Brownie mix cookies use a packaged brownie mix and just a few other ingredients to make a super easy chocolate cookie that’s thick, soft, and totally addictive. And they’re in the oven in less than 15 minutes!
You know I love a doctored cake mix. But I had a box of brownie mix in the pantry and that box got me thinking besides brownies, can I make other recipes using packaged brownie mix?
And the answer is yes: you can make seriously awesome cookies using a box brownie mix! Just a handful of ingredients, a little stirring, NO CHILLING (!!!) and you’re on your way to brownie cookie bliss.
These brownie mix cookies are thick, soft, and deeply chocolatey. And they only require four ingredients!
Why you’ll love these brownie mix cookies:
- No mixer necessary, just a bowl and spoon
- They’re so easy they’re basically foolproof
- You can have these in the oven in less than 15 minutes!
How to make brownie mix cookiesI’m borderline embarrassed to post this because it’s almost not a recipe—that’s how easy these brownie mix cookies are to make.
But here’s the step-by-step anyway. (I won’t let my embarrassment get in the way of your enjoyment of delicious cookies, especially because I think these would be great to make with kids and cookies are how I got my start in baking.)
- Combine brownie mix, an egg, and water or coffee
- Stir to combine
- Add chocolate chips
- Fold to incorporate the chocolate
- Arrange the dough into balls on a baking sheet
- Bake about 10 minutes
And that’s it! Brownie cookies are DONE!
- I prefer these brownie cookies made with coffee rather than water; the chocolate flavor is deeper that way.
- It’s a little difficult to tell when these brownie mix cookies are done. They should look set all over, not just on the sides.
- That said, it’s not the end of the world if you under-bake them (they’re more gooey that way). They’re just a little harder to get off the baking sheets if they aren’t fully baked.
- I recommend using a thin metal spatula to remove these cookies from the baking sheets. It’s much easier than a plastic spatula, which tend to be thicker.
Variations on brownie cookies
Don’t limit yourself to chocolate chips in these brownie mix cookies—you can totally change up the mix-ins. Replace the chips with an equal amount of:
- Butterscotch, peanut butter, or white chocolate chips
- Chopped nuts
- Chopped candy bars (Butterfingers are AMAZING here)
You can mix in a little vanilla, salt, or espresso powder to make the cookies taste a little more homemade.
You can also make these into sandwich cookies that sort of resemble whoopie pies. Spread frosting —homemade or store-bought—or even marshmallow cream in between two cookies. It’s delicious!
Just don’t frost the cookies too long before you serve them or the cookies get kind of soggy.
What kind of brownie mix should I use?
I used Betty Crocker fudge brownie mix but you can use your whatever is your favorite. Just be sure that the mix is the same size that I used (18.3 ounces) or you’ll need to adjust the amount of water/coffee in the recipe.
How to store brownie mix cookies
I think these cookies are best eaten within a day of making them. But you can store uneaten brownie cookies in an airtight container at room temperature for up to a couple of days.
You can also freeze them, tightly wrapped for up to three months. Defrost them before you eat them or they’re rock hard.
Did you make these brownie mix cookies? That’s fantastic! Let me know what you think with a comment and a rating below. Then post a pic on Insta–tag @theitsybitsykitchen so I can see your delicious creations!
These brownie mix cookies are an easy dessert that only requires four ingredients. In less than 15 minutes of active time you can have dessert in the oven!
- 1 18.3-ounce box brownie mix*
- 1 large egg
- 1/4 cup water or coffee
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or spray with cooking spray and set aside.
- Combine the brownie mix, egg, and water or coffee in a medium bowl. Stir with a rubber spatula until well combined. Mixture will be thick.
- Fold in the chocolate chips. Shape the mixture into balls of about 2 tablespoons of dough and arrange 2 inches apart on prepared baking sheets.
- Bake 10 to 12 minutes, until the cookies look set on top and around the edges. Cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely. (A thin metal spatula is really helpful to remove them from the baking sheets intact.)
- Uneaten cookies can be stored in an airtight container at room temperature for 2 days or in the freezer for up to 3 months.
*I used Betty Crocker fudge brownie mix
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
- 1/4 teaspoon salt (the salt cuts through the sweet of the mix a little bit)
- Feel free to substitute nuts or other baking chips for the chocolate chips