CHOCOLATE BUTTERSCOTCH PECAN PUDDING COOKIES

Makes: Around 32 cookies with a 1.5-ounce scoop or 12 cookies with a2 ¾-inch scoop.

1 cup pecans, roughly chopped 10 tablespoons unsalted butter, melted

cup sugar

1 box ( cup) instant butterscotch pudding mix

cup light brown sugar

1 large egg

1 egg yolk

1 teaspoons vanilla extract

1 cups flour

1 teaspoons kosher salt teaspoon baking soda cup butterscotch chips

cup semi-sweet chocolate chips

1. Heat oven to 400 degrees. Pan spray or line 2 half-sheets with parchment paper or silicone baking mats.

2. As oven heats up, spread pecans on one of the baking sheets and toast 10 to 15 minutes, until nutty and a deep golden brown under skin. Remove nuts to bowl and set the pan aside to be reused.

3. In bowl of a stand mixer fitted with paddle attachment, combine melted butter, sugar, instant pudding mix and brown sugar, and paddle together on medium high for 2-3 minutes until well combined. Scrape down sides of the bowl, add the whole egg, egg yolk and vanilla, and beat again until smooth.

4. In a medium bowl, mix the flour, salt and baking soda and add to the batter, mixing until just combined.

5. Paddle in the butterscotch and chocolate chips and toasted pecans, just until incorporated.

6. Using a cookie scoop (I used a 1.5-ounce scoop), scoop the dough onto the prepared pans, 2 inches apart.

7. Bake at 400 degrees until still mounded, dry on the edges and shiny on top, 6 to 8 minutes.

8. Let cookies cool on the pans for just 5 minutes, then transfer to a plate so they stop cooking from the pan’s residual heat while they cool. Once cooled completely, use an airtight container for storage.