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.
Michelle says
Your “medium scoop” link is now directing to a #10 scoop, which is approximately 1/3 cup. I suspect that you probably intended something more like a #40? Also your “small scoop” link directs to a product that is no longer available.
Nicole says
These cookies turned out delicious! Thank you for the great recipe, it was just what I was looking for!
Rebecca Hubbell says
I’m so glad you love the recipe. Thanks for letting us know about your experience with the Betty Crocker mix!
Annie says
Hi!! I love these cookies and i make them often for my friends, but I usually use the Duncan Hines mix. I accidentally bought the Betty Crockers and decided to try it out with baking soda. To anyone who’s wondering if it works; it’s a hit or miss on how well they rise. Most rose pretty well, but I’d still use the Duncan Hines. Still tasted great as always!
Rebecca Hubbell says
I’m so glad your family loves them!
Bonnie Bey says
I’ve made these for years especially at Christmas when some of the desserts are a little exotic for the children. I always use walnuts. They are SO easy and delicious!! Glad to know about the Betty Crocker mix problem.
Rebecca Hubbell says
So glad you liked them! They make great sandwich cookies with my peanut butter frosting recipe too!
Ira says
I made this recipe for the 2nd time at my wife’s request. They are unbelievable!!! It’s become the new favorite in our house. Looking forward to try other recipes.
Rebecca Hubbell says
Oh that’s so wonderful to hear, I’m so glad you love the recipes so much and all the variations you’ve tried sound delicious! Thank you for coming back to leave a comment, it means the world!
Stephanie says
I’ve been making these brownie cookies for years & just realized I have never commented on how AWESOME they are! I discovered your recipe while searching online for brownie cookies because I had a Costco box of Ghirardelli Brownie mix which is 6 pouches, languishing in the pantry. It’s fast, easy and come out perfect every.single.time. My kids LOVE them and I can’t tell you how many times this recipe has got me out of a jam when I’ve found out (or forgot) I needed to bake something to bring somewhere. I’ve made them with/without the chocolate chips, used white chips (peanut butter chips are amazing!!!) and have changed out the nuts depending on what I have on hand. Thank you so much!
Rebecca Hubbell says
I’m so glad you enjoyed the recipe, the rolos sound like a great addition!
Jessica says
Just made these for a weekly cookie sale at work. I used Duncan Hines mix and added the extra baking soda another person mentioned. I omitted the chocolate chips and instead stuffed them with rolos. They were AMAZING and the staff and residents absolutely loved them. Big hit at the nursing home!
Rebecca Hubbell says
Hi Julie, I’m not sure, I’ve used the Duncan Hines mix before with this recipe with success. Did you possibly add too much flour?
Julie says
I don’t know what I did wrong but my cookies were a little round ball! Recipe said batter would be sticky; mine was just stiff. Triple checked the recipe. I did use a Duncan Hines brownie mix. I did bake a test cookie and slightly flattened the remainder of the cookies. Will see! Any helpful info welcome!
Rebecca Hubbell says
So glad they were a hit!