Easy Brownie Mix Cookies

These Brownie Mix Cookies are a must-try for chocolate lovers…chewy on the edges, perfectly gooey in the middle, and bursting with white chocolate chips. Best of all, there’s no chilling required. Just mix everything up, pop them in the oven, and you’ll have warm, fudgy cookies in under 30 minutes!

I’ve baked plenty of cookies, but these Brownie Mix Cookies are the ones I just can’t quit! They’re the ultimate brownie/cookie mashup, with a soft cookie texture and rich chocolatey brownie flavor. It’s the best of both worlds, so you’ll never have to choose between brownies and cookies again!

These easy treats are perfect for any occasion. With no chilling required, you can whip up a batch in minutes and be biting into warm, fudgy cookies before you know it. They never last long in my house so I’m just giving you a heads up that you’ll want to quickly grab one (or three) before it’s too late!

Boxed mixes always make desserts so easy. If you love a good short cut, you should also try my Strawberry Cake Mix Cookies, Rainbow Donuts and Red Velvet Rice Krispie Treats!

Ingredients

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the recipe card for the specific amounts.

• Box of brownie mix: This recipe works with your favorite brand of brownie mix, whether it’s the store brand or the fancier Ghirardelli brownie mix.
• Flour: The extra all-purpose flour added to the boxed brownie mix in this recipe gives these cookies more of a cookie texture verses a brownie texture. 
• Vegetable oil: Use a light tasting oil like canola oil. It loosens up the batter and makes the cookies nice and moist.
• Eggs: This is what gives the cookies structure and helps to make them chewy. You’ll want to use a large egg in this recipe. Extra-large eggs may make these cookies too cakey.
• White Chocolate Chips: Not only do they taste amazing, but they also look beautiful in contrast to the dark cookie dough.

How to Make Brownie Mix Cookies

Step 1. Preheat the oven to 350°F. Line a baking tray with parchment paper and set aside. In a large mixing bowl, stir together the brownie mix, flour, eggs, and oil.

Step 2. If your brownie mix came with a chocolate syrup packet, you can add it now. This will make your cookies extra fudgy.

Step 3. Gently fold with a rubber spatula until just combined. You’ll want to avoid overmixing.

Step 4. Add the chocolate chips and fold until evenly incorporated.

Step 5. Using a small cookie scoop, portion the dough into equal-sized balls.

Step 6. Place them a few inches apart on the prepared baking sheet.

Step 7. Bake for 10-12 minutes, or until they look firm around the edges. Be careful not to overbake.

Step 8. Let the cookies cool on the tray for 5-10 minutes before transferring them to a cooling rack to cool completely. If desired, press a few extra chocolate chips on top. Repeat with the remaining dough.

Storage Instructions

Store your cookies in an airtight container at room temperature. They’ll be good for about 5 days, IF they last that long!

You can freeze them too! Just allow them to completely cool, then wrap them in plastic wrap and slip them into a freezer safe bag. They’ll stay fresh for about 3-4 months. When ready to thaw, just take out the number of cookies you want and thaw them right on the counter until they’re room temperature.

Tips And Tricks

A few simple tricks make all the difference in getting the perfect texture and flavor. Following these tips will help keep your cookies soft, chewy, and delicious every time.

• Texture: For thicker cake-like cookies, add 1 teaspoon of baking powder. For chewier cookies with a crisp crust, add 1 teaspoon of baking soda.
• Thicker cookies: If desired, chill the cookie dough for 30 minutes before scooping into balls and transferring to oven. This will prevent the cookies from spreading too much while baking.
• Line the pan: When the sugar in the mix begins to bake and then melt, it can cause the bottom of the cookies to stick. Be sure to line your cookie sheet with parchment paper or use a Silpat mat, even if you’re using non-stick pans.
• Allow to cool: The hardest part! These cookies will fall apart if moved too soon. A cooling rack helps them set faster.
• Don’t overmix: Mixing by hand prevents overworking the dough, which can make the cookies tough. Stir just until everything is combines.
• Warm cookies: Want that fresh-from-the-oven gooey texture? A quick 20 seconds in the microwave does the trick!

Variations and Add-ins

There are plenty of ways to customize these cookies to match your favorite flavors. Try one of these fun add-ins or mix and match for something new!

• Brownie mix: This recipe calls for just a classic brownie mix, but you can use dark chocolate mix, or you can even use the mix that has walnuts included.
• Chocolate chips: Instead of the white, you can add any flavor of chocolate chips you’d like. Peanut butter chips, butterscotch chips and peppermint chips all work great with this recipe. For an extra chocolatey flavor, you can even use milk chocolate chips to make a double chocolate chip cookie.
• Extra chewy cookies: For a really chewy and gooey cookie, add in caramel candy pieces. Be sure to chop the caramels into a few pieces so you don’t have huge chunks.
• Sweet and salty combo: Sprinkle the top of the cookies with a little bit of sea salt just as you take them out of the oven. That tiny bit of saltness with the sweet cookie is irresistible.
• Ice cream sandwiches: What could possibly be better than brownie cookies? How about ice cream brownie cookie sandwiches! Just put a scoop of vanilla ice cream between two cookies and lightly press it down into a bite size width. Place in the freezer for a few minutes to firm up before serving. 

FAQs

Want More Delicious Cookie Recipes?

If you liked this brownie mix cookie recipe, you may want to try some of my other cookie recipes too!

• Butterscotch & Chocolate Chip Cookies
• Rainbow Pinwheel Cookies
• Red Velvet Crinkle Cookies
• Harry Potter Butterbeer Cookies
• Peanut Butter No Bake Cookies
• White Chocolate Covered Oreos