Ingredients

4 ounces dark chocolate bar (bar chocolate, not chips)

5 tablespoons vegetable oil

1 box brownie mix (18.3-18.4 ounces)

2 large eggs (room temperature)

1 teaspoon vanilla extract

1 ½ cups heavy cream

3 tablespoons instant vanilla pudding mix (about 1 ounce)

1 ½ tablespoons powdered sugar

¼ teaspoon vanilla extract

3 tablespoons thick fudge sauce

Sprinkles

Maraschino cherries

Instructions

Step 1: Preheat oven to 350°F and line a large baking sheet with parchment paper.

Step 2: In a large microwave-safe bowl, microwave the dark chocolate and vegetable oil in 20-second intervals, stirring between each until melted and smooth. Let cool for 5 minutes.

Step 3: Whisk in the eggs and vanilla extract briskly for 90 seconds to help create crackles on the cookie surface.

Step 4: Fold in the brownie mix using a spatula until the dough is thick and smooth.

Step 5: Use a 1/3 cup scoop to portion eight dough balls. Shape each into a thick disk about 1 inch high. Place on baking sheet with 3 inches between each.

Step 6: Bake one sheet at a time for 15-17 minutes until cookies are puffed and crackled at edges. They will be gooey but will firm as they cool. Use an instant-read thermometer to check for at least 165°F.

Step 7: Let the cookies cool completely before adding toppings.

Step 8: For the vanilla mousse, whisk together heavy cream, pudding mix, powdered sugar, and vanilla extract gently for 1-2 minutes until pudding mix dissolves.

Step 9: Using a hand mixer on low with a whisk attachment, whip the mixture until soft to medium peaks form. Avoid over-whipping. Chill until ready to use.

Step 10: When cookies are cooled, scoop about 3 tablespoons of vanilla mousse onto the center of each cookie.

Step 11: Drizzle with slightly warmed fudge sauce, then top with sprinkles and a maraschino cherry.

Tips & Variations

Use a high-quality dark chocolate bar for the richest flavor. Avoid chocolate chips as they melt differently.

Room temperature eggs help create the signature crackled top on the cookies.

Test bake one cookie first to gauge baking time and avoid overbaking.

For a lighter mousse, you can substitute half the heavy cream with whipped coconut cream.

If you don’t have fudge sauce, warm up chocolate syrup or ganache as an alternative topping.

Storage

Store the cookies topped with mousse in an airtight container in the refrigerator for up to 3 days. If storing plain cookies, keep them at room temperature for up to 2 days in a sealed container. Reheat plain cookies briefly in a warm oven before topping to restore softness. Mousse-topped cookies are best served chilled and fresh.

FAQs

Can I use chocolate chips instead of a chocolate bar?

It’s best to use a chocolate bar because it melts more evenly and creates the right texture for the dough. Chocolate chips contain stabilizers that can affect melting and dough consistency.

How can I make the cookies less gooey?

Baking a little longer will firm them up, but be careful not to overbake or the cookies will become hard. An instant-read thermometer reading of 165°F ensures they are safe to eat while still tender inside.