Easy Brownie Mix Cookies
Brownie mix cookies are a wonderfully rich and decadent fudgy dessert that is easy to whip up and bake in no time. The recipe calls for a few simple ingredients and turns out chocolate chip cookie brownies that are perfect for all chocolate lovers.
The Perfect Snack Cookie
The double chocolate cookies are perfect for snacks for the kids, parties, Christmas, or any day in between. If you want a popular cookie at the next holiday cookie exchange, this is a great recipe to help you win.
But Can You Make Cookies From A Boxed Brownie Mix?
You can, and this post will teach you how to do that. It’s easy to make cookies with a boxed brownie mix. It makes the recipe so much easier, and it’s delicious! The recipe features a crunchy outside with a fudgy center, and as much as we love Betty Crocker, she can’t compete with these. 😉
And believe me, everyone will be begging for more of the rich cookies.
You will only need one bowl for the chocolate chip cookie brownies, which makes this one easy recipe. And they are gooey, chocolatey, and oh-so-delish! Did I mention they are super duper easy to make? It doesn’t take much time, and you end up with the best brownie mix cookies.
Adding Variety to Cookies
- One of the great things about this cookie recipe is that you can really change them up by switching out chocolate chips and adding white chocolate chips, peanut butter chips, or even butterscotch.
- Why not add a bit of caramel candy to the mix and make it a chewy and mouthwatering dessert?
- You can even sprinkle some sea salt on top to give it that sweet and salty flavor combination.
- Or pull them out of the oven, slide a few in a bowl, and top with a scoop of vanilla ice cream for a decadent dessert.
The Perfect Cookie for Chocolate Cravings
Chocolate chip cookie brownies are the bomb, and we crave them around here on a regular basis. Everyone here at the house loves the cookies because you are getting the chewy brownie with a crunchy outer cookie all rolled into one treat.
We’re pretty big chocaholics around here, especially my youngest and I, so these will absolutely hit the spot if that’s what you’re craving. The best part is that you can make the recipe in one bowl, roll it out, and bake it in less than half an hour.
Step-By-Step Instructions
Start by adding the brownie mix to a large bowl. I used a grocery store brownie mix. You can use your favorite boxed brownie mix for the recipe. I bought an 18-ounce brownie mix, and that was plenty.
Secondly, add the eggs and the vegetable oil to the bowl with the brownie mix.
Thirdly, add the flour and vanilla extract to the bowl and mix everything together until well blended. I used a hand mixer, but you can also use a stand mixer.
Finally, add the chocolate chips to the bowl and mix well. The cookie brownie batter will be very thick at this point. You can mix it by hand or with a hand mixer. If you decide to use a hand mixer, just be aware that it might chop up some of the chocolate chips. It won’t hurt anything, but you’ll have some smaller pieces.
As long as I have chocolate in my mouth, I am not too worried about the size of the chips–yum!
Roll the batter into balls about 1-1/2″ thick and space the cookies about two inches apart on the cookie sheet. If you want to scoop the cookies, you can use a medium cookie scoop.
On a side note, if you are a major chocoholic you can also press a few extra chocolate chips into the top of the cookies.
Bake the cookies for about 10 minutes. If they seem like they are not quite done baking, add an extra minute or two to the baking time. You can use a little bit of butter or non-stick spray to keep the cookies from sticking to the pan. Or, use some parchment paper on top of the baking sheet and place the cookies right on top.
Once the cookies bake, let them cool for at least 10 minutes; otherwise, they will fall apart. Then, you can transfer them to a wire rack to cool.
The recipe turns out crinkly crispy edges and a chocolatey chewy center that are out of this world.
How Do You Store The Cookies?
You can store the cookies in an airtight container and keep them at room temperature. You can also refrigerate them if you’d like to. I have a Tupperware container that I use to store cookies, but you can also use a Ziplock or a container with plastic wrap over it.
Other Delicious Cookie Recipes
- This easy chocolate crinkle cookie recipe is another rich cookie to try.
- Cake mix cookie bars are always fun to take to a potluck or the office.
- Texas cowboy cookies are everything you ever wanted in a cookie.
- These healthy oatmeal cookies, from Beaming Baker, are chewy, naturally sweetened, and make a great guilt-free treat.
Brownie Mix Cookies
Ingredients
- 1 – 18 ounce box of brownie mix
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup all purpose flour
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Heat oven to 375-degrees. Grease a cookie sheet with non-stick spray or line with parchment paper.
