Brownie Mix Cookies are so easy to make and have a crinkle top and fudgy center that is characteristic of your favorite brownies!

A stack of Brownie Mix Cookies against a white background with a bite taken out of the top cookie.

Ghirardelli Brownie Mix Cookies

I’m a huge sucker for brownies — and brownie mix. You can ask anyone in my family. I love licking the brownie batter leftover on the spoon and bowl, and I love the fudgy goodness of brownies. So, when I found out it was easy to make cookies from Ghirardelli brownie mix (or any brownie mix for that matter), I was SOLD!

So, what do you add to brownie mix to make cookies? Take a look!

Crackly top brownie mix cookies against a white parchment background.


Ghirardelli brownie mix cookies ingredients on a white background: box brownie mix, eggs, flour, vegetable oil, chocolate chips.
  • Brownie mix — I love the Ghirardelli brownie mix and usually buy the large box at Costco.
  • All-purpose flour — We add just a little bit of flour to the mixture so we get a cookie dough consistency instead of a brownie batter consistency.
  • Vegetable oil — The vegetable oil gives a moist texture in baking. 
  • Eggs — Our baking binding agent. 
  • Mini chocolate chips (optional) — Some brownie mixes have chocolate chips in them already. If that’s the case, you can skip this ingredient. Or add more! Can also use regular sized chocolate chips if you’d like.
Brownie mix cookies sitting on a wire rack that is covered with white parchment paper.

Step-By-Step Instructions

Making cookies from a brownie mix is really easy! Here is how to do it:

  1. Prep the oven. These cookies bake at 375°F. To make less of a mess, use parchment paper on the baking sheet. (No need to grease parchment paper.) 
  2. Combine the ingredients. I used a hand mixer to speed up the process.
  1. Scoop the dough onto the prepared baking sheet using a cookie scoop to ensure uniform and consistent sizing.  
A hand holding a cookie scoop reaching into a bowl full of Brownie Mix Cookie dough batter.
  1. Bake. To get a fudgy, brownie-like texture, do not over bake! Usually 8 minutes or until the edges look set but the centers look doughy. 
  2. Let sit. Let the cookies rest for 3 minutes on the baking sheet, then transfer to a wire rack to finish cooling.
A freshly baked Brownie mix cookie with a crackly top, on a parchment lined baking sheet against a white background.

Recipe Tips

If you use a brownie mix that is not 20 oz, just add enough flour to the brownie mix for it to equal the 20 ounces. THEN add the 1/4 cup of flour that’s called for in the recipe. 

I used a size 40 cookie scoop and spaced the dough balls 2 inches apart from each other. 

Don’t over bake the cookies! Over baking will make the centers less fudgy and more dry. (I sent this recipe to my sister and she baked them for a few minutes longer and she said the cookies were dry and not at all fudgy like brownies. Don’t say I didn’t warn you!) 

I love that the bottom of the cookies are baked but the centers stay fudgy just like a brownie!!!


Create fun variations of brownie mix cookies by adding peanut butter chips, white chocolate chips, mint chips, butterscotch chips or M&Ms to the batter for different flavors. 

Add chopped nuts (of any variety) for an additional crunch or variation.

Roll the dough balls in powdered sugar for a crinkle cookie effect.

Eat plain or pair with vanilla ice cream or make into ice cream sandwiches.  


Store in an airtight container or ziplock bag for 3-5 days. I love eating them fresh though! Right off the cookie sheet so they are still a bit warm and gooey … yum!

Baked brownie cookies with a crackly top studded with chocolate chips on a white background.


Can you freeze brownie mix cookies?

Yes! Follow the recipe as directed, let the cookies cool, and then freeze in a ziplock bag for 1-2 months. I haven’t personally frozen these cookies before since usually my family eats them all the day I make them! So, I’m not sure if the gooey, fudgy nature of the cookies will be unaffected after being frozen and thawed. If you do freeze them, let me know how they turn out!

Can you make brownie mix cookies with peanut butter?

If you want to add peanut butter, I suggest stirring in peanut butter chips. This will give you bursts of peanut butter in every bite.

A stack of dark brown brownie cookies with a glass of milk next to it against a white background.

More Decadent Chocolate Recipes

If you make this recipe and love it, I would be so grateful if you come back to leave a 5-star rating and review. This helps other readers find the recipe easier. Thank you! ❤️

A bite taken out of a brownie cookie showing the fudgy center.
overhead photo of Brownie Mix Cookies on a white parchment paper.
Print Save Review
4.97 from 27 votes

Brownie Mix Cookies

These brownie mix cookies are easy to make, require minimal ingredients, and produce an ultra fudgy interior.
Prep Time: 5 mins
Cook Time: 8 mins
Total Time: 13 mins
Servings: 22 cookies


  • 1 20 oz box Ghirardelli brownie mix - I buy the brownie mix from Costco. Can also use a different brand of mix. See notes!
  • 1/4 cup all purpose flour
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup chocolate chips - mini chocolate chips or regular semi chocolate chips


  • Preheat oven to 375°F. Line baking sheet with parchment paper. 
  • In a large bowl mix all of the ingredients together until combined. I used a hand mixer, but if you don't have a hand mixer you can use a wooden spoon and just mix until everything is evenly combined.
  • Using a 2 T sized cookie scoop, scoop dough onto baking sheet, spacing each dough ball 2 inches apart from each other. 
  • Bake for 8-10 minutes or until edges are set but centers still look doughy. Remove from oven and let sit on baking sheet for 3 minutes. Transfer to wire rack to cool completely.


If you use a brownie mix that is NOT 20 oz, just add enough flour to the brownie mix until it is equal to 20 ounces. THEN add the 1/4 cup of flour that’s called for in the recipe. 
Storing: store in an airtight container or bag for 3-5 days. 
Freezing: Bake as directed and then freeze in an airtight container or freezer-safe bag. Will keep for 1-2 months in the freezer. Thaw before eating. I don’t know how the fudgy centers will do in the freezer/thawing process as I haven’t frozen these cookies yet. We usually eat them within 1 day (totally serious!!)


Calories: 59kcal (3%)Carbohydrates: 5g (2%)Protein: 1g (2%)Fat: 4g (6%)Saturated Fat: 3g (15%)Trans Fat: 1gCholesterol: 15mg (5%)Sodium: 13mg (1%)Potassium: 7mgFiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 31IU (1%)Vitamin C: 1mg (1%)Calcium: 7mg (1%)Iron: 1mg (6%)
Course: Dessert
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!