Indulge in the Ultimate Easy Brownie Cookies: Chewy, Fudgy, and Irresistible

Welcome to a world where your two favorite desserts collide in the most delicious way possible! This Brownie Cookies recipe masterfully combines the best attributes of classic fudgy brownies and soft, chewy cookies. The result? A decadent, intensely chocolatey cookie that boasts a tender, gooey center and slightly crisp edges, guaranteed to become a cherished addition to your baking repertoire. Prepare to fall in love with these delightful treats!

Looking to expand your cookie horizons? Be sure to explore some of our other highly-rated cookie recipes: our fan-favorite Snickerdoodles, comforting Oatmeal Chocolate-Chip Cookies, or charming Thumbprint Cookies.

Why These Brownie Cookies Will Become Your New Obsession

As a passionate baker, I have a deep appreciation for both the classic brownie and the humble cookie. This recipe brings the best of both worlds together, offering a thick, incredibly gooey, and undeniably ultra-chocolatey experience in every bite. But what makes these cookies truly exceptional isn’t just their incredible flavor and texture; it’s also how refreshingly easy they are to make! Thanks to a clever baking shortcut – using a brownie mix – you can achieve bakery-quality results with minimal effort. This makes them perfect for busy weeknights, last-minute cravings, or when you need a crowd-pleasing dessert without the fuss.

Below, you’ll find a detailed walkthrough, essential process pictures, and my top expert tips to ensure you bake the best brownie cookies you’ve ever tasted. Get ready to impress everyone with these homemade delights!

Simplified Ingredients for Irresistible Brownie Cookies

One of the most appealing aspects of this brownie cookie recipe is its straightforward ingredient list, made even simpler by the smart use of a brownie box mix. If you’ve ever been hesitant about using a pre-packaged mix for “homemade” cookies, let me assure you, the results are nothing short of spectacular. This method not only saves time but also guarantees a consistent, fudgy texture that’s hard to beat from scratch. It’s a secret weapon for achieving deliciousness with ease!

Can You Really Make Amazing Cookies from a Brownie Mix? Absolutely!

Yes, you absolutely can, and the results are truly phenomenal! Using a brownie mix as the base for your cookies is a game-changer, dramatically simplifying the baking process and reducing the number of individual ingredients you need to measure. During hectic times, especially around the holidays, finding a shortcut that doesn’t compromise on flavor is invaluable. This recipe masterfully combines the rich, chocolatey depth of brownies with the delightful chewiness of a cookie. You’ll achieve a perfect fudgy interior, reminiscent of your favorite brownie, complemented by those sought-after slightly crispy edges that make a cookie truly satisfying.

When selecting your brownie mix, you might be interested in exploring various options. For insights into which boxed mixes perform best, check out this helpful comparison of boxed brownie mixes.

Mastering Brownie Cookies: A Simple Step-by-Step Guide

Crafting these delectable brownie cookies is surprisingly simple, even for novice bakers. Follow these easy steps to create a batch of perfectly fudgy and chewy chocolate delights.

• Prepare Your Wet Ingredients: Begin by combining the cream cheese, butter, egg, and vanilla extract in a large mixing bowl. Beat them together until they are thoroughly blended and creamy. This initial step ensures a smooth base for your dough.
• Incorporate Dry Ingredients: Next, introduce the star of our show: the brownie mix, along with the instant pudding mix. Gently add these dry components to your wet mixture. It’s crucial to mix until *just* combined. Overmixing can lead to denser cookies, and we’re aiming for that signature soft, chewy texture. Be aware that this dough is quite thick, so an electric mixer is highly recommended to achieve the best results without overworking the batter.
• Fold in Chocolate Chips & Form Cookies: Once your dough is ready, carefully fold in the chocolate chips. Then, scoop portions of the thick dough, roll them into uniform balls, and slightly flatten them into disc shapes before placing them on your prepared baking sheet.
• Bake to Perfection and Enjoy: Transfer your shaped cookie dough to the preheated oven. Bake until the edges are set but the centers still look slightly soft. The key to that perfect chewy texture is to slightly underbake them. As soon as they come out, you can add a few extra chocolate chips on top for an extra burst of chocolatey goodness and a beautiful presentation.

