Brownie Mix Cookies
Brownie Mix Cookies is an easy recipe to make and all you need is a 20 oz box of brownie mix, vegetable oil, eggs, extra flour (super important!) and some chocolate chips! All this comes together to give you ultra fudgy brownie cookies that have a crinkly top, gooey center, and set bottoms for the ultimate brownie cookie!
Brownie Mix Cookies will remind you of your favorite brownies! You can make bakery style (larger) brownie mix cookies with my Brownie Batter Cookies. Or try my Walnut Brownie Cookies or Cosmic Brownie Cookies that take a cookie spin on your favorite brownie recipes.
Why This Recipe Works
- Gooey brownie centers. I love that the bottom of the cookies are baked but the centers stay fudgy just like a brownie!!!
- 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 the best brownie mix cookies from Ghirardelli brownie mix (or any brownie mix for that matter), I was SOLD!
- Brownie cookies from mix. The best part of these brownie box cookies is all you need is a brownie mix and a few extra simple ingredients!
Ingredient Notes
- Dry Brownie Mix: I love the Ghirardelli brownie mix and usually buy the large box at Costco. You only need the dry mix for this brownie mix cookie recipe. Disregard any of the additional ingredients called for on the back of the boxed brownie mix. Please only use the extra ingredients called for in this brownie mix cookies recipe! This is an easy brownie mix cookies recipe thanks to using a boxed mix.
- Flour: We add additional flour to the mixture so we get a cookie dough consistency instead of a brownie batter consistency. This will help provide the cookie form.
- Vegetable Oil: The vegetable oil gives a moist texture in baking. Usually cookies use butter as the fat, but this recipe uses vegetable oil because we are trying to mimic the brownie texture (and brownies are made with vegetable oil).
- Eggs: Our baking binding agent.
- Mini Chocolate Chips: 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.
Step-by-Step Instructions
- Combine all the ingredients. Preheat your oven to 375ºF. Line a cookie sheet with parchment paper and set aside. To a large bowl, add the 20 oz dry brownie box mix (see recipe tips for details on if your brownie mix is less than 20 oz), 1/4 cup all-purpose flour, 1/4 cup vegetable oil, 2 eggs, and 1/2 cup chocolate chips. Using a hand mixer, beat until combined.
- Scoop into balls. Using a 2 T cookie scoop, scoop the dough and drop onto the prepared baking sheet, leaving 2 inches between each cookie dough ball.
- Bake the Ghirardelli brownie cookies. Place the baking sheet in the preheated oven and bake for 8-10 minutes. The cookies are done when the edges are set but the centers still look doughy. Remove them from the oven and let sit on the baking sheet for 3 minutes. Then transfer to a wire rack to cool completely. Enjoy as is or with a scoop of ice cream!
Recipe Tips
**If you use a brownie mix that is not 20 oz, add enough flour to the brownie mix until it equals 20 ounces. IMPORTANT: you will STILL need to add the additional 1/4 cup of flour called for in this recipe. That is in additional to the 20 oz dry brownie mix.
NOTE: you do NOT use the ingredients listed on the box. Please only use the additional ingredients listed in this recipe!
Using the cookie scoop will help in portioning the dough balls. Although this is a cookie dough, it is still brownie-like, meaning the dough is softer than most cookie doughs so you won’t really have the texture to roll into balls of dough with your hands (because we are going for fudgy brownie-like cookies AKA gooey in the enter).
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 cookies dry and you won’t have that chewy fudge center. (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!)
To get fudgy cookies, you want the edges to look set but the centers will look doughy. That is the key to the perfect cookie! The centers will look doughy and not fully done. As long as the edges are set, they are done. If you pull the cookies out and the centers look baked, you won’t get the fudgy center.
Let the cookies sit on the baking sheet for 3 minutes. This will help them set so the bottoms of the cookies are set and you can easily transfer the brownie cookies to a wire rack to cool completely.
Let the cookies cool completely. This will help the bottoms of the cookies to set completely so you can pick them up.
If you don’t have a hand mixer you can use a wooden spoon and just mix until everything is evenly combined. Or feel free to use a stand mixer if you have one.
Variations
- 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.
Make Ahead, Storing, and Freezing
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!
To freeze, 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!!)
Recipe FAQs
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.
No! In fact, if you add those ingredients, the brownie mix cookies won’t turn out. You only need the DRY brownie mix.
