Brownie Mix Cookies
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My brownie mix cookies come together with 5 ingredients. I start with a box of brownie mix, then stir in melted butter, an egg, and a splash of milk, fold in chocolate chips, and chill the dough for 30 minutes before baking. They turn out chewy and fudgy like a brownie, but in a cookie you can grab with one hand.
Brownie mix cookies, an easy shortcut dessert
Uses boxed brownie mix – One box does most of the work, so there’s no measuring out cocoa, flour, and sugar. I just add butter, an egg, and a splash of milk, which means it’s only 5 ingredients to get that rich brownie flavor.
One bowl – You don’t need a mixer or any fancy steps. I stir it all together by hand in a single bowl, fold in the chocolate chips, and scoop. That’s about as easy as a cookie gets, and there’s barely anything to clean up after.
Easy enough for kids to make – My daughter Leah helped me come up with this recipe, and she still makes them with me all the time. They really are that simple. The one step I’d never skip, after testing these a bunch of times, is the quick 30-minute chill, since that’s what keeps them thick and fudgy instead of spreading flat.
If you love easy desserts like this, my brownie crinkle cookies also made with boxed brownie mix are on my Christmas cookie tray every single year! And when I want gooey caramel and pecans, I make my turtle cookies with a box of chocolate cake mix.
Brownie mix, chocolate chips, and the butter base
- Brownie mix is where the fudgy, chocolatey flavor comes from. Use a box around 18 ounces, and my go-to is the Duncan Hines Dark Chocolate Fudge Brownie Mix since it bakes up the darkest. I’ve tested milk chocolate and regular fudge mix too, but I love how rich the dark chocolate one gets.
- Butter brings the richness. I use unsalted and melt it first so it stirs right in. Salted works in a pinch, just skip any extra salt.
- One large egg binds everything so the cookies don’t crumble. Pull it out of the fridge a few minutes early, because a room-temperature egg blends in a lot easier.
- Milk loosens the thick batter just enough to scoop. Whole milk gives the best flavor, but 2% or whatever you have on hand will do.
- Chocolate chips melt into gooey pockets all through the cookie. I go with semi-sweet, though milk, dark, or even white chips work depending on how sweet you like them.
Tips for thick, fudgy brownie mix cookies
- Skip the directions on the box. The box tells you to add oil and water, but that makes brownie batter. I use melted butter, one egg, and a splash of milk instead, and the dough comes out thick enough to scoop.
- Check how big your box is. My recipe uses a box around 18 ounces. A smaller one needs less milk, or the dough gets runny.
- Don’t skip the chill. Thirty minutes in the fridge is what keeps these thick and chewy instead of flat.
- Pull them out while the tops still look wet. I know it feels too early! They keep setting on the pan, and that’s how you get those fudgy middles.
- Let them cool right on the baking sheet. They’re really soft out of the oven and will break if you move them too soon.
How to make brownie mix cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
- Start by lining a large baking sheet with parchment paper.
- Combine the brownie mix, melted butter, egg, and milk in a large bowl, stirring it until it’s smooth and thick.
- Next, fold in the chocolate chips.
- Scoop 2 tablespoons of batter for each cookie, and place the dough balls about 2 inches apart on the prepared baking sheet.
- Place the baking sheet in the refrigerator for 30 minutes to allow them to chill.
- Preheat the oven to 325°F, then bake the cookies for 10 to 12 minutes until the edges are set.
- Remove the baking sheet from the oven and let them cool for 15 minutes before transferring them to a platter. Serve and enjoy!
Easy add-ins for brownie cookies from mix
These are so easy to change up with whatever you have in the pantry. Swap the semi-sweet chips for milk, dark, or white chocolate chips, or stir in chopped nuts, toffee bits, or mini marshmallows. Around the holidays, I toss in seasonal M&M’s or a little peppermint extract. Any flavor of brownie mix works too. Just make sure the box is about 18 ounces.
Why did my brownie mix cookies spread out so much?
The dough probably didn’t chill long enough. I chill my dough balls for 30 minutes before they go in the oven. That gives the butter time to firm back up, and the cookies hold their shape.
Why are my cookies dry?
They baked a little too long. I take mine out as soon as the edges are set, even if the tops still look wet. They keep cooking on the hot pan and firm up as they cool.
Why are my cookies cakey?
The dough was overmixed or had too much liquid. I stir just until it’s smooth and stop there. Make sure to use my ingredients and not the ones on the box, since that is meant to make brownies, not cookies.
Can I use oil instead of butter?
I tested these with butter and oil and both work! I like the extra creaminess and flavor the butter brings to the cookies. If using oil, the cookies will be a little softer and may spread more, so don’t skip the chill.
More easy box mix desserts
- Edible brownie batter using brownie mix
- Cake mix cookies
- 3-ingredient pumpkin cookies with spice cake mix
- Orange creamsicle cookies with cake mix
Brownie Mix Cookies (Chewy & Fudgy)
Equipment
- Large baking sheet
- parchment paper
- Large mixing bowl
- 2-tablespoon cookie scoop
Ingredients
- 18 ounces brownie mix, 18.4 ounces will work too
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon milk
- 1 cup semi-sweet chocolate chips
Instructions
- Line a large baking sheet with parchment paper.
- In a large bowl, stir together the brownie mix, melted butter, egg, and milk until smooth (the batter will be thick).
- Fold in the chocolate chips until well combined.
- Scoop the batter using a 2-tablespoon cookie scoop. Place the dough balls 2 inches apart on the prepared baking sheet.
- Place the baking sheet in the refrigerator for 30 minutes to allow the dough balls to chill.
- Preheat the oven to 325°F.
- Bake the brownie cookies for 10 to 12 minutes, until the edges are set. The tops will still appear wet.
- Remove the baking sheet from the oven and let them cool for 15 minutes before transferring them to a platter. Do not stack the cookies until they are completely cooled.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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