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!
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!
Before you get started there are a few 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 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!
- 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 since it doesn’t contain baking soda. Cookies made with this brand will likely be flat. However, one reader did use this brand and added 1 teaspoon of baking soda to the recipe and they turned out, but I have not personally tested it.
- 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.
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!
Chocolate Brownie Cookies
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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 degrees 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.
- 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 try 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.
- DO NOT use Betty Crocker brownie mix, it doesn’t contain baking soda and causes flat cookies.
- These cookies are a little temperamental when it comes to 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.
Laura Dom says
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.
Eliz Nels says
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.
Kathy says
Great Recipe! I made it Gluten Free by using Krustez Gluten Free brownie mix and Gluten free flour. Baked for 10 minutes.
Mel Timberlake says
Very good, but I would bake them a couple minutes more than 8 minutes.