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.
More Recipes from Sugar and Soul
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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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Comments & Reviews
Nancy Craig says
These cookies left me in Ecstacy! This is the first time I’ve made them, even though my husband has been pestering me for awhile! Thanks for sharing your talents.
Rebecca Hubbell says
I am so glad you enjoyed them!
Mary says
These made delicious cookies! I used one of the pouches of the Triple Chocolate Ghirardelli brownie mix we got from Costco. I followed the directions. I used half a bag of white chips though. Since I’ve been a baker for many years I decided to put the dough in the frig for a while, they were much more workable. Also used a small cookie scoop for a uniform size. Between each scoop the scoop was layed down in a cup of fresh water, carefully removing any excess water into the dough. I have an Electric convection oven. The time worked for 10 minutes. Will used this recipe again!! Thank you for sharing this recipe.
Rebecca Hubbell says
I’m so glad you enjoyed them!
Karen Williams says
Delicious! I replaced the water with Grand Mariner. Added Hazelnut plus peanut butter chips! Delicious. Hope they’ll be some left for my grandchildren…..
Rebecca Hubbell says
I’m so glad you enjoyed them, Karen!
Nicah says
I just made these using Hershey’s triple chocolate brownie mix (20 oz packet), and the recipe worked perfectly with only one minor adjustment, reducing the all purpose flour to only 1/4 cup. Thanks for helping me satiate a stress-induced craving for something fudgy and chocolate-y!
Rebecca Hubbell says
Yay, I’m so glad you enjoyed it!
Nancy says
Thumbs up!! I chilled batter for 30 minutes before baking. Made batter less sticky. Rolled the dough into 1 inch balls.
Rebecca Hubbell says
Glad you enjoyed them, Nancy!
Pam says
Turned out great! I used a different fudge brownie mix but they were still delish!
Rebecca Hubbell says
I’m glad you enjoyed them and they worked with a different mix, can you share what kind so others will know?
Holly says
Did you cook yours at sea level or high altitude? Wondering for high altitude baking, if I should I add an extra 1/4 cup of flour and 2 tsp. of water, like they say to do on the nestle tollhouse recipe bag?
Rebecca Hubbell says
Hi Holly, I’m at sea level and unfortunately, I don’t have any experience cooking at high altitude so I can’t say for sure what adjustments would need to be made. But this is not a recipe from the toll house bag, so I would think those measurements might not work for this recipe.
Michael Dobbs says
I added 1/2 teaspoon baking powder, 1/2 teaspoon vanilla & 1 Tablespoon ground expresso. Amazing!
Jennifer Wynn says
I made this recipe 11 times over for our church’s Christmas Journey Through Christmas program. They were a huge hit! I used the Ghiradelli dark chocolate mix and after the cookies cooled, drizzled with melted vanilla candy coating & topped with sprinkles. Very beautiful, easy, and tasty!
Rebecca Hubbell says
Love the idea of adding the vanilla candy coating! So glad everyone loved them!
Arlene says
These are GREAT!!! Going to make again. Trying with the chips,mini marshmello and walnuts (Rocky road) will let you know how it worked.
Rebecca Hubbell says
Hi Arlene, as long as you use the dehydrated marshmallow bits you find in the hot chocolate section they should turn out great! Great idea for a flavor!
Sue says
These turned out well. I used a store brand mix because that was what I had on hand. Baked up very nicely!! Will be making these again.
Rebecca Hubbell says
Hi Sue, glad to hear the store brand worked for you and you enjoyed them!
Sheila says
Thanks for this recipe! Made them yesterday with 1/2c chocolate chips and 1/2c salted caramel chips (no nuts). There aren’t many left!
Rebecca Hubbell says
The salted caramel chips sound like an amazing addition, I’m so glad you enjoyed them!
Abby says
Used the exact ingredients and followed the instructions as told, and they turned out great! My family and I both loved them. Tasted great and saved a lot of time!
Rebecca Hubbell says
I’m so glad your family enjoyed them, Abby!
Betty says
Hi , in your recipe you say large baking sheet
But but baking sheets are different sizes even in large, when baking it’s important to give exact size baking pans
Now would you plz put what size baking sheet you used
Thank You Betty
Rebecca Hubbell says
Hi Betty, since these are cookies, they can be baked on whatever sized baking sheet you have on hand. I recommend the largest size you have so you can reduce the number of batches and cook time. If this were a recipe for brownies or cake or another recipe that required a specific sized baking dish then I would have included the measurements.
Diane says
Just made these and I used mint chocolate chips. Three words, PER-FECT-ION!
Rebecca Hubbell says
Ooooh, mint sounds like a great addition! So glad you enjoyed them!
Amy says
Bless you for starting with a brownie mix! I have little patience for lots of ingredients and knowl my husband would adore these.
Rebecca Hubbell says
Happy to help!
jillian says
Chewy, Crispy & Chocolate-y? Life does not get better than that!
Rebecca Hubbell says
Agreed!
Tara says
Now I am craving some chocolate! These brownie cookies would definitely help. That texture sounds incredible.
Rebecca Hubbell says
So incredible and addictive!
Emily says
Brownie cookies are one of my favorite ways to eat brownies. They’re almost portion controlled (if I could eat only one). Totally pinned!
Rebecca Hubbell says
You can never have just one!
yvonne says
I only have 1 ex large egg. Don’t have a way to store right now. Can these cookies be made with 1 egg
Rebecca Hubbell says
Hi Yvonne, I’ve only ever made them the way the recipe is written so I’m not sure. Sorry.
Patty @ Spoonabilities says
I am all for balance in life too. LOL. I seriously need to have these cookies. Running out to the store to get a box of brownie mix, just to balance out my life, you know? 🙂