Save yourself time by making this easy Brownie Mix Cookies recipe! All the chocolatey chewy taste of a brownie but in cookie form.
Attention all brownie lovers! I have a cookie recipe that’s so easy, I’m almost embarrassed to post it. But I’d never keep these rich chocolate cookies from you. They have crispy edges and a chewy, fudgey center and they’re everything a brownie should be, in cookie form.
Why you’ll love this easy cookie recipe
The holidays are busy enough so let’s simplify where possible. We can do this using boxed brownie mix!
There’s literally no measuring cups or spoons required. No hand mixer. Nada. It’s like the best thing ever.
Because we’re making cookies from a brownie mix they’ve done 99% off the work for us. You just need to grab eggs and a hunk of butter. I guess that means fewer dishes to wash, too!
If you’re teaching kids the basics of baking, or looking for an easy recipe to bake with grandchildren, you can’t beat the ease of this one!
Brownie Cookie Ingredients
There are just three ingredients in these easy brownie cookies! You’ll need:
- a box of brownie mix, specifically boxed Ghirardelli brownie mix – I specifically recommend the Ghiradelli brand. It has a packet of chocolate sauce you’ll use and it makes these cookies extra chocolatey. My second favorite when testing this recipe was Pillsbury brand.
- eggs – at room temperature
- butter – If you don’t have butter on hand, I don’t recommend using margarine. If you are looking for a substitute, I would use vegetable or canola oil instead.
Seriously, that’s it!
You can add white chocolate chips, chocolate chips or peanut butter chips to mix up the flavors if you like! There are lots of different variations and spins you can put on these cookies!
How to make Brownie Cookies
I don’t know how these cookies to could be any easier to make unless you marched your sweet bootie out to the grocery store.
But even doing that, you’d miss on all the smells of fresh baked cookies in your kitchen! So just bake ‘em!
As with almost all cookies, I like to line a sheet pan with parchment paper or a silicone mat for even baking. Heat oven to 350°F.
Step 1: Mix the cookie batter. In a large bowl combine your brownie mix, eggs, and melted butter.
Step 2: Portion the dough. Scoop the brownie batter onto the baking sheet using a cookie scoop or spoon. Aim for the same measurement of cookie dough in each cookie.
You’ll space them about two inches apart. Be sure to leave space so they don’t bake into each other!
Step 3: Chill. Pop the entire pan into the fridge for about 30 minutes so the cookies can firm up before baking.
Friends, don’t skip this step or your cookies will end up super thin. The colder temperature helps the butter set back up and keeps the butter from spreading too much.
This will help the butter set back up to prevent the dough from spreading too much. If you skip this step,
Step 4: Bake the cookies! After chilling, bake the cookies for 11-12 minutes until the edges are set. There will just start to be crispy edges and a fudgy center. Let the cookies cool on the cookie sheet for five minutes after cooking before moving to your cooling rack.
Do I use the chocolate syrup that comes in the brownie box mix?
Yes, this will help give your brownies a deeper chocolate flavor.
What brand of cake mix is best for these cookies?
I have tried a few mixes, and I found the best one was Ghirardelli. If you can’t find Ghirardelli, then I recommend using a Pillsbury mix.
Any brand of cake mix to avoid?
I stay away from using Duncan Hines or Betty Crocker. I still love you Duncan and Betty!
They just spread way too much to make them into cookies. If this is the only mix available, you might want to add ¼ cup of all-purpose flour to the mix.
Why do I need to chill the cookies before baking them?
This will help the butter set back up to prevent the dough from spreading too much. If you skip this step, you can end up with super thin cookies.
How do I store the cookie dough?
If you don’t want to bake all the cookies all at once, you can place them in an airtight container and put them in the fridge for up to one week.
Can I freeze the cookies?
You can place the cookies into a freezer-safe ziplock bag, and they will keep for up to a month.
How to freeze the cookie dough for later
Yes, I love to freeze the cookie dough. Then you can bake off a few cookies at a time when the mood strikes, so you will have a nice warm cookie. It’s perfect when unexpected guests stop by, or the craving strikes for a brownie cookie.
- Use the right brownie mix. Unfortunately, since all brownie mixes are not made equally, some mixes will leave you with super-thin cookies.
- Don’t over bake the cookies. They will get very tough if they over bake. Keep in mind they’re cook just a smidge on the cookie sheet before you move them to the wire rack to cool
- Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and make clean up a breeze.
- Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size to cook evenly. I like this medium cookie scoop.
- Don’t skip the chill time for the dough. If you don’t let the cookies chill, they will spread out too much, and your cookies will be too thin.
Other recipes for cake mix cookies
- 1 (18oz) box Ghirardelli brownie mix (I like the Ghirardelli chocolate supreme)
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted
- Preheat oven to 350°F. Line a sheet pan with parchment paper. Stir together the brownie mix, eggs, and butter in a large mixing bowl until it's combined.
- Scoop a heaping tablespoon worth of brownie dough onto the sheet pan, leaving about two inches between each cookie. Allow the dough to chill in the fridge for thirty minutes.
- Bake for 11-12 minutes until the edges are set.
Allow cookies to cool on the sheet pan for 5 minutes, then transfer to a cooling rack.
Amount Per Serving: Calories: 31Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 10mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g