Butter-Pecan Pudding Cookies

 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! 



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

Steps


1 Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.

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.

3 Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Flatten slightly.


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.

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