Brownie Mix Cookies
These Brownie Mix Cookies are soft, chewy, and fudgy. They're made with brownie mix, melted butter, eggs, vanilla, chocolate syrup, and chocolate chips!
Have you ever wanted to take a brownie and turn it into a cookie? I mean, you cannot go wrong with this recipe for brownie mix cookies. It's out-of-this-world chocolate fudgy goodness with the crispy, chewy edges of a cookie.
The addition of chocolate syrup deepens the flavor and takes these cookies to the next level. Exactly what you want from a brownie cookie, after all!
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Why You'll Love This Recipe
EASY - This recipe is so easy to make and perfect if you're like me and keep brownie mix on hand.
SEMI-HOMEMADE - This is an easy shortcut recipe for soft, fudgy cookies using a box mix and a couple of other ingredients.
KID-FRIENDLY - Just like with brownies, these brownie cookies are easy to have your kids help mix up. Plus if they're anything like my kid, the fact that we made a brownie mix into cookies is mindblowing.
Ingredients for Brownie Mix Cookies
See the recipe card at the bottom of the post for quantities.
- Brownie Mix - Just pick your favorite!
- All-Purpose Flour. This helps bring balance to the fudgyness of the cookie.
- Eggs. Use large eggs for baking.
- Butter. Salted butter is fine.
- Chocolate Syrup. This adds a little additional liquid to thin out the cookie dough, helps create a tender cookie, and gives an extra chocolate punch. It can be substituted with the same measurement of chocolate ganache in the drizzling consistency or evaporated milk.
- Vanilla Extract. I recommend pure vanilla extract.
- Mini Semi-Sweet Chocolate Chips. The chips help create the decadent chocolate flavor and softness of this cookie. They can be substituted with regular dark chocolate, semi-sweet, milk chocolate chips, or white chocolate chips.
Substitutions and Variations
- You can use different kinds of brownie mix for this recipe like dark chocolate, double chocolate, triple chocolate, or milk chocolate.
- You can leave out the chocolate syrup but your cookies will be less gooey.
- You can use any kind of chocolate chip for this recipe. Peanut butter, dark chocolate, milk chocolate, semi-sweet, butterscotch, white chocolate, etc.
NOTE: This recipe has not been tested with other substitutions or variations
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How to Make Brownie Mix Cookies
Before we mix everything up, preheat your oven and line your cookie sheets with parchment paper.
Step 1: Combine the brownie mix and flour with a fork.
Step 2: Then add the eggs, melted butter, chocolate syrup, and vanilla to the mix.
Step 3: Finish by folding in the chocolate chips.
Step 4: Scoop and drop the cookies about two inches apart on your baking sheets.
Step 5: Place the cookies in the preheated oven and bake for 8-10 minutes. Do not bake the cookies until they look "done", or you will have hard and crunchy cookies.
Tips for Best Results
Do not overbake these cookies. They will become hard like the edges of a brownie. To make sure that your brownie mix cookies are soft and chewy, preheat your oven and remove them promptly at the first time dictated on the recipe card, regardless of appearance. Cool them on the baking sheet for one or two more minutes before moving them to a cooling rack.
Want a special touch? Add a simple chocolate glaze, chocolate ganache, or vanilla icing to each cookie and chocolate sprinkles for gorgeous cookies.
These cookies would make amazing ice cream sandwiches! Layer two cookies with a scoop of softened ice cream and smoosh together. Wrap in parchment paper and freeze. Combine the frozen ice cream sandwiches into one bag or airtight container for long-term storage. They will keep up to six months!
Try caramel chips, butterscotch chips, peppermint chips, or heath chips for fun variations on this cookie!
How to Freeze and Store Brownie Mix Cookies
Store the cookies in an airtight container or zippered storage bag at room temperature for up to 5 to 7 days
The brownie cookie dough can be prepared and placed on a parchment paper-lined cookie sheet in the freezer until firm. Place in a freezer-safe container with wax paper separating the layers for up to 3 months in the freezer. When you’re ready to bake the cookies, pop them in the preheated oven, still frozen, and bake for 9 to 11 minutes.
You can also freeze baked cookies in a freezer-quality bag for up to six months.
Once your cookies are ever-so-slightly stale, you can use them as add-ins for a homemade milkshake. Crush them up or break them into pieces and fold them into the milkshake at the end. Do not add the cookies directly to the blender.
Recipe FAQs
Yes, but you do not use the ingredients on the package. Instead, follow our brownie mix cookies recipe on the printable card at the end of this post for perfect cookies every time!
I have not tried this. If you want to try it, be sure to also use gluten-free all-purpose one-for-one flour. Let us know how they turn out!
It's not about looks. The key to perfect cookies every time is a preheated oven and an exact amount of time in the oven. As long as your oven is preheated, you only put one tray of cookies at a time, you bake them for exactly the shortest time on the recipe, and you leave them on the tray to cool for a bit, you should have perfect cookies.
More Brownie Mix Recipes to Try
Other Brownie Desserts
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Brownie Mix Cookies
Ingredients
- 18.3 ounce box Brownie Mix I used Betty Crocker
- ¼ cup all-purpose flour
- 2 large eggs
- ¼ cup butter melted
- 1 tablespoon chocolate syrup
- 1 teaspoon vanilla extract
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F and line 2 cookie sheets with parchment paper.
- In a medium mixing bowl, add the brownie mix and flour. Stir until combined.
- Add the eggs, melted butter, chocolate syrup, and vanilla. Mix well with a spatula or hand mixer if preferred.
- Add the chocolate chips and stir until evenly distributed.
- Using a 2 tablespoon cookie scoop, scoop the cookie dough balls and place about 2 inches apart on the prepared cookie sheet.
- Place in the preheated oven and bake for 8 to 10 minutes. For a gooey center, the edges of the cookie will look set and the center may still look soft and slightly darker than the edges. For a not so gooey center, bake an additional minute or two until the center is the same color as the edges.
- Remove the cookies form the oven and let cool completely on the cookie sheet if you opted for the gooey center, or 10 minutes if you went with a less gooey option.
- Place on a paper towel or cooling rack to cool completely.
- Place in an airtight container and store at room temperature.
Notes
• Chocolate syrup: This adds a little additional liquid to thin out the cookie dough, helps create a tender cookie, and gives an extra chocolate punch. It can be substituted with the same measurement of chocolate ganache in the drizzling consistency or evaporated milk.
• Baking time: Do not overbake these cookies. They will become hard like the edges of a brownie.
• Storage: Store the cookies in an airtight container or zippered storage bag at room temperature for up to 5 to 7 days.
• Freezing: The brownie cookie dough can be prepared and placed on a parchment paper-lined cookie sheet in the freezer until firm. Place in a freezer-safe container with wax paper separating the layers for up to 3 months in the freezer. When you’re ready to bake the cookies, pop them in the preheated oven still frozen, and bake for 9 to 11 minutes.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
