Crumbl Brownie Batter Cookies
These Crumbl Brownie Batter Cookies are chocolate, cookie and brownie heaven! The bottom is completely set, the tops are crackly (just like Homemade Fudgy Brownies are!) and best and most important part is that the centers are fudgy!
Crumbl has had a few brownie based cookie recipes they’ve come out with. Since I’m such a BIG fan of brownies AND cookies, I had to make copycat Crumbl cookie recipes of them! Which will you try first? There’s the Crumbl Peanut Butter Brownie Cookies, Crumbl Mint Brownie Cookies, and Crumbl Cosmic Brownie Cookies!
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.
- Brownie Mix: You can use whatever brownie mix you prefer. I’m a sucker for Ghirardelli brownie mix cookies, so that’s the type of brownie mix I used.
- Unsalted Butter: Using melted butter will make these Crumbl Brownie Batter Cookies more like brownies. Cookies traditionally use softened butter instead of melted butter, making the cookie dough less gooey. Using the melted butter will help these cookies be fudgy and brownie-like.
- Flour: Adding a little bit more flour will give the mixture more of a dough-like texture, instead of liquidy like brownie batter.
- Dutch Process Cocoa Powder: Adding a little bit of Dutch processed cocoa powder will deepen the chocolate flavor.
- Light Corn Syrup: Adding a bit of light corn syrup will keep the cookies nice and moist, further helping our desire for soft and gooey brownie like insides.
- Baking Soda: Brownies don’t typically include baking powder or baking soda. Adding it to the Crumbl Brownie Batter Cookie recipe will help give more of a risen texture typical to cookies.
- Make the brownie mix cookie dough. 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).
- Add the chocolate chips. Stir in the chocolate chips.
- Portion into cookies. Using a 1/4 cup, portion the cookies into balls.
- Bake. Bake the brownie batter cookies at 350°F for 11-12 minutes or until the edges are set and the top are crackly. Remove from the oven. Do not over bake.
- Let cool. Let the cookies cool on the baking sheet for 10 minutes. Then transfer to a wire rack to cool completely. Enjoy!
You can add milk chocolate chips rather than semi-sweet chocolate chips if you’d like to offset some of the deeper chocolate flavor.
The dough will be softer than a traditional cookie dough because we are trying to make a fudgy brownie cookie!
Do not over mix the dough. Over mixing can produce a tougher consistency, which will affect the bake.
You won’t want to over bake these cookies! Remove them from the oven when they edges look set and the tops are crackly. Remember, the cookies will continue to bake while they cool on the cookie sheet for 10 minutes.
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. For a video of what this looks like, check out my Instagram page.
For a smaller version try my Brownie Mix Cookies recipe.
This recipe uses Dutch processed cocoa powder. Read more on the Best Cocoa Powder for Baking to know why we use this cocoa powder instead of unsweetened!
Make Ahead, Storing, and Freezing
Store the cookies in an airtight container or Ziplock bag at room temperature for 4-5 days.
To freeze the dough, form into balls and flash freeze until firm on a baking sheet. Transfer to an airtight container or Ziplock bag and freeze for 1-2 months. You may want/need to layer parchment paper between the cookie dough balls so they don’t stick together.
Remove and bake from frozen or let thaw and bake. If baking from frozen, you’ll need to bake for another minute or so. Just remember to remove the cookies when the edges are set and the tops are crackly.
To freeze, let the cookies cool completely. Then wrap each cookie in plastic wrap and store in an airtight container or Ziplock bag in the freezer for 1-2 months. Remove and let thaw.
Yes you can! Follow along with my step-by-step instructions above. You’ll need a little extra flour, a leavening agent and a few other ingredients to turn brownie mix into cookies!
That’s fine! You can use unsweetened cocoa powder if you want. I wouldn’t omit it because the recipe accounts for the added powder from the Dutch processed cocoa powder. However, I will put a plug out there for getting some Dutch processed cocoa powder to use! When it comes to knowing the Best Cocoa Powder for Baking, understanding why different cocoa powders are used can be really helpful!
Due to the nature of these cookies trying to be brownie-like, the dough will be softer than a traditional cookie dough. That’s OK! We want the cookies to be as close to brownies as we can so we get that crackly top and fudgy center. You won’t need to add more flour (and I don’t recommend it) because it can make the cookies drier and not at all fudgy.
More Brownie Recipes
- Oreo Truffle Brownies
- German Chocolate Brownies
- Biscoff Brownies
- Ferrero Rocher Brownies
- Nutella Brownies
Crumbl Brownie Batter Cookies
- 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).
- Stir in the chocolate chips.
- 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. For a video of what this looks like, check out my Instagram page.
- Let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.