Brownie Cookies*-Chelseasmessyapron

By srumbel

This brownie cookies recipe combines two classic desserts (brownies and cookies) to create a soft & chewy cookie that's sure to become a new favorite!
from chelseasmessyapron.com

Ingredients

• 4 ounces cream cheese, full-fat, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1 package (3.7 to 3.9* ounces) chocolate fudge pudding mix, unprepared
• 1 package (18.3 ounces) chocolate fudge brownie mix, unprepared (I like Betty Crocker Fudge Brownie Mix best for these cookies)
• 1 cup milk chocolate chips (semi-sweet, dark, or white chips will work -- use your favorite!)
• Optional: sprinkle of sea salt (such as fleur de sel) if you like salty sweet!

Details

Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Preheat the oven to 350 degrees F. Prepare a sheet pan by lining with parchment paper or a silpat liner.

In a large bowl (stand mixer recommended, hand mixers will work), cream together the cream cheese and butter. Both should be slightly soft, but not melted. Add in the egg and vanilla extract. Beat.

Beat in the brownie mix and pudding mix until just combined.

Gently fold in the chocolate chips. (The dough is thick and sticky! IF it's too hard to work with, cover and place in the fridge for 10 minutes then continue).

Form large balls of dough and then flatten the balls of dough.

Bake for 8-12 minutes and then remove from the oven. (Baking time may vary based on the size of your cookies and actual oven temperature) It's best to slightly under-bake these cookies to keep them soft, fudgy, and chewy! If desired, top the cookies with a few more chocolate chips (just to make them look pretty!).

Allow to continue to "bake" on the cookie sheet for an additionally 3-4 minutes before removing them to a cooling rack. If desired add a sprinkle of salt to cookies while warm.

Recipe Notes

*If you use a pudding mix that is 3.7 ounces you'll need to chill the dough for about 20-30 minutes before baking. My favorite pudding mix to use in these cookies is the Godiva Instant Chocolate Pudding Mix. If you use a pudding mix that is 3.9 ounces you won't need to chill the dough at all.

Servings: 16 -20 cookies