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!
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 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 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!
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°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 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.
- 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.
Sadie says
We did Betty Crocker Supreme Triple Chunk Brownie Mix & added the 1tsp of baking soda. They turned out great!
Debra says
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.
Teresa says
Can you leave the chocolate chips out?
Rebecca Hubbell says
Yes, you can.
Heather says
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.
anika stern says
It was ok .My family and i didn’t really like them.
Megan says
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!
Rebecca Hubbell says
I’m so glad you enjoyed the recipe and thank you for letting us know that you were successful with the Betty Crocker mix!
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.
Jennifer Sarro says
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!
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.