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Soft and chewy just like a brownie but with a crispy bottom like a cookie. Brownie Mix Cookies are the best of both cookies and brownies in one bite. With only 6 ingredients you can whip up a batch of these fudgy brownie cookies in less than 30 minutes.
I love brownies such as these Skillet Brownies and I also love Chocolate Chip Cookies, but sometimes I just can’t decide between the two, which is why these are the perfect cookies.
Why This Recipe Works
There’s no need for cookies to be complicated especially when they taste as delicious as these cookies made using brownie mix. There are only 6 ingredients total and they’re super easy to make.
Though there is nothing quite like homemade brownies, I always keep a box of brownie mix on hand for when I want to whip up a batch of these cookies that don’t require much effort. Best of all they taste homemade because of the few added ingredients.
There’s no need to spend tons of time in the kitchen cooking simple recipes from scratch when you can use a little hack like using brownie mix. It’s one of my secret ingredients and I use it often just like I did in these Devils Food Cookies.
Ingredients Needed
- Brownie Mix: you can use your favorite brownie mix for this recipe, but I have found the Ghirardelli Chocolate Supreme brownies to turn into the chewiest and cake-like cookies.
- Butter: for this recipe, you will need to use butter and not margarine. I prefer to use unsalted, but if you wanted a hint of salt then you could also use salted butter.
- Flour: I like to use all-purpose flour when making these cookies and will sometimes sift the flour, which results in a super soft cookie center. You can also use a gluten-free measure-for-measure flour too.
Recipe Variations
- Nuts: if you’re someone who likes nuts in their brownies then mix in some crushed walnuts or pecans.
- Ice Cream Sandwiches: take two of these brownie cookies and layer your favorite ice cream in between for a delicious ice cream cookie sandwich.
- Sugar or Salt: Before you place the cookies in the oven sprinkle some coarse sugar or salt on top. You can also dust powdered sugar on top of the cookies after they’re finished baking.
- White Chocolate Chips: Swap out the chocolate chips for white chocolate chips, peanut butter chips, or even butterscotch chips for some added flavor.
- Added Flavor: If you plan on making these for the holidays then add 2 teaspoons almond extract, rum extract, or even peppermint extract for a mocha-like flavor.
- Sprinkles: adding festive sprinkles, especially for the holidays, on top always makes cookies more fun.
Step-by-Step Instructions
PREP: Preheat the oven to 350º F and line a baking sheet with parchment paper or a silicone baking mat.
- Beat the ingredients. Using an electric stand mixer or a handheld mixer beat the brownie mix, flour, eggs, melted butter, and water together until a smooth but sticky dough forms.
- Add the chocolate chips. Fold in the chocolate chips using a rubber spatula.
- Scoop the dough. Using a cookie scoop, scoop about 2 tablespoons of cookie dough onto the prepared baking sheet making sure to leave about 2 inches of space between each cookie.
- Bake. Place the cookies in the preheated oven to bake for about 9 to 11 minutes. The outside of the cookies should appear cracked and hardened but not glossy. If they are glossy add 1 more minute of cook time. They will look undone once removed from the oven.
- Cool. Allow the cookies to cool for 3 to 5 minutes before placing them on a baking rack to finish cooling.
Helpful Equipment
- Baking Sheets: a sturdy baking sheet makes baking cookies a breeze, which is why I like to use newer ones. Once they start to age I always replace mine.
- Silicone Baking Mats: I prefer to use silicone baking mats when making cookies because they allow cookies to slightly harden on the bottom but not burn. The cookies also slide right off the mat when you’re ready to remove them.
- Cookie Scoop: This is a great set of cookie scoops and I use mine all the time.
Recipe Notes and Expert Tips
- For gluten-free cookies: Use a gluten-free brownie mix and swap the flour for gluten-free measure-for-measure flour. Check your other ingredients for any added gluten to be safe as well.
- Freeze the dough. You can prepare the cookie dough for these cookies and then roll it into a long cylinder shape and place it into a freezer-safe bag. Then when you’re ready to bake the cookies you can let the dough thaw and slice and then bake them.
- When baking brownies, cookies, or just about any kind of dessert you really don’t need to measure out the chocolate chips. Just put as much or as little as you’d like.
- You only want to bake the cookies for 9 to 11 minutes. Mine are usually done at the 10-minute mark if I’ve only scooped out 2 inches of dough. The cookies will look undone when you pull them from the oven but have a cracked and hardened outside. If the outside looks glossy at all add an additional minute of cook time.
FAQs
Just as each chef and baker are different ovens can be too. If your cookies appear to be really gooey in the middle you’ll likely need to add 1 to 2 minutes of baking time. Just place them back in the oven and check them again before removing them. Add time as needed.
Absolutely! Roll the dough into a log shape and place it in a freezer-safe bag and store it in the freezer for up to 3 months. Allow the dough to thaw completely before rolling it into 2-inch-sized balls and placing them on a lined baking sheet.
Brownies, which are sometimes considered cookies themselves are more cake-like than brownie cookies that are denser. Brownies are usually cut into squares where cookies are thinner and flatter.
Related Recipes
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Brownie Mix Cookies
Equipment
- Electric Mixer or Handheld Mixer
- Whisk
- Wooden Spoon
- Cookie Scoop
Ingredients
- 1 box Brownie Mix
- 1/2 cup All-Purpose Flour
- 2 large Eggs
- 5 tablespoons Butter melted
- 1 tablespoon Water
- 3/4 cup Chocolate Chips
Instructions
- Preheat the oven to 350º F and line a baking sheet with parchment paper or a silicone baking mat.
- Using a stand mixer or handheld electric beaters beat the brownie mix, flour, eggs, melted butter, and water together until a smooth, but sticky dough forms.
- Fold in the chocolate chips using a rubber spatula.
- Using a cookie scoop, scoop out about 2 tablespoons of dough onto the prepared baking sheet leaving 2 inches between each cookie.
- Bake for 9 to 11 minutes only. They will look undone, but the outside will be cracked and hardened, but not appear glossy. If they look glossy add an additional 1 minute.
- Allow the cookies to cool for 3 to 5 minutes before removing from the pan to cool on a wire rack.
Notes
- For gluten-free cookies: Use a gluten-free brownie mix and swap the flour for gluten-free measure-for-measure flour. Check your other ingredients for any added gluten to be safe as well.
- Freeze the dough. You can prepare the cookie dough for these cookies and then roll it into a long cylinder shape and place it into a freezer-safe bag. Then when you’re ready to bake the cookies you can let the dough thaw and slice and then bake them.
- When baking brownies, cookies, or just about any kind of dessert you really don’t need to measure out the chocolate chips. Just put as much or as little as you’d like.
- You only want to bake the cookies for 9 to 11 minutes. Mine are usually done at the 10-minute mark if I’ve only scooped out 2 inches of dough. The cookies will look undone when you pull them from the oven but have a cracked and hardened outside. If the outside looks glossy at all add an additional minute of cook time.
