When forming the cookie balls, I like using a medium cookie scoop so all the cookies bake evenly. The dough can be sticky, so sometimes chilling it for 10–15 minutes makes scooping easier, especially on warm days. I space the cookie balls out on the baking sheet because they will spread slightly, though not as much as regular cookies. Before they go into the oven, I gently press a few M&Ms onto each one so the tops bake up pretty.
The cookies bake for about 10–12 minutes, and I always pull them out when the edges look set but the centers still appear soft and slightly underdone. This is the trick to keeping them gooey and brownie-like. They firm up as they cool, so resist the urge to overbake them or you’ll lose that irresistible fudgy center. After letting them rest on the baking sheet for a couple of minutes, I transfer them to a cooling rack to finish setting.
Pro Tips for Best Results
One of the biggest things I learned while perfecting this recipe is that the dough gets too runny if you add too much butter, so be careful with measurements. I tested it three different ways, and the 1/4 cup amount truly gives the cookies the perfect balance between firm and fudgy. If you try to eyeball the butter, the cookies may spread more than you want. So measuring accurately is one of my top tips.
Another thing I learned is that adding the hot fudge straight from the jar is easier than warming it up. You might think melted hot fudge mixes in better, but warm fudge actually makes the dough overly soft. Keeping it thick and room temperature gives the cookies that dense brownie-cookie consistency you’re looking for. It blends in perfectly because the dough is warm enough from the melted butter.
I also recommend chilling your dough if your kitchen is warm. This step isn’t mandatory, but it does help prevent extra spreading. When I’m baking for a party and want every cookie to look identical, I chill the dough for about 20 minutes. It also allows the brownie mix to hydrate slightly, which gives an even richer texture.
Finally, always slightly underbake these cookies. I can’t stress this enough. When you think they’re done, give them just one more minute and pull them out. If they look fully baked in the oven, they will cool into firm, cake-like cookies instead of gooey brownie ones. That soft center is what makes these unforgettable.
Common Mistakes to Avoid
One mistake I made the first time was over-mixing the dough. Brownie-cookie dough is already dense, and if you stir it too aggressively, you’ll end up with tough cookies. Stir until everything just comes together, then stop. It’s okay if the dough looks a little rustic—those imperfections bake into charm.
Another common mistake is baking the cookies too long. I know it feels counterintuitive to pull out cookies that look slightly soft, but these firm up fast as they cool. If you let them bake until they look completely set, they will lose that brownie magic and turn into ordinary chocolate cookies. And trust me, that’s not what you want from this recipe.(See the next page below to continue…)