These chewy chocolate brownie cookies reach their peak deliciousness when enjoyed still warm from the oven. The melted chocolate and gooey center are simply irresistible!

For consistently perfect results, delve into our additional expert tips below, ensuring your brownie cookies are the best they can be every single time!

Expert Tips for Baking the Perfect Brownie Cookies Every Time

Achieving bakery-level brownie cookies at home is easier than you think, especially with a few insider tips. These expert suggestions will help you troubleshoot common baking dilemmas and ensure your cookies turn out gloriously fudgy and chewy every single time.

• Room Temperature Ingredients are Key: Always bring your cream cheese, butter, and eggs to room temperature before you begin mixing. This seemingly small step is critical for optimal flavor and texture. Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter. This allows the fat and sugar to cream together properly, trapping more air, which results in a lighter, fluffier cookie texture that remains tender and chewy.
• Don’t Shy Away from an Electric Mixer: This brownie cookie dough is notably thick and can be quite challenging to mix by hand. For the best consistency and to avoid overworking yourself, an electric mixer—whether a hand mixer or a stand mixer—is highly recommended. It ensures all ingredients are thoroughly combined without developing excess gluten, which could lead to tough cookies.
• Chill if Sticky: If you find the dough exceptionally thick or sticky and difficult to handle or roll, don’t despair! Simply cover the bowl and refrigerate the dough for about ten minutes. This brief chill will firm it up slightly, making it much easier to roll into perfect, uniform balls. A firmer dough is easier to manage and helps prevent the cookies from spreading too much during baking.
• Master the Art of Underbaking: This might be the most crucial tip for fudgy, chewy brownie cookies. It’s always better to err on the side of underbaking rather than overbaking. When they look slightly underdone in the center, they are typically perfect. Overbaked cookies will lose their signature chewiness and become dry and tough. The residual heat from the baking sheet will continue to cook them slightly after they’ve been removed from the oven, achieving that ideal gooey-in-the-middle consistency.
• A Pinch of Salt: While optional, a tiny sprinkle of fine sea salt on top of the warm cookies after baking can truly elevate their flavor. It enhances the chocolatey notes and balances the sweetness, making for a sophisticated finish.

Storage and Reheating: Keep Your Brownie Cookies Fresh

Proper storage is essential to maintain the deliciousness and chewy texture of your homemade brownie cookies. Follow these guidelines to keep them fresh and ready to enjoy whenever a craving strikes:

• Room Temperature Storage: Once completely cooled, store your brownie cookies in an airtight container at room temperature for up to 3 days. This helps preserve their soft, fudgy center and prevents them from drying out.
• Refrigerated Storage: For extended freshness, transfer the cooled cookies to an airtight container and store them in the fridge for up to 1 week. This is particularly helpful in warmer climates or if you’ve made a large batch.
• Reheating for Warm Indulgence: If you adore these cookies warm with gooey chocolate, like I do, it’s incredibly easy to revive them. Simply pop a cooled cookie into the microwave for 8-10 seconds. This quick reheat will melt the chocolate chips and restore that fresh-from-the-oven warmth and chewiness. You’re welcome!
• Freezing Dough Balls: You can also prepare the dough ahead of time and freeze it! Roll the dough into balls as instructed, then place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. When ready to bake, simply add 2-3 minutes to the standard baking time, baking them directly from frozen.

Explore More Delicious Cookie Recipes

If you loved baking these brownie cookies, you’ll surely enjoy exploring our other popular cookie creations. Each recipe is crafted to bring joy to your kitchen and delight your taste buds!

