Brownie Cookies
These Brownie Cookies combine the rich, fudgy texture of brownies with the crisp edges and soft center of a cookie. The result is an indulgent, chocolatey treat that’s perfect for any occasion.
Servings: 22 cookies
Cost: $8.45
Equipment
- Sheet pan (15" x 10") lined
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 instant pudding and pie filling unprepared, see not 1
- 1 (18-ounce) package Betty Crocker Delights Brownie Mix Supreme Chocolate Chunk unprepared
- 1 cup chocolate chips
- 1/8 teaspoon fine sea salt optional
Instructions
- Preheat oven to 350°F. Line a sheet pan 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, 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 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
Notes
Note 1: You can also use a 3.7-ounce mix, but you’ll need to chill the dough for about 20–30 minutes before baking. My favorite pudding mix in these cookies is 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.
Nutrition Note: The nutrition information may vary due to the differences in packaged pudding and brownie mixes.
Storage: Store leftover cookies in an airtight container at room temp for 3–4 days. Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 160mg | Potassium: 24mg | Fiber: 1g | Sugar: 15g | Vitamin A: 210IU | Calcium: 8mg | Iron: 1mg