Brownie Batter Cheesecake Cookies
These brownie batter cheesecake cookies combine the gooey, chewy texture of brownies with a creamy, tangy cheesecake swirl and a rich fudge topping. They’re quick, decadent, and sure to impress at any gathering or satisfy your chocolate cravings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18-20 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box brownie mix (18–20 oz, such as Ghirardelli or Duncan Hines)
- 1/2 cup (115g) unsalted butter, melted
- 2 large eggs, room temperature
- 1/4 cup (60ml) milk (whole milk preferred, but any will work)
- 1/2 cup (90g) semi-sweet chocolate chips
- 4 oz (115g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 tsp pure vanilla extract
- 1/3 cup (80g) chocolate fudge sauce or ganache
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, combine the brownie mix, melted butter, eggs, and milk. Stir until just combined. Fold in the chocolate chips.
- In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla. Beat until creamy and well blended.
- Using a medium cookie scoop or two tablespoons, drop balls of brownie dough onto the prepared baking sheets, spacing them about 2 inches apart (makes about 18-20 cookies).
- Spoon about 1 teaspoon of cheesecake mixture onto the top of each brownie dough ball. Gently press it in with the back of the spoon.
- Drizzle about 1/2 teaspoon of fudge sauce over each cookie. Use a toothpick or butter knife to gently swirl the cheesecake and fudge into the brownie dough.
- Bake for 10-12 minutes, or until the edges look set but the centers are still slightly soft. The cheesecake swirl should look just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm for gooey centers, or let cool completely for firmer texture.
Notes
For best results, use room temperature eggs and cream cheese. Don’t overmix the dough to keep cookies soft and chewy. If dough is too sticky, chill for 15 minutes before scooping. Cookies freeze well and taste even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
Keywords: brownie cookies, cheesecake swirl, fudge swirl, easy cookies, chocolate dessert, bake sale, party cookies, brownie batter, cream cheese cookies