Brownie Mix Cookies
Brownie Mix Cookies are thick, chewy, and perfect for brownie lovers. Made with just five ingredients, this easy recipe comes together in no time and results in a rich and fudgy texture!
You’ll also love these one bowl brownies, raspberry brownie parfaits and brownie bites with Nutella frosting!
Why choose between a brownie and a cookie when you can have both?
I’m not the biggest chocoholic around, but I will admit, sometimes I get a craving for a rich and fudgy brownie. You know, the kind that’s ooey-gooey, soft and fudgy, with that decadent chocolate flavor.
And cookies. I do love cookies! So, it was time for me to make the fun mashup of brownies and cookies. These fudgy brownie cookies were made for chocolate lovers everywhere.
Much like these lemon cake mix cookies, red velvet cake mix cookies, and strawberry cake mix cookies, this easy brownie cookie recipe comes together in no time, and with just a few ingredients.
In fact, you might just have everything on-hand for these chocolate brownie cookies. Boxed brownie mix, some cocoa powder, eggs, butter, and chocolate chips is all that is required for this tasty cookie. It may sound simple, but trust me, the results are a chocolatey, fudgy cookie with a gooey center. What could be better?
Why You’ll Love This Recipe:
- A brownie and a cookie all in one: you can have your favorites combined into one decadent treat!
- Just five ingredients: simple, easy ingredients that you probably already have in your kitchen.
- Made in one bowl: just one bowl is all you need, which means less dishes and clean-up.
- Chocolatey, fudgy, soft and chewy deliciousness that’s perfect for everyone: you’ll love this fun cookie that’s perfect for any time!
Ingredients:
- Boxed brownie mix: your favorite kind (I used Ghirardelli brownie mix).
- Cocoa powder: unsweetened works best, though cacao powder can be used in place of it.
- Eggs
- Unsalted butter: melted.
- Chocolate chips: optional, but highly recommended.
How to Make the Best Brownie Mix Cookies:
- Mix: Add the brownie mix and cocoa powder in a medium bowl and whisk until combined.
- Add: Stir in eggs and melted butter and mix until smooth. This will take several minutes, as the mixture will seem too dry, but will eventually come together.
- Fold: Gently fold in chocolate chips.
- Bake: Drop onto baking pans and bake until the edges are just set. The cookies should look slightly underbaked, as we’re looking for soft and fudgy cookies.
How to Store:
Keep leftover cookies in an airtight container at room temperature for up to four days.
Can You Freeze Chewy Brownie Cookies?
Yes! Store cookies in a freezer-safe container or bag for up to three months. When ready to eat, let thaw completely in the refrigerator.
Mix-in Option:
These cookies are delicious all on their own, but if you’re looking for a little something extra, here are some ideas:
- Peanut butter chips, white chocolate chips, or even caramel chips would be a tasty addition.
- Mix in some M&Ms, chopped nuts, or toffee bits for a crunch.
- Stir in some vanilla, peppermint, or mint extract for a pop of flavor.
- Add some festive sprinkles for a colorful touch.
Looking for More Cookie Recipes? I’ve Got You Covered!
- Strawberry White Chocolate Cookies
- Salted Caramel Snickerdoodles
- Oatmeal Creme Pies
- Easy Brown Sugar Cookies
- Lemon Poppy Seed Cookies
- Chewy Twix Cookies
Brownie Mix Cookies
Ingredients
- 1 (18 ounce) box brownie mix, (I used Ghirardelli brownie mix)
- ¼ cup unsweetened cocoa powder, (can also use cacao powder)
- 2 large eggs
- ¼ cup unsalted butter, (melted)
- 1 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375℉. Line two large baking pans with parchment paper. Set aside.
- In a medium mixing bowl, add brownie mix and cocoa powder and whisk until combined.
- Add eggs and melted butter and stir well to combine until smooth. (This may take several minutes, as the mixture starts looking too dry, but it will come together into a thick dough after it is well mixed. Resist the urge to add water, it will come together, but if needed, you can add a splash of water.) Fold in chocolate chips.
- Use a 1½ tablespoon cookie scoop and scoop out dough onto prepared baking pans. Flatten each cookie slightly with your palm or a spatula to make thick discs.
- Bake for 9-13 minutes, or until the edges of the cookies are just set. Be careful not to overbake, as these cookies will quickly dry out. The cookies should look slightly underbaked, as we're looking for soft and fudgy cookies. Remove from oven and let cool for 10 minutes, then remove to a wire rack to cool completely.
Notes
- Store leftover cookies in a airtight container at room temperature for up to four days.
- Cookies can be frozen for up three months. Let thaw in the refrigerator before serving.
- See my tips and tricks for making these Brownie Mix Cookies above the recipe box.
