These Brownie Cookies are made from an adapted brownie box mix and are loaded with chocolate chips! They have a crisp outer edge and chewy fudge center just like a classic brownie!
You can also make these adorable Reindeer Cookies with them for the holidays! Or turn them into Peppermint Cookies!
Last night, like a lot of nights, I kind of wanted brownies, but then I had a thought, “Can I make cookies out of brownie mix? Sure I can!”, so here we are.
I spent a few hours last night testing this recipe to make sure it was absolutely perfect, and I think the final results are pretty delicious!
This is such a great recipe and I promise you’re going to go crazy for these cookies, they’re absolutely sinful!
If you want to know how to make them, you’ll find step-by-step instructions in the recipe card at the bottom of the post!
Brownie Cookie Ingredients
This recipe starts with a brownie box mix (I prefer Ghirardelli Double Chocolate) and adds additional flour, vegetable oil, water, eggs, and chocolate chips to the mix.
I was looking for just such a recipe. Omg…so glad I found this one. These are so good that I have to send them home with a friend or I will eat every last one of them.
– Dawn
How To Make Brownie Cookies
These cookies are so easy to make! There’s no sifting or chilling required and you don’t even have to wait for any of the ingredients to reach room temperature.
Simply mix all of the ingredients together in a large bowl or stand mixer with a paddle attachment and beat until fully combined. Then use a small or medium cookie scoop to portion out the cookies onto a parchment paper-lined baking sheet and bake! It’s that easy!
The batter is very thick and sticky, I do not recommend mixing it with a whisk or even with a whisk attachment for a stand mixer. Only a stand mixer with a paddle attachment or a hand mixer with hard metal beaters.
Before you get started there are a few more tips you should read to make sure you get the best cookies possible!
Expert Recipe Tips:
- These cookies are a little temperamental when it comes to bake time. You see, they cook pretty quickly, and one extra minute could mean a not-so-fudgy center (wahhhh, nobody wants that). I have a gas oven and I found that 8 minutes was the perfect amount of time for cookies made with a small cookie scoop. If you’re using a medium cookie scoop, 9 to 10 minutes.
- You want these cookies to be slightly undercooked when you take them out of the oven because they will continue to cook a little on the baking sheet. I think if you have an electric oven, you’re going to want either 9 or 10 minutes of cook time, but test a couple of cookies first so you get them right where you want ’em!
- I have only tested and made this recipe with an 18-ounce Ghirardelli box of brownie mix and Duncan Hines brownie mix. Other mixes and sizes could change the outcome of the recipe.
- Betty Crocker Brownie Mix does not work as-is since it doesn’t contain baking soda. Cookies made with this brand will likely be flat. However, some readers have used it and added 1 teaspoon of baking soda to the recipe and they turned out, but I have not personally tested it.
They have a slightly crispy edge (for all the edge lovers) and a soft and chewy center (for all you center-cut lovers) and they have that perfect flaky brownie top!
Recipe Variations:
- Walnuts: And do you love walnuts in your brownies? I do! And you can easily add them in as well!
- Ice Cream Sandwiches: In the Summer you could sandwich a small scoop of vanilla ice cream between two cookies for a brownie sundae sandwich!
- Dark Chocolate: Use dark chocolate chips for an even deeper chocolate flavor!
- Espresso: Add 2 teaspoons of instant espresso powder for a delicious mocha flavor!
- Peanut Butter: Use peanut butter chips instead of regular chocolate chips!
- Extra Chocolate: Try melting chocolate and dipping half of the cookie in, then you can easily add sprinkles to decorate them for any occasion!
- Sugar: For a wintery touch, dust the cookies with powdered sugar after baking.
Brownie lovers will also enjoy this Brownie Pie, Hazelnut Brownies, and Homemade Fudge Brownies!
Recipe Tools:
- Small Cookie Scoop – Using a scoop means you get evenly sized and measured cookies.
- Baking Sheet – To bake the cookies on, of course!
- Parchment Paper – I prefer using parchment paper over cooking spray when I’m making cookies, I find it yields better results and makes for easier cleanup!
Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
Brownie Cookies
Ingredients
- 1 (18 oz.) box Ghirardelli Double Chocolate Brownie Mix
- 1/2 cup all-purpose flour
- 2 large eggs
- 5 tablespoons vegetable oil
- 1 tablespoon water
- 1/2 cup mini chocolate chips
- 3/4 cup chopped walnuts optional
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl or stand mixer fitted with a paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed. The dough will be very sticky.
- Using a small cookie scoop, scoop out the dough and drop onto the prepared baking sheet about 2 inches apart. If you use a medium cookie scoop, add 1 to 2 minutes to the bake time.
