These Brownie Mix Cookies are rich, fudgy, ultra-chocolatey, and unbelievably easy to make. With crisp edges, soft centers, and that signature brownie crackle on top, they deliver the perfect blend of a brownie and a cookie in every bite. The best part is that they start with a simple boxed brownie mix, transforming it into bakery-style cookies with minimal effort. They bake up thick, chewy, and loaded with deep chocolate flavor, making them ideal for last-minute desserts, holiday baking, or weeknight cravings. Whether you enjoy them plain, dipped in chocolate, or decorated with sprinkles, these cookies always turn out irresistible.
Why You’ll Love This Brownie Mix Cookies Recipe
You’ll love this recipe because it makes incredibly rich and fudgy cookies with almost no prep time. Using a boxed brownie mix means the flavor is bold and chocolate-packed, yet you still get the structure of a soft, chewy cookie. The dough mixes in minutes, scoops easily, and bakes consistently every time. Additionally, these cookies are extremely versatile—add chocolate chips, nuts, sprinkles, or even a caramel center to customize them. They’re perfect for cookie boxes, potlucks, gifting, or enjoying warm with a glass of milk.
Why You Should Try This Recipe
If you crave brownies but want the convenience and texture of a cookie, this recipe gives you the best of both worlds. It’s one of the easiest cookie recipes you’ll ever make, yet it tastes like you spent hours in the kitchen. The ingredients are simple, budget-friendly, and easy to find, and the recipe never fails. These cookies also stay soft for days and are ideal for creative add-ins, fun toppings, or holiday decorations.
Ingredients You’ll Need
1 box brownie mix (18–20 oz), 2 large eggs, ⅓ cup vegetable oil, 2 tablespoons water, 1 teaspoon vanilla extract, ½ cup chocolate chips (optional), ¼ teaspoon salt (optional for balance), sprinkles or powdered sugar for topping.
How to Make Brownie Mix Cookies (Step-by-Step)
Step 1 – Prepare the Dough: In a mixing bowl, combine brownie mix, eggs, oil, water, and vanilla. Stir until a thick, sticky dough forms. Add chocolate chips if you want extra richness.
Step 2 – Chill the Dough: Place the dough in the refrigerator for 20–25 minutes. This step helps the cookies hold their shape and bake thicker and chewier.
Step 3 – Shape the Cookies: Scoop dough into 1½-tablespoon portions. Roll gently into balls and set them on a lined baking sheet about 2 inches apart.
Step 4 – Bake: Bake at 350°F (175°C) for 9–11 minutes. The centers should appear slightly soft—cookies will firm as they cool.
Step 5 – Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar or top with sprinkles if desired.
Tips for the Best Brownie Mix Cookies
Chill the dough to prevent spreading. Use parchment for easy cleanup. Do not overbake—slightly underbaked gives the best fudgy texture. Add extra chocolate chips for deeper flavor. Add a pinch of salt to enhance sweetness. Use cookie scoops for consistent sizes. Flatten cookies slightly before baking if you prefer thinner ones. Mix in nuts or white chocolate for variation. Let cookies cool fully before storing. Double the batch for parties—they go fast.
Variations & Substitutions
Double Chocolate: Add ½ cup chocolate chunks.
Mint Chocolate: Mix in crushed mint candies.
Peanut Butter Swirl: Add dollops of peanut butter to the dough.
Mocha Cookies: Add ½ teaspoon espresso powder.
Red Velvet: Use red velvet brownie mix for a festive twist.
Nutty Version: Add chopped pecans or walnuts.
Caramel Center: Wrap dough around a caramel candy.
Holiday Version: Top with Christmas sprinkles.
Gluten-Free: Use gluten-free brownie mix.
Frosted Cookies: Add chocolate ganache on top.
What to Serve With Brownie Mix Cookies
Serve with cold milk, hot chocolate, coffee, or a peppermint mocha. Add them to dessert boards, cookie tins, or holiday treat boxes. Pair with vanilla ice cream for an instant brownie-cookie sundae. They also shine next to fudge, truffles, or marshmallow treats on a festive dessert table.
Storage & Freezing Tips
To Store: Keep cookies in an airtight container at room temperature for 4–5 days. Place parchment between layers to prevent sticking.
To Freeze Baked Cookies: Freeze cooled cookies up to 2 months. Thaw at room temperature and refresh with powdered sugar.
To Freeze the Dough: Freeze dough balls for 2 months. Bake directly from frozen, adding 1–2 extra minutes to the bake time.
Recipe FAQs
Why are my cookies flat? The dough may need chilling—cold dough creates thicker cookies.
Can I use cake-style brownie mix? Yes, but add 2 tablespoons less water for a thicker dough.
Can I add toppings before baking? Yes, sprinkles or M&M’s stick well before baking.
Can I make them extra fudgy? Slightly underbake the cookies.
Can I use butter instead of oil? Yes, but melted butter creates a slightly cakier texture.
Do they stay soft? Yes, brownie cookies stay soft for days.
Can I make them gluten-free? Use gluten-free brownie mix.
Why is my dough sticky? That’s normal—chilling helps.
Can I turn these into sandwich cookies? Yes, add frosting or marshmallow fluff between two cookies.
Can kids help decorate? Absolutely—sprinkles, chocolate drizzle, and powdered sugar make it fun.