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.
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.