These ridiculously gooey and Fudgy Brownie Cookies are super simple to make using boxed brownie mix. A decadent 3-step brookie recipe made extra rich with cream cheese, for the chocolate dessert of your wildest dreams!
These brownie cookies are incredibly soft and chewy, with a slight crisp on the outside and the most insanely fudgy texture on the inside. Even my husband, who is inexplicably not a fan of chocolate (I mean, what?), couldn’t keep his hands off these. And that’s a win in my books!
These chocolate “brookies” only take about 3 steps and 5 ingredients to make, the main ingredient being boxed brownie mix! They’re quick and humble enough for everyday baking and show-stopping enough for a holiday cookie platter. Honestly, the gooey, brownie-like crumb trapped inside a chocolate cookie is so crazy delicious, I can’t wait for you to try it.
What You’ll Need
This is such a simple cookie recipe that can be whipped up for almost any occasion. It only takes 5 ingredients:
- Brownie Mix: Your favorite boxed brownie mix. I personally love the Chocolate Fudge Brownie Mix from Pillsbury for this recipe.
- Cream Cheese: For best results, use full fat cream cheese. Also remember to let it come to room temperature before you begin! This helps it mix smoothly with the other ingredients.
- Butter: Unsalted butter, also brought to room temperature.
- White Chocolate Chips: Because what’s a chocolate cookie recipe without a spray of chocolate chips? Alternatively, you can use regular or dark chocolate chips for a double-chocolate version.
These brownie cookies come together in just 3 steps! Get your box of brownie mix ready, and let’s get started:
Combine the Wet Ingredients: First, combine the cream cheese and butter, followed by the egg and mix until smooth.
Add in the Brownie Mix: Slowly add the brownie mix, continuing to mix until a thick dough forms. Next, stir in the white chocolate chips.
Bake: Use a cookie scoop to drop the dough onto a lined baking sheet. Bake the cookies in a 350° oven until they’re set around the edges (the tops will look a little underdone, but that’s OK!). Once they’re out of the oven, move your brookies to a wire rack to cool.
Tips for Success
- Do I Need To Use A Cookie Scoop?: Using a cookie scoop is optional, though recommended to keep the cookies uniform! However, if you don’t have one, feel free to use a regular tablespoon or your hands to roll out the cookie dough.
- Why Do My Cookies Look Undercooked?: This is 100% intentional! The tops will seem a bit underdone when these cookies come out of the oven. That’s what gives them their irresistibly moist, gooey brookie texture! Resist the urge to leave them in longer.
There are countless ways to mix up up these brownie mix cookies:
- Double Chocolate: Swap out the white chocolate chips for dark chocolate chips to make ultra fudgy double chocolate brownie cookies.
- Mint Chocolate: Make mint chocolate brookies by adding in a ¼ teaspoon of mint or peppermint extract to the batter. You can even go all out with mint chocolate chips!
- Chocolate Orange: Same as above, but use orange extract plus a bit of orange zest for a hint of zesty citrus in every bite.
- Frosting: Top these cookies with a smear of homemade frosting. Try my 2-Ingredient Chocolate Buttercream, Whipped Nutella Frosting, or Fluffy Marshmallow Frosting.
- Fruit & Nuts: For extra crunch, toss a handful of crushed nuts into the batter. Peanuts, pecans, hazelnuts and macadamias are all good options. You can also stir in chopped dried cranberries or pineapple, or freeze-dried raspberries.
- Rocky Road: Mix in crushed nuts and mini marshmallows for rocky road-inspired brownie cookies.
- Salted Caramel: Drizzle the tops of these cookies with caramel sauce (try my Quick and Easy Caramel Sauce in the Microwave) and give them a sprinkle with toffee bits and flaky sea salt.
- Toasted Coconut: Bring toasted coconut flakes into the mix for a tropical twist. For even more chocolate coconut flavor, frost your brookies with homemade Coconut Buttercream Frosting.
Store these brownie cookies airtight at room temperature for up to 4 days, or up to one week in the fridge. If you do keep your cookies in the fridge, I highly recommend letting them come to room temperature again before serving – this way they’ll get their gooey texture back!
Can I Freeze These?
Brownie cookies can be stored airtight in a freezer-safe bag or container for up to 3 months. Thaw the cookies at room temperature before serving.
More Indulgent Dessert Ideas
- Salted Chocolate Cookies
- No Bake Nutella Cheesecake
- Creamy Marshmallow Chocolate Pie
- Shortbread Toffee Cookie Bars
- Strawberry Brownies
These Fudgy Brownie Cookies are ridiculously gooey and chocolatey! They’re also super simple made with a brownie mix. This easy brookie recipe is made extra rich with cream cheese for the chocolate dessert of your wildest dreams!
- 1 (19.5 oz) Brownie Mix
- 4 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 egg
- 2 cups white chocolate chips
- Preheat oven to 350°
- Line baking sheet with parchment paper, set aside.
- In bowl of stand mixer beat cream cheese and butter until smooth. Add in egg and continue mixing until incorporated.
- Turn mixer to low and add in brownie mix until dough comes together. It will be very thick.
- Stir in white chocolate chips.
- Using large cookie scoop, scoop dough onto lined pan and bake for 10-12 minutes until edges are set.
- Transfer to wire rack to cool.
- Serving Size: 1 cookie
- Calories: 207
- Sugar: 20.1 g
- Sodium: 136.6 mg
- Fat: 10.1 g
- Carbohydrates: 26.9 g
- Protein: 2.6 g
- Cholesterol: 13.3 mg
Keywords: brownie mix cookies, brookie recipe, chocolate cookies
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* I was compensated for this post by Pillsbury Baking. All thoughts opinions are 100% my own.