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Easy Brownie Mix Cookies are made by adapting a simple box mix with just a few extra ingredients. If you’ve got a box of brownie mix and 15 minutes to spare, you can have warm, fudgy cookies that taste just like your favorite brownies — only in cookie form. The edges bake up crisp, the centers stay chewy and rich, and every bite delivers that classic brownie flavor we all love.
Why you’ll love this Brownie Mix Cookie Recipe!
One thing I get asked to bring to gatherings again and again is dessert, especially something chocolate. I needed a quick treat for one of the kids’ class parties, and that’s how this recipe was born. I’ve got a brownie cake that always disappears fast, and I thought, if I can turn a brownie into a cake, why not a cookie? I’m also known for my cake mix cookies, so I started with that as a base and adapted it to get the perfect texture.
It’s been a go-to ever since because it checks all the boxes. It’s easy, fast, and totally crave-worthy. You can throw it together in a pinch with pantry staples, and it bakes up into a chewy, fudgy cookie that tastes like it came straight from a bakery.
Here’s what makes these crave-worthy!
❥ Flavor: A deep chocolatey richness with a fudgy, chewy center and slightly crisp edges — just like a brownie you can hold.
❥ Easy One Bowl Recipe: 5 simple ingredients, all combined in 1 bowl, make this super easy!
❥ Family‑friendly: Kids and adults alike gobble them up fast; no “fancy baking skills” required.
NikkiWhat You’ll Need to Make Brownie Cookies From Mix
- Brownie Mix (18–18.4 oz box): My favorite was Ghirardelli Double Chocolate. The size is very important for maintaining ingredient ratios. Smaller boxes will not work.
- All-Purpose Flour: You’ll need a little extra to achieve a cookie consistency.
- Eggs: Add moisture and hold the cookie together. They also give that chewy fudgy center.
- Vegetable Oil (or butter): The fat that also adds moisture to the cookie. I also tested this with melted butter, and each works well in the recipe.
- Chocolate Chips (optional): A little more chocolate is always a good idea, but also optional. If your brownie mix already contains chocolate chips, you can skip them or reduce the amount. I really love cutting a good-quality chocolate bar to sprinkle on top before baking (it looks so pretty and tastes amazing).
These are even great dipped in chocolate and sprinkled with crushed peppermint for a festive Peppermint Brownie Mix Cookie version during the holidays.
How to Make Brownie Mix Cookies
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Preheat and Prep Baking Sheet
Preheat your oven to 350 °F (175 °C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2 | Mix the Dough
In a large bowl (or stand mixer with paddle attachment), mix the wet ingredients – the egg and oil (or butter) until combined
Add the dry ingredients: brownie mix and flour, and mix until a thick dough forms. Then mix in the chocolate chips (or other optional mix-ins).
Step 3 | Portion Dough
Use a small cookie scoop or a tablespoon to portion dough onto the prepared baking sheet, spacing about 2 inches apart.
If you want a larger cookie, go for a medium scoop or about 2 tablespoons. They will need to be spaced about 3 inches apart on the baking sheet.
Don’t flatten the dough — keep it rounded so cookies stay fudgy in the center.
Step 4 | Bake
Bake smaller cookies for 8-10 minutes (about 26 cookies) and larger cookies for 10-12 minutes (about 18 cookies). The edges will be set, and the centers will be soft and fudgy.
DO NOT OVERBAKE. Every oven is different, so watch your first batch carefully. They may look slightly underdone when you take them out, but they continue to set as they cool.
Want a perfect presentation? Press additional chocolate chips or chopped chocolate pieces on the outside of the dough balls.
Step 5 | Cool & Enjoy
Next, remove from the oven. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (or close enough to dig in!).
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Variations and Substitutions for Cookies Made From Brownie Mix
- Add chopped nuts (pecans or walnuts) for a crunchy texture contrast.
- Try different mix-ins: white chocolate chips, butterscotch chips, peppermint pieces, even caramel bits or toffee.
- For a subtle flavor boost, stir in a teaspoon of espresso powder, it deepens the chocolate without tasting like coffee.
- Dip cooled cookies in melted chocolate and sprinkle chopped nuts, toffee, or colored sugar for a festive treat.
- You can also dust with powdered sugar after they come out of the oven. It adds a pretty snowy finish.
Recipe FAQs
Yes — but aim for an 18–18.5 oz box (size matters for consistency). If your mix doesn’t include leavening (like baking soda/powder), cookies may not rise much. My favorite is Ghiridelli!
Yes — you can mix and chill the dough in the fridge for 1–2 days before baking. Let it sit at room temperature for 15 minutes before baking.
These brownie cookies are just calling for all you chocolate lovers! If you love chocolate, you have to try these chocolate peppermint Oreo cookies or these salted dark chocolate orange cookies. They will not disappoint.
More Delicious Brownie Desserts
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Cookies Made From Brownie Mix Recipe
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Ingredients
- 1 (18 to 18.4 ounce) box Ghirardelli Double Chocolate Brownie Mix
- ¼ cup all-purpose flour
- 2 large eggs
- ¼ cup vegetable oil
- ½ cups chocolate chips - optional
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Wet Ingredients: In a large bowl or stand mixer fitted with the paddle attachment, combine the neutral oil (or melted butter) and eggs.
- Add in Dry Ingredients: Add in the brownie mix and flour. Mix until a thick dough forms. The dough will be very thick.Mix in chocolate chips or pieces, if using.
- Scoop Dough: Scoop the dough onto the prepared baking sheet. For smaller cookies, use a small cookie scoop or a tablespoon, spacing them 2 inches apart. For a larger cookie, use a medium cookie scoop or about 2 tablespoons. Press a few pieces of chocolate chunks on top before baking for a pretty presentation.
- Bake smaller cookies for 8-10 minutes and larger cookies for 10-12 minutes. The edges will be set, and the centers soft and fudgy.DO NOT OVERBAKE. They will bake fast and can dry out easily if cooked too long. Every oven is different, so watch your first batch carefully
- Cool: Allow the cookies to cool completely on the baking sheet. They are fudgy and need time to set.
- Enjoy!
Notes
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Nutrition
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Let us know how it was!This was originally published on December 2, 2021, and updated on December 2, 2025, with step-by-step instructions and images.
How much baking powder should be added if using teh Betty Crocker mix?
I have personally not tested this with the Betty Crocker mix, but some have said they’ve had success with adding 1 teaspoon of baking soda.
These turned out so delicious! I used Ghirardelli as well, so fudgy and chewy and perfect! I drizzled some milk chocolate on them!
We loved these cookies and they turned out even better than the ones we buy from the bakery!
I just tried this recipe and everyone LOVED it. And not only is it tasty, it is sooo easy to make! A good quality brownie mix like Ghirardelli does make all the difference. Definitely a keeper!
I am glad you all enjoyed them! I love the results using Ghirardelli too!