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The ultimate cookie mashup! These decadent treats combine the chewy richness of brownies with the perfect sugar cookie texture—no chilling needed, no spreading, just pure chocolate perfection.
Why You’ll Love These Cookies
Best of both worlds – Fudgy like brownies, tender like sugar cookies
No chill, no spread – Ready to bake immediately
Deep chocolate flavor – Brownie mix + Dutch cocoa = intense richness
Chewy centers, crisp edges – Baked to perfection in just 9 minutes
Ingredients
Cookies
- 1 lb (4 sticks) butter (½ salted + ½ unsalted, softened)
- 1½ cups granulated sugar
- 1 cup brown sugar (packed)
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp espresso powder (enhances chocolate!)
- 1 (18 oz) box fudge brownie mix
- 3 cups all-purpose flour (spooned & leveled)
- 1 cup Dutch-process cocoa powder
- 2 cups chocolate chunks (mix of dark + semi-sweet)
Optional Ganache
- 1 cup heavy cream
- 2 cups dark chocolate chips
Step-by-Step Instructions
1. Cream Butter & Sugars
- Beat butter, granulated sugar, and brown sugar on medium-high for 4 full minutes until light and fluffy (key for texture!).
2. Add Wet Ingredients
- Mix in eggs one at a time, then vanilla and espresso powder.
3. Combine Dry Ingredients
- In a separate bowl, whisk brownie mix, flour, and cocoa powder.
- Gradually add to wet ingredients on low speed until just combined (dough will be thick).
4. Fold in Chocolate
- Stir in chocolate chunks by hand.
5. Shape & Bake
- Roll 1.5-tbsp balls, flatten slightly to ½” thick between parchment.
- Bake at 350°F (175°C) for 9 minutes (tops will look set but soft).
- Cool on sheet for 10 minutes—they’ll firm up perfectly!
6. Ganache (Optional)
- Heat cream until steaming; pour over chocolate chips. Wait 5 minutes, then stir until smooth. Drizzle or dip cooled cookies.
Baker’s Notes
- For extra fudginess: Underbake by 1 minute (8 min total).
- Dough storage: Fridge (5 days) or freezer (3 months).
- Flavor boost: Cookies taste even better Day 2 as flavors meld!
Pro Tips
Dutch cocoa is non-negotiable for rich flavor.
Espresso powder doesn’t make them taste like coffee—just intensifies the chocolate.
Don’t overbake! The cookies continue to set as they cool.
Variations
- Mint chocolate: Add ½ tsp peppermint extract to dough.
- Salted caramel: Press a caramel candy into each cookie pre-bake.
- Nutty: Fold in 1 cup toasted pecans or walnuts.
Storage & Freezing
- Room temp: 5 days in airtight container.
- Freeze baked cookies: Layer with parchment for 3 months.
- Freeze dough balls: Bake from frozen (+1 minute).
FAQ
Can I use regular cocoa?
Yes, but Dutch-process gives deeper flavor.
Why brownie mix?
It adds fudgy texture without extra measuring.
No espresso powder?
Sub 1 tbsp strong coffee or omit.
Final Thoughts
These cookies are dangerously addictive—perfect for chocolate lovers who can’t decide between brownies and cookies! The chewy centers, crisp edges, and melty chocolate chunks make them impossible to resist.
Yield: 5-7 dozen (depending on size)
More Easy TikTok Recipes to Try:
- 4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
- Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
- TikTok Baked Feta Pasta
- TikTok Potato Bake
Fudgy Brownie-Sugar Cookie Hybrids
Description
The ultimate cookie mashup! These decadent treats combine the chewy richness of brownies with the perfect sugar cookie texture—no chilling needed, no spreading, just pure chocolate perfection.
Ingredients
Cookies
- 1 lb (4 sticks) butter (½ salted + ½ unsalted, softened)
- 1½ cups granulated sugar
- 1 cup brown sugar (packed)
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp espresso powder (enhances chocolate!)
- 1 (18 oz) box fudge brownie mix
- 3 cups all-purpose flour (spooned & leveled)
- 1 cup Dutch-process cocoa powder
- 2 cups chocolate chunks (mix of dark + semi-sweet)
Optional Ganache
- 1 cup heavy cream
- 2 cups dark chocolate chips
Instructions
Step-by-Step Instructions
1. Cream Butter & Sugars
- Beat butter, granulated sugar, and brown sugar on medium-high for 4 full minutes until light and fluffy (key for texture!).
2. Add Wet Ingredients
- Mix in eggs one at a time, then vanilla and espresso powder.
3. Combine Dry Ingredients
- In a separate bowl, whisk brownie mix, flour, and cocoa powder.
- Gradually add to wet ingredients on low speed until just combined (dough will be thick).
4. Fold in Chocolate
- Stir in chocolate chunks by hand.
5. Shape & Bake
- Roll 1.5-tbsp balls, flatten slightly to ½” thick between parchment.
- Bake at 350°F (175°C) for 9 minutes (tops will look set but soft).
- Cool on sheet for 10 minutes—they’ll firm up perfectly!
6. Ganache (Optional)
- Heat cream until steaming; pour over chocolate chips. Wait 5 minutes, then stir until smooth. Drizzle or dip cooled cookies.
