A brownie mix, chocolate pudding, and hot fudge sauce all come together to make the most epic Fudge Brownie Cookies. These easy shortcut cookies are ultra gooey, fudgy, and loaded with chocolate!
These cookies are epic — soft, chewy, super fudgy, and loaded with chocolate! The best part about them is they only take minutes to whip together since we’re using brownie and pudding mixes. I’m a huge fan of making cookies from scratch, (this is our favorite homemade Chocolate Cookie Recipe, but when you’re in a pinch or looking for something different, this is just the recipe to use.
Fudge Brownie Cookies are insanely good and we’re totally obsessed with them. Below you’ll find a quick overview of the ingredients in these cookies, then a summary of the process, and finally some quick tips and methods for storing. Let’s get started!
Fudge Brownie Cookie ingredients
- Brownie mix: I have tested these cookies with many different brownie mixes and taste testers agreed the Supreme Chocolate Chunk Brownie Mix® (made by Betty Crocker) was the absolute best (Not sponsored, just sharing taste test results).
- Hot fudge: Smucker’s® or Hershey’s® are both great in these cookies; we liked Smucker’s best (Again, not sponsored). Make sure to get the thick chocolate fudge, not chocolate sauce or syrup, or the cookies will be too runny.
- Chocolate pudding mix: Make sure to get regular instant chocolate pudding mix and filling — not sugar-free and not cook-and-serve pudding. We’ll use the dry mix in these fudge brownie cookies.
- Flour: These cookies need a little flour for thickness; otherwise they spread too much.
- Large egg
- Butter: I recommend unsalted butter since brownie mix and pudding mix both have salt in them, and you don’t want salty cookies. Room temperature or slightly softened butter is best for Fudge Brownie Cookies.
- Vanilla: Optional ingredient.
- Chocolate chips: We like milk chocolate best, but semi-sweet or dark will work just as great; use whatever you prefer in these amazingly chocolatey cookies!
How to make Fudge Brownie Cookies
Thanks to the brownie and pudding mixes, Fudge Brownie Cookies are ridiculously fast and easy to make.
- Add all the ingredients (except chocolate chips) to a large bowl and mix together until a thick dough forms.
- Create the dough. It will seem like it’s not coming together at first, but be patient; it will eventually form a thick dough. A stand mixer or hand mixer makes this process the easiest. Stand mixers may be a significant investment, but at times like this, they’re such a help. KitchenAid is the gold standard in mixers and I use mine all the time.
- Once you’ve got a thick dough, stir in chocolate chips, and then it’s time to roll dough balls!
- Measure cookie dough balls using a tablespoon measuring spoon. This will yield about 48-50 total (small) cookies. And of course, there’s nothing stopping you from making larger cookies. Just remember to adjust the baking time.
- Chill the cookie dough balls in the freezer for 10 minutes. You want the dough cold and firm before going into the oven.
- Bake for 8-12 minutes at 350 degrees F, or until no longer glossy on top. The “secret” to super fudgy rich cookies? Ever so slightly under-baking them!
Cookie tips:
Cookie tips:- The most important tip: Make sure you are using the right size packages of brownie mix and pudding mix for the best results.
- Err on the side of under-baking rather than over-baking. When under-baked, they will be chewy and delicious, but when over-baked, they are more tough and hard.
- Don’t over-mix: As soon as the dough has come together, stop mixing. If you over-mix the dough, these Fudge Brownie Cookies won’t be nearly as soft and chewy.
Quick Tip
What are the correct package sizes to use? For brownies, look for the 18-ounce size box. This represents a change from the past; I always have recommended 18.4-ounce packages, but they’re being phased out. Now, 18 ounces is the industry standard, so I’ve modified the recipe to reflect that. For the instant pudding mix, look for the 4-serving (small) sized box. It should contain 3.9 ounces. You won’t need the whole thing–just 1/3 cup.
How to store these cookies
- Fudge Brownie Cookies will keep for up to 3 days at room temperature. Just be sure to store them in an airtight container like these.
- 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 saying.
- And if you want to freeze these fudgy cookie wonders, here are some great tips. I recommend freezing cookie dough balls as opposed to freezing baked cookies.
More cookie recipes:
- M&M Cookies with a “secret” ingredient that makes them ultra soft and chewy!
- Pistachio Cookies with a hint of honey
- Oatmeal Cookies reader favorite recipe!
- Snickerdoodles soft, thick, and chewy
- Thumbprint Cookies raspberry-almond flavored
Fudge Brownie Cookies
Equipment
- Stand mixer or hand mixer
- Sheet pan
- Parchment paper
Ingredients
- 1 (18-ounce) package Betty Crocker Delights Brownie Mix Supreme Chocolate Chunk see note 1
- 8 tablespoons butter 1/2 cup, softened to room temperature
- 1 large egg
- 1/3 cup instant chocolate pudding mix dry (not the whole box; do not prepare)
- 1 teaspoon vanilla extract optional
- 1/4 cup hot fudge topping Hershey’s or Smuckers (not chocolate syrup)
- 1/2 cup + 2 tablespoons all-purpose flour
- 3/4 cups chocolate chips milk chocolate, semi-sweet, or dark chocolate
Instructions
- Preheat the oven to 350°F.
- In a very large bowl, add the brownie mix, butter, egg, pudding mix, vanilla, hot fudge topping, and flour.
- Using a stand or hand mixer, beat until well combined. Add in chocolate chips and stir to combine.
- Using a tablespoon measuring spoon, measure dough balls. Roll into balls that are higher rather than wider. Place onto a parchment-lined sheet pan without flattening the dough. Place the tray of cookies in the freezer for 10 minutes.
- Bake for 8–12 minutes, then allow the cookies to stand on the tray for another 5–7 minutes before transferring to a cooling rack (Be careful not to overbake; slightly underbaking will yield chewier cookies). If desired, press a few additional chocolate chips into the tops of the cookies; this ensures there is chocolate in every bite and makes them look prettier.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look delicious!! How many cookies does it make? And what size cookie scoop did you use?
Thanks!!
I have just made this recipe, and I have to give you serious congratulations – and thanks – because it’s fantastic! The dough is at the perfect thickness to make it manageable and allow me to mold it into balls for baking. The cookies have a wonderful fudgy softness on the inside, with a perfect sweetness complemented by the slightly salty flavor added by the brownie mix. The chocolate flavor isn’t overpowering, either! I must experiment with a few hot fudge sauces and brownie mixes to see what works best. I used my favorite chocolate chips, Guittard milk chocolate, which I highly recommend. Thank you for introducing me to this recipe! 😀
how many cookies did this recipe make for you?
About 2 dozen cookies 🙂
Oh my, these cookies look to die for!! You’ve taken chocolate cookies to a whole new level, i love it! Pinning for sure!
complete chocolate overload in the best possible way
These cookies are chocolate overload!!! …and I love it! Pinning this chocolate on chocolate on chocolate… on chocolate action!
ohMILORD! These cookies are insane! So molten and chocolatey and chewy and oooooh heaven need need need em!
Holy cow I love how much chocolate is happening in this one glorious, chewy cookie! And your photos are beautiful, Chelsea! Love that chocolate covered spoon in the first photo. 😀 Pinning immediately.
Oh gosh! Thank you for this! As far as I’m concerned…any day’s a great day for these cookies!!
These look amazing! You are totally speaking my language with all that chocolate!
oh my goodness that chocolate – incredible!!!! triple hot fudge really says it all with these babies 🙂