There could be a few reasons why the cookies didn’t turn out. The first things to look for is to make sure your oven temperature is accurate. Most ovens run a few degrees cooler or hotter than what it says. I use an oven thermometer to make sure my temperature is correct. Then, make sure you are baking cookies in the center rack of the oven. Adjust the racks as needed. Finally, be sure to fluff your flour before measuring. And with this recipe in particular, make sure your brownie mix is 20 oz. If it isn’t, then add additional flour until the brownie mix comes in at 20 oz (use a kitchen scale). THEN you still add the 1/4 cup flour to the bowl. This additional flour will help provide a cookie dough consistency.
You may have baked the cookies for an extra minute too long. Remove the cookies from the oven when the edges are st but the centers still look gooey. Once they set (rest on the pan for 3 minutes) and then cool completely on a wire rack, they will be perfect!
More Brownie Recipes
Brownie Mix Cookies
Ingredients
- 1 20 oz box Ghirardelli brownie mix - Can also use a different brand of mix. If your mix is less than 20 oz, add flour until it is 20 oz.
- 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
Instructions
- 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.
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41 Comments on “Brownie Mix Cookies”
2 eggs and 1/4 cup of oil is not enough moisture for these cookies. I had a very dry mix, very floury. Could not mix. I had to add another egg and some more oil. I did have a 18 oz. Box and added the 2 oz. Flour + 1/4 cup as instructed. Ended up being cake like. They are ok but will stick to brownies.
Sue, I’m sorry these cookies didn’t turn out for you. I don’t have any suggestions as to make next go-around better. I use large eggs and when I measure my flour I fluff it prior to measuring (we don’t want the flour compact).
Substituted the oil for butter, added an egg yolk, 2 tablespoons of cocoa powder, 1 tablespoons of sugar, 1 1/2 teaspoons of coffee grinds and they were incredible!! Crispy edges and gooey inside. I also added some chocolate chips in the batter but pushed 4-5 on the tops when they came out and we’re on the cooling rack!
yummy substitutions, Deb! Thanks for sharing!
Made these for a work function and they turned out great. At first I cooked them and they were extremely gooey. I let them sit for about a half hour or hour and that seemed to help set the cookies. They tasted like a brownie but also like a cookie. If you don’t like your brownies gooey or undercooked may need to cook longer or try a different recipe.
I want to go to your work functions! Sounds like so much fun — and yummy food too! Glad the cookies turned out. These are definitely more gooey to bring in that brownie-like texture. Thanks for the 5-star review!
I finally made your Brownie Mix Cookies! Two batches made 42.
I’m taking 2 dozen to church for Father’s Day, and my husband will have 16 (cause I ate two! Had to taste test them right? LOL) Thanks so much! So good 😋
Thanks for the star rating and comment Janet. So glad you all enjoyed the cookies! And so kind of you to share with others on Father’s Day! The dads will love it.
I make these for all holidays and events and they are a hit every single time! I always make a double batch and split into three -one with espresso morsels, one with peanut butter chips and the last either with walnuts or plain chocolate chips. 10/10 it’s become my signature cookie, so easy to make too!
Those mix-ins sound amazing, Tori! Thanks for sharing. And thanks for the 5-star rating!
Came out perfectly ! Was paying 6 $ for 8 brownie cookies at supermarket. It’s great to have this huge batch for about 3$. 😉💖🍪
So true! Glad you loved them!
My husband loved this cookie.
It’s one of my favorites. I’m glad your husband loved it! Thanks for coming back to leave a star rating and review, Janet!
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!
I’m making these now and am wondering if I should chill or not?
No need to chill!
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! 💕
Once the 20oz is weighed. Still have to add the 1/4C of flour. It stated that. I think people are skipping that. My only issue is the cookies aren’t shiny looking. I don’t want to give them away like that. What did I do wrong?
You didn’t do anything wrong! Sometimes mine are shiny, sometimes they aren’t. I’m not sure why some are and some aren’t.
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.
If you have a brownie mix box that is 20 oz, you STILL need to add an additional 1/4 all-purpose flour. I think you may have been confused by the instructions to add additional flour to the brownie mix until the mix itself reaches 20 oz. Once you have a 20 oz brownie mix, you then add 1/4 cup flour. The extra 1/4 cup flour (on top of a 20 oz brownie mix) is what makes the dough more of a cook dough and not liquidy like brownie batter. Hope that helps!
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!
Hi Jennifer! I’m glad you liked the recipe. This could merely be a difference of measuring the flour. Maybe one time you had slightly less or slightly more flour depending on if you scooped/packed the flour or if you fluffed/spooned the flour.
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.
So glad you loved it! Thanks for the rating and review!
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.
Hi Jen! No need to use any of the ingredients listed on the brownie box. We don’t want the mixture to turn into brownie batter since we are making a cookie. We only need the dry brownie mix so disregard any of the additional ingredients listed on the box and only add the additional ingredients listed in the recipe card here. Hope that helps!