Thick, puffy and pillowy soft, fudgy and oozing with chocolate, these coconut pecans chocolate chocolate chip cookies will make you weak at the knees!


  • 1 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 package (3.56 oz) Hershey’s chocolate instant pudding mix
  • 2 1/3 cups all purpose flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup chopped pecans
  • 1 cup sweetened coconut flakes
  • 1 cup semi-sweet chocolate chips


  1. Line 2-3 baking sheets with parchment paper. Set aside.
  2. In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 5 minutes.
  3. Stir in the eggs, vanilla extract and the pudding mix. Beat until just combined.
  4. Gently fold in the flour, baking soda and salt.
  5. With a spatula, fold in the chopped pecans, coconut flakes and chocolate chips.
  6. Using a large scoop, drop cookie dough on the prepared baking sheets.
  7. Chill the scooped cookie dough while you preheat the oven.
  8. Heat the oven to 350F.
  9. Bake the cookies, one sheet at a time, for 12 minutes or until puffed and set.
  10. Let the cookies cool slightly on the baking sheets before transferring to a wire rack to cool completely.