- Add the brownie mix to a large bowl.
- Next, add the eggs, vegetable oil, vanilla extract, and flour and mix well. (It will be very thick dough).
- Add the chocolate chips and mix.
- Roll the cookies in 1-1/2-inch balls and set them two inches apart on a greased cookie sheet.
- Bake for 10 minutes and allow to cool for at least 10 minutes before moving them from the pan.
- Cool on a cooling rack.
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how would you add caramels to these ?
Hi Patty,
Kraft sells a product called Caramel Bits and you can add those to the cookies. You can add 1/2 cup of caramel bits and 1/2 cup chocolate chips, or leave the chocolate chips out and use 1 cup of the caramel bits. Enjoy!
@Patty Soriano, the caramel bits would be sold near chocolate chips. They a lot like chickpeas but smaller
Oh my goodness, these are not only EASY but so chewy, chocolatey and delicious!
Julie, these are just WOW!! Cannot wait to make them!!!
Hope you love them!
What kind of flour self rising or plain?
Hi Fran, I used all-purpose flour for this recipe.
I’ve got a couple of old bags of brownie mix… I haven’t used them because I find commercial mixes way too sweet. Maybe I could use them for your cookies and they will be less sweet! Thanks #FullPlateThursday x
Hi Kate! They are pretty rich, but we love them here!
These look fantastic, I cant wait to try them
Thanks so much, Stacy!
This is a fun cookie to make with grandkids! Plus they are delicious! Thanks for the recipe!
You’re welcome! We love to make them often. 🙂
Very easy and tasty. Use different add ins each time. They are fool proof
They are in the oven now and can’t wait to try them out. 🎄
Hope you loved them!!
Mine don’t look anything like these. They’re hard and crunchy on the edges and soft and almost undercooked in the middle. Should I refrigerate the dough?
Hi Darlene,
I would try refrigerating and see if that helps. What kind of pan did you cook them on? I usually love my stoneware pan, but in this cake the metal cookie sheet seemed to work better. I hope that helps. Let me know!
Hello I was wondering how long these will last in a container at room temp! Thanks
Hi Brooke,
I think they will last a couple of days and still taste fresh. Enjoy!
I followed the recipe and my batter was like cake consistency. There is no way this worked for cookies. Is there a particular brand you used for this recipe? Not all brownie mix recipes are the same.
Hi Diane,
I usually use Betty Crocker or Duncan Hines. Did you do the recipe on the brownie box and then add the ingredient list I have?
@Julie Pollitt, so one these cookies, make the brownies by the box and add the ingredients you have listed?
Hi Carrie,
You will need to add the package of brownie mix (just the powder), and then add the ingredients that I have listed in my recipe card. You can ignore the recipe on the box. Hope that helps!
I made these today and all I can say is oh my goodness! Just what this cold & snowy day needed! Delicious. Definitely a keeper!
Oh, I love to hear that! Stay warm!
I’m making these cookies again! First time I mixed them by hand, this time I used a stand mixer. They definitely turned out different – too moist! I’m wondering if this is how Darlene mixed hers? But still as delicious 😋
~Sharron
Good to know! Thank you for sharing that. That does help a lot to know that. It is funny how something like that can change the consistency.
I tried making this recipe three times now. I had such high hopes, but I am vegan so subbed flax eggs. Absolutely failed 3 times. So bummed! Added extra flour to help keep them sturdy, but they just flow into each other no matter how far apart I put the balls. Maybe the commercial brownie product does not lend itself to flax egg in this instance.
Hi Janine,
So sorry to hear that. I just googled it, and it looks like the Minimalist Baker has some great options for substituting eggs. I will link the post here. https://minimalistbaker.com/guide-to-egg-substitutes
The Minimalist Baker mentions Aquafaba, so that might be a possibility. I hope that link helps!
@Janine Takasugi, I make these all the time with flax eggs and they work great. They are sturdy enough for vegan ice cream sandwiches. I found out by accident that they come out best if I refrigerate the dough overnight…you could also try cooking them at a lower temp, since every oven varies. If yours runs hot maybe that’s why they are running together every time? Just a thought. Good luck!
@Janine Takasugi, hello! I’m wondering if you’re adding the eggs and oils from the brownie mix as well as the eggs And oil listed in this recipe. If so then maybe that’s why it’s so runny. The batter should be very thick. Mine was like peanut butter. I was able to fit (20) 1” balls onto a parchment lined baking sheet. Hope that helps.
