These brownie mix cookies are fudgy in the center and chewy on the outside. It's like the best combination of your favorite brownies mixed with an easy cookie form. You're going to love them!
Making cookies from cake mix is nothing new but making chocolate cookies from brownie mixes is something special.
Brownies have a special place in our hearts as being the chewy, fudgy, gooey squares of love we need and crave. But when you turn them into cookies, it's a game over and an instant win.
We LOVE this brownie batter cookies recipe and have been toying with it here and there to find what does or doesn't work and finally settled on this winning recipe.
If you've tried making cookies from brownie mix, try making brownies from cake mix next!
Why This Recipe Works
- It's easy! You only need three ingredients and a few quick steps to get these cookies in the oven.
- They're a perfect bite of brownie. If you love the centers of brownies to be soft, fudgy, and gooey but still enjoy the chewy firmer edges around the pan, then these brownie fudge cookies are for you.
- They're great for serving. These cookies would do great in holiday cookie exchanges or at a party, but they're great for a causal treat too. Dust with some powdered sugar, or grab a glass of milk and dig in!
🥘 Ingredients
Brownie mix- You can use Ghiradelli brownie mix or Duncan Heins. Other brands may also work but look for the boxes that are 18 ounces in size (it says it fits a 9x13 baking dish) because these are the perfect size to use.
Butter- You will need melted butter to give us the rich, fudgy centers we desire. Dairy-free butter or regular butter will both work well.
Eggs- Use a few eggs to help bind the dough together well and give us a great texture.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make brownie mix cookies with these simple step-by-step instructions:
In a bowl, mix together all of the cookie ingredients until well blended, and then place the bowl in the fridge to chill for 30 minutes.
Preheat the oven to 350 degrees F.
Scoop the dough into 1.5-2 Tablespoon-sized balls and place onto a baking sheet about 2 inches apart.
Bake in the oven for 10 minutes and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
🍴 Recipe Tips
Getting the right consistency
If you find that your dough is too thick to roll together into balls, add in about 1-2 tablespoons of water. This will make the dough wetter and get it to hold together better.
Why we chill the dough
Chilling the dough will help to make the butter colder, which in the end, gives you a gooey center. It will also help to give you a thicker cookie as it will be less likely to flatten during the baking process.
Melt your butter without a mess
A fun tip to help you not make a mess as you melt your butter down is to place it in a bowl in the microwave. Set it to defrost for 2 minutes and allow the butter to cool slightly before use so that you don't accidentally cook the eggs in the batter.
👩🏻🍳 Storage
Room temp
These brownie mix cookies will last about 3-5 days if stored in an airtight container at room temperature. I think that they taste best when eaten within two days.
Freezer
You can freeze these cookies after they have cooled completely by placing them into an airtight container for up to 3 months. Let thaw for several minutes (or hours) at room temperature before eating.
💭 FAQs
Yes, you can add up to a cup of chocolate chips to the batter when mixing. Adding in mini chocolate chips will give you more chocolate per bite.
Yes, you can use melted (and cooled) shortening to the batter instead of butter. The flavor and texture will change a bit, but it still tastes pretty good. Better flavor results will come from using butter flavored Crisco.
You can make these cookies dairy free by using a plant based butter or shortening in place of the requested butter. The results are still fabulous. Make sure the brownie mix used is dairy free (most of the ones I have seen are).
More great cookie recipes to try
- Chocolate Chip Marshmallow Cookies
- Oreo Chocolate Chip Cookies
- Soft Christmas Cookies
- Air Fried Oreo Cookies
- Elf Sized Cookies
- Lucky Charms Cookies
📖 Recipe
Brownie Mix Cookies
Ingredients
- 1 box (18.3oz) Brownie mix (box might say 9x13 size) ($1.17)
- 2 large Eggs ($0.16)
- ⅓ cup Melted butter ($0.50)
- 1 Tablespoon water *if needed ($0.00)
Instructions
- In a bowl mix together all of the cookie ingredients until well blended and then place the bowl in the fridge to chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Scoop the dough into 1.5-2 Tablespoon sized balls and place onto a baking sheet about 2 inches apart.
- Bake in the oven for 10 minutes and allow to cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
Recipe Tips
- If you find that your dough is too thick to roll together into balls add in about 1-2 tablespoons of water. This will make the dough wetter and get it to hold together better.
- Chilling the dough will help to make the butter colder which in the end gives you a gooey center. It will also help to give you a thicker cookie as it will be less likely to flatten during the baking process.
- A fun tip to help not make a mess as you melt your butter down is to place it in a bowl in the microwave. Set it to defrost for 2 minutes and allow the butter to cool slightly before use so that you don't accidentally cook the eggs in the batter. Making brownie cookies from brownie mix will become your new favorite way of making chocolate cookies!
Storage
- These brownie mix cookies will last about 3-5 days if stored in an airtight container at room temperature. I think that they taste best when eaten within 2 days.
Variations
- You can add up to a cup of chocolate chips to the batter when mixing.
- You can use melted (and cooled) shortening to the batter instead of butter. The flavor and texture will change a bit but it still tastes pretty good. Better flavor results will come from using butter flavored Crisco.
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