Brownie Mix Cookies

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These Brownie Mix Cookies are rich chewy cookies with a crisp outside and are made from just 4 ingredients!

They may look like any ol’ chocolate cookie, but just look at that soft, tender brownie center with ooey gooey melty chocolate chips! If this doesn’t say love, I don’t know what willl, so let’s get baking chocolate lovers!

Why I love this easy recipe

• one bowl=less dishes
• you can stir by hand, there is no need for a stand mixer or hand mixer
• they take only about 15 minutes of active time in the kitchen + one hour of chill time in the fridge
• chewy edges and a fudgy center make these taste just like brownies in cookie form!

Ingredients

You only need a few simple ingredients for these tasty cookies!

• boxed brownie mix
• eggs
• flour
• unsalted butter or vegetable oil
• mini semi-sweet chocolate chips (optional)

Step by step

These fudgy brownie cookies are not made by just mixing up the brownies per the instructions on the brownie box mix, there are a few special steps you need to take.

Full printable instructions at the bottom of the post in the recipe card.

1. Line a cookie sheet with parchment paper or a silicone mat.
2. Pour the brownie mix into a large mixing bowl. Add a cup of all purpose flour to thicken the dough so the cookies keep their shape.
3. Stir in melted butter for moisture. (And while you can use melted butter or oil in the recipe, I find that using butter is more flavorful but oil works in a pinch.)
4. Chill the dough for at least one hour or up to 24 hours.
5. Use a small cookie scoop to portion the dough (about 1 tablespoon) and roll into balls. This will give you that perfect “two bite” size and makes for quick baking!
6. Place the brownie cookie dough balls a few inches apart on the prepared baking sheet. I got 15 cookies per baking sheet and 36 cookies from one brownie mix!

6. Bake until the cookies about 10 minutes or until the cookies are just set (no liquid batter in the center when tested with a toothpick) … they’ll be soft and tender and oh-so-chocolately!
7. Let the cookies cool for at least 5 minutes before transferring to a wire rack (resting the cookies ensures they don’t fall apart.)

Variations & add-ins

• Make larger cookies by using a medium cookie scoop. (Extend bake time an extra minute or two until middle is just set)
• Use a boxed mix that has chocolate chips in it
• Add a 1/2 cup of your favorite add-ins into the brownie batter if you are using a plain brownie mix – white chocolate chips, milk chocolate chips, mint chips, butterscotch chips, peanut butter chips, cinnamon chips, caramel bits, toffee bits, nuts, etc.
• I usually make these cookies with Duncan Hines or Ghirardelli brownie mix but if you are using a generic or lower quality brownie mix consider adding in a teaspoon of vanilla extract to the mix to enhance the flavor.
• Add 1 1/2 teaspoons espresso powder to the mix for a mocha flavor
• Substitute the water with flavored coffee creamer

Serving suggestions

• Sprinkle sea salt on top of the cookies for a special sweet and salty dessert combo
• Serve warm with a scoop of vanilla ice cream
• Dust with powdered sugar
• Make mini ice cream sandwiches by adding ice cream between two cookies

Storage

Keep in an airtight container in the refrigerator or at room temperature up to 5 days. You can also freeze them on a plate in a single layer, then transfer to a freezer bag for up to 3 months.  Thaw overnight at room temperature when ready to eat.

More Cookies? Grab your milk!

• The Easiest Jam Thumbprint Cookies
• Pumpkin Oatmeal Cookies
• Funfetti Cake Mix Cookies

If you try this Brownie Mix Cookie Recipe, please comment and rate it below, I love hearing from you!