If you’re craving a rich, chocolaty treat but short on time, these brownie mix cookies are the ultimate answer. Made with a simple box of Ghirardelli double chocolate brownie mix and a few pantry staples, this recipe delivers perfectly fudgy, chewy cookies every time—ready from start to finish in under 20 minutes. You don’t have to be a baking expert to enjoy this quick, comforting dessert.
Table of Contents
Why You’ll Love This Recipe
- Minimal Ingredients, Maximum Flavor — Just one box plus simple add-ins means less stress, more deliciousness.
- Perfectly Fudgy and Chewy Every Time — The texture will satisfy every chocolate lover’s dream.
- Ready in Under 20 Minutes — Get a sweet treat on the table fast, even on your busiest days.
- A Foolproof Baking Project for All Ages — Simple steps anyone can follow with reliable, delicious results.
brownie mix cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl or stand mixer, combine all ingredients and mix well until dough is sticky.
- Scoop dough onto baking sheet, spacing 2 inches apart, and adjust bake time based on scoop size.
- Bake for 8 minutes or until cookies have a thin film and are no longer glossy.
- Cool on pan for a few minutes before transferring to a rack.
- Store in an air-tight container for up to one week.
Notes
The Ultimate Brownie Mix Showdown
I tested five popular brownie mixes to find the very best for brownies-turned-cookies. Here’s how they stacked up:
| Brownie Mix Brand | Flavor Rating (1-5) | Fudginess Rating (1-5) | Notes/Texture |
|---|---|---|---|
 | 5 | 5 | Rich, deep chocolate flavor; perfect fudgy texture with chewy edges. |
| 4 | 4 | Sweet and classic; slightly cakier texture. |
| 3 | 3 | Sweeter, less intense chocolate; soft but less fudgy. |
| 3 | 2 | Mild chocolate flavor; texture can be dry if overbaked. |
| 4 | 5 | Very fudgy with gooey center; slightly less chocolate depth. |
The Science Behind the Hack: From Box to Cookie
Turning brownie batter into cookies works beautifully because you tweak the ingredients just enough to change the texture. Using two eggs instead of the usual three makes the cookies denser and fudgier, resisting cakiness. Adding half a cup of flour gives the dough enough structure to hold cookie shapes rather than spreading flat. It’s a smart balance that transforms the gooey brownie base into soft, chewy cookies with gooey ripples. Prepared baking mixes are a fantastic shortcut for many recipes, offering convenience without sacrificing flavor when used correctly.
Ingredients for Brownie Mix Cookies
- 1 (18 oz.) box Ghirardelli Double Chocolate Brownie Mix
- 1/2 cup all-purpose flour
- 2 large eggs
- 5 tablespoons vegetable oil
- 1 tablespoon water
- 1/2 cup mini chocolate chips
- 3/4 cup chopped walnuts (optional)
Ingredient Notes
An 18 oz. box of brownie mix is ideal for this recipe—if your box is smaller or larger, adjust the flour, eggs, and oil proportionally for the best texture. Walnuts add a lovely crunch but feel free to leave them out or swap for your favorite nuts.
How to Make Brownie Mix Cookies (Step-by-Step Instructions)
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Combine all ingredients in a large bowl or stand mixer fitted with a paddle attachment. Mix well, scraping down the sides as needed. The dough will be very sticky.
- Scoop the dough with a small cookie scoop, placing drops about 2 inches apart on your prepared sheet. Use a medium scoop? Add 1 to 2 minutes extra baking time.
- Bake for 8 minutes to start. Cookies should look like they have a thin film on top with small ripples of darker batter—no glossy shine. Don’t overbake; they cook quickly and dry out if left too long.
- Cool on the baking sheet for a couple of minutes before transferring cookies to a cooling rack.
- Enjoy immediately or store in an airtight container for up to one week if they last that long.
Top Tips for Perfect, Fudgy Cookies
- Do not overbake—this is the number one rule! The cookies should look slightly underdone in the center with a shiny, crinkly top.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Don’t overmix the dough; stop as soon as ingredients are combined for tender edges.
- Trust your eyes. Look for ripples on top and a matte finish as your cue they’re ready.
Fun Variations and Mix-In Ideas
| Variation Type | How to Add It |
|---|---|
| Peanut Butter Swirl | Drop small dollops of peanut butter on dough before baking and swirl with a toothpick. |
| Mint Chocolate | Add 1/2 teaspoon peppermint extract and sprinkle mini mint chips on top. |
| Salted Caramel | Drizzle caramel sauce over cookies before baking and sprinkle with sea salt. |
| Nuts & Candies | Swap walnuts for pecans, or mix in M&Ms, chopped Reese’s cups, or toffee bits. |
| Extract Flavors | Add 1 teaspoon vanilla or almond extract for a flavor twist. |
Creative Serving Suggestions
- Make ice cream sandwiches by pressing vanilla ice cream between two cookies.
- Crumble cookies over yogurt or ice cream to add texture and chocolatey flair.
- Use cookies as a base layer for a no-bake icebox cake with layers of whipped cream and berries.
How to Store and Freeze Brownie Mix Cookies
To store: Keep baked cookies in an airtight container at room temperature for up to one week. They maintain their fudgy texture best this way.
To freeze:
- Baked cookies freeze well in a single layer wrapped tightly with plastic wrap, then placed in a freezer bag. Thaw at room temperature before enjoying.
- Unbaked dough balls can be frozen on a baking sheet, then transferred to a freezer container. Bake from frozen adding an extra 1-2 minutes to baking time.
Frequently Asked Questions (FAQ)
Can I use melted butter instead of oil?
Yes. Melted butter adds richness but may slightly change the texture, making cookies a bit denser and less chewy. Use an equal amount in place of the vegetable oil.
What’s the best egg substitute for brownie mix cookies?
Unsweetened applesauce (1/4 cup per egg) or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) work well to maintain moisture and structure.
How do I fix dough that’s too dry or too oily?
If too dry, add a tablespoon of water or oil at a time until the dough becomes sticky. If too oily, sprinkle in a bit more flour cautiously until it firms up.
Can I make the cookie dough ahead of time and chill it?
Absolutely. Chill the dough for up to 24 hours before baking; this can enhance flavor and help for portioning.
How do I get that shiny, crinkly top on my cookies?
Avoid overmixing and don’t overbake. The thin film forms naturally with the right moisture balance and timing.
Can I make this recipe with a gluten-free brownie mix?
Yes, but results may vary as gluten-free mixes behave differently. You might need to adjust flour or baking times to get the right cookie texture.
Share Your Cookie Creations!
This brownie mix cookies recipe is your new best friend for quick, fudgy chocolate fixes that anyone can make. It’s simple, fast, and reliably delicious every time. Which brownie mix is YOUR favorite? Did our test results surprise you? Let me know in the comments below—and don’t forget to follow me on Pinterest for more recipes @aisharecipes
