Brownie Mix Cookies
Brownie Mix Cookies are so easy to make and have a crinkle top and fudgy center that is characteristic of your favorite brownies!
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!
- 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.
Making cookies from a brownie mix is really easy! Here is how to do it:
- 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.)
- Combine the ingredients. I used a hand mixer to speed up the process.
- Scoop the dough onto the prepared baking sheet using a cookie scoop to ensure uniform and consistent sizing.
- 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.
- Let sit. Let the cookies rest for 3 minutes on the baking sheet, then transfer to a wire rack to finish cooling.
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!
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!
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.
More Decadent Chocolate Recipes
- Nutella Cookies
- Double Chocolate Chip Cookies
- Brownie Cookies
- Chocolate Crinkle Cookies
- Nutella Brownies
- Cosmic Brownies
- BYU Mint Brownies
- Buckeye Brownies – also uses a brownie mix.
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! ❤️
Brownie Mix 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.
19 Comments on “Brownie Mix Cookies”
These turned out great! I used the Ghirardelli brownie mix that was 20 oz. It already had chocolate chips in it. I doubled the recipe since I was making them for a crowd. I thought I messed them up at first. I might not have added the right amount of flour. I added some milk. Idk. They were really goopy. Then I remembered they needed to chill. Very important step. I rolled into balls and rolled in powdered sugar, so they looked great with the white and brown crackle effect. They were a big hit and everyone wanted the recipe. Tonight I’m trying again with another 20 oz. brand I had on had. Single recipe and sticking to the recipe. I have high hopes. Thank you so much.
Great recipe- super easy!
These turned out way better than simply following the Ghirardelli brownie recipe on the box (we buy the multi-pack box from Costco). I omitted the chocolate morsels (because I didn’t have any) and the cookies are perfection. I ended up baking them for 9 mins and highly recommend using parchment paper!
This is awesome!
I told my 11yo son to make it himself since he wanted some cookies.
He did the measuring and mixing and I did the scooping and oven part. I did 24 cookies.
We had to bake it for 10min since 8min was still too soft for us.
10min was perfect!
Thank you so much. Perfect recipe.
This recipe is amazing! I used Betty Crocker dark chocolate brownie mix (20oz) and made no adjustments. I used a spatula to stir and it came together wonderfully- just the right dough texture. I used a #40 scoop, baked for 9 minutes, and it made 23 perfect cookies.
What a great way to upgrade regular ole brownie mix!
Thanks for coming back to leave a comment Alyse! So happy you enjoyed the cookies 💕
I’ve made cookies with a similar recipe using a cake mix but these are even better! Love the crispy outside and fudgy center!
I made this recipe and loved them. But the real test is my husband. He flipped over them. Keeps asking me to make them again!!! Trouble is I have to go easy on sweets. Well I should not have made these “Brown Crowns”. So good!!!
I used Betty Crocker Chewy Fudge Brownie mix and totally fail. 18.3 oz box
I followed the directions precisely, including weighing the additional flour to bring the initial mix to 20 oz. However, 1/4 c oil and 2 eggs was not enough liquid to ever become a dough.
I added an additional 2 eggs and 1/4 c oil and salvaged them to make perfect little cakes. Used them for Whoopi’s pies and then filled them with vanilla icing.
Bummed because we really wanted brownie cookies.
Sorry to hear it didn’t work out for you. Thanks for the feedback! 💕
I absolutely hate when you have to read a whole blog essay for instructions. Only after following the instructions listed under ingredients did I see the note not to add the flour if you have 20oz of brownie mix. *huge sigh*
In the recipe card it clearly states next to the “brownie mix” ingredient to “see notes.” If you read that, it’ll give you all the information you need to know before making the recipe.
I made these brownie mix cookies twice with different results. The first time they appeared dryer than the images you showed but it didn’t affect the taste and were devoured quickly. The second time for whatever reason the batter looked more like yours and they turned out beautiful. Not sure what made the difference but either way this recipe is a winner and a keeper!
Great recipe! I used Ghirardelli triple fudge mix. I ended up increasing oil to 1/3c and decreasing flour by a couple of TBS. Delicious! Definitely a keeper.
These were absolutely amazing, delicious and so easy to make. My husband loved them. The only adjustment I made was baking them for 9 minutes instead of 8. I will definitely be making these again. Thank you so much for sharing the recipe. They were perfect😉
Thanks for the sweet comment Anne! So glad you and your husband loved them!! ❤️
I followed your directions but the batter was extremely dry and didn’t look like yours. I used a 20 oz mix and the additional ingredients as listed. Not sure why it didn’t turn out.
That’s odd! How did the cookies turn out?
Cookie dough is firmer than brownie batter. Do you live in a dry location? I live in a humid area at sea level, that shouldn’t have too much to do with it, but altitude and climate always plays a small role in baking.
They tasted wonderful but more dense and dry than yours. I thought maybe I should have used the water called for on the box. I’ll definitely try them again. I live in the north east so it’s dryer here.