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Fudge Brownie Cookies

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!
Course Dessert
Cuisine American
Keyword fudge brownie cookies
Prep Time 20 minutes
Cook Time 10 minutes
chilling time 10 minutes
Total Time 40 minutes
Servings 48 -50 small cookies
Calories 92kcal
Author Chelsea Lords
Cost $5.65


  • 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 (NOT the whole box; do not prepare)
  • 1 teaspoon vanilla extract, optional
  • 1/4 cup hot fudge topping Hershey's or Smuckers (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 1Brownie mix: 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. :)


Serving: 50small cookies | Calories: 92kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 58mg | Potassium: 10mg | Fiber: 1g | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg