Easy Fudge Cookies
My fudge cookies have the taste and texture of brownies, but are shaped just like regular cookies. My rich, chocolatey cookies are so simple to make. Enjoy them with a side of fresh fruit, with a glass of milk, or with a scoop of vanilla ice cream!
Servings: 24
Calories: 174kcal
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.
Video
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
Calories: 174kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 66mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 133IU | Calcium: 8mg | Iron: 1mg