These easy brownie mix cookies are chewy, fudgy and delicious plus they’re super easy to make with the help of a brownie mix.
These cookies are a fun twist on plain brownies and the perfect way to feed your chocolate cravings. If you haven’t tried cookies made with a brownie mix, you’re in for a treat.
These brownie cookies from a box could not be any easier. These taste like they’re from scratch, but because you start off with a box mix, they come together really quickly.
Adding mini chocolate chips to the brownie mix just adds a little more chocolatey goodness.
Table of Contents:
Now let’s talk about just some of the ingredients that are in these brownie cookies. (The list of all ingredients are in the recipe card below.)
Brownie mix: A brownie mix cookie recipe isn’t complete without the brownie mix, right? You’ll need to use a family-sized brownie mix and I used Duncan Hines Dark Chocolate Fudge Family-Sized mix.
All-purpose flour: The recipe only calls for a small amount of flour…just enough to firm up the cookies a bit.
Oil, water and vanilla: These cookies need a little oil and water to make them moist and although it sounds weird to add vanilla to chocolate cookies, it really does add a nice flavor and brings out the chocolate flavor as well.
Mini chocolate chips: These are optional, but they add a little more chocolatey goodness.
How to Make these Cookies:
Let’s talk a little about how to make brownie cookies out of a brownie mix. (The printable instructions are in the recipe card below.)
First, make sure to preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
Next, add all of the ingredients into a large bowl, except the chocolate chips, and mix well with a large spoon.
Now add the chocolate chips and mix again with a spoon. The dough will be very thick.
Next, use a cookie scoop or a tablespoon to measure out the dough and drop mounds onto the prepared cookie sheet. Make sure they’re about 2 inches apart.
You will have leftover dough, so just cover it and set it to the side until the first batch is baked, then bake the second batch.
Now, bake the brownie cookies for approximately 12-14 minutes. Start watching closely at around the 12-minute mark. Be super careful not to overbake these.
When these are fully baked, the brownie cookies will puff up on the top and little cracks will form on the tops as well. The tops won’t completely firm up though, but the edges will firm up a bit.
Make sure to pull the cookies out once you notice these signs because if these are baked too long, they won’t be chewy and will turn out dry.
Remove the cookies from the oven and set the pan on a cooling rack and cool for about 5-10 minutes, then transfer the cookies off of the cookie sheet and onto the cooling rack to cool a little more.
These cookies are delicious served warm, but can be eaten at room temperature as well. You could even microwave them for a few seconds to warm them up.
Tips & FAQs:
It’s easy to turn a brownie mix into cookies by just changing up a few ingredients, then scooping the brownie batter onto a cookie sheet. Make sure to check out the recipe card below that shows all the ingredients and instructions.
You’ll want to use a family-sized brownie mix for this recipe. I used Duncan Hines’s Dark Chocolate Fudge family-sized brownie mix. I have not tried this recipe out using other types of brownie mixes, so please note that you may get varying results when using different types of mixes.
You don’t have to add the chocolate chips, but they do add a boost of chocolate flavor if you do. If you don’t have or can’t get mini chocolate chips, you can add full-sized chocolate chips.
Yes, you can use either canola oil or vegetable oil.
If you don’t have parchment paper, you could use either foil or just lightly grease the pan with a little vegetable shortening or baking spray. It’s best not to grease the pan with butter though as butter will burn and over-brown the bottoms of the cookies.
Start watching these cookies carefully starting at about 12 minutes. Be careful not to overbake these. When these are fully baked, the cookies will puff up and little cracks will form on the tops. The tops won’t completely firm up, but the edges will firm up a bit. Pull the cookies out once you notice these signs. If these are baked too long, they won’t be chewy and will turn out dry.
Store leftovers in an air-tight container at room temperature for up to about 5-6 days. If the cookies start to get crispy, you can add a piece of bread to the container with the cookies to help soften them.
These cookies can be served warm or at room temperature.
These cookies are amazing all on their own, but you could also serve them with ice cream.
Feel free to add peanut butter chips, pecans, walnuts, or white chocolate chips to the cookie dough.
Supplies used for this recipe:
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Easy Brownie Cookies from a Mix
- 1 (18 oz.) box Chocolate brownie mix (I used Duncan Hines Dark Chocolate Fudge, family sized*)
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon water
- 1 teaspoon vanilla
- 2/3 cup mini chocolate chips
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large bowl, combine all of the ingredients, except the chocolate chips, and mix well with a large spoon.
- Add the chocolate chips and mix again. The dough will be thick.
- Use a cookie scoop or a tablespoon to measure out the dough and drop mounds onto prepared cookie sheet about 2 inches apart. (You will likely have leftover dough. Cover it and set to the side until the first batch is baked, then bake the second batch.)
- Bake approximately 12-14 minutes. Start watching carefully at about 12 minutes. Be very careful not to overbake these. When fully baked, these cookies will puff up and little cracks will form on the tops. The tops won't completely firm up though, but the edges will firm up a bit. Pull the cookies out once you notice these signs. If these are baked too long, they won't be chewy and will turn out dry.
- Remove cookies from the oven and set the pan on a cooling rack and cool for about 5-10 minutes, then transfer the cookies off the cookie sheet and onto the cooling rack to cool a little more.
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