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!
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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.
- 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 on the prepared baking sheet. 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 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!
If you try this Brownie Mix Cookie Recipe, please comment and rate it below, I love hearing from you!
PrintBrownie Mix Cookies
- Total Time: 1 hour 14 minutes
- Yield: 36 cookies 1x
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.
- 1/2 cup unsalted butter (melted and cooled or 1/2 cup vegetable oil)
- mini semi sweet chocolate chips
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 1/2 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!
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: dessert
- Method: baking
- Cuisine: American
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
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!
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!
These look delicious! Thanks for linking up to Link Party Palooza!!! Have a great weekend!
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!
AMAZING! Followed recipe exactly!