Brownie Cookies with Chocolate Pudding Mix (Soft & Fudgy)
If you love brownies but also love a thick bakery-style cookie, these brownie cookies with chocolate pudding mix gives you the best of both worlds. These brownie cookies have rich chocolate flavor, chewy edges, and soft, fudgy centers thanks to chocolate fudge pudding mix, cocoa powder, and one simple secret ingredient—an extra egg yolk.
They bake up thick, stay soft for days, and are loaded with plenty of chocolate in every bite. Whether you’re making them for a cookie tray, holiday baking, or just satisfying a chocolate craving, they’re always one of the first cookies to disappear.
Why You’ll Love These Fudgy Brownie Cookies
These brownie cookies combine everything you love about a rich brownie with the convenience of a cookie. They’re thick enough to satisfy a serious chocolate craving, yet soft and chewy with perfectly fudgy centers. Thanks to chocolate pudding mix, they stay moist long after baking, making them a great make-ahead dessert for parties, cookie exchanges, or whenever you need an easy chocolate treat. If you’re a fan of bakery-style cookies, this recipe is one you’ll find yourself making again and again.
- Thick, bakery-style cookies
- Soft and fudgy centers
- Rich chocolate flavor in every bite
- Loaded with semi-sweet chocolate chips
- Easy to make with simple ingredients
- Stay soft for days
- Perfect for freezing and make-ahead baking
- Great base for fun brownie cookie variations
Baker’s Tips
- For the best fudgy brownie cookies, avoid over-baking. The centers should still look slightly underdone when you remove them from the oven.
- Chill the dough for 30–60 minutes before baking..
- Press extra chocolate chips into the tops immediately after scooping for bakery-style cookies.
- The espresso powder simply enhances the chocolate flavor—it won’t taste like coffee.
Brownie Cookies with Chocolate Pudding Mix
Ingredients
Method
- Preheat oven to 375°F.
- Cream butter, pudding mix and both sugars until light and fluffy.
- Beat in the eggs, extra egg yolk, and vanilla.
- Gradually add the flour, cocoa powder, baking soda, salt, and espresso powder. Mix until just combined.
- Fold in both kinds of chocolate chips.
- Scoop approximately 2-ounce dough balls onto parchment-lined baking sheets.
- Press a few additional chocolate chips onto the tops if desired.
- Bake for 9–11 minutes until the edges are set but the centers still look slightly underbaked.
- Let cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.
- Combine chocolate chips and coconut oil in a microwave safe container.
- Microwave for 30 seconds increments until melted.
- Using a fork, lightly drizzle melted chocolate over the cookie.
- (Optional) Freeze or refrigerate for 15 minutes, or until melted chocolate is set.
Chocolate Brownie Cookie FAQs
Why do brownie cookies use an extra egg yolk?
The extra egg yolk adds richness and moisture, giving these cookies a softer, fudgier texture that’s more like a brownie.
Can I leave out the espresso powder?
Yes! The espresso powder is optional. It doesn’t make the cookies taste like coffee—it simply enhances the chocolate flavor.
Can I use regular chocolate pudding instead of chocolate fudge?
Yes, but chocolate fudge pudding gives the cookies a deeper, richer chocolate flavor. Regular chocolate pudding will still work if that’s what you have on hand.
Why are my brownie cookies cakey?
Too much flour or overbaking can make brownie cookies cakey. Measure your flour carefully and remove the cookies from the oven when the centers still look slightly underbaked.
Can I freeze the cookie dough?
Absolutely! Scoop the dough into cookie balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Bake from frozen by adding 1–2 extra minutes to the baking time and reducing oven temp to 350.
Recipe Variations
Once you’ve mastered the base recipe, try one of these delicious variations:
Triple Chocolate Brownie Cookies
Fold in white chocolate chips or milk chocolate chips along with the semi-sweet chips for even more chocolate flavor.
Salted Brownie Cookies
Sprinkle flaky sea salt over the cookies immediately after baking for a sweet-and-salty finish.
Peanut Butter Brownie Cookies
Fold peanut butter chips into the dough or drizzle the cooled cookies with melted peanut butter.
Cookies & Cream Brownie Cookies
Mix in chopped Oreo cookies and white chocolate chips for a cookies-and-cream twist.
S’mores Brownie Cookies
Add mini marshmallows, graham cracker pieces, and milk chocolate chunks during the last few minutes of baking.
Mint Brownie Cookies
Add ½ teaspoon peppermint extract and fold in mint chocolate chips for a mint brownie-inspired cookie.
Caramel Brownie Cookies
Press a soft caramel into the center of each dough ball before baking for a gooey caramel surprise.
Rocky Road Brownie Cookies
Fold in mini marshmallows and chopped almonds or walnuts (omit if you need them tree nut-free).
Cosmic Brownie Cookies
Top cooled cookies with chocolate ganache and rainbow candy-coated chocolate chips for a nostalgic Cosmic Brownie-inspired treat.
More Cookie Recipes You’ll Love
Looking for more thick, bakery-style cookies? Browse some of my favorite pudding mix cookie recipes below!
- Peanut Butter Pudding Mix Cookies – Perfect if you’re looking for another rich, comforting cookie recipe.
- Double Chocolate Chip Pudding Mix Cookies – If you love rich chocolate cookies, this recipe is another chocolate lover’s favorite.
- Chocolate Peanut Butter Pudding Mix Cookies – A delicious combination of chocolate and peanut butter in one soft, bakery-style cookie.
- Oreo Pudding Mix Cookies – Thick chocolate cookies loaded with Oreo pieces and plenty of chocolate flavor.
- Chocolate Chip Pudding Mix Cookies – My classic bakery-style cookie recipe that’s soft, chewy, and always a favorite.
Storage & Freezing
Storage
Store the cooled brownie cookies in an airtight container at room temperature for up to 5 days. To help keep them soft and fudgy, you can place a slice of bread in the container—the cookies will absorb the moisture from the bread without affecting their flavor.
Freezing
To freeze baked cookies: Allow the cookies to cool completely, then place them in a freezer-safe container or zip-top bag with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before serving.
To freeze cookie dough: Scoop the dough into cookie balls and freeze on a parchment-lined baking sheet until solid. Transfer the frozen dough balls to a freezer-safe bag or container and freeze for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
