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
April Okano says
My cookies came out great. Your instructions to what to look for when the cookies are done were very helpful. Thanks for the recipe.
Rebecca Hubbell says
You’re so welcome, I’m glad you enjoyed them!
Kate says
Does this batter have to be made using a stand mixer with paddle attachment? Or can I use a hand mixer with regular beaters. Thank you?
Rebecca Hubbell says
I think you could use regular beaters for this one and it should work okay!
Kathy McKinley says
Excellent- I used a Duncan Hines chewy fudge brownie mix, a convection oven and I baked them 7.5 minutes, also used a King Arthur medium sized cookie scoop. Made 18 cookies. Perfect!
Molly says
I made these using Aldi generic brownie mix because I already had it in the pantry and they still came out delicious. They only thing I did different was add a tablespoon of espresso powder to add some depth because I figured the generic mix may be a bit bland. I had regular sized semi sweet chips and I think they were definitely too big it made them a little too chocolatey in some spots next time I will definitely use the minis!
Jayne says
Quick, easy and delicious!!
I added 1/2 c sweetened shredded coconut the second time I made these cookies, and wow!!!
Hilary says
Sinfully good. OMG so good. I had cream cheese chips so I used those in place of the chocolate chips. This cookies are divine. Will be using this recipe again.
Rebecca Hubbell says
Love the idea of using cream cheese chips! Glad you enjoyed the recipe!
Holly says
I had the Betty Crocker mix on hand so I tried it and added the Baking Soda as mentioned in the write-up and the cookies were extremely flat. Looking into baking soda, I found; “Baking soda changes the texture of baked goods by causing a batter or dough to spread”. Ooops. The flavor is great though.
I will buy a different brand and try again. Thank you for the recipe!
Rebecca Hubbell says
Yes, I stand by the Ghirardelli being the best option for this recipe. Soda = Spread and Powder = Puff.
Nora says
These are fabulous! Chewy in the middle, a little crisp on the edges – perfection!
I made them with Reeces peanut butter chips.
Rebecca Hubbell says
Peanut butter chips sound like a great addition!
Katy says
Wow! Made these last night and they were delicious! I used a Pillsbury Fudge Brownie mix and they were perfect. I added those tiny little freeze dried marshmallows to the last tray and they were so good.
Darlene says
How scrumpiously delicious and easy to make! I have made this recipe once using the Ghirardelli mix and once with Duncan Hines. Both are wonderful!! I love the crisp edges and fudgy center.
Dawn K says
OMG these are THE best brownie cookies ever! This is my third time making these gems. These cookies actually got me baking again. I used Duncan Hines mix and regular chocolate chips the first time around and continued on with that. Also used more chips because why not? So so good!! Thank you Sugar and soul for a terrific recipe ❤️
Rebecca Hubbell says
So glad you loved them! Thanks for coming back to leave a review!
Denise says
I added some ground ginger and substituted diced candied ginger for the chocolate chips and walnuts
They turned out perfect with a nice chocolate ginger flavour
Karen says
You have to make these they are delicious! I made them for my card party of 68 people and they all loved them and many the woman asked for the recipe.
Denise Wanless says
For a Christmas touch I added 1 teaspoon of ground ginger, 1/2 teaspoon cinnamon, and 1/4 teaspoon of cloves.
I also substituted 3/4 cups chopped crystallized ginger for the walnuts.
My family loved them
UM says
This brownie cookie tastes great! I added Ghirardelli peppermint bark instead of chocolate chips and it was a wonderful addition to the Ghirardelli brownie mix.
However I did chill the dough overnight (due to time constraints) and baked it the next day and found that they didn’t flatten at all. Any suggestions for this?
Rebecca Hubbell says
Great idea on the peppermint bark. Chilling dough changes the structure of cookies, so it makes sense that they didn’t spread as much. You could try let it warm up after pulling out if the fridge before baking. But baking right after making will give you the best results.
UM says
Thanks so much for the quick response! Will try that tonight!
Teresa says
Made them today PERFECT LOVED THEM
Christine says
I made them today they were absolutely delicious
D says
3rd time I’ve made these. A quick, easy & delicious way to have that chocolate you’re craving.
Catherine says
Yummy!!!!!
Debbie Wheeler says
Love this recipe and I make it often when the grandkids come over. Everyone raves about them. Easy to make!!