Will keep a brownie mix in my cupboard.. very good cookies!!
Hi Lois, Great to hear!
Have you tried freezing the dough balls? I just made a double batch and decided to freeze some to have when the mood strikes 🙂 Wondering if you had ever done that and if the temp and time should stay the same?
BTW these are amazing! Thank you!!
I haven’t frozen these yet. But, I bet they would be fine in the freezer. Such a great idea to freeze some for when the mood strikes. Mine is often! I would think once you thawed them out to cook the temp and time would stay the same. Thanks!
@Julie Pollitt, no, no, don’t thaw them, just add a couple of minutes to the cooking time
I love this recipe and the art of messing with people mind 😂 am I eating a brownie or a cookie !? However my batter is extremely runny…🥺Tips? I only have an 17.8 box not an 18
Too funny!
Did you also add the flour that it calls for? The smaller cake box size should be fine.
Anybody trythese using a gluten free brownie mix?
I haven’t tried the gluten-free mix, but I bet it would work.
Unable to retrieve recipe because the ads are blocking ingredients!
Sorry about that! Did you hit the print button? They usually go away when you do. But I will look into it. I appreciate it!
@Stacy, I had the same experience, I couldn’t get the recipe
So I accidentally put peppermint extract instead of vanilla extract (I was on the phone) and I can’t keep my kids away from them! Thanks for the recipe!
Oh, that’s too funny! I love it. Thanks for sharing and we will have to try that here!
Could I possibly roll these in powdered sugar and call it the “lazy girl crinkle cookie”? Or would that fail lol
That’s actually a great idea. I like that! I bet it would work great. And, they would look so cool after they baked. And, the name is perfect, Lol!
I made the brownie batter cookies. The dough is VERY thick and sticky. I baked the cookies for 12-13 minutes but definitely don’t do 15 minutes to long!
Hi Susan, thanks for the tip! Hope you loved them!
Has anyone tried these with peanut butter in them as well? Just wondering?
@Beth,
I was curious about adding peanut butter as well. Did you ever try it? How did it come out?
Can you freeze these
Hi Alisa, you can freeze the cookies for up to about three months. Make sure they are in a sealed airtight container.
So I don’t see a card for the recipe. How much flour and how much vanilla?
Hi Cecilia,
There’s 1/4 cup all-purpose flour and 1 teaspoon vanilla extract. The recipes are always at the bottom of the post, and you can print them out. Hope you love the cookies!
Not sure if you’re aware, but on my mobile, there is an ad covering the entire ingredient list with no way to close it.
Thanks for the heads-up! I appreciate it and will check it out.
Hi, these sound great and I’m wanting to make some but wanted to ask if subbing butter for the oil would be good? I want them moist and chewy. Also wondering if it’s possible to use cocoa powder instead of the flour? And, do you weigh your flour? I generally weigh for everything.
Hi Barbara, I would leave the recipe as it, because the cookies will be very moist. I would not sub the flour with cocoa. I think that would not work at all. I don’t weigh the ingredients. I just measure. Hope that helps!
So we shouldn’t follow the recipe on the box, but use yours instead? Also I’m at altitude and usually use 3 eggs. Should I do that?
Hi, I would follow the recipe that I have and not the box. Are you at a high altitude or sea level? I’m at sea level and just use the two eggs. It’s already a moist cookie, so I don’t know if you need the extra egg.
Helllo I really want to try these but Is there anyways to substitute the chocolate chips with just peanut butter instead?
Hi Kj, are you talking about peanut butter chips as a sub?
@Julie Pollitt,
I was thinking about adding peanut butter as well. Did you try it? How did it work?
Hi -After reading a few comments, I fiddled with the recipe just a bit…. I added a half cup of flour, and a third cup of avocado oil, (still less than on my mix of brownies) I used quality sugar free chocolate chips, and for my second tray of cookies I added some very fresh pistachios that I shelled and chopped. I used a large pampered chef cookie scoop to make my 24 cookies from it and took them to an artist group gathering. The cookies were a little crunchy, sizable and the group cleaned off my plate so I think it went successfully.Thanks!
Wow, Diane! That sounds amazing! Thanks for sharing. And I will have to try it that way.
Cookies are currently in the oven, I cannot wait to try them! Thanks for the recipe 🙂
Hi Saira, I hope you loved them!
