This brownie cookies recipe combines two classic desserts (brownies and cookies) to create a soft & chewy cookie that’s sure to become a new favorite!
I’m so excited to be bringing you a WEEK of cookie recipes. Throughout this next week, I’ll be sharing 4 BRAND NEW cookie recipes in honor of the Christmas-cookie-baking-season 🙂
First up: Brownie Cookies!
I love brownies, and you all know how much I love cookies! With these brownie cookies, you really get the best of both worlds. These cookies are thick, gooey, and super chocolatey. If that isn’t enough, they are also super easy to make thanks to some baking short-cuts (hello brownie mix!)
Look below for process pictures, an outline of how to make these brownie cookies, and my tips on how to make the best brownie cookies ever.
In case you’re skeptical of making cookies using a box mix, read below for why I think brownie mix cookies are the way to go:
Can I make cookies from a brownie mix?
YES! Making cookies from a brownie mix makes them super easy and reduces the amount of ingredients you need. I don’t know about you, but around the holiday season I’m ALWAYS looking for a shortcut that won’t sacrifice flavor! This recipe integrates cookies and brownies perfectly giving you a fudgy cookie with slightly crispy edges and a soft + chewy center.
As you look for what brownie mix to use, you’ve got to check out this competition between the boxed mixes.
How to make brownie cookies:
- Start by mixing the wet ingredients until well combined. Next, you’ll add in the dry ingredients: a brownie mix + a pudding mix! The most important note here: Make sure you are using the right size brownie mix and pudding mix for best results.
- Mix the wet and dry ingredients until *just* combined. If you overmix, the cookies will be denser. And as a heads-up, this batter is hard to mix as this dough is quite thick.
- Roll into balls, flatten, cook, and enjoy!
These chewy chocolate brownie cookies are extra amazing when still warm from the oven.
Read below for more tips to make these brownie cookies perfect every time!
Tips to make these brownie cookies the best:
- Get the cream cheese, butter, and eggs to room temperature. This is essential for the best flavor and texture. Getting them to room temperature before making these cookies will allow the butter and cream cheese to fully integrate. Additionally, having all of the ingredients at room temperature will trap in more air, creating a fluffier cookie!
- Use an electric mixer – hand or stand will work! This is an extremely thick mix, and it will be hard to achieve the best results without an electric mixer.
- The dough is thick and sticky, but if it is too hard to work with, stick it in the fridge for ten minutes. This will harden the dough slightly and make it easier to roll into balls.
- Err on the side of under-baking rather than over-baking. When underbaked, they will be chewy and delicious, but when overbaked, they are more tough and hard.
How do I store these brownie cookies?
- These cookies will store well in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge.
- If you love these cookies warm as much as I do, you can put a cooled cookie in the microwave for 8-10 seconds 🙂
More Delicious Cookie Recipes:
This brownie cookies recipe combines two classic desserts (brownies and cookies) to create a soft & chewy cookie that's sure to become a new favorite!
- 4 ounces cream cheese, full-fat, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 package (3.7 to 3.9* ounces) chocolate fudge pudding mix, unprepared
- 1 package (18.3 ounces) chocolate fudge brownie mix, unprepared (I like Betty Crocker Fudge Brownie Mix best for these cookies)
- 1 cup milk chocolate chips (semi-sweet, dark, or white chips will work -- use your favorite!)
- Optional: sprinkle of sea salt (such as fleur de sel) if you like salty sweet!
Preheat the oven to 350 degrees F. Prepare a sheet pan by lining with parchment paper or a silpat liner.
In a large bowl (stand mixer recommended, hand mixers will work), cream together the cream cheese and butter. Both should be slightly soft, but not melted. Add in the egg and vanilla extract. Beat.
Beat in the brownie mix and pudding mix until just combined.
Gently fold in the chocolate chips. (The dough is thick and sticky! IF it's too hard to work with, cover and place in the fridge for 10 minutes then continue).
Form large balls of dough and then flatten the balls of dough.
Bake for 8-12 minutes and then remove from the oven. (Baking time may vary based on the size of your cookies and actual oven temperature) It's best to slightly under-bake these cookies to keep them soft, fudgy, and chewy! If desired, top the cookies with a few more chocolate chips (just to make them look pretty!).
Allow to continue to "bake" on the cookie sheet for an additionally 3-4 minutes before removing them to a cooling rack. If desired add a sprinkle of salt to cookies while warm.
*If you use a pudding mix that is 3.7 ounces you'll need to chill the dough for about 20-30 minutes before baking. My favorite pudding mix to use in these cookies is the Godiva Instant Chocolate Pudding Mix. If you use a pudding mix that is 3.9 ounces you won't need to chill the dough at all.