Cookies & Cups > Recipes > Cookies > Fudgy Brownie Cookies

Fudgy Brownie Cookies

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!

Fudgy Chocolate Cookies Made with Brownie Mix

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.

A box of Pillsbury Chocolate Fudge Brownie Mix lying on its side.

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.
  • Egg
The thick batter for brownie cookies in a mixing bowl, being stirred by a green rubber spoon.

Let’s Bake Some Cookies!

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.

Scoops of brownie cookie dough on a baking sheet.

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.
Baked brownie cookies on a parchment lined baking sheet.

Variation Ideas

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.
Rows of brownie cookies on a black wire rack.

How to Store Brownie Mix Cookies

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

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two hands pull apart a chocolate brownie cookie to reveal the fudgy interior.

Fudgy Brownie Cookies

  • Author: Cookies & Cups
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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


  1. Preheat oven to 350°
  2. Line baking sheet with parchment paper, set aside.
  3. In bowl of stand mixer beat cream cheese and butter until smooth. Add in egg and continue mixing until incorporated.
  4. Turn mixer to low and add in brownie mix until dough comes together. It will be very thick.
  5. Stir in white chocolate chips.
  6. Using large cookie scoop, scoop dough onto lined pan and bake for 10-12 minutes until edges are set.
  7. 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

Want To Save This Recipe?

Find more recipes like this:

* I was compensated for this post by Pillsbury Baking. All thoughts opinions are 100% my own.

Rate this recipe and share a comment

Your email address will not be published. Required fields are marked *

Recipe rating

I accept the Privacy Policy

102 comments on “Fudgy Brownie Cookies”

  1. I absolutely love these! I used milk chocolate chips instead of white chocolate (not a fan of white chocolate). The end result was AMAZING. Family approved with raving reviews. I will definitely be making these again and again. Thanks for the recipe.

      1. Hi Shelly – How are you? Question – The brownie mix you have shown here that you said you usually use – I can only find it in 18.4 oz, not 19.5 oz that you have listed in the recipe. Can you still use it and do you need to change any of the other measurements as a result?

        Thanks much,


        1. Shelly – Just made a batch of these. Wowwww. So delish. Nice and gooey and fudgy inside. Taking to my coworkers. They will just devour them I’m sure. Thanks so much for sharing your recipe.

  2. These cookies are FANTASTIC! They are so easy to make, but are always such a HUGE hit! I’ve used a mocha brownie mix in the past that was to die for, but haven’t been able to find that this year. So, I’m going to improvise and add some instant coffee to the batch to see if that will give me a nice mocha flavor. 🙂

  3. Made these twice this past week. Easy and rich. Husband loved them as they were soft cookies. I added cocoa powder to make up the weight of my brownie mix.
    Great recipe!

  4. I used two boxes of Ghiradelli double chocolate brownie mixes and added one egg white and they turned out great.

  5. My picky eater son loves this recipe so much! He has even modified it to use the girl scout mint brownie mix!

Scroll to Top