Rich, fudgy brownie cookies are made special by a classic cookie dough center. Topped with chocolate, these Cookie Dough Brownie Cookies are a decadent treat for cookie lovers of any age.
Love brownies, cookies and cookie dough? THIS is the recipe for you. This cookie is a new version of our buckeye brownie cookies, which happen to be one of the most popular recipes on our site. And it’s no wonder…who doesn’t like peanut butter and chocolate?
If you need a unique cookie recipe for a bake sale or cookie exchange that will have people swooning, may I suggest this soft, fudgy cookie dough brownie cookie.
Why you’ll love this recipe:
They start with a boxed brownie mix so that makes them super easy.
They are stuffed with a safe-to-eat cookie dough filling.
A dollop of chocolate on top is the perfect ending.
Top with colorful sprinkles if you’d like. Sprinkles make everything more fun and they’d be perfect for a birthday party.
Can you make cookies out of a brownie mix?
Yes, and I highly recommend it. Use any brand of a box brownie mix, as long as it fits in a 9×13″ pan. Don’t use a brownie mix meant for an 8×8″ pan here. Most brownie mixes the correct size will say “family size”.
Add ¼ cup melted butter, 4 ounces of softened cream cheese and one large egg to the dry box brownie mix. Then mix well.
These ingredients combine to make a fudgy cookie that stays soft, whether you top them with cookie dough or not.
Is this cookie dough safe to eat?
Yes. There are two things that make cookie dough unsafe to eat. Eggs and raw flour. This recipe does not have eggs, and we give instructions to cook the flour first to kill any bacteria. Do these two things and you can feel safe in eating all the cookie dough you’d like.
How to Make Cookie Dough Brownie Cookies
Start by making the cookie dough. Cook the flour, then mix up the dough. Roll into balls and put them in the freezer while you make the cookies.
Add the melted butter, softened cream cheese and egg to the dry box brownie mix. Use a hand mixer to mix well.
Use a cookie scoop to dollop the batter onto a lined baking sheet. The dough initially will be sticky, but you should be able to gently shape them into round balls while sitting on the baking sheet so the cookies have a nice shape.
Bake for 11-12 minutes. Don’t over bake the cookies. You want the cookies to be fudgy and soft as they cool.
Top each cookie with a cookie dough ball.
Lastly, melt chocolate and dollop the melted chocolate over the cookie dough ball to cover it.
Once the chocolate has set, store the cookies at room temperature in an airtight container. They’ll be good at room temperature for up to 3 days. Refrigerate for up to 5 days or freeze for up to 2 months.
Line a baking sheet with parchment paper and spread out the flour on top.
Bake the flour for five minutes to kill any bacteria. Make sure the flour doesn't brown. Allow the flour to cool before adding it into the recipe.
Using a stand mixer or hand mixer, cream together the butter and sugars until creamy.
Add in the milk and vanilla extract. Mix well.
Add in the cooked flour and mix well until combined. Fold in the mini chocolate chips.
Roll this dough into 24 balls and place them on a cookie sheet that has been lined with waxed paper or parchment paper. Freeze for 20-30 minutes.
Make the brownie cookies:
In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky but very thick.
Scoop the dough onto an ungreased cookie sheet, making 24 cookies. Smooth the edges of each to form a round cookie.
Bake for the cookie dough 11-12 minutes, keeping an eye out to make sure the cookies don't overcook or undercook.
As soon as the cookies come out of the oven, press a cookie dough ball lightly into the center of each cookie. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
Melt the chocolate in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Be sure to melt slowly in 15 second increments and stir between each interval.
Spoon about ½ a tablespoon of melted chocolate on top of each cookie so it covers the cookie dough ball. Let the chocolate set.
Store in an airtight container at room temperature.
*If all you have is unsalted butter, add a dash of salt to the cookie dough mix.**Don’t add the ingredients on the back of the box….only what is listed in this recipe.The calories shown are based on the recipe making 24 cookies with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**