Cookies Made From Brownie Mix
These brownie mix cookies are one of the easiest homemade treats you can make. They have crisp, slightly chewy edges, soft fudgy centers, and plenty of chocolate flavor—all starting with a box of brownie mix.
Makes: 18–24 cookies
Prep time: 10 minutes
Chill time: 20–30 minutes
Bake time: 9–12 minutes
Total time: About 45 minutes
Ingredients
- 1 box (about 18–20 oz / 510–570 g) brownie mix
- 2 large eggs
- ⅓ cup (80 ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- ¼ cup chopped walnuts or pecans, optional
- ¼ teaspoon salt, optional
Optional additions
Try adding:
- Peanut butter chips
- White chocolate chips
- Milk chocolate chips
- Mini marshmallows
- Chopped candy bars
- Crushed peppermint candies
- Toffee bits
- Caramel pieces
Instructions
1. Prepare the oven
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
2. Mix the ingredients
Pour the brownie mix into a large bowl.
Add the eggs, oil or melted butter, and vanilla extract.
Stir with a wooden spoon or spatula until a thick, sticky dough forms.
The mixture will be much thicker than normal brownie batter—that’s exactly what you want.
3. Add chocolate chips
Fold in the chocolate chips.
If you’re using chopped nuts, add them now as well.
Don’t overmix the dough.
4. Chill the dough
Cover the bowl and refrigerate the dough for 20–30 minutes.
This step is particularly helpful because brownie-cookie dough can be very sticky.
Chilling also helps the cookies hold their shape while baking.
5. Scoop the cookies
Use a cookie scoop or tablespoon to portion the dough.
Make balls about 1½ tablespoons each.
Place them on the prepared baking sheets, leaving about 2 inches (5 cm) between cookies.
The cookies will spread as they bake.
6. Bake
Bake for 9–12 minutes.
The edges should look set, while the centers will still appear slightly soft.
Don’t overbake them.
They will continue cooking on the hot baking sheet after you remove them from the oven.
For especially fudgy cookies, aim for the shorter end of the baking time.
7. Cool
Leave the cookies on the baking sheet for 5 minutes.
Then transfer them to a wire rack to cool completely.
The centers will become firmer while remaining soft and chewy.
🍫 Extra-Fudgy Brownie Cookies
For an even richer cookie, use:
- Melted butter instead of oil
- ¾ cup chocolate chips instead of ½ cup
- 1 teaspoon espresso powder, optional
The espresso powder won’t make the cookies taste like coffee—it simply intensifies the chocolate flavor.
🥜 Peanut Butter Brownie Cookies
Add ½ cup peanut butter chips to the dough.
For an extra peanut butter flavor, gently press a few peanut butter chips into the tops immediately after baking.
You can also drizzle the cooled cookies with melted peanut butter.
🍪 Double Chocolate Brownie Cookies
Add:
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
The combination creates a delicious chocolate-and-vanilla contrast.
🌈 Birthday Cake Brownie Cookies
Add ½ cup rainbow sprinkles to the dough.
After scooping the cookies, press a few extra sprinkles onto the tops before baking.
These are great for parties.
☕ Salted Mocha Brownie Cookies
Add:
- 1 teaspoon instant espresso powder
- ½ cup dark chocolate chips
After baking, sprinkle the cookies lightly with flaky sea salt.
The salty chocolate combination is fantastic.
🍫 Caramel Brownie Cookies
Fold ½ cup caramel bits into the dough.
After baking, drizzle the cooled cookies with melted caramel and sprinkle with a tiny amount of flaky salt.
Tips for Perfect Brownie Mix Cookies
Use the right brownie mix
Most standard boxed brownie mixes work well. Avoid mixes specifically labeled as requiring additional ingredients that would make the dough unusually thin.
Don’t add the ingredients listed on the brownie box
For cookies, you’re replacing the box’s normal brownie instructions with the eggs, oil/butter, and vanilla listed in this recipe.
Chill sticky dough
If the dough is difficult to scoop, refrigerate it for another 10–15 minutes.
Don’t flatten the dough
Scoop the dough into balls and leave them rounded. They’ll naturally spread in the oven.
Don’t overbake
The centers should look slightly underdone when the cookies come out.
That’s how you get that soft, fudgy brownie texture.
Storage
Store completely cooled cookies in an airtight container at room temperature for 4–5 days.
For extra softness, place a small piece of bread in the container. The cookies will absorb some of the moisture from the bread.
You can also freeze baked cookies for up to 2–3 months.
For fresh-baked cookies anytime, scoop the dough into balls and freeze them on a tray. Once frozen, transfer them to a freezer bag.
Bake from frozen, adding approximately 2–3 minutes to the baking time.
Best served slightly warm with a cold glass of milk or a scoop of vanilla ice cream. 🍫
