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.
Table of Contents:
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.
Ingredient Notes:
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.)
Step 1:
First, make sure to preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
Step 2:
Next, add all of the ingredients into a large bowl, except the chocolate chips, and mix well with a large spoon.
Step 3:
Now add the chocolate chips and mix again with a spoon. The dough will be very thick.
Step 4:
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.
Step 5:
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.
Step 6:
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.
Step 7:
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.
Step 8:
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.
Easy Brownie Cookies from a Mix
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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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.
Video:
Supplies used for this recipe:
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Can you cook them in a microwave?
I make mug cakes with angel food cake mix plus a flavored cake mix. Chocolate is my fave.
And do you know of any other easy desserts that can be made in the microwave?
Thank you, Karen
Hi Karen, I’m not sure if you could make these in the microwave or not. It would be worth experimenting on. I’m not an expert on microwave baking. I do have a recipe for a microwave Oreo mug cake coming up, but don’t know a huge amount about microwave baking. The website Bigger Bolder Baking does have some microwave baking recipes on it. She really knows her stuff. Might be worth checking out.
I do them in the microwave all the time! i just do one at a time. I have various sizes of ramekins I use that hold any where from 2-3 tablespoons or a little more. I have a microwave that is built in and is standard size, about 1200 watts. Twenty five to thirty seconds is just right, if not add 5 more seconds until it doesn’t look shiny and raw on the top. It depends on how much batter you use, the size of your ramekin and the wattage of your microwave. You can make one or two, but the rest of the batter in the refrigerator in a dish with a tight lid, and make one or two until you have eaten them all.
Oh that’s awesome! I’m definitely trying that. Thanks for the tips!
I usually use my air fryer, I have small pans either a 6″ round that I scoop out 2-3 cookies or if I am making brownies, I use my little mini cake pans, about 3 inches around. I bake them in the air fryer at 350 for 4-5 minutes depending on how thick it is. After 4 minutes I usually just leave the drawer basket where it is and let the residual heat cook them a bit more, Depends on if you like them fudgy or more like a regular brownie. Since it is just me, I end up measuring out half of the box of Duncan Hines Dark Chocolate Brownie mix and use half of the other ingredients (for 1/2 of an egg, you can use the yolk only or the white only. Since the whole box calls for 1/3 cup water i just use about 2.5-3 tablespoons. And I use 1/4 cup oil. For the oil I love to use the oil from the top of Smuckers natural peanut butter. If I do that I also add in a tablespoon of peanut butter. If I dont have peanut butter or the oil, I use UNsalted butter and melt it and use that. Sometimes I have even used melted coconut oil or a combination of 2 of the above to make 1/4 of a cup. I bake about 2 brownies, and put the remaining mix in a glass bowl with a tight top and store it un the fridge until the next night when I make 2-3 more brownies. I do add Nestle dark chocolate chips and pecans, but you dont have to. If I dont want to get my air fryer out, or dont want to wait 4-5 min plus cooling time, I do put them in a small ramiken that holds about 1-3 tablespoons, I put in the microwave for 30 seconds. Really good with the chocolate chips that melt. This is my favorite ways to make brownies. Only problem is it is hard to stop at two brownies. The nice thing is the brownies are always made fresh and dont ever get dried out like they can do when they are 2-3 days old. Hope you try it and enjoy them. You may have to do one at a time at first to make sure your air fryer or microwave works just like mine.
I love to bake- but don’t always want to be forever at it. These are perfect for when I get that ‘I gotta have some cookies’ craving. Easy, quick, yummy and chocolate.
Thanks
Wonderful! Thanks for the review. 🙂 It’s always nice to have simple and easy go-to recipes!