A brownie mix, chocolate pudding, and hot fudge sauce all come together to make the most epic Fudge Brownie Cookies. These easy “shortcut” cookies are ultra gooey, fudge-y, and loaded with chocolate!
These cookies are epic — soft, chewy, super fudge-y, and loaded with chocolate! The best part about them is they only take minutes to whip together, since we’re using brownie and pudding mixes. I’m a huge fan of making cookies from scratch, (this is our favorite homemade chocolate cookie recipe, but when you’re in a pinch or looking for something different, this is just the recipe to use.
Fudge Brownie Cookies are insanely good and we’re totally obsessed with them. Below you’ll find a quick overview of the ingredients in these cookies, then a summary of the process, and finally some quick tips and methods for storing. Let’s get started!
Fudge Brownie Cookies ingredients
- Brownie mix: I have tested these cookies with many different brownie mixes and taste testers agreed the Supreme Chocolate Chunk Brownie Mix® (made by Betty Crocker) was the absolute best (Not sponsored, just sharing taste test results).
- Hot fudge: Smucker’s® or Hershey’s® are both great in these cookies; we liked Smucker’s best (Again, not sponsored). Make sure to get the thick chocolate fudge, not chocolate sauce or syrup, or the cookies will be too runny.
- Chocolate pudding mix: Make sure to get regular instant chocolate pudding mix and filling — not sugar free and not cook-and-serve pudding. We’ll use the dry mix in these fudge brownie cookies.
- Flour: These cookies need a little flour for thickness; otherwise they spread too much.
- Large egg
- Butter: I recommend unsalted butter since brownie mix and pudding mix both have salt in them, and you don’t want overly salty cookies. Room temperature or slightly softened butter is best for Fudge Brownie Cookies.
- Vanilla: Optional ingredient.
- Chocolate chips: We like milk chocolate best, but semi-sweet or dark will work just as great; use whatever you prefer in these amazingly chocolaty cookies!
How to make Fudge Brownie Cookies
Thanks to the brownie and pudding mixes, Fudge Brownie Cookies are ridiculously fast and easy to make.
- Add all the ingredients (except chocolate chips) to a large bowl and mix together until a thick dough forms.
- Create the dough. It will seem like it’s not coming together at first, but be patient; it will eventually form a thick dough. A stand mixer or hand mixer make this process the easiest. Stand mixers may be a significant investment, but at times like this, they’re such a help. KitchenAid is the gold standard in mixers and I use mine all the time.
- Once you’ve got a thick dough, stir in chocolate chips, and then it’s time to roll dough balls!
- Measure cookie dough balls using a tablespoon measuring spoon. This will yield about 48-50 total (small) cookies. And of course, there’s nothing stopping you from making larger cookies. Just remember to adjust baking time.
- Chill the cookie dough balls in the freezer for 10 minutes. You want the dough cold and firm before going into the oven.
- Bake for 8-12 minutes at 350 degrees F, or until no longer glossy on top. The “secret” to super fudge-y rich cookies? Ever so slightly under-baking them!
- The most important tip: Make sure you are using the right size packages of brownie mix and pudding mix for best results.
- Err on the side of under-baking rather than over-baking. When under-baked, they will be chewy and delicious, but when over-baked, they are more tough and hard.
- Don’t over mix: As soon as the dough has come together, stop mixing. If you over-mix the dough, these Fudge Brownie Cookies won’t be nearly as soft and chewy.
How to store these cookies
- Fudge Brownie Cookies will keep for up to 3 days at room temperature. Just be sure to store them in an airtight ontainer like these.
- 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 saying.
- And if you want to freeze these fudgey cookie wonders, here are some great tips. I recommend freezing cookie dough balls as opposed to freezing baked cookies.
More cookie recipes:
- M&M Cookies with a “secret” ingredient that makes them ultra soft and chewy!
- Pistachio Cookies with a hint of honey
- Oatmeal Cookies reader favorite recipe!
- Snickerdoodles soft, thick, and chewy
- Thumbprint Cookies raspberry-almond flavored
A brownie mix, chocolate pudding mix, and chocolate hot fudge all come together to make the most epic Fudge Brownie Cookies. These easy "shortcut" cookies are ultra gooey, fudgy, and loaded with chocolate!
- 1 package (18 ounces) Betty Crocker Delights Brownie Mix, Supreme Chocolate Chunk See Note 1
- 1/2 cup butter, softened to room temperature
- 1 large egg
- 1/3 cup instant chocolate pudding mix, dry (do not prepare)
- 1 teaspoon vanilla extract, optional
- 1/4 cup Hershey's or Smuckers hot fudge topping (not chocolate syrup)
- 1/2 cup + 2 tablespoons white flour
- 3/4 cups chocolate chips milk chocolate, semi-sweet or dark chocolate
- Preheat the oven to 350 degrees F.
In a very large bowl, add in the brownie mix, butter, egg, pudding mix, vanilla, hot fudge topping, and flour.
Using a stand or hand mixer, beat until well combined. Add in the chocolate chips and stir to combine.
Using a tablespoon measuring spoon, measure dough balls. Roll into balls that are higher rather than wider. Place onto a parchment-lined baking tray without flattening the dough. Place the tray of cookies in the freezer for 10 minutes.
Bake for 8-12 minutes and then allow the cookies to stand on the tray for another 5-7 minutes before transferring to a cooling rack (Be careful not to over-bake; slightly underbaking will yield chewier cookies). If desired, press a few additional chocolate chips into the tops of the cookies; this helps make sure there is chocolate in every bite and makes them look prettier.
Note 1: This recipe was created when brownie mixes used to be 18.4 ounces. Now I have a very hard time finding an 18.4 ounce brownie mix and many readers have reported similar issues. I've re-worked and updated this recipe to use an 18 ounce brownie mix. The one I recommend is my favorite for these cookies (I've tested many different mixes). It's not a sponsored endorsement, just what I use and recommend for these cookies. If you can find the original 18.4-oz brownie mix, click here for the original recipe 🙂