• Classic Oatmeal Cookies
• Decadent Mint Chocolate Chip Cookies
• Tropical Almond Joy Cookies
• Our Perfect Softest Shortbread Cookies
• Festive Valentine Cookies (adaptable for any occasion!)

Brownie Cookies Recipe

By Chelsea Lords

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.

Prep Time: 15 minutes

Cook Time: 10 minutes

Chilling Dough: 20 minutes (if needed)

Total Time: 25 minutes (excluding optional chill time)

Servings: 22 cookies

Equipment

• Stand mixer (or hand mixer)
• Sheet pan (15″ x 10″) lined with parchment paper or a silicone baking mat
• Large mixing bowl

Ingredients

• 4 ounces cream cheese, room temperature
• 8 tablespoons unsalted butter, room temperature (1 stick)
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 (3.9-ounces) package chocolate instant pudding and pie filling, unprepared (see Note 1)
• 1 (18-ounce) package Betty Crocker Delights Brownie Mix Supreme Chocolate Chunk, unprepared
• 1 cup chocolate chips (milk, semi-sweet, or dark)
• 1/8 teaspoon fine sea salt, optional (for sprinkling on top)

Instructions

1. Preheat your oven to 350°F (175°C). Line a large sheet pan with parchment paper or a silicone baking mat to prevent sticking.
2. In a large mixing bowl, using an electric mixer (stand or hand-held), cream together the softened cream cheese and butter until smooth and well combined. Both should be at room temperature, but not melted, for the best consistency.
3. Add the room temperature egg and vanilla extract to the creamed mixture. Mix thoroughly until all ingredients are fully incorporated.
4. Gradually beat in the dry brownie mix and the dry instant pudding mix until they are *just* combined. Be careful not to overmix, as this can lead to tough cookies. The dough will be very thick and sticky at this stage, so an electric mixer is highly recommended.
5. Gently fold in the chocolate chips. If the dough is too thick or sticky to handle easily, cover the bowl and refrigerate it for 10 minutes. This will firm up the dough, making it much easier to work with.
6. Scoop the dough using a tablespoon or small cookie scoop (approximately 2 tablespoons per cookie). Roll the dough into balls, then slightly press down on each ball to form a disc-like shape before placing them onto the prepared baking sheet, leaving some space between each cookie.
7. Bake for 8–12 minutes. For the ultimate soft, fudgy, and chewy texture, it’s best to slightly underbake these cookies. The edges should be set, but the centers will still look a bit soft. If desired, immediately after removing from the oven, gently press a few extra chocolate chips onto the tops of the warm cookies for a professional look and extra chocolate!
8. Allow the baked cookies to cool on the cookie sheet for an additional 3–4 minutes. This brief resting period helps them set and prevents them from breaking apart when transferred. Then, move them to a wire rack to cool completely. If you enjoy a touch of salty-sweet, sprinkle a tiny bit of fine sea salt over the warm cookies.

Recipe Notes

Note 1 on Pudding Mix: You can also use a 3.7-ounce instant pudding mix. If you do, you’ll need to chill the dough for about 20–30 minutes before baking to achieve the right consistency. My personal favorite for these cookies is Godiva® Instant Chocolate Pudding Mix for its rich flavor. If using a 3.9-ounce instant pudding mix, you generally won’t need to chill the dough at all.

Nutrition Note: The provided nutrition information is an estimation. Actual values may vary based on the specific brands and types of packaged pudding and brownie mixes used, as well as any optional additions.

Storage: Store any leftover baked cookies in an airtight container at room temperature for 3–4 days to maintain their freshness and chewiness. Alternatively, they can be kept in the refrigerator for up to 1 week. For longer storage, you can freeze shaped dough balls on a baking sheet, then transfer them to a freezer bag; bake directly from frozen, adding 2–3 minutes to the cook time.

Nutrition Information

Serving: 1 cookie | Calories: 180 kcal | 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

Nutrition information is automatically calculated and should only be used as an approximation.