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Easy Brownie Mix Cookie Recipe that are chewy, fudgy cookies that are made with a simple brownie mix, eggs, oil, and all-purpose flour!
What You’ll Love About This Recipe:
After making a few batches of Brownie Mix Cookies over the weekend (gotta love recipe testing), we have perfected the best recipe to get delicious chocolatey cookies.
- Get the fluffiest, chewiest, and fudgiest cookies possible. They are simple and delicious, perfect for any chocolate lovers, brownie lovers, and cookie lovers!
- With only a few simple ingredients like box brownie mix and adding a bit of flour, you get the best of both worlds, delicious cookies with a fudgy center, cinckly tops, and rich cookies with crispy edges.
- Just like with other cookie recipes, you can add in whatever mix-ins you want and make these cookies your own. We added M&M’s to this batch.
Why This Recipe Works:
- Batter texture. When you use the Dunkin hines boxed brownie mix with a large egg at room temperature, flour, and oil, you will get a cookie dough that is a little bit thicker than brownie batter, to make the perfect scoopable chocolate cookies.
- Less measuring. Using an 18-ounce brownie mix takes most of the work out of making this brownie cookies recipe.
- Chewy center. If you love a traditional brownie, then you will love these easy brownie cookies because they are like getting the edge pieces with a gooey center.
How to make Brownie Mix Cookies:
Pro tip: Make sure to ignore the box ingredients and follow the recipe as written.
- Preheat oven to 375℉ and line a baking sheet with a silicone liner or parchment paper so the cookies lift off easily and still get perfectly crispy yet chewy edges.
- In a large bowl, combine brownie mix, flour, oil, and eggs until they are completely mixed. Once you have the brownie box mix incorporated, fold in M&M’s.
- Using a small cookie scoop, drop spoonfuls of cookie dough 2 inches apart on the prepared baking sheet. Be sure to not flatten the cookies before they bake; keep the dough in nice, rounded balls. This batter is meant to spread!
- Bake the cookeis for 7-10 minutes. However, if you like your cookies to be a little more done, let them cook longer. To get the chewy, fudgy cookies, keep the bake time around 7-9 minutes.
- Remove the cookies from the oven and let them cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to let them cool completely. This will keep the chewy cookies from overbaking.
Tips for making Brownie Mix Cookies
- To add to the rich chocolate flavor, add mini chocolate chips to the batter.
- Once the edges of the cookies have set, remove the cookies from the oven to get the most fudgy cookies.
- Moving the cookies to a cooling rack after baking keeps the best texture to the brownie cookies. If they continue to sit on the pan, they can keep baking, and you will end up with crunchy cookies.
- Using vegetable oil in this recipe helps add layers of fat to the brownie cookies and gives the cookies that amazing crinkled look.
Storage Instructions & Reheating Tips
If you manage not to eat the whole tray of cookies immediately, these Brownie Mix Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly, add a slice of bread to the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer-safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months
Recipe Variations
- Add 2 teaspoons of instant espresso powder, found in the aisle with the coffee, to the dry ingredients to make mocha cookies.
- After the cookies are done baking, drizzle caramel sauce over the cookies and top with a little flaky sea salt for salted caramel cookies.
- Press a mini peanut butter cup into the top of each cookie immediately after removing them from the oven.
Troubleshooting & FAQ’s:
What if my brownie mix is a different size?
Anything that is about 18 oz will work for this recipe.
Why are my cookies flat?
There is a chance the oil was not measured properly, or the batter was overmixed. You will need to start over and avoid overmixing.
Do I need to chill the dough?
This cookie dough recipe does not require chilling before baking. However, you could if you want to make the dough up ahead of time.
Enjoy More Delicious Chocolate Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
We suggest trying our Rolo Cookies! They have the best caramel and chocolate flavor. Chocolate Caramel Nutella Cookies are also heavy on that rich chocolate flavor. However, try our Double Chocolate Zucchini Cookies if you want to feel like you are eating healthier. 😉
Brownie Mix Cookies
These Brownie Mix Cookies are chewy, fudgy cookies that are made with a simple brownie mix, eggs, oil, and flour!
