There’s something absolutely magical about brownie mix cookies – they’re the ultimate shortcut for chocolate lovers who want bakery-quality results without the fuss. These little gems combine the rich, fudgy flavor of a classic brownie with the fun, chewy texture of a cookie, and they come together in minutes using a simple brownie mix as the base.
I absolutely love making these when I need a quick dessert that feels fancy but requires minimal effort. The beauty of this recipe approach is that you can customize them endlessly. Start with your favorite brownie mix (box mix works perfectly!), add a few strategic ingredients, and you’ve got cookies that taste homemade but come together in a fraction of the time.
What makes these cookies special is the way the brownie mix creates an incredibly fudgy center with slightly crispy edges – it’s honestly the best of both worlds. They’re perfect for lunchboxes, dessert platters, or when you have unexpected guests. Plus, they stay soft and delicious for several days, making them ideal for meal prep.
The key to success is not overbaking these cookies. You want them to look slightly underdone when you pull them from the oven because they’ll continue cooking as they cool. This is what gives you that perfect chewy texture that makes everyone ask for your secret. I’ve been making these for years, and they never fail to impress.
For variations, try adding chocolate chips for extra decadence, or mix in some espresso powder to deepen the chocolate flavor. You could also fold in crushed cookies, nuts, or even mini marshmallows if you’re feeling creative. The possibilities are truly endless with this versatile base recipe.
These cookies are also wonderful because they require no special skills or equipment. If you can measure ingredients and operate an oven, you can make these. They’re perfect for beginner bakers or anyone looking to simplify their dessert game without sacrificing quality or taste.
I love serving these with creamy dessert accompaniments like vanilla ice cream or a tall glass of cold milk. For a special touch, you can dust them with sea salt or drizzle them with melted white chocolate. The brownie mix provides such a solid foundation that you really can’t go wrong with whatever additions you choose.
One of my favorite things about this recipe is how forgiving it is. Unlike from-scratch brownie recipes that require precise measurements and technique, the brownie mix handles most of the chemistry for you. This means even if you’re not the most experienced baker, you’ll still end up with delicious results every single time.
Whether you’re looking for a quick weeknight dessert or something to bring to a potluck, these brownie mix cookies are your answer. They’re crowd-pleasers that taste far more complicated than they actually are, which is exactly what we all want in a recipe, right? Let me show you how to make them!
For extra inspiration on creating magical desserts, check out Bon Appétit’s dessert section for more creative ideas. You might also enjoy exploring Serious Eats for detailed baking techniques. For more professional guidance, The New York Times Cooking offers excellent cookie recipes and tips.
Ingredients
- 1 box brownie mix (plus ingredients listed on box: typically eggs, oil, and water)
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large egg
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (optional but recommended)
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon espresso powder (optional, for deeper chocolate flavor)
- Fleur de sel or sea salt for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats – this prevents sticking and ensures even browning.
- In a large mixing bowl, combine the dry brownie mix with the additional flour, baking soda, and salt. Whisk together until well combined and no lumps remain. This step is crucial because it helps distribute the leavening agents evenly throughout the dough.
- In a separate medium bowl, cream together the softened butter with both granulated sugar and brown sugar using an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy. This creates air pockets that help your cookies rise.
- Beat in the large egg, water, and vanilla extract into the butter mixture until fully incorporated. The mixture should look smooth and creamy. Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.
- Gradually add the dry brownie mix mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as this can lead to tough, dense cookies. Mix only until you no longer see streaks of dry ingredients.
- Fold in the chocolate chips, nuts, and espresso powder if using. Use a spatula or wooden spoon for this step to avoid overworking the dough. The espresso powder is optional but really enhances the chocolate flavor without making the cookies taste like coffee.
- Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. These cookies will spread slightly during baking, so don’t crowd them. You should get about 24 cookies depending on your scooping size.
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underdone – this is the secret to chewy cookies! The tops should look crackly and slightly matte when they’re ready to come out.
- Remove from the oven and immediately sprinkle with fleur de sel if desired. Allow the cookies to cool on the baking sheet for 5 minutes – this is important because they’re still setting up and need this time to firm up enough to transfer.
- Transfer the cookies to a wire cooling rack using a spatula and allow them to cool completely. They’ll continue to firm up as they cool, developing that perfect chewy-yet-set texture that makes them irresistible.
Pro Tips
Brownie Mix Brands: Any brownie mix brand works wonderfully for this recipe. Duncan Hines, Betty Crocker, and store brands all produce excellent results. You don’t need to prepare the brownie mix according to package directions – we’re using it as a flavor base only.
Chocolate Chip Options: Experiment with different chocolate chip varieties. Try white chocolate chips for a sweeter variation, dark chocolate for a more intense flavor, or a combination of both for visual appeal and complex taste.
Storage Instructions: These cookies store beautifully in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe container for up to 2 months. You can even freeze the dough in portions before baking.
Add-In Ideas: Beyond chocolate chips and nuts, consider adding toffee bits, crushed cookies (Oreos or brownies work great), mini marshmallows, pretzel pieces, caramel chips, or even a swirl of peanut butter or Nutella to the center of each cookie before baking.
Baking Sheet Preparation: Don’t skip the parchment paper or silicone mats. They ensure even heat distribution and prevent the bottoms from browning too quickly. If you must use bare sheets, reduce oven temperature by 25 degrees.
Custom Flavor Variations: Mix 1 teaspoon of cinnamon or 1/2 teaspoon of mint extract into the dough for different flavor profiles. You could also add 2 tablespoons of cocoa powder for an even more intense chocolate experience.
Oven Temperature: Every oven bakes differently, so start checking your cookies at 10 minutes. If your oven runs hot, they may be done sooner. If it runs cool, they might need the full 12 minutes. Look for set edges with a slightly soft center.
Scoop Consistency: Using a cookie scoop ensures uniform size and even baking. A standard cookie scoop (about 2 tablespoons) works perfectly for this recipe and gives you consistent results batch after batch.
Fresh Ingredients Matter: Baking soda loses potency over time, so if you’ve had it open for over a year, consider buying fresh. This ensures proper rising and the best texture in your finished cookies.
Making These Ahead: You can prepare the dough and refrigerate it for up to 2 days, or freeze it for up to 3 months. Frozen dough can go straight from freezer to oven – just add 1-2 minutes to the baking time.