Super Easy Christmas (slutty) Brownie Cookies

If you’re in the mood for something festive, chocolatey, and honestly a little chaotic in the best way… you’re going to be obsessed with these Super Easy Christmas (slutty) Brownie Cookies. They’re the holiday mash-up nobody asked for but everyone absolutely needs — gooey brownie, melty chocolate chip cookies, a pop of Christmas color from a third cookie, and that over-the-top “I did not come to play” energy. They whip up fast, use simple ingredients, and taste like pure December magic. These are the cookies you make when you want to impress without stressing

Reasons Why You’ll Love This Recipe

• They’re quick and low-effort, perfect for packed holiday schedules.
• The mash-up of brownie mix, cookie dough, and festive add-ins makes them extra indulgent.
• They use simple ingredients but look super impressive for parties and cookie boxes.
• The textures are unbeatable — soft, gooey, and chewy all in one bite.
• They bake fast, giving you a festive treat without hours in the kitchen.

Ingredients You’ll Need for This Recipe

• Pillsbury Christmas Tree Shaped Sugar Cookies
  These bring the festive vibes instantly and melt slightly into the brownie cookie, giving that soft, sugary holiday flair.
• Toll House Santa Cookie Limited Edition Pack
  These add the classic chocolate chip cookie flavor plus the cute Christmas colors that make the cookies look extra fun and holiday-ready.
• Any Brownie Batter Mix You Like
  This is the gooey, fudgy base that makes the cookies “slutty” — rich, chocolatey, and the perfect contrast to the cookie layers.

How to Make These Christmas (slutty) Brownie Cookies

To make these festive Christmas (slutty) Brownie Cookies, start by lining a muffin tin with cupcake liners.

Pre heat your oven to 350F degrees.

Place one Pillsbury Christmas Tree sugar cookie flat in the bottom of each liner. Cut the Toll House Santa Cookie dough into small squares and set one piece on top of each Christmas tree cookie.

Prepare your favorite boxed brownie mix according to the package directions, then spoon the batter evenly over the cookie stacks, filling each liner until the cookies are fully covered. I topped mine with more festive sprinkles too!

Bake at 350°F for 30–35 minutes, or until the brownie tops are set and a toothpick comes out mostly clean.

Let them cool in the pan for a few minutes before removing — they’ll firm up as they cool into the cutest, gooey holiday treats.

Storage Tips For This Recipe

• Let them cool completely before storing so the liners don’t trap steam and make them soggy.
• Store in an airtight container at room temperature for 3–4 days — they stay soft and fudgy.
• Add a small piece of sandwich bread inside the container; it keeps the cookies moist and prevents them from drying out.
• If stacking them, place a layer of parchment paper between each layer so the tops don’t stick.
• For longer storage, freeze them (still in their liners) for up to 2 months; thaw at room temp when you’re ready to eat.

Common FAQ’s About This Recipe

• Can I make these without cupcake liners?
You can, but liners help the brownies hold their shape and make them easier to remove from the muffin tin without sticking.

• Do I bake everything at the same time, even though the cookies are unbaked?
Yes — the cookies and brownie batter bake together. The cookie dough layers bake fully inside the brownie.

• How do I know when they’re done?
The tops should look set and a toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.

• Can I use a different cookie dough brand?
Absolutely. Any sugar cookie and chocolate chip cookie dough works, but the holiday-themed ones make it extra festive.

• Does it matter which brownie mix I use?
No — any boxed brownie mix works. If you prefer a fudgier result, choose a fudge-style mix.

• Why do we bake them in a muffin tin instead of a regular pan?
The muffin tin helps the layers stay stacked and gives you neat, individual portions without spreading.

• Can I prep these ahead of time?
Yes. You can assemble the cookie stacks in the liners, cover the pan, and refrigerate for up to 24 hours before adding the brownie batter and baking.

• Why are mine sinking in the middle?
This usually happens when they’re slightly underbaked or if too much brownie batter was added. Letting them cool fully also helps them firm up.

• Can I freeze them?
Yes — they freeze great. Keep them in their liners and freeze up to 2 months.

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