These Brownie Mix Cookies are fudge-y, chewy, and extra chocolatey! Made with brownie mix, pudding, and chocolate chips, these cookies couldn’t be easier or more delicious.
Do I want a cookie? Or a brownie? How about both?! Enter today’s recipe: brownie mix cookies. This dessert has the rich flavor of a chocolate brownie with the chewiness of a perfectly baked cookie. It doesn’t get better than this.
- Brownie Mix – a pre-made mix of flour, sugar, cocoa powder, salt, and baking powder. Using brownie mix as a base for cookies gives a rich, chocolatey flavor and dense, chewy texture. You’ll need 1 (18.4 oz) box — the flavor is up to you, try milk chocolate, dark chocolate, fudge, etc.
- Instant Chocolate Pudding – not only does pudding mix add chocolate flavor, but it also helps the cookies hold their shape and keep them soft.
- Unsalted Butter – adds fat, moisture, and a rich buttery flavor. Today’s recipe calls for melted butter, which creates soft and chewy centers with crispy edges.
- Eggs – helps bind the ingredients together so the cookies can hold their shape. Eggs create a dense, tender, and rich cookie.
- Semisweet Chocolate Chips – adds additional chocolate flavor and a melty chocolate texture in every bite! Feel free to use milk chocolate or dark chocolate instead depending on your preference.
- Powdered Sugar – optional, but highly recommended for extra sweetness and appearance.
How to make
10 minutes to prep and 15 minutes to bake; this semi-homemade dessert will be a hit!
- Place brownie mix, instant pudding, melted butter, and eggs into a large bowl then beat until combined. Stir in chocolate chips.
- Use a large cookie scoop to portion the dough into 22 cookie dough balls onto 3 baking sheets lined with silicone baking mats.
- Optional: place powdered sugar into a medium sized bowl and roll each cookie dough ball until fully coated.
- Bake the cookies at 350ºF for 15-20 minutes then cool, serve, and enjoy!
Why is there pudding mix in cookies?
Instant pudding mix is made up of a pre-gelatinized starch which helps the cookies hold their shape and makes them ultra soft. It also adds additional sweetness and chocolate flavor to the cookies!
What pudding mix to use:
- Instant pudding mix. NOT cook and serve.
- A 3.9 oz box. NOT a 5.9 or 1 oz box.
- Any flavor you’d like! We like chocolate for extra chocolate-y flavor.
- Use other mix-ins. Swap some of the chocolate chips out for crushed walnuts, toffee bits, M&Ms, etc. You’ll need 1 cup total mix-ins.
- Add espresso. Mix in some instant espresso or coffee powder to enhance the chocolate flavor.
- Make them peanut butter chocolate. Use peanut butter chips for a sweet and nutty treat.
- Frost them. Let the cookies cool then top them off with some homemade frosting.
- Make ice cream sandwiches. Smush your favorite ice cream between two cooled brownie cookies for a delicious two-in-one dessert.
How to store
Leftover brownie mix cookies will last in an airtight container at room temperature for 4-5 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
To enjoy again, serve at room temp, from the fridge, or microwave/bake to warm.
Brownie Mix Cookies
Equipment for this recipe
- 1 (18.4 oz) box brownie mix
- 1 (3.9 oz) box instant chocolate pudding
- 1/2 cup unsalted butter melted
- 2 large eggs room temperature
- 1 cup semisweet chocolate chips
- Powdered sugar optional for rolling
- Preheat oven to 350 degrees F and line 3 rimmed baking sheets with silicone baking mats. Set aside.
- Place brownie mix, instant pudding, melted butter, and eggs into a large bowl, then beat until combined.
- Stir in chocolate chips.
- Use a large cookie scoop to scoop the dough into 22 cookie dough balls, placing no more than 8 onto each prepared sheet.
- Optional: place powdered sugar into a medium sized bowl and roll each dough ball until fully coated.
- Optional: chill the dough for 30 minutes to prevent spreading.
- Bake in preheated oven for 15-20 minutes (15 minutes will be chewier, 20 minutes will be more cake-like with slightly crisper edges).
- Remove from oven, cool for 2-5 minutes on the pan, then transfer to a wire rack to finish cooling.
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*Note: Nutrition information is estimated and varies based on products used.