These are incredible. I made them w the Trader Joe’s brownie mix and yuuum! I had to add a little more oil (used olive oil since that’s what I had).
Has anyone tried this w the Gheradeli brownie mix? Wondering how those came out
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Can I substitute coconut oil for the vegetable oil?
Hi Jenny, you can, but I would probably melt the coconut oil before adding it. Hope you love it!
I made this exactly as the instructions say and the batter came out exactly like brownie batter, not able to roll into a cookie at all. I tried adding more flour to thicken it up and it did nothing.
Hi Ashley, What kind of brownie mix did you use for the recipe? That might have something to do with it.
Cookie dough is SO runny. I added 1.5 cups of flower just to be able to spoon it onto a baking sheet. I’m an experienced baker who was given leftover brownie mix and thought I’d make cookies for the neighbours.
Very frustrating to see high reviews only for it to be internet ‘friends’ who haven’t even tried the recipe. What a flop.
Hi Carolyn,
I am sorry that the cookies came out so runny. What did you use to mix it? That might have something to do with it. Or, did you have enough brownie mix?
All of the comments on the site are legitimate, and if you read through them you will see there were a couple people that had an issue as well. But, one of them mentioned they tried mixing it with two different mixers. One came out runny and the other came out thick.
I will make them again and see how it goes. Mine have always turned out thick, but I will be glad to go through the steps again in case I am missing something.
Thank you for trying them and I hope you try them again.
There is no way to get the recipe!! Can you put the ingredient amounts in the post. Thanks
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Excellent
Love this recipe!! So I modified it slightly. I added a tiny pinch of cornstarch, mixed all the dry ingredients and then sifted once. Then added all other ingredients plus a little coffee. Baked the first batch at 375 for 10 minutes and the second at 350 for 10 minutes. The 3rd batch (my pan is super small btw) I did at 375 for 9 minutes. 1st- really good but slightly dry; 2nd- also good but more gooey; 3rd- right in the middle. Using Duncan Hines dark chocolate fudge brownie mix. Added about 3/4 cup of semi sweet chocolate chips.
Sounds wonderful! Thank you for sharing all of this. 🙂
Love this recipe!! So I modified it slightly. I added a tiny pinch of cornstarch, mixed all the dry ingredients and then sifted once. Then added all other ingredients plus a little coffee. Baked the first batch at 375 for 10 minutes and the second at 350 for 10 minutes. The 3rd batch (my pan is super small btw) I did at 375 for 9 minutes. 1st- really good but slightly dry; 2nd- also good but more gooey; 3rd- right in the middle. Using Duncan Hines dark chocolate fudge brownie mix. Added about 3/4 cup of semi sweet chocolate chips.
I make these all the time now! My favorite thing is to add mini marshmallows to the mix. Thanks for an awesome and simple recipe!
That sounds so fantastic! I love marshmallows. I will have to try that next time. Thanks!
Amazing cookies!!! So delicious!!
I had some extra chocolate chip cookie dough in my fridge, so I rolled a chunk into some of these brownie cookies, also delicious!!
Oh, that sounds wonderful! What a great idea!
Just made this today and they are really delicious!!! thanks for sharing the recipe- super easy to make. I used a cookie dough scoop instead of rolling them into balls. I have an electric oven, so I started off with 8 minutes and then added 1 minute at a time until done.. the first batch took 12 minutes, and the second batch was 9 minutes.
So glad you loved them!
I used the LiveGFree brand gluten free brownie mix from Aldi to make these, along with great value all purpose flour. They turned out great! The dough was crumbly at first, but my eggs were on the small side, so I added a third egg and the dough came together and they baked nicely.
Thanks so much for sharing this!
I made these a couple times. Once for a fire dept. They loved them. Next I’m making them for Trivia night at church.
That’s great! I am so glad to hear they loved them. It’s such a fun and easy recipe. I hope they love them at church. Trivia night sounds fun!
These are awesome! I did notice however that I had to do 9 min instead of 10 and they came out perfect
Great to hear! I always say each oven can be a little different, so it’s good you had an eye on it. Thanks!
Perfect and easy to make everyone loves them
I made this recipe. Very easy and they turned out great! Will use this recipe again for sure.
Great to hear!
Very easy and very good turn out! You don’t have to wait for them to cool completely to eat. Drop a few warm ones on a scoop of ice cream!
Such a quick and easy recipe.
can these be frozen?
