Brownie mix cookies are rich and chewy brownie cookies with crisp edges, fudgy centers and crackle tops. These cookies with brownie mix are quick and easy to make and are perfect for a last minute dessert or to satisfy a sudden chocolate craving.
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Why Make This Recipe
I love shortcut recipes that use box mix as a base to make so many other things aside from cake. My Strawberry Cake Mix Cookies, Cake Mix Cookie Bars, Red Velvet Cake Mix Cookies and Brownies from Cake Mix, are all quick, easy and delicious recipes that use box mix as a shortcut. I’m so excited to add box brownie mix recipes to that collection, starting with this brownie mix cookie recipe that I love.
- Easy cookies. Just mix everything together, rest for 30 minutes while the oven preheats, scoop and bake.
- Lots of flavors and textures. These cookies with brownie mix have fudgy centers, crisp edges and crackle tops.
- Fun twist on a classic. Something magical happens when brownies are baked in cookie form. These fudgy chocolate cookies have crisp edges with the gooiest, most decadent centers with delightfully crackly tops.
Ingredients and Substitutions
Before I show you how to make cookies out of brownie mix, make sure you have these simple ingredients ready to go.
- Box Brownie Mix: Any brand or type of good quality brownie mix works perfectly in this recipe. I personally love to use Ghirardelli brownie mix.
- Cornstarch: This helps enhance the chewiness of the cookies. Omit if you don’t have on hand.
- All Purpose Flour: This gives the brownie mix a bit more structure and makes the cookie shape possible. Don’t omit.
- Melted Butter: Melted butter creates a chewy cookie. Feel free to use any type of butter you like.
- Eggs: This brownie mix chocolate cookie recipe hasn’t been without eggs.
- Granulated Sugar: Adding a bit of granulated sugar to the brownie mix helps to create a texture to more of a chewy cookie and less of a cakey cookie.
- Chocolate Chips: Add more if you like. If not, feel free to omit.
How To Make
Learn how to make brownie mix cookies in a few easy steps.
- In a large mixing bowl whisk the box brownie mix with the flour and cornstarch together until well combined.
- In another large, microwave safe mixing bowl, melt the butter and sugar together in the microwave in 20 second increments until the butter is fully melted. Whisk the butter and sugar together until smooth and well combined. Whisk in the eggs, followed by the dry ingredients. If you would like to add the optional extra chocolate chips, stir those in now.
3. Cover the brownie mix cookie dough and chill for 30 minutes in the fridge. Preheat the oven to 375 F (190 C). Line two cookie sheets with parchment paper. Use a small 1 tablespoon (15 ml) sized cookie scoop to drop brownie cookie dough balls onto the prepared baking pan. Bake for 8 -10 minutes or until the edges of the cookies are set and the tops of the cookies are matte and no longer shiny. Cool on the hot baking sheet for 5 minutes. Transfer to a cooling rack to fully cool and enjoy.
How To Serve, Store, Freeze and Thaw
- Store: Store the cookies with brownie mix in an airtight container at room temperature for up to 5 days.
- Freeze: Make sure the chewy box mix brownie cookies are completely cooled to room temperature. Transfer the cookies to an airtight, freezer proof container. Store in the freezer for up to 3 months.
- Thaw: The easiest and tastiest way to thaw the brownie cookies is to let it sit out at room temperature for at least two hours. Heat in the microwave for 15 - 20 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Rest the brownie mix cookie cookie dough. Resting the cookie dough allows the glutens to hydrate. The result is a chewy not cakey brownie cookie.
- Use a cookie scoop. I highly recommend using a cookie scoop so all cookies are the same size and shape.
- Slightly under-bake the cookies. For cookies that are soft and chewy for days, the secret is to bake them until the edges are set and the tops look matte and not longer shiny. The center of the cookie will be puffed but could look slightly underbaked. The cookies will continue to “bake” while on the hot cookie sheet while they cool out of the oven.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- Fun ways to serve these cookies with brownie mix. Use these brownie mix cookies to make ice cream sandwich cookies or sandwich with any buttercream to make sandwich cookies, top with ice cream or whipped cream or simply enjoy as is.
FAQs
This cake mix brownie cookie recipe calls for 2 total eggs. This can be a little confusing since the brownie mix also lists ingredients on the box. Think of the brownie mix as the “dry ingredients” and the other ingredients in the recipe as the “wet ingredients.”
Yes, this cookie brownie mix dough can easily be made ahead of time. Simply prepare the brownie cookie dough up to the resting step, cover and chill in the fridge for up to 2 days. Thaw at room temperature for 20 minutes, scoop and bake as directed.
Other Brownie Recipes to Try
If you try this Brownie Mix Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Brownie Mix Cookies Recipe
Equipment
- 1 large mixing bowl
- 1 flexible spatula or large spoon
- 1 small cookie scoop (1 tbsp, 15 ml) optional but recommended
Ingredients
- 1 18 - 20 oz. box brownie mix
- ¼ cup (30 g) all purpose flour
- 1 tablespoon cornstarch
- ½ cup (113 g) unsalted butter
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- ½ - ¾ cup mini or regular chocolate chips
Instructions
- In a large mixing bowl whisk the box brownie mix with the flour and cornstarch together until well combined.1 18 - 20 oz. box brownie mix, ¼ cup (30 g) all purpose flour, 1 tablespoon cornstarch
- In another large, microwave safe mixing bowl, melt the butter and sugar together in the microwave in 20 second increments until the butter is fully melted. Whisk the butter and sugar together until smooth and well combined.½ cup (113 g) unsalted butter, ¼ cup (50 g) granulated sugar
- Whisk in the eggs, followed by the dry ingredients. If you would like to add the optional extra chocolate chips, stir those in now. Cover the brownie mix cookie dough and chill for 30 minutes or up to 2 hours in the fridge.2 large eggs, ½ - ¾ cup mini or regular chocolate chips
- Preheat the oven to 375 F (190 C). Line two cookie sheets with parchment paper. Use a small 1 tablespoon (15 ml) sized cookie scoop to drop brownie cookie dough balls onto the prepared baking pan.
- Bake for 8 -10 minutes or until the edges of the cookies are set and the tops of the cookies are matte and no longer shiny. Cool on the hot baking sheet for 5 minutes. Transfer to a cooling rack to fully cool and enjoy.
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