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 will.
Why I love this 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
Ingredients
- box of brownie mix
- eggs
- flour
- unsalted butter or vegetable oil
- mini chocolate chips (optional)
Step by step
These 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.
- Line a cookie sheet with parchment paper or a silicone mat.
- 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.
- 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.)
- Chill the dough for at least one hour or up to 24 hours.
- 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!
- Place the brownie cookie dough balls a few inches apart - I got 15 cookies per baking sheet and 36 cookies from one brownie mix!
- 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!
- 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 (extend baking time until middle is just set)
- Use a mix that has chocolate chips in it
- Add a ½ 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 ½ 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 in a freezer bag and thaw overnight at room temperature when ready to eat.
More Cookies? Grab your milk!
If you try this Brownie Mix Cookie Recipe, please comment and rate it below, I love hearing from you!
Print
Brownie Mix Cookies
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 14 minutes
- Yield: 36 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
Description
These Brownie Mix Cookies are rich chewy cookies with a crisp outside and are made from just 4 ingredients!
Ingredients
- One 18.9 oz box Triple Chunk Brownie Mix
- 1 cup all purpose flour
- 2 eggs (beaten)
- 2 tablespoons water *See notes.
- ½ cup unsalted butter (melted and cooled or ½ cup vegetable oil)
Instructions
Make and chill the brownie cookie dough
- In a large bowl, stir together the dry brownie mix and all purpose flour.
- Add the beaten eggs, water and butter (or oil).
- Stir until thoroughly combined.
- If you are using a plain brownie mix and want to add nuts or chips, stir in ½ cup to the dough.
- Refrigerate the cookie dough for at least an hour or up to 24 hours.
Ready to bake?
- Preheat oven to 350 degrees F.
- Line a baking sheet with a Reynolds® Cookie Baking Sheet.
- Use a small cookie scoop to portion out 1 tablespoon of dough and roll into a ball.
- Place balls of cookie dough a few inches apart on the baking sheet.
- Bake for 9-12 minutes until cookies are baked through. (No liquid batter in the center when tested with a toothpick.)
Notes
- Instead of water, you can up the flavor of your brownies by using leftover coffee or even flavored coffee creamer!
Nutrition
- Serving Size: 1 cookie
- Calories: 43
- Sugar: 0.4 g
- Sodium: 6.8 mg
- Fat: 3 g
- Carbohydrates: 3.3 g
- Protein: 0.8 g
- Cholesterol: 17.1 mg
Keywords: brownie mix cookies
Melissa says
These look amazing-and I NEED that parchment paper-I never bake without it b/c clean up is so much easier and I love that now it's sized perfectly!
Linda at Mixed Kreations says
Oh I bet these are delicious! The hubby and I both love brownies. I will have to give this recipe a try. Thanks for sharing!
Stephanie, Somewhat Simple says
These look delicious! Thanks for linking up to Link Party Palooza!!! Have a great weekend!
Jen says
I stumbled upon your page through Pinterest looking for toddler-friendly recipes and ended up discovering these cookies. I don't usually follow recipes to the T, but I didn't want to risk messing these up by goofing around, and I must say, there are not enough good things to say about these cookies. Amazing. As my "extra" in place of water I added coconut milk and my friend and I absolutely could not stop eating them straight out of the oven. Ruined our dinner (not really, though). Shame.
Thanks for posting this! You are indeed blessed!
Randi says
AMAZING! Followed recipe exactly!
★★★★★