My fudge cookies are perfectly chewy and chocolatey, bringing cookies and brownies together in one delightful treat! I make my fudge cookie recipe with boxed brownie mix and semi-sweet chocolate chips for the best flavor.
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My Favorite Brownie Mix Cookies
My fudge cookies are my new favorite chocolate treat, and the best part is that I never have to choose between brownies and cookies again!
My daughter, Leah, was the creative mind behind the recipe, and it actually all started with a project she had for school. Her task was to come up with a fusion of two different food items and to explain to all of her classmates why they would love it.
Being the chocolate lover that she is, Leah immediately thought of brownie mix cookies, taking the beloved taste and texture of a brownie and turning it into a delicious fudge cookie. Her idea was (of course) a hit, and bringing it to life in the kitchen was an absolute joy too. Leah got to try the first bite of my fudge cookies when they came out of the oven, and she said that they turned out exactly as she had hoped!
They were so good that I had to add them to my list of cookies on my site!
Looking for more chocolate cookie recipes? Check out my double chocolate chip cookies, chocolate marshmallow cookies, snowball cookies, or chocolate kiss cookies. Or, for another delicious chocolate treat, try my chocolate covered pecans next!
Chocolate Fudge Cookies Ingredients
- Brownie mix – Any 18-ounce boxed brownie mix will work for my recipe! My personal favorite to use is the Duncan Hines Dark Chocolate Fudge Brownie Mix.
- Butter – I use unsalted butter and melt it before combining it with the other ingredients.
- Egg – One large egg will help bind the batter together. Letting the egg sit at room temperature for a few minutes before baking is my best tip for easy mixing.
- Milk – Whole milk is my top choice for the richest and most flavorful fudge cookies.
- Chocolate chips – I love semi-sweet chocolate chips because they add just the right amount of sweetness without being overpowering!
How to Make Fudge Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Start by lining a large baking sheet with parchment paper.
STEP TWO: Combine the brownie mix, melted butter, egg, and milk in a large bowl, stirring it until it’s smooth and thick.
STEP THREE: Next, fold in the chocolate chips.
STEP FOUR: Scoop 2 tablespoons of batter for each cookie, and place the dough balls about 2 inches apart on the prepared baking sheet.
STEP FIVE: Place the baking sheet in the refrigerator for 30 minutes to allow them to chill.
STEP SIX: Preheat the oven to 325 degrees F, then bake the cookies for 10 to 12 minutes until the edges are set.
STEP SEVEN: Remove the baking sheet from the oven and let them cool for 15 minutes before transferring them to a platter. Serve and enjoy!
Tips for the Best Brownie Cookies
- I like to use a cookie scoop to simplify the preparation and ensure that all of my cookies have a uniform size.
- Be careful not to overmix the cookie dough. Overmixing can result in tough or cakey cookies.
- Only bake until the edges are set! Sometimes the tops can look a little wet when coming out of the oven, but I’ve found that’s when they taste perfect.
- Allow the cookies to cool fully before removing them from the baking tray. Moving them too soon will cause them to break since they’ll be fragile right out of the oven!
Fudge Cookie Variations and Substitutions
- I sometimes add a splash of peppermint extract or mint chips to give my choc fudge cookies a satisfying minty taste.
- To adjust the overall sweetness of the recipe, swap the semisweet chocolate chips with milk chocolate or dark chocolate chips. White chocolate chips would also work for a twist!
- Experiment with different mix-ins to personalize the cookies. Chopped nuts or toffee bits taste delicious in these, and my kids love the addition of mini marshmallows.
- Dust the cookies with powdered sugar to give them an elegant appearance. This step is optional but one of my favorite ways to enhance the recipe!
Fudge Cookies FAQs
Why did my brownie mix cookies spread out so much?
Not chilling the dough long enough can result in the cookies spreading out too much once baked. I always let the dough balls chill in the refrigerator for 30 minutes before baking so that the fats can firm back up and the flour can properly hydrate.
Why are my cookies dry?
My cookies will turn out dry if they are overbaked or if not enough liquid is added to the dough. If using a box of brownie mix that is less than about 18 ounces, I reduce the amount of milk that I add. The goal is for the batter to be thick without being dry or crumbly at all, so adjust the milk accordingly.
How should I store chocolate fudge cookies?
Once my cookies have cooled, I transfer any leftovers to an airtight container. Stored properly, they will keep fresh for 3 days at room temperature or 5 days in the refrigerator. If I want to store them longer, they can also be frozen for up to 3 months!
More Easy Holiday Desserts
- White trash recipe
- Cool whip candy
- Christmas crack
- Hershey kiss cookies
- Peanut butter balls
- Christmas sugar cookies
Easy Fudge Cookies
Ingredients
- 18 ounces brownie mix
- 1/2 cup unsalted butter melted
- 1 egg
- 1 tablespoon milk
- 1 cup semi-sweet chocolate chips
Instructions
- Line a large baking sheet with parchment paper.
- In a large bowl, stir together the brownie mix, melted butter, egg, and milk until smooth (the batter will be thick).
- Fold in the chocolate chips until well combined.
- Scoop the batter using a 2-tablespoon cookie scoop. Place the dough balls 2 inches apart on the prepared baking sheet.
- Place the baking sheet in the refrigerator for 30 minutes to allow the dough balls to chill.
- Preheat the oven to 325 degrees F.
- Bake the brownie cookies for 10 to 12 minutes, until the edges are set. (It’s okay if the tops still appear wet; this gives the cookies their fudginess, and they will set once cooled).
- Remove the baking sheet from the oven and let them cool for 15 minutes before transferring them to a platter. Do not stack the cookies until they are completely cooled.
Notes
- Be careful not to overmix the cookie dough. Overmixing can result in tough or cakey cookies.
- Only bake until the edges are set. It’s okay if the tops are still a bit wet when coming out of the oven, as they’ll continue to firm up while they cool.
- Allow the cookies to cool fully before removing them from the baking tray.
- Store them in an airtight container for up to 3 days on the counter.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
