Brownie Mix Cookies
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 will love these Brownie Mix 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 Cookies Recipe 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
Brownie Cookies 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!
How to make Brownie Cookies from Mix
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!
Cookies from Brownie Mix 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!
Brownie lovers will also enjoy this Brownie Pie, Hazelnut Brownies, and Homemade Fudge Brownies!
Tools for Brownie Mix Cookies
- 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!
How To Store Brownie Cookies
Brownie Cookies can be stored at room temperature in an airtight container. They are best enjoyed within 3 days of baking, after which time they start to dry out and become crumbly.
Brownie Cookies FAQs
A brownie cookie is a rich chocolate cookie with a similar fudgy texture and flavor to classic chocolate fudge brownie bars, but are baked in individual portions on a cookie sheet. They tend to be thinner than traditional brownies and have more of that chewy “brownie edge” texture.
When it comes to brownies, most people have a preference on fudgy vs chewy. These cookies are the best of both worlds! The use of vegetable oil and chocolate chips results in a fudge-like center and while the structure of the cookie itself remains chewy around the edge.
Brownie batter doesn’t need to be chilled before baking and this cookie dough doesn’t either. You simply go from mixing to baking in a matter of minutes making this a simple and fast dessert recipe that you can take the first warm and gooey bite of in just 15 minutes.
More Recipes from Sugar and Soul
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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.
Nutrition
Did You Make This Recipe?
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This was an absolute fail. Flat, pale in color, and tasteless. The flour ruins it!
I’m sorry you didn’t enjoy the recipe.
This recipe is exactly what I was looking for! I must say that in the end, I used my hands to really finish off the mixing. The dough is pretty darn stiff. Also, for those who know your scoop sizes, I used a #40 scoop and it made 32 cookies. These are really very very good!
CRISPY! YUMMY! My husband and I like our cookies crispy, not fudgey, So I cooked them 12 minutes on Convection Bake, which is probably close to 15 minutes in a regular oven, and they are delicious. Quite crisp with still a little “give” — just the way we like them.
I used a Pillsbury boxed brownie mix, which listed backing soda in the ingredients, but I added 1/2 teaspoon anyway. They rose nicely, then settled into a cracked-top chewey but crisp cookie. We are both very pleased with the outcome, and so quick and easy.
Can you freezer these? Or should you freeze the dough in balls and then bake?
Hi Amy, you could do either! You can bake from frozen or you can let the dough thaw, if it’s frozen it might need an extra minute in the oven.
Rebecca, thank you. I made these today. Unfortunately I had already bought Betty Crocker mix. But did as the other read said add 1 teaspoon of baking said. Well, that did not work at all. They look like the are full & risen. But when they cool they are as flat as a penny. Tasty, but flat as a penny.
I just purchased a 6-pack of the Ghirardelli Double Chocolate Brownie Mix, so let the fun begin.
We have a gas stove, so Thank You very much for the heads up difference between gas vs. electric
These were really good! The dough is very sticky as you mentioned, but worth it because of how easy this recipe is overall. I subbed mini candy-covered chocolates in place of mini chocolate chips. I can’t wait to try other variations!
Perfection! I made this for my family and they loved it!
Beautiful and delicious!
Seriously good and beautiful cookies!
I was very impressed and I have done my share of baking. I recommend trying it out. Easy and not a big mess to clean up.
I’m so glad you enjoyed them!
These cookies were great but they turned out really crispy despite using the same bake time.
Hi there, it sounds like your oven might run a little hot, try cooking them for a couple of minutes less and make sure to transfer them to a cooling rack to cool.
Hi Rebecca
I was wondering if the cookies can be formed into balls and frozen for later baking?
Hi Linda, absolutely!
Yummmmmmm!! Made for a late night dessert, definitely hit the spot!
I was looking for a cookie that didn’t use a ton of butter since I was nearly out. So glad I found this one.
I used peanut butter chips in place of the chocolate chips and nuts. Family loved it. Next time around I am using chopped Ande’s mint pieces. 😍😍😍 Adding this recipe to my list of top 5 favorite cookies! Thank you!!
I only had Betty Crocker so I used it, added tsp baking soda and made it as directed. They took longer to bake, I used a rounded coffee measure spoon and the size was perfect. 10 to 11 minutes by my oven, but they should look just like this.
Thanks so much for letting us know how it turned out with adding the baking soda.
Hi Rebecca, can I use a bigger scoop like the ice scoop to have a bigger cookies? Do I have to adjust the time? Thank you!
Mae
Hi Mae, yes you would have to cook them longer. I’m guessing with a large cookie scoop they will require an additional 3 to 50 minutes of bake time.
Awesome… And I even made em with Duncan Hines and they turned out fine just didn’t crackle really. But I even added cana oil and omg!! Best way to get it in ya!!
Did you replace the original amount of oil with the cana oil or did you add it in addition to the original recipe?
Thinking about making these soon.
The mixes I have are from Aldi, and I noticed that they do not contain baking soda.
If I use them anyway, how much soda do you think I should add? 1 teaspoon?
Thanks for any ideas …
Hi Jen, I’m honestly not sure as the baking soda, or lack there of, in certain mixes is a new discovery and I have not been able to test them with a baking soda addition.
I was looking for a cookie recipe for brownie mix and found these. These, they taste great! But they came out skinny and flat. Nothing like the pic. I used 2-10oz Betty Crocker mixes and removed 2 oz (dry weight) to equal the difference and then followed the directions but added some salt, cinnamon, and vanilla. I wonder if maybe they needed some baking powder or more flour for the Betty Crocker mix. Suggestions welcome.
Hi Nicole, I just did a bit of research and it looks like the bagged Betty Crocker mixes you used are notorious for flat brownies. I also compared the ingredients on the back of the bags to the box and they are slightly different. That being said, neither the bagged or boxed Betty Crocker brownie mixes contain baking soda and I have only ever made this recipe with Ghirardelli and Duncan Hines, both of which do contain it. Pilsbury brownie mixes also contain baking soda. So I’m assuming that this is the big difference and the reason your cookies turned out flat. After doing this research I’m going to update the post to encourage readers to not use Betty Crocker. I’m so sorry the cookies didn’t turn out for you but I hope you’ll give the recipe another try with one of the other brands!
These are great and easy too!!
So glad you enjoyed them, Karen!
I’m going to try these but I’m going to fill them with peanut butter. I’ll let you all know how it goes. Can’t wait.
Hi Maria, Are you planning to stuff them or sandwich them with peanut butter frosting? These cookies will be too small to stuff.
Since I AM DIABETIC CAN I SUB FOR CANOLA OIL AND SPLENDA?
Hi Pauline, Canola oil is a perfectly fine substitute for vegetable oil. However, I’m not sure what you’d be substituting the splenda for since there’s no added sugar in the recipe, just the brownie mix. So I think you would have to find a diabetic-friendly brownie mix in order to eliminate the sugar.