Brownie Mix Cookies

Easy Brownie Mix Cookies are made by adapting a brownie box mix and adding a few simple ingredients. The edges are crisp and the chewy fudge center makes the perfect cookie with a classic brownie taste!

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.

If you have found your way here today you are probably on team brownie as well! Why not have it in cookie form!

I have always had great success with cake mix cookies so why not give a brownie mix a try! Right! Well, they come out just as delicious!

Everyone in the house here loves brownies! They of course are chocolate and chewy and fudgy with a little crispiness on top! The absolute perfect bite.

So that is what I was looking for in this cookie! It does not disappoint!

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Ingredients

• Brownie Mix: I love to use Ghirardelli but Duncan Hines works well too. Just make sure it is the 18-ounce size
• All-Purpose Flour: You need a little extra four to get a cookie consistency.
• Eggs: Add moisture and hold the cookie together.
• Vegetable Oil: The fat that also adds moisture to the cookie. You could use canola oil as well.
• Mini Chocolate Chips: A little more chocolate is always a good idea, but also optional. Although, I highly recommend them.

These are even great dipped in Peppermint Brownie Mix Cookie form for the holidays!

How to Make Brownie Mix Cookies

✱ Be sure to see the recipe card below for exact ingredients and instructions!

Step 1 | Combine Ingredients

This recipe really is so very simple. It starts with the brownie mix and you add in additional flour, eggs, vegetable oil, and chocolate chips. Give it a good stir and you are ready to bake.

This batter will be thick and rather sticky, so don't be alarmed by that. They will bake up perfectly!

Easy Brownie Mix Cookies are made by adapting a brownie box mix and adding a few simple ingredients. The edges are crisp and the chewy fudge center makes the perfect cookie with a classic brownie taste!

Step 2 | Bake and Enjoy

Use a cookie scoop to evenly portion the cookies onto a silicone or parchment paper-lined baking sheet.

Bake and let cool on the baking sheet for 5 minutes and then move to a cooling rack! Didn't I say it was simple! And oh so delicious too!

Tips

• Brownie mixes will vary: I use the Ghirardelli brand most often. Keep in mind that Betty Crocker brownie mix doesn't have baking powder in it that helps these rise.
• Use the paddle attachment, not the whisk. This batter is pretty sticky so if mixing by had use something sturdy like a fork or spatula. A hand mixer with beaters works too as they are sturdier.
• Use a cookie scoop to get cookies the same size. Don't smush them down. Leave them a round shape. This keeps them fudgy in the middle. A tablespoon measuring spoon works as well.
• Keep an eye on your first batch. Ovens vary and you do not want to overbake these cookies. Also, cook time will vary based on cookie size. A small cookie scoop will need about 8 minutes. A medium scoop will need about 9 to 10 minutes.
• Slightly underbake: You want that chewy center so go for a little underbaked. Remember they still are cooking as they sit on the pan.

Variations and Substitutions:

• Add nuts: Pecans or walnuts are great additions.
• Chocolate Chips: Use dark, milk chocolate, or white chocolate in place of the semi-sweet chocolate chips.
• Espresso Flavor: Deepen the flavor by adding a couple of teaspoons of espresso powder.
• Use other morsels: Peanut Butter, butterscotch, peppermint, or even caramel would be delicious.
• Dip in melted chocolate: White or Chocolate would make this extra beautiful. You could even add sprinkles, finely chopped nuts, toffee bits, or colored sugar.
• You can also dust with powdered sugar after they come out of the oven

Storing Cookies

Make Ahead Instructions:

• You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Althought this dough is so easy to put together you may not find a need to do so.

Freezing Tips:

• Place scooped cookie dough or balls on a baking tray in one layer in the freezer and allow cookies to completely freeze. Remove cookies from the baking tray and place them in a freezer-safe plastic bag. Let frozen cookie dough balls sit on the counter for 15 - 30 minutes then bake for an extra minute. No need to completely thaw.
• Unbaked cookie dough balls freeze well for up to 3 months.

• Baked cookies freeze well for up to 3 months in a freezer-safe bag or container. When you’re ready to eat, allow the cookies to thaw on the counter at room temperature until softened through.

Room Temperature Storage:

• Keep baked Brownie Mix Cookies in a sealed, airtight container or ziplock bag on the counter for 3 to 4 days.

More Delicious Brownie Desserts

• Oreo Brownie Poke Cake
• Chocolate Brownies Cake
• Frosted Chocolate Turtle Brownies
• Red Velvet Brownie Cups
• Touchdown Turtle Brownie Bites

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Brownie Mix Cookies

Author: Nikki Lee - Soulfully Made

5 from 6 votes

Easy Brownie Mix Cookies are made by adapting a brownie box mix and adding a few simple ingredients. The edges are crisp and the chewy fudge center makes the perfect cookie with a classic brownie taste!

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Prep Time 5 mins

Cook Time 8 mins

Total Time 13 mins

Course Dessert

Cuisine American

Servings 26 Cookies

Calories 118 kcal

Ingredients

  

1x2x3x

• ▢ 1 (18 ounce) box Ghirardelli Double Chocolate Brownie Mix
• ▢ ½ cup plus 3 Tablespoons all-purpose flour
• ▢ 2 large eggs
• ▢ ⅓ cup vegetable oil
• ▢ ½ cups mini chocolate chips, optional

Instructions

 

• Preheat the oven to 350°F and line a large baking sheet with parchment paper. 
• In a large bowl or stand mixer fitted with the paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed.
• Using a small cookie scoop, scoop out and place the dough on the prepared baking sheet about 2 inches apart.
• Bake for 8 - 10 minutes, cookies should have a thin film on top and the batter should no longer be glossy. You will see crinkles of dark and lighter batter. 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
• Remove from oven and allow to cool 5 minutes on the baking sheet before transferring to a cooling rack.
• Enjoy!

✱ Nikki's Tips

Makes 26 small cookie scoop cookies

• Brownie mixes will vary: I use the Ghirardelli brand most often. Keep in mind that Betty Crocker brownie mix doesn't have baking powder in it that helps these rise.
• Use the paddle attachment, not the whisk. This batter is pretty sticky so if mixing by had use something sturdy like a fork or spatula. A hand mixer with beaters works too as they are sturdier.
• Use a cookie scoop to get cookies the same size. Don't smush them down. Leave them a round shape. This keeps them fudgy in the middle. A tablespoon measuring spoon works as well.
• Keep an eye on your first batch. Ovens vary and you do not want to overbake these cookies. Also, cook time will vary based on cookie size. A small cookie scoop will need about 8 minutes. A medium scoop will need about 9 to 10 minutes.
• Slightly underbake: You want that chewy center so go for a little underbaked. Remember they still are cooking as they sit on the pan.

Nutrition

Serving: 1 cookie Calories: 118 kcal Carbohydrates: 20 g Protein: 2 g Fat: 4 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 1 g Cholesterol: 15 mg Sodium: 65 mg Potassium: 8 mg Fiber: 1 g Sugar: 12 g Vitamin A: 29 IU Vitamin C: 1 mg Calcium: 7 mg Iron: 1 mg

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