This Brownie Cookies recipe combines two classic desserts (brownies and cookies) to create a soft and chewy cookie that’s sure to become a new favorite!
You’ll want to try these other delicious cookies too: Snickerdoodles (RAVE reviews!), these Oatmeal Chocolate-Chip Cookies, or these Thumbprint Cookies.
Brownie Cookies
I love brownies, and you all know how much I love cookies! With Brownie Cookies, you really get the best of both worlds. These cookies are thick, gooey, and ultra 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 them, and my tips on how to make the best Brownie Cookies ever.
Ingredients
In case you’re skeptical of making cookies using a brownie 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 number 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 and chewy center.
As you look for which 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 plus a pudding mix! The most important note here: Make sure you are using the right size brownie mix and pudding mix for the best results.
- Mix the wet and dry ingredients until *just* combined. If you overmix, the cookies will be dense. 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.
Quick Tip
Make sure to use the correct type of pudding mix. We want instant pudding, not the cook-and-serve type, and it should be the small, 4-serving size (3.5 to 4 ounces). For the brownie mix, use the 18-ounce size.
Read below for more tips to make these Brownie Cookies perfect every time!
Tips to make these Brownie Cookies the best:
- Bring 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, refrigerate it for ten minutes. This will harden the dough slightly and make it easier to roll into balls.
- Err on the side of underbaking rather than overbaking. When underbaked, they will be chewy and delicious, but when overbaked, they are tougher.
How to store these 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. Just sayin’ 🙂
More Delicious Cookie Recipes:
- Oatmeal Cookies
- Mint Chocolate Chip Cookies
- Almond Joy Cookies
- Perfect Shortbread Cookies
- Valentine Cookies
Brownie Cookies
Equipment
- Sheet pan lined
- Large bowl
Ingredients
- 4 ounces cream cheese room temperature
- 8 tablespoons unsalted butter room temperature
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 (3.9-ounces) package chocolate fudge pudding mix unprepared, see not 1
- 1 (18-ounce) package Betty Crocker Delights Brownie Mix Supreme Chocolate Chunk unprepared
- 1 cup chocolate chips
- Tiny pinch sea salt optional
Instructions
- Preheat the oven to 350℉. Prepare a sheet pan by lining it with parchment paper or a silicone baking mat.
- Use a mixer to cream together cream cheese and butter in a large bowl. Both should be room temperature, but not melted. Add in the egg and vanilla extract. Mix well.
- Beat in the dry brownie mix and dry pudding mix until just combined.
- Gently fold in the chocolate chips. The dough will be thick and sticky, if it's too hard to work with, cover and refrigerate for 10 minutes and then continue (see note 1).
- Roll the dough into balls of about 2 tablespoons, then slightly press down on the cookie dough balls to form a disc-like shape.
- Bake for 8–12 minutes and then remove from the oven. It's best to slightly underbake these cookies to keep them soft, fudgy, and chewy! If desired, top the cookies with a few more chocolate chips.
- Allow cookies to continue to stand on the cookie sheet for an additional 3–4 minutes before removing them to a cooling rack. If desired, add a sprinkle of salt to the cookies while warm.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this dough be frozen?
Yes! It can even be baked straight from frozen, just add a couple extra minutes and watch closely when baking! 🙂
Your recipe does not specify if the pudding mix should be instant or regular. Please advise. Thank you very much!
hey girl- these look so amazing! yummy!
Thank you Shawnna! 🙂