If you love the rich decadence of brownies and the perfect portion control of cookies, these Brownie Mix Cookies are an absolute must-bake. They offer everything you adore about classic brownies—fudgy texture, deep chocolate flavor, and irresistible chewy edges—but in a tidy, portable cookie form. All you need is a trusty box of brownie mix, a few pantry staples, and less than 90 minutes from start to finish. Let’s dive into one of the best chocolate mashups ever to hit the dessert table!
Ingredients You’ll Need
It’s amazing how a handful of carefully chosen ingredients can create the ultimate cookie. Each one has its own role in building the flavor, structure, and gooey texture that makes Brownie Mix Cookies so delightful!
- Chocolate Supreme Brownie mix (18.75 ounces, Ghirardelli with syrup pack): The star of the show! This shortcut delivers that unbeatable deep chocolate taste, and the syrup adds extra fudginess.
- All-purpose flour (½ cup): Gives the cookies just enough structure so they hold their shape with that signature thick-and-chewy bite.
- Canola oil (⅓ cup): Provides moisture and keeps the cookies rich and tender—no dry crumbs here!
- Large eggs (2, room temperature): Eggs act as the binding agent and add a subtle lift, ensuring the cookies don’t fall flat.
- Water (1 tablespoon): Just a little bit to bring the dough together—trust me, it makes a difference.
- Semi-sweet chocolate chips (1 cup): For extra melty chocolate pockets in every bite. You can never have too much chocolate, right?
How to Make Brownie Mix Cookies
Step 1: Combine the Ingredients
In a large mixing bowl, add your brownie mix (don’t forget the syrup packet!), flour, oil, eggs, and water. With a handheld mixer on low speed, blend everything until it’s fully combined and luscious. This batter is thick and rich, just the way it should be!
Step 2: Add the Chocolate Chips
Switch to a spatula or wooden spoon and fold in your chocolate chips. Stir gently until they’re dotted all through the dough—you want surprise chocolate treasures in every cookie.
Step 3: Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to an hour for thicker cookies). This is the secret to getting those perfect brownie crinkles and chewy middles, so don’t skip it!
Step 4: Preheat the Oven and Prep Your Baking Sheet
Set your oven to 350°F and line a big baking sheet with parchment paper. This not only stops the cookies from sticking but also guarantees easy cleanup.
Step 5: Scoop and Bake
Use a 1½-inch cookie scoop (about 2 tablespoons) to portion out 12 dough balls and place them evenly spaced on your prepared sheet. Bake for 10 minutes until the tops are set and slightly crackled. Don’t overbake—these cookies finish setting as they cool.
Step 6: Cool, Then Repeat
Let the cookies rest on the baking sheet for 10 minutes so they firm up just right. Then transfer them to a wire rack to cool completely while you bake the second batch.
How to Serve Brownie Mix Cookies
Garnishes
For a bakery-style finish, dust the tops with a little powdered sugar once cooled, or drizzle some melted chocolate for an extra flourish. A sprinkle of flaky sea salt is a game-changer if you love a sweet and salty combo.
Side Dishes
Brownie Mix Cookies are out-of-this-world with a tall glass of cold milk, of course! For something fancier, try pairing them with a scoop of vanilla ice cream or fresh berries to contrast their richness.
Creative Ways to Present
Stack the cookies and tie with colorful ribbon for a thoughtful homemade gift, or create an epic cookie sandwich by smearing marshmallow fluff or peanut butter between two cookies. For parties, arrange them in a cookie tower centerpiece—it’s guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
Keep extra Brownie Mix Cookies in an airtight container at room temperature, where they’ll stay soft and fudgy for up to 4 days. If you like a bit of bite, a quick zap in the microwave gives you that fresh-baked warmth again.
Freezing
Want to stash some away? These cookies freeze beautifully! Once cooled, pop them in a freezer-safe bag or container, separating layers with parchment. They’ll keep for up to 2 months. Thaw at room temp or give them a quick warm-up in the oven.
Reheating
To recapture that gooey, soft-center magic, warm your Brownie Mix Cookies for 10-15 seconds in the microwave, or a few minutes in a low oven. Just enough to make the chocolate chips melty and irresistible again!
FAQs
Can I use a different brand or type of brownie mix?
Absolutely! While Ghirardelli’s Chocolate Supreme is my top pick for its flavor and syrup pack, any fudgy brownie mix will do. Just stick to roughly the same package size, and include any mix-ins like syrups for the fudgiest results.
Why do I need to chill the dough?
Chilling is essential for Brownie Mix Cookies because it stops the cookies from over-spreading and gives you that dreamy crackly top with thick, chewy middles. It’s a trick that transforms the texture from decent to bakery-worthy!
Can I add nuts or other mix-ins?
Definitely! Feel free to toss in a handful of chopped walnuts, pecans, or white chocolate chips. Have fun and experiment—just don’t overload the dough so the cookies hold together.
What if I don’t have a cookie scoop?
No problem! Use two spoons: one to scoop the dough and the other to nudge it onto the tray. Try to keep your cookie sizes even so they bake uniformly.
How do I know when they’re done baking?
Look for set, slightly crackled tops—the centers might look a bit glossy, but they’ll finish cooking as they cool. Overbaking leads to dryness, so pull them out at the 10-minute mark for the perfect fudgy bite.
Final Thoughts
There’s nothing quite like Brownie Mix Cookies for a quick, crowd-pleasing chocolate fix. These cookies are fuss-free, rich, and always get rave reviews. Gather your ingredients, follow these simple steps, and you’ll have an irresistible treat ready to share—or keep all to yourself!
Print
Brownie Mix Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful combination of brownie and cookie in one treat, these brownie mix cookies feature chewy edges, a fudgy brownie-like texture, and a rich chocolatey taste, all crafted effortlessly from a convenient box mix.
Ingredients
Brownie Mix Cookies:
- 18.75 ounces Chocolate Supreme Brownie mix, Ghirardelli brand with the syrup pack included
- ½ cup all-purpose flour
- ⅓ cup canola oil
- 2 large eggs, room temperature
- 1 tablespoon water
- 1 cup semi-sweet chocolate chips
Instructions
- Mixing the Batter: In a large mixing bowl, combine the brownie mix, syrup packet, flour, canola oil, eggs, and water. Beat on low speed until fully combined.
- Adding Chocolate Chips: Fold in the semi-sweet chocolate chips until evenly distributed.
- Chilling the Dough: Cover the bowl and refrigerate for at least 30 minutes.
- Baking: Preheat oven to 350°F. Scoop dough onto a baking sheet and bake for 10 minutes. Cool on a wire rack.
Notes
- Use only the listed ingredients, not those on the box.
- Chill dough for at least 1 hour for best results.
- Monitor cookies closely due to oven temperature variations.
Nutrition
- Serving Size: 1 cookie
- Calories: 86 kcal
- Sugar: 3g
- Sodium: 7mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0.02g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 16mg
