Cookie Dough Brownie Cookies

cookie dough cookies with one cut in half

4.58 from 14 votes

Cookie Dough Brownie Cookies are made special by a cookie dough center. Topped with chocolate, these are a decadent treat for cookie lovers of any age.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Keyword: brownie mix recipe, cookie dough recipe, cookie exchange, cookie recipes

Servings:

Calories: 274kcal

Author: Julie Clark

Ingredients

Cookie Dough:

1 1/4 cups all-purpose flour 163 grams
1/2 cup salted butter* room temperature (4 ounces)
1/2 cup brown sugar 106 grams
1/4 cup granulated sugar 50 grams
2 tablespoons 2% milk 35 grams
1 teaspoon vanilla extract 4 grams
1/2 cup mini chocolate chips 87 grams

Brownie Cookies:

1 box dry fudge brownie mix** (18.3 ounces or family size)
1/4 cup salted butter melted (2 ounces)
4 ounces cream cheese softened
1 large egg

Chocolate Topping:

6 ounces semi-sweet chocolate chips (or chocolate melting wafers)

Instructions

Make the cookie dough:

Preheat the oven to 350º F.
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 1/2 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.

Notes

*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.**

Nutrition