Serving cookies
Ingredients
- 18.4 ounces brownie mix
- ¼ cup all-purpose flour
- ¼ cup vegetable oil
- 2 eggs
- 1 cup mini m&m's, (or your choice of mix-ins, like chocolate chips)
Instructions
- Preheat oven to 375 ℉.
- Line a baking sheet with a silicone liner or parchment paper (could also try using non-stick cooking spray).
- In a large bowl, combine brownie mix, flour, oil and eggs. Fold in M&M's.
- Using a cookie scoop, drop spoonfuls of cookie dough 2 inches apart on baking sheet. Be sure to not flatten cookie before they bake (keep the dough in nice rounded balls).
- Bake for 7-10 minutes (if you like your cookies to be a little more done, let them cook longer. To get the chewy, fudgy cookies, keep the bake time around 7-9 minutes).
- Remove pan from oven and let cookies cool on baking sheet for 3-5 minutes, then transfer to a wire rack to let them cool completely.
Notes
Other mix in ideas:
- Chocolate Chips
- Nuts
- Butterscotch Chips
- Heath Pieces
Nutrition
Calories: 135 kcal · Carbohydrates: 19 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 12 mg · Sodium: 60 mg · Potassium: 5 mg · Fiber: 1 g · Sugar: 13 g · Vitamin A: 31 IU · Vitamin C: 1 mg · Calcium: 10 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I was so excited to find this recipe. I made several batches and they were delicious and so fudgy. I found that the mix in amount of 1 cup was too much. I used 1/2 cup with better results. Thank you
Do you mix the brownie cookies with mixer then fold in candy
In step 3 in the directions it tells you to combine the ingredients and then fold in the Mix-ins (candy).
I left out the M&Ms and added 1/4 cup of dark rum. My wife says that they are fantastic.
Had to add about 2 Tablespoons of flour for the extra liquid.
Thinking of trying with the new fudge brownie m&m for work next week
No where do you mention which sized cookie scoop you used to get 30 cookies from this recipe. I followed cookie scoop link however it shows 3 sizes. Which one?
We use the smallest scoop. But you can also use the middle sized scoop too.
I did a test make of these cookies for my son‘s graduation party. The first batch (tray) of cookies I baked for seven minutes. For our liking the cookies came out, just a tad bit too soft for our liking.
For the second batch I baked them for 8-1/2 and they came out, absolutely perfect.
I am excited to make these for his graduation party in a couple of weeks as using the M&Ms in his high school colors make these cookies pop…
I guess I should probably add that. I use the Betty Crocker Fudgr brownie mix.
Thank you so very much for sharing this recipe as it will now become a part of the cookies we typically use in the Pittsburgh Cookie Tables at all of our family events..
I don’t know what happened but there’s something wrong with the list of ingredients. The dough was like SAND – no moisture at all. I reread the ingredients and instructions and made it as instructed. Even the ingredients needed on the box of brownie mix was 1/4 cup water AND 2/3 cup oil. You’ve left out 2/3 cup of liquid and added dry flour to boot! I made them anyway, forming balls and ended up baking for 12 minutes since they didn’t spread out. They’re edible and all but your recipe is missing something!
Do you not add any water?
No water – just the oil and eggs add enough moisture for these cookies
These brownie cookies turned out amazing! I baked them for 8 minutes each batch and they are perfect. I only had white chocolate chips to add in and it worked great
Made them as directed with Costco Ghirardelli mix and about a cup of leftover chips/mini m&m’s/etc and they turned out beautifully! Baked for 9 minutes at 350. Easy recipe with terrific results. Thanks!
Made these as mini cookies, Added 1/2C chocolate chips into the stiff dough, rolled into balls by hand, added M&Ms to the tops and baked. Perfect directions. i bake from scratch normally but tried these & they turn out perfect- soft tender cookie. Thank you! –these will be a go-to quick recipe for events where kids will be!