Hi Katherine,
You can freeze these cookies. I would make sure they are totally cooled off, and line each row with some wax paper or parchment paper. Then make sure they are in an airtight container. When you are ready to take them out, let them completely thaw.
Can you just make these into bar cookies
Hi Mitzi,
I haven’t done that, but I think that would work fine. And, be delicious!
Love making these cookies- added chopped nuts-pecans first time i made them. Second time- chopped walnuts.
So good with Chunky Monkey Ice Cream or Vanilla.
Love these cookies-delicious with nuts pecans or walnuts.
Thank you!
Just made these but instead of chocolate chips I used white chocolate chips because my family likes the white chocolate. Loved them. I love anything peppermint so I am using peppermint chips next.
Yum, that sounds wonderful!
I made these for the first time and I followed the directions, the only thing I did differently was lowered the temp to 350 for 10 minutes and they came out perfect. Let’s just say another two batch were requested, one using peanut butter chips. Now I’m eager to get to baking tomorrow morning lol!! Thank you for sharing such great recipes 🙂
So great to hear this!
Just made these on this cold rainy Sunday after church.We loved them,and they were very easy to make. We added walnuts and chocolate chips.We used Better Crocker brownie mix but would like to experiment with different brands. Freezing the cooked cookies helps with portion control!
Love to hear this! I have a tough time with portion control, lol!
Mine turned out very doughy, the baking for extra minutes didn’t work. I had a 15.5 oz Betty Crocker mix so I added enough flour to make 18 oz. Then I proceeded to follow the recipe. I’ll try again another day in hopes for a better result! Thanks for sharing the recipe 🙂
Hi Maya,
Have you calibrated your oven? Sometimes that can be the culprit. I had that happen here at my house. Sorry to hear they didn’t ever cook all the way.
Tried these in a whim and was very pleased with the results. Made it for a group gathering and everyone enjoyed. Used dark chocolate brownie mix. Otherwise followed the recipe as stated.
Can you use extra chocolate chips?
You can, but I would only put about 1/4 cup more, or it might make the cookies mushy if there’s too much chocolate.
I made these today and they came out absolutely amazing. I used the Betty Crocker fudge brownie mix which is a bit over 18 oz. I used the largest of my medium sized eggs, spooned the flour into the measuring cup and used a liquid measuring cup for the oil. Because the dough was thick and a bit sticky, I sprayed my hands with cooking spray before forming them and slightly flattening them before baking. They came out moist, not oily, and were super tasty. I also used the mini chocolate chips. Definitely a recipe for the family cookbook.
That’s great to hear! I am so glad you loved them and thanks for sharing what worked!
So easy! We love them. I substitute chopped walnuts for the chocolate chips. I think they are rich enough without the chocolate chips.
Oh yum! Sounds great!
Following this recipe, my 1st batch spread out and now I have one large pancake. I’ll put 2nd batch in the fridge and again in one hour.
How’d it go with the second?
I made these today & they came out great! I sort of followed directions! Actually, I used half white & half semi-sweet chips, but didn’t measure…it was probably about 1.5 cups in total. I also added 1/2 tsp. Cinnamon, 1/4 tsp.nutmeg, 1/8 tsp. Ground cloves, & 1/8 tsp. Allspice (to give them an Italian cookie taste!). I mixed by hand – my dough was too sticky to roll, but I made 24 large drop cookies that look just like the ones in your picture! Mine baked in 14 minutes (my oven is always slow!).
I had a box of brownie mix in the pantry and wanted some cookies. I found this recipe and I’m so glad I did! These are so delicious. I highly recommend.
There is no need to roll the cookies, simply scoop with a spoon and drop them onto a sheet. I also added pecan pieces. Very good.
Sounds great!
So I have made these and had an issue with it being runny.. I refrigerated it and they were undercooked in the middle.. could you possibly make a video on it showing how you make them?😁thank you! I used Ghirardelli salted caramel brownie mix!!
Hi Juliana,
Yes! I will try to get to it this week and get it on Facebook. Thanks for the question!
What about rolling them in powdered sugar before baking? Kind of like a black and white cracked cookie?
You could totally do that and it would be really goooood!
Do you have a favorite chocolate chip to use for these……dark, milk, semi-sweet? TIA
It’s a toss up. I usually use semi-sweet, but I also love milk chocolate. Both are delicious.
