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!

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.

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: Do you love walnuts in your brownies? I do! 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.

You can also make these adorable Reindeer Cookies with them for the holidays! Or turn them into Peppermint Cookies or Hot Chocolate Cookies!

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 or join our Busy Family Recipes Facebook Community and share them there!

Brownie Cookies

Rebecca Hubbell

These 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!

4.98 from 341 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Rate this Recipe

Video

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Dessert

Cuisine American

Servings 36 cookies

Calories 101

Ingredients

  

1x2x3x

• 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)

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.

Nutrition

Calories: 101kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 46mgPotassium: 5mgSugar: 8gVitamin A: 20IUCalcium: 4mgIron: 0.6mg

Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!