- Bake for 8 minutes to start, cookies should have a thin film on top and the batter should no longer be glossy, should still be able to see small ripples of darker batter. DO NOT OVERBAKE THESE COOKIES. They will cook up fast and can dry out easily if cooked too long. Every oven is different, so do a few in a test batch to see how long they need.
- Remove from oven and allow to cool on pan for a couple of minutes before transferring to a cool rack.
- Consume immediately or store in an air-tight container for up to one week (if they last that long)
Video
Notes
- I have only tested and made this recipe with 18-ounce boxes of Ghirardelli brownie mix and Duncan Hines brownie mix. Other mixes and sizes could change the outcome of the recipe.
- If you use a medium cookie scoop, you will get about 2 dozen cookies.
- Betty Crocker brownie mix, it doesn’t contain baking soda and causes flat cookies. Some readers have had luck by adding 1 teaspoon of baking soda to the Betty Crocker mix but I have not tested it myself.
- These cookies are a little temperamental when it comes to the baking time. You see, they cook pretty quickly, and one extra minute could mean a not-so-fudgy center (wahhhh, nobody want’s that). I have a gas oven and I found the 8 minute was the perfect amount of time.
- You want these cookies to be slightly undercooked when you take them out of the oven because they will continue to cook a little on the baking sheet. I think if you have an electric oven, you’re going to want either 9 or 10 minutes of cook time, but test a couple of cookies first so you get them right where you want ’em!
- The batter is very thick and sticky, I do not recommend mixing it with a whisk or even with a whisk attachment for a stand mixer.
- Recipe adapted from GeniusKitchen.
Cindy Finzel says
I needed a quick two dozen cookies for a Church function. Looked in the cupboard and found three boxes of brownie mix! Googled it and they are super! Easy, quick, and just plain delicious!! Thank you so much for the recipe.
Leilani says
I yielded great results from this recipe! I used a an 18.4oz box of Pillsbury brownies to make mine. I was able to make a little over 24 cookies with a 1 1/2 Tbspn cookie scoop. I followed directions to a T, except for substituting the oil for softened butter and adding 1/4tsp of baking soda to the mix. The ingredients listed baking soda, however, I still added a 1/4tsp of baking soda to mine. All I had was a regular ol’ hand mixer. It worked fine, although, it was a bit messy with the dry mix initially. I also used semi sweet chips and it made for a very rich cookie, delicious nonetheless! Thank you for the great recipe!
Rebecca Hubbell says
So glad you enjoyed them!
Jan Honeyman says
Oh my word!! These are the best cookies ever! I’ll be making these a lot in The future. Follow the directions and you can’t go wrong.
Thank you for the recipe!!!!!
Rebecca Hubbell says
So glad you enjoyed them! What brand mix did you use so other gluten free readers know?
Andrea says
I made this recipe using a gluten free box mix, I just reduced the oil to 3 tbsp, and doubled the flour, gf 1-1, to 1 full cup. And then baked for 6 minutes. After cooling for 5 minutes, dusted with powder sugar. They were amazing!
Rebecca Hubbell says
I’m so glad you and everyone else loved them!!!
diana says
I’ve made these twice now and both times used Ghirardelli Double Chocolate brownie mix. I added 1/2 cup each extra chocolate chips (the mix already contains some) and walnut or pecan pieces. These may be hands-down the best cookies I have ever tasted! That said, I am on a strict low carb diet and normally don’t even like sweets. But I had to have a nibble, and everyone at both parties I took them to raved over them and asked for the recipe!
Christine says
I used Duncan Hines brand brownie mix and toll house chocolate chips. It came out amazing! They were still soft and chewy next day!
Mike says
I love this recipe. I added chunky peanut butter to mine. It turned out awesome
Rachel says
These cookies came out AMAZING, and the process couldn’t be easier! Thank you so much- definitely a keeper!
Rebecca Hubbell says
So glad your family enjoyed them! Thanks for leaving a comment!
Elizabeth Vili says
Thank you so much for this delicious recipe! I’ve made brownies all my life and today was my first time turning brownies into cookies and oh boy I loved it and so as my family. Thank you so much for sharing and please continue to do so.
Rebecca Hubbell says
I’m so glad you loved them!
Anne says
Perfect! I too was thinking I should be able to make cookies out of my brownie mix and look what I found!! I used Ghirardelli Dark Chocolate mix that ‘includes chips’. I added espresso morsels and chopped pecans. I used a small scoop (36 cookies), and patted them down a bit; cooked for 10 minutes (old gas stove). They came out moist & yummy! These are SOOO easy to make i may never make regular chocolate chip cookies again 🙂 We’ll have a hard time NOT eating them all immediately!! (I plan to freeze some, I assume they be fine.)