These cookies were so good, and 10 times easier than cookies that require beating butter and sugar. I tried this recipe because I wanted a quick cookie recipe, and this was so quick, but nobody guessed it was quick it was a favorite with everyone. I haven’t tried it exactly as the recipe calls for, because I added a couple of tablespoons of cocoa to the mix. This is just because I like chocolate a bit darker. But I imagine it would probably be wonderful just the way it is too.
I made them just as directed and my family loved them. I baked them at 375 degrees for 9 minutes
So glad you all loved them!
I made these with Ghirardelli Triple Chocolate Brownie Mix, which incudes 2 kinds of chocolate chips. The first batch was too sticky to form into balls so just dropped by the spoonful on to the cookie sheet and baked. They were delish!
The next time I made them I increased the flour to 1/3 C and added 1.5 teaspoons of Espresso Powder, both of which I whisked in prior to adding the liquids. The dough did form up better but was still quite sticky. I tasted the dough (not recommended but I was curious about the espresso powder and the chocolate was more intense, yum!) I portioned the dough out in 1 oz portions and placed them on a cookie sheet and put them in the freezer for about 1/2 hour. I was then able to roll them into balls, which I placed in a baggie to freeze to bake at a later date.
I’m anxious to see how they do from the freezer. If it works, I will be making these and freezing them to pull out a few at a time to bake for my husband and me.
Hi Susan,
Thanks for sharing this. How did they turn out after adding them to the freezer?
After reading many of the comments good and bad I decided to try making these cookies. I used Pillsbury brownie mix. Here are a few things I found worked for me and the cookies came out perfect. First I followed the recipe as it is written however, I mixed the dough by hand. Once the dough was all mixed and chips added I then placed the dough in the fridge for ten minutes before rolling the dough into balls for the first batch of cookies. After rolling each batch I returned the dough to the fridge while the cookies baked. I baked the cookies at 350 degrees for 11 minutes and then allowed them to cool for ten minutes on the cookie sheet before removing them to a wire rack. I also used parchment paper on the cookie sheets when baking the cookies. This was a wonderful recipe that I feel I will use time and time again.
Thanks so much for sharing this, Bridget! Great information and glad you liked them!
These cookies are delicious and very easy, as advertised!! As much as I adore chocolate chips, you could easily reduce the number and still have enough! While rolling the last batch onto the cookie sheet, chips kept falling into the bowl, there were so many! Love this recipe though!!
Thanks so much! You can definitely use less if you’d like to.
I made these today and followed your recipe exactly as written. Only change was,I had mini chocolate chips instead of regular size. These are absolutely fantastic! They taste like little individual chocolate lava cakes. A little crackly on the outside, and ooey gooey on the inside. Such a simple recipe but it’s an amazing treat! Not the first time I’ve tried one of your recipes, and definitely not the last! Delicious!!
Hi Amy,
Thanks so much! You made my day. I am glad to hear you liked them so much!
This is a question not a comment do you have a recipe for choc brownie scones made from a brownie mix
Hi Laurie, I don’t have one. But, this one looks good: https://www.behappyanddogood.com/cream-cheese-brownie-scones/
Made them today. Went together so fast and they’re delicious. Thanks for the recipe.
Great to hear!
Literally the best cookies ever !! I found this recipe 2 weeks ago and already made it 4 times , my kids can’t get enough of it . My oldest son ate the whole batch by himself!
Awesome! I love to hear that. They are some of my favorite cookies, too.
I bought the Ghirardelli brownie mix but what I didn’t realize was it came with chips and syrup in the box. I am planning on using the chips but I’m not sure what to do with the syrup. The other thing is it says its 19 oz. I don’t know if that includes the chips and or syrup. HELP!
Hi Chris,
I think you will be fine with the 19 ounces. It probably does include the weight of the syrup. I would leave out the syrup and just use the mix. You can drizzle the syrup on top after the cookies bake if you’d like to.
@Julie Pollitt, Thanks. I may do them this weekend as a trial run for Xmas. I will let you know how they turn out.
I just make them for a Christmas cookie exchsnge tomorrow. They are delicious!
Oh fun! Have a fun time!
Didn’t work for me. I used a 20oz brownie mix and the dough never formed. After adding an extra 1/2 cup of flour it was still more batter like than dough. At that point I just poured it into a pan and ended up with something more like chocolate cake than a cookie or brownie.
Hi Tom,
It might have been a little too much brownie mix. What kind of flour did you use? Did you use too much oil? Just wondering. Sorry to hear they didn’t turn out. Did you use the other ingredients the brownie mix called for on the box, or just the recipe on my site?
