The BEST Brownie Mix Cookies Recipe
Chewy and chocolatey! These easy brownie cookies elevate a standard brownie mix with delicious results, What makes them “the BEST”? I’ve added in real melted chocolate for a deeper chocolate flavor that is irresistible. Use this recipe to make cookies that taste like brownies with soft chewy centers and crisp edges.
Love this recipe? I bet you will love elevating it even more with my Buckeye Brownie Cookies Recipe and Brownie Sundae Cookies too!
When I decided to tackle a Crumbl Copycat for their Brownie Sundae Cookies, I knew I needed to get the cookie base right. Crisp edges with a super soft and chewy interior. And chocolatey. Very chocolatey.
After all, no one wants a dry brownie!
Using a mix turned out to be delicious and easy too! The key is adjusting the wet ingredient correctly so you get cookies that hold together and yet are still soft and chewy. All it takes is adjusting the ratios of the ingredients called for on the back of the box and the addition of some melted dark chocolate and you are there.
Brownies, but cookies!
What You’ll Love About These Brownie Cookies:
- It uses a brownie MIX for the ultimate shortcut to delicious brownie cookies.
- Melted chocolate elevates these with ease!
- When baked carefully, the centers are perfectly soft and chewy!
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Recipes by a Real Person in a Real Kitchen
In the age of AI-generated content, I like to share that I’ve created and tested my recipes–right at home in my own kitchen. My recipes have been hypothesized, baked, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
Ingredients You Will Need
A few notes on some of the ingredients used in the cookies:
Dark Chocolate Bar – I kept things affordable for this recipe and grabbed a dark chocolate Choceur bar from Aldi. Use a similar bar of dark chocolate. I think this would also work with chocolate chips (dark or semi-sweet), but I didn’t test it, so let me know if you do!
Vegetable Oil – You can also use canola oil.
Brownie Mix – It’s very important to buy the right size brownie mix. You need a 18.3 ounce or 18.4 ounce box. Larger or smaller boxes will not be the correct ratio to work with the other ingredients. I tested Pillsbury’s “Chocolate Fudge Brownie” mix (18.4 ounces) and a Baker’s Corner mix (18.3 ounces) when I made this recipe. Both are good, but I slightly prefer the Pillsbury one!
Eggs – The eggs should be at room temp (or close to it) for this recipe. I take them out of the fridge thirty minutes prior to baking and that works fine.
Vanilla extract – use your favorite!
Semi-sweet chocolate chips – this is totally optional, but you can add a scoop of semi-sweet chocolate chips or white chips if you like!
How to Make Brownie Cookies from a Mix
Here’s a summary of how this recipe is made.
Find the complete ingredients list and full instructions within the printable recipe card below!
Of course, simply adding the ingredients listed on a box of brownie mix and then attempting to bake it into cookies simply does not work. The ratios are all wrong and you’ll end up with a mess.
Luckily, I’ve dialed in the correct ratios for you so this recipe is now a simple step-by-step!
First we’ll microwave some dark chocolate and vegetable oil until melted. Allow to cool for a few minutes.
Whisk in eggs and vanilla extract and keep whisking for about 90 seconds (this helps achieve the pretty crackles on top of the cookies!).
Add the brownie mix (must be 18.3 or 18.4 ounces) and fold it in until dough is thick and smooth. You can add chocolate chips (or white chips) here if desired.
Scoop 24 cookies and bake (one pan at a time) for about 11 minutes until lightly crackled on edges. Note that the cookies (even when fully baked) will still appear quite gooey, but that is because brownies require cooling down to set properly.
Serving Suggestion
Serve one (or two!) of these brownie cookies warm with vanilla, cookies & cream, or strawberry ice cream. Drizzle a little chocolate sauce on top (and maybe even a little whipped cream?) for a sundae treat that is oh-so-good!
How to Store or Make Ahead
Store cookies in an air-tight container for 2-3 days. They will keep longer, but may begin to dry out after 2-3 days. For longer storage, freeze cookies in freezer-safe packaging for up to 1-2 months.
More Irresistible Cookie Recipes to Try!
If you loved this recipe, also try some of my other favorites, like my Crumbl Copycat Semi-Sweet Chocolate Chunk Cookies, Key Lime Pie Cookies, and Oreo Stuffed Peanut Butter Cookies!
If you loved this recipe, leave a quick comment and a 5-star rating!
Thanks so much for trying one of my recipes!
Brownie Mix Cookie Recipe
Ingredients
- 4 ounces dark chocolate bar (I’ve only tested this recipe with bar chocolate, not chips)
- 5 tablespoons vegetable oil
- 1 box brownie mix (mix must be 18.3-18.4 ounces)
- 2 large eggs (eggs should be room temperature)
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a large microwave-safe bowl, microwave 4 ounces of a dark chocolate bar and 5 tablespoons of vegetable oil in 20-second intervals, stirring in between until melted and smooth. Let cool 5 minutes.
- Whisk in 2 room temperature eggs and 1 teaspoon vanilla extract. Whisk briskly for 90 seconds. This helps achieve the pretty crackles on top of the cookies!
- Add the brownie mix (must be 18.3 or 18.4 ounces) and use a spatula to fold it in until dough is thick and smooth. Optional: fold in 1/2 cup semi-sweet chocolate chips.
- Use a #40 scoop (1.5 tablespoons) to scoop 24 cookies. Space cookies a few inches apart on your baking sheets and bake one pan at a time for about 11 minutes (cookies will be crackled on edges). Note that the cookies (even when fully baked) will still appear quite gooey, but that is because brownies require cooling down to set properly. An instant-read thermometer can be helpful. So long as the cookies measure at least 165°F, you can pull them from the oven and let them cool.
Notes
Nutrition
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