Easy Christmas (slutty) Brownie Cookies
If you’re in the mood for something festive, chocolatey… you’re going to be obsessed with these Super Easy Christmas (slutty) Brownie Cookies. Gooey brownie, melty chocolate, a pop of Christmas color. These are the cookies you make when you want to impress without stressing.
Equipment
- cupcake tin & liners
Ingredients
- Pillsbury Christmas Tree Shaped Sugar Cookies
- Toll House Santa Cookie Limited Edition Pack
- Any Brownie Batter Mix You Like + what's needed for the brownie mix
Instructions
- Start by pre heating your oven to 350F and lining a muffin tin with cupcake liners.
- Place one Pillsbury Christmas Tree sugar cookie flat in the bottom of each liner.Pillsbury Christmas Tree Shaped Sugar Cookies
- Cut the Toll House Santa Cookie dough into small squares and set one piece on top of each Christmas tree cookie.Toll House Santa Cookie Limited Edition Pack
- 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.Any Brownie Batter Mix You Like
- 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.
Notes
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.