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
Ok, who's a fan of that crunchy edge piece of brownie?
Now, who's a fan of that chewy, fudgy center piece of brownies?
With these cookies, you get the best of both worlds in one irresistible bite.
These cookies are incredibly simple to make. With just 4 ingredients and a few minutes of mixing, you're going to have a cookie that has that perfect fudgy brownie texture combo of warm, gooey center and slightly crunchy outside. Think of all of the best parts of a rich, chocolatey brownie in one cookie!
Ingredients & Variations
(See recipe card at the bottom of this post for ingredient measurements.)
- brownie mix
- butter
- egg
- chocolate chips
Cookie Additions
Feel free to add about 1 cup of any of the following to your brownie mix cookies:
- walnuts
- pecans
- peanut butter chips
- white chocolate chips
- butterscotch chips
- chopped dehydrated fruit (strawberries, apricots, craisins)
- sprinkle of sea salt on top
Best Brownie Mix to 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 Balls a try!
How to Make Brownie Mix Cookies
Step 1: Make brownie cookie dough.
In a large bowl, use a hand mixer or stand mixer to blend brownie mix, butter, and egg. Fold in chocolate chips.
Chill dough for 30 minutes to an hour.
Step 2: Scoop and bake.
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.
Step 3: Cool.
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 drying out). They can be stored at room temperature for up to 3-4 days after baking.
Can I freeze brownie mix cookies?
Yes, these freeze well!
To Freeze Before Baking: Spoon cookie dough onto a lined baking pan, just as you would if you were baking the cookies. Pop this 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.
- They're even better when topped with a scoop of vanilla ice cream.
I also really recommend not skipping the chilling process. I took this picture 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!
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
Affiliate links used.
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 brownie mix, butter, and egg. Fold in 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.
- They're even better when topped with a scoop of vanilla ice cream!
- To Freeze Before Baking: Spoon cookie dough onto a lined baking pan, just as you would if you were baking the cookies. Pop this in the freezer for 3-4 hours, then move the cookie dough balls to a freezer bag. Once you're ready to bake, 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.
- These cookies should be stored in an airtight container after baking (this will prevent drying out). They can be stored at room temperature for up to 3-4 days after baking.