I used Betty Crocker dark chocolate mix and instead of flour used the Trader Joe’s peppermint cookie mix that has chocolate chips and peppermint pieces. Had to add a table spoon extra of oil. Baked for 15 min and let sit on the pan for another 10 before transferring to a cooling rack. Came out great! Harder along the edges but warm and soft in the middle.
That’s great! Thanks for sharing the variations. I will have to try that!
Thank you for this recipe. I used the deluxe Aldi brownie mix. I hand mixed and it had some stubborn areas that wouldn’t blend with the wet areas. But once I got all of the powder mixed in I used two teaspoons to make tiny 1” cookies. The cookies on the top rack (top 1/3 of the oven) came out perfectly. Looked exactly like yours. But the bottom rack (bottom 1/3) didn’t get the crinkly tops. Looked like a melted fudge pop. So I tried baking a bit longer on the top shelf but it stayed the same. Just crispier. So I made a chocolate frosting to cover these uglier crispy ones. Great chocolaty cookies.
Thanks for the tips! Very helpful! Glad you like them. 🙂
I can’t get over how easy these cookies are for how good they taste. Every time I make them people beg me for the recipe!
Love these brownie cookies for an easy dessert.
These brownie cookies taste just as delicious as my favorite brownies without the long cooking time. I added chopped pecans and this is my new favorite cookie recipe.
I bet the chopped pecans were delish in there! So glad they are your favorite!
These cookies are super easy and came out perfectly! My daughter said they are her new fav!
I made a batch of these Brownies cookies for the kid’s lunch boxes last week and wow, they are asking for them again this week. Making another batch today.
Oh, that’s great to hear! So glad they loved them.
Excellent! I use walnuts instead of chocolate chips so fantastic.
Thank you!
Walnuts are always delicious! Thanks for sharing!
Going to try these. Pillsbury used to sell in the cookie section a Brownie choice that you were supposed to put in a pan and cook like normal brownies. I would instead slice them and bake as cookies. It was really great because I could make just a few at a time and they were so good. I think they quit making that choice as I recently searched on their site since could not find in the stores any longer I am all for anything simple and look forward to trying this recipe.
Seems like I vaguely remember those. Hope you love this recipe!
They are in the oven.. added walnuts, peanut butter and chocolate chips. Look and smell delicious!
I hope you love them! Those sound like great additions.
These were the best goods I’ve ever baked. Thank you! Baked them for 5 extra minutes on the lower rack because I love crispy edges.
That is great to hear!
These are yummy and easy to make. We used them to make ice cream sandwiches (salted caramel ice cream inside) and were outstanding. The hardest step is mixing all the ingredients together!
Hi Baking Nana,
I am so glad you all liked them! That sounds AMAZING with salted caramel ice cream. I will have to try that. Thanks for sharing.
Would the dough hold up ok if I replaced some of the chocolate chips with Halloween or Christmas colored M&M’s?
If you think that’s ok, it’s a given that I will need to add a little dusting of powdered sugar (snow) on top of the cookie at Christmastime!
I’M OUT OF CONTROL, JULIE!!!
Hi Barb,
I think the dough would be fine if you added those. They will be so cute! And dusting/snow will be perfect! I love it.
Ha! I’m always out of control with treats!
Disappointed, thought it would be a cookie brownie taste but its just a oversized brownie 🤷
Sorry to hear you were disappointed.
I cannot rate since I had to change. I made exactly as you said (no I did NOT follow the brownie package at all). Batter did not thicken up to dough by using your exact ingredients. I ended up adding more flour and still pretty runny. Currently cooking and will update with result
How did the cookies turn out? Did you change an ingredient? I noticed you mentioned you had to change.
These look delicious i want to try them…but with the brownie mix, should I get just regular brownie mix or fudgy brownie mix…or does it matter…
Hi Matt, great question! Either regular or fudgy brownie mix will work. Fudgy mixes will give you a denser, chewier cookie, while regular mixes turn out a bit more cakey—both are delicious!
Ghirardelli is the best choice for rich, chocolatey cookies. Be sure to come back and let me know how you like it!
Is the vanilla extract essential? I could literally make these tonight but the vanilla is the only thing I don’t have!
It is not essential! It just brings out the flavor more, but they will still be delish! Enjoy them tonight!
Very yummy 😋
Thank you so much! I am glad you liked it.