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.
Ingredients
- 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!
Pro tip
Optional: chill dough for 30 minutes in the fridge to prevent spreading.
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.
Pro tip
Don’t make the pudding (mix + milk), you want to add the mix in dry — directly from the box!
Variations
- 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.
– Jennifer
Brownie Mix Cookies
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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 22 cookies
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 (18.4 oz) box brownie mix
- 1 (3.9 oz) box instant chocolate pudding
- ½ cup unsalted butter melted
- 2 large eggs room temperature
- 1 cup semisweet chocolate chips
- Powdered sugar optional for rolling
Instructions
- 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.
- Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
STORING
Room Temp:4-5 Days
Refrigerator:2 Weeks
Freezer:3 Months
Reheat:Bake or microwave to warm if desired
*Storage times may vary based on temperature and conditions
Notes
Nutrition information does not include powdered sugar.
People Also Viewed
Nutrition Information
Nutrition Facts
Brownie Mix Cookies
Amount Per Serving (1 cookie)
Calories 214 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 28mg9%
Sodium 149mg6%
Potassium 66mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 158IU3%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: brownie mix, chocolate, instant pudding
RuthC
Jennifer @ Show Me the Yummy
Olga
Jennifer @ Show Me the Yummy
V
Jennifer @ Show Me the Yummy