecans, heat the oven to 350°F. Spread nuts in an ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
  • tip 3
    For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
  • tip 4
    Cookies will spread too much if put on a hot or warm cookie sheet, so wait until it has completely cooled before dropping the next batch.
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