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 satisfying cookies too: Snickerdoodles (RAVE reviews!), these Oatmeal Chocolate-Chip Cookies, or these Thumbprint Cookies.
Brownie Cookies
It is satisfying to brownies, and you all know how much It is satisfying to 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 straightforward 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 straightforward 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 evenly, 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. Then, 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 reliable 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 satisfying, 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’
