Crumbl's Brownie Batter Cookie is a warm, gooey chocolate treat that aims to replicate the indulgent experience of licking brownie batter—without the raw ingredients. It's a fan favorite among chocolate enthusiasts, boasting a rich, fudgy texture and a decadent chocolate flavor.

Why This Recipe Works

• Fudgy centers. Is it really a brownie batter cookie if the centers aren’t fudgy? No way! These brownie mix cookies are baked (you can tell because the bottoms are fully set) but the centers remain fudgy — just like actual brownies! If I could only give you one reason this is the best brownie mix cookie recipe, it would be fudgy centers! Lucky for you, I have a few more reasons…
• Includes Dutch process cocoa powder. Adding a bit of Dutch process cocoa powder in the brownie mix cookies brings in a deeper chocolate flavor and a richer color.
• Brownies in cookie form! You can tell this is a cookie recipe and not a brownie recipe because there is added baking soda! That gives a little bit of rise to the cookies, making them more like cookies. Brownies don’t usually have a leavening agent in them.

Ingredients

• 18.3 oz brownie mix - you'll use just the dry mix
• 1/3 cup unsalted butter - melted, can also use salted butter
• 3 tablespoons all purpose flour
• 2 tablespoons dutch process cocoa
• 2 large eggs
• 1 tablespoon light corn syrup
• 1/4 teaspoon baking soda
• 1/2 cup semi-sweet chocolate chips - or milk chocolate chips

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Add the brownie mix, butter, flour, cocoa powder, eggs, corn syrup and baking soda to a large bowl. Mix to combine. (I used a hand mixer).
• Use a ¼ cup to portion the cookies into balls. Bake for 11-12 mins. The edges will be set and the tops will be crackly.
• Some cookies may have uneven edges. To fix this, use a very large round biscuit cutter or cookie cutter and immediately after removing the cookies from the oven, gently use the cutter in a circular motion around the cookies to tuck in the edges (think hula hoop motion). We don’t want to cut the cookie. We just want to make the cookies uniformly circle before they set.
• Let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• Important! Sometimes a brownie box will claim it is 18.3 oz, but it is best to measure the brownie mix on your own kitchen scale to double check and make sure it is in fact 18.3 oz!
• Store the cookies in an airtight container or Ziplock bag at room temperature for 4-5 days.
• The dough will be softer than a traditional cookie dough because we are trying to make a fudgy brownie cookie!
• If your cookies are flat, it could be a few reasons, you might need to add an additional tablespoon or two of flour. And make sure you have an oven thermometer. The oven needs to be at 350°F in order for the cookies to turn out right!

Recipe from Salt & Baker