Brownie Mix Cookies

5 from 1 vote

Save yourself time by making this easy Brownie Mix Cookies recipe! All the chocolatey chewy taste of a brownie but in cookie form.

Prep Time5

Cook Time12

Chill Time30

Total Time47

Course: Cookie Recipes

Cuisine: American

Keyword: Brownie Mix Cookies Recipe

Servings: dozen cookies

Calories: 31kcal

Author: Deanne Frieders

Ingredients

1 18oz box Ghirardelli brownie mix (I like the Ghirardelli chocolate supreme)
2 large eggs at room temperature
¼ cup unsalted butter melted

Instructions

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.

Video

Notes

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.

Nutrition