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Butter-Pecan Pudding Cookies
Butter-Pecan Pudding Cookies
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Irresistible toffee nut cookies with a buttery richness from toasted pecans - perfection on the first try!
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
Instructions:
  • Preheat oven to 350°F, then combine flour, baking soda, and salt in a medium bowl; set aside.
  • In a large bowl, mix together softened butter, brown sugar, and granulated sugar with an electric mixer until fluffy. Add dry pudding mix and blend well. Mix in eggs one at a time until smooth, then add vanilla. Fold in flour mixture until combined and dough is stiff. Stir in pecans and toffee bits.
  • Place rounded tablespoonfuls of dough onto ungreased cookie sheets, leaving 2 inches of space between each. Gently flatten the dough slightly before baking.
  • Bake for 8 to 10 minutes, or until the edges turn light golden brown. Let the cookies cool on the sheet for 1 minute before transferring them to a cooling rack. Allow them to cool completely for about 30 minutes. Store in an airtight container once cooled.

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