These easy brownie mix cookies are made from only 4 ingredients and are ready in just minutes! Use a boxed brownie mix like Ghirardelli to make a chewy, fudgy chocolate cookie.
🤎 Why You'll Love This Recipe
- Best of both worlds. Do you love the edge piece of a brownie or a center piece? With these cookies, you get the best of both worlds in one irresistible bite, with a crunchy outside and warm, chewy inside.
- So easy. These cookies are incredibly simple to make. With just 4 ingredients and a few minutes of mixing, you've got a dessert that's perfect for a bake sale or potluck.
🍫 Ingredients & Variations
- 15.25 oz brownie mix - This is the size of a typical box of brownie mix, but if it differs by as much as an ounce it shouldn't change the recipe.
- 1 stick butter - Make sure your butter is at room temperature before mixing your cookie dough.
- 1 large egg
- 1 cup chocolate chips - I recommend mini semi-sweet chips for this. The semi-sweet is the perfect contrast against the rich brownie mix.
Cookie Mix-Ins
This recipe is great with add-ins! Feel free to add about 1 cup of any of the following to your brownie mix cookies:
- walnuts
- pecans
- peanut butter, white chocolate, or butterscotch chips
- chopped dehydrated fruit (strawberries, apricots, craisins)
What brownie mix should I use?
I really recommend using Ghirardelli brownie mix in this recipe. Their mixes just tend to be richer and more chocolatey.
However, use what you have on hand! Any store-bought box of brownie mix will work in this recipe, right down to a store brand.
If you're a 🍫 chocolate fan, give my Oreo Cake in a Mug or Brownie Bombs a try!
🍪 How to Make Brownie Mix Cookies
- MAKE BROWNIE COOKIE DOUGH. In a large bowl, use a hand mixer or stand mixer to blend a 15.25 oz box of brownie mix, 1 stick of room temperature butter, and 1 egg. Fold in 1 cup of chocolate chips.
- Chill dough for 30 minutes to an hour.
- SCOOP. Scoop ¼ cup spoonfuls of brownie batter onto a silicone mat or parchment paper-lined baking sheet. Cookies should be spaced at least 2" apart on the baking pan.
- BAKE at 375 degrees for 12-14 minutes, until the edges of the cookies start to crisp. Cool for 5-10 minutes on the baking sheet, then move to a wire rack to finish cooling.
🥡 Leftovers & Storage
These cookies should be stored in an airtight container after baking (this will prevent them from drying out). They can be stored at room temperature for up to 3-4 days after baking.
Freezing
TO FREEZE BEFORE BAKING: Spoon cookie dough onto a lined baking pan, just as you would if you were baking the cookies. Pop this pan in the freezer for 3-4 hours, then move the cookie dough balls to a freezer bag.
Once you're ready to bake, there's no need to thaw - just put on a baking pan and bake until the edges start to crisp and the center of the cookies looks gooey.
TO FREEZE AFTER BAKING: Simply, bake, cool, and pop in a freezer bag. These are good in the freezer for up to 6 months after baking. Once you're ready to enjoy, simply thaw and serve.
💡 More Expert Tips & Tricks
- If you don't have cookie scoops, no problem - use the two-spoon trick! Scoop your cookie dough with one spoon and use the other to release the cookie dough onto the baking pan. If you do choose to use a cookie scoop, use that large one (4 tablespoons) for these brownie cookies.
- These cookies are substantially better when they're warm. If you want to enjoy after baking them, pop your cookies in the microwave for about 10 seconds.
- Don't skip chilling. I took the picture below to show you why. The cookie on the left is super flat; the one on the right is nice and fluffy, but still chewy. See the difference?
The one on the left was using dough that hadn't been chilled, while the one on the right had been chilled for about an hour. It really does make a difference and gives the cookie a much better texture!
More Tasty Cookie Recipes
Hope you love this easy brownie mix cookies recipe! Let me know what you think - leave a ⭐️ review or comment below if you try the recipe. You can also 📸 tag me on social media (@lambertslately) if you post your cookie pictures!
Easy Brownie Mix Cookies
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Ingredients
- 15.25 oz Ghirardelli brownie mix
- 1 stick butter (room temperature)
- 1 large egg
- 1 cup chocolate chips
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, use a hand mixer or stand mixer to blend 1 box of brownie mix, 1 stick of butter, and 1 egg. Fold in 1 cup of chocolate chips.
- Chill dough for 30 minutes to an hour.
- Scoop ¼ cup chunks of brownie batter onto a silicone mat or parchment paper-lined baking sheet. Cookies should be spaced at least 2" apart on the baking pan.
- Bake at 375 degrees for 12-14 minutes, until edges of cookies start to crisp.
- Cool for 5-10 minutes on the baking sheet, then move to a wire rack to finish cooling.
Notes
- If you don't have cookie scoops, no problem - use the two-spoon trick! Scoop your cookie dough with one spoon and use the other to release the cookie dough onto the baking pan. If you do choose to use a cookie scoop, use that large one (4 tablespoons) for these brownie cookies.
- These cookies are substantially better when they're warm. If you want to enjoy after baking them, pop your cookies in the microwave for about 10 seconds.
- Don't skip chilling. I took the picture below to show you why. The cookie on the left is super flat; the one on the right is nice and fluffy, but still chewy. See the difference?
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
