Chewy, rich, and loaded with goodness—these chocolate chip turtle pudding cookies combine all the best dessert elements into one cookie. I get gooey caramel, crunchy pecans, and melty chocolate chips in every bite, all wrapped in a soft, bakery-style cookie dough that’s been enhanced with instant vanilla pudding mix for that perfect chew.

Why You’ll Love This Recipe

I love how these cookies feel like a gourmet bakery treat with minimal effort. The pudding mix makes them unbelievably soft and chewy, and the combo of caramel, pecans, and chocolate chips creates that irresistible turtle flavor. These are the kind of cookies I make when I want to impress without stress. Plus, I can freeze the dough and bake whenever the craving hits.

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 (≈ 1 box) vanilla instant pudding mix
¾ cup unsalted butter, melted
1 tbsp vanilla extract
1 cup brown sugar
½ cup white (granulated) sugar
1 egg + 1 egg yolk (room temperature)
¾ cup semi‑sweet chocolate chips
¾ cup roughly chopped pecan halves
¾ cup caramel bits

directions

I start by whisking together the flour, baking soda, salt, and vanilla pudding mix in a medium bowl and set it aside.
In a large mixing bowl, I beat the melted butter with both sugars until smooth.
I add in the vanilla extract, then beat in the egg and extra yolk until the mixture is creamy and slightly fluffy.
I stir in the dry ingredients just until everything is combined—no overmixing here.
Then I fold in the chocolate chips, pecans, and caramel bits.
I scoop about ¼ cup of dough per cookie and roll them into balls, placing them spaced out on a parchment-lined tray.
I cover the dough and chill it in the fridge for at least 2 hours.
When I’m ready to bake, I preheat the oven to 325 °F (≈163 °C).
I space the chilled dough balls on a lined baking sheet and bake for 15 to 17 minutes until the edges are golden.
I let the cookies cool on the baking sheet for 10 minutes before transferring them to a rack or container.

Servings and timing

Yield: 16 large cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes + 2 hours chilling
Serving Size: 1 cookie
Calories per serving: 332 kcal

Variations

I sometimes swap the pecans for walnuts or leave them out entirely for a nut-free version.
If I’m out of caramel bits, I cut soft caramel candies into small pieces—they melt just as nicely.
Adding a sprinkle of sea salt on top before baking gives a delicious sweet-and-salty twist.
I’ve also used butterscotch chips for a richer caramel flavor, and they work great with or without the chocolate chips.

storage/reheating

I store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the dough balls and bake them straight from the freezer, adding 1–2 minutes to the baking time. If I want to warm the baked cookies, a quick 10-second microwave zap brings back that fresh-baked softness.

FAQs

How do I keep the cookies soft?

I use instant pudding mix in the dough, which locks in moisture and keeps the cookies chewy for days. Storing them in an airtight container also helps.

Can I freeze the cookie dough?

Yes, I freeze the dough balls after shaping them. When I’m ready to bake, I just add a couple of extra minutes to the baking time—no need to thaw.

What if I don’t have caramel bits?

I chop soft caramel candies into small pieces. They melt a bit more than caramel bits but still give that gooey texture I love.

Why do I need to chill the dough?

Chilling solidifies the butter, which prevents the cookies from spreading too much. It also deepens the flavor, giving me a better cookie overall.

Can I make these smaller?

Absolutely. I just use about 2 tablespoons of dough per cookie and reduce the baking time by a few minutes—around 10 to 12 minutes should do it.

Conclusion

These chocolate chip turtle pudding cookies are my go-to when I want a soft, chewy cookie bursting with textures and flavors. The combination of chocolate, caramel, and pecans feels indulgent and comforting, and the vanilla pudding gives every bite that signature bakery-style chew. Whether I bake them fresh or straight from the freezer, they never last long in my kitchen.