Butterscotch-Pecan Cookie Wedges

Enjoy delicious cookies made with Pillsbury® refrigerated sugar cookies, pecans and chocolate chips - perfect for a dessert treat.

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Servings 32

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ingredients 6
Prep Time 30 min
Total Time 1 hr 15 min

Ingredients

1: roll (18 oz) Pillsbury® refrigerated sugar cookies

1: box (4-serving size) butterscotch instant pudding and pie filling mix

2: tablespoons milk

1: cup chopped pecans

1/2: cup semisweet chocolate chips

1: teaspoon vegetable oil

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Directions

1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir in pudding mix and milk until well blended. Stir or knead in 1/2 cup of the pecans. Shape dough into flattened round. Cover; refrigerate about 30 minutes or until slightly firm.
2 Divide dough into 4 pieces. On ungreased large cookie sheet, press each piece into 6-inch round.
3 Bake 13 to 17 minutes or until edges are golden brown. Immediately cut each round into 8 wedges. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4 In 1-quart saucepan, heat chocolate chips and oil over low heat about 2 minutes, stirring constantly, until chips are melted and smooth. Dip one cut side of each wedge into melted chocolate mixture; immediately sprinkle with remaining 1/2 cup pecans. Place on parchment paper until set. Store covered at room temperature.