These simple chocolate pudding cookies have chopped pecans and caramel candies!
HAPPY HALLOWEEN EVERYONE! The big day has finally arrived! Kids everywhere are itching with excitement and anticipating all the pounds of candy they’ll be bringing home! Our kids have been talking about it for days! Mother Nature seems to have a few tricks up her sleeve. It’s supposed to storm around here. Nothing like gusty winds and heavy rain to put a damper (pun intended) on the festivities.
Our kiddos don’t mind, they will plow through gail force winds, heavy rain and blustery snow for free candy! Naturally, I am not as eager. I offered to just hand them the two giant bags of candy I purchased if they would simply consider skipping the whole thing. That idea went over like a lead balloon. I can’t imagine why, they get free candy either way!
So it seems we’ll be braving the elements. I am of the mindset that when the kids get home from their tour around the neighborhood, they should dump out their loot and give me first dibs. I’ll pick out all my favorite chocolate like Butterfingers, Reese Cups and all the Rolo’s. What can I say, I like free candy too.
We can only gorge on all our Halloween candy for so long before it loses its appeal, you know? That’s when I start baking with it. Cookies are perfect for leftover candies. These chocolate pudding cookies are so simple. Toss in a few chopped pecans, some Rolo’s and you have cookies that taste just like Turtle Candy! Dang, my mouth is watering just thinking about it. Now I’m thinking I need to bake a few extra batches of these cookies. I wonder if I have time to find a Halloween costume for myself? I’m going to need a lot more Rolo’s!
CANDY IS FOR COOKIES
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Turtle Pudding Cookies
- 1 cup butter, softened
- 1 cup brown sugar
- 1 3.9 oz package chocolate instant pudding
- 2 eggs
- 1 teaspoon baking soda
- 2 cups flour
- 1 cup chopped pecans
- 1 8 oz package Rolo Candies
- Preheat oven to 350.
- In a large bowl, beat butter and sugar together until creamy. Carefully beat in pudding mix and continue to mix until blended. Add eggs one at a time and add baking soda. Slowly mix in flour until completely incorporated. Stir in chopped pecans and Rolo candies.
- Drop dough by tablespoons, taking care to keep Rolo’s in the middle of each cookie so that the caramel doesn’t ooze out. Bake in the oven for 9-11 minutes. Remove from oven and allow cookies to cool on baking sheet for 1 minute before removing to a cooking rack.
- Makes 48 cookies.