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.
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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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Cookies are great, one missed spelled word, where it says DO NOT OVER BAKE REPLACE THE WORD TRY FOR DRY.
Thanks, I fixed it!
I used Betty Crocker. I did add the 1 tsp of baking soda. I used a 1 1/2 TB Scoop. For 8 minutes with a gas oven. It’s was too gooey. So I did 9 minutes and perfection. I do like smaller cookies so the 3rd batch I used 1 TB scoop. Perfect. I used a stand mixer. No extra ingredients like nuts or Chocolate chips.
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.
I know that feeling all too well, haha! So glad you enjoyed them!
Everybody that eats these say they are the best!!! But they never said that about my regular brownies! Lol!!! I guess your brownie cookies are winner!!
We did Betty Crocker Supreme Triple Chunk Brownie Mix & added the 1tsp of baking soda. They turned out great!
Whoa ! These are so easy and so delicious ! I used Duncan Hines mix and i just mixed them with a silicone spoon.
Eight minutes was the perfect amount of time to bake these.
They were very thick and puffy when done but did deflate alot. Pretty flat, actually.
But so what?!
They tasted great. I also added milk chocolate chips. Yummy !
Thanks for this great recipe.
Can you leave the chocolate chips out?
Yes, you can.
When I use box brownie mix I always replace the oil for melted butter and chocolate makes then so fudgy I wonder if this would work in this recipe too ?
I have only made the recipe as written so I can’t say how it would turn out.
These were super easy! Needed a quick something for an unexpected (but welcomed)coffee guest and this hit the spot – chocolate, fudgy, and quick. Used electric stove and 8 min was still perfect.
It was ok .My family and i didn’t really like them.
I loved this recipe! It’s so great to be able to use the box mix to make excellent cookies! They were perfectly crispy on the outside and gooey on the inside. Yum!
I did use the Betty Crocker box mix and added the suggested baking soda. It turned out perfect. The toughest part was mixing. I didn’t use a stand mixer so after failing to mix with a spatula sufficiently I ended up just mixing it with my hand. It worked perfectly though!
They really do need to be taken out after the 8 minute timer. Any longer and they overcook. They still looked really puffy coming out, but they quickly settle when they cool, and because they end up so thin, any longer would have made them too crispy.
This recipe was very informative for all the tips and tricks to tweak it to my kitchen! Thanks! I’ll definitely be using this again!
I’m so glad you enjoyed the recipe and thank you for letting us know that you were successful with the Betty Crocker mix!
Delicius! Thanks for sharing this recipe!
I took these to a friend’s dinner to complement the ice cream for dessert. They were a hit! I used most of a 20 oz. bag of Ghirardelli brownie mix, bittersweet chocolate chips, broken walnuts and about a teaspoon of instant coffee crystals. I had very little time to devote to making the recipe, so I REALLY appreciated all of the notes and tips. Extremely helpful! And I will make these again.
These are delicious and quick! I have used other boxed brownie mixes with success, adding a teaspoon of banking soda.
My husband and I like crispier cookies, so we cook them for at least 15 minutes! Cooking on parchment paper is dream-easy, they lift right off, you can use the same paper for all 3 or 4 times you need to put cookies in the oven, clean up could not be simpler. With 1 cup of regular size chips this recipe makes about 30-34 cookies using a 1″ globe of batter.
Thanks for the assist, Rebecca! Per your advisory, I added 1 tsp Baking Soda to Betty Crocker’s Fudge Brownie Mix – but also incorporated several tips from their website:
I used 3 T Butter and 2 T Oil for the fat, and let the dough rest 30 minutes before shaping & baking.
Yield was 35 cookies when dropped by rounded tablespoons.
Thanks to Anika Stern for her suggestion, too!
Great Recipe! I made it Gluten Free by using Krustez Gluten Free brownie mix and Gluten free flour. Baked for 10 minutes.
Very good, but I would bake them a couple minutes more than 8 minutes.
Do what ever reason i put the cookies in for 8 minute took them out the had not flattened one bit so I had to use a spatula to press them down and had to put them in for another 10 minutes but, the cookies them self were not too bad I would recommend this recipe but make sure to press them down before you put them in the oven
Hi Lily, can you tell me what brand of brownie mix you used? You shouldn’t have to flatten them at all.
I used Ghirardelli double chocolate brownie mix
I love this recipe. Thank you so much for sharing. It’s a family favorite now. 🙂
It is so tasty. I baked for 11 minutes, the smell and the colour are amazing.
My daughters will bring them to school for snack time.
Thank you for the recipe.
Baked on convection oven for 11 minutes.
Added instant espresso & vanilla as an option. AND a broken 85% chocolate bar.
Bravo! Can’t wait to serve to guests with a plate of strawberries. A keeper!
I normally don’t leave ratings or comments on recipes like these, but this recipe was perfect. I used Duncan Hines and I 100% recommend it. I tried different times with my cookies in the oven, I made a batch of 16 in my oven at 14 minutes, they looked a little bit domey for cookies when I took them out but once they cooled down it thinned, they were a little crispy on the edges which was perfect for me and it tasted exactly like how a brownie would! Thank You!
Yay, I’m so glad you enjoyed them! Thank you for coming back to leave a review!