Enjoy the gooey texture and rich chocolate flavor of a brownie in a thick and chewy cookie. These brownie mix cookies can be made in about 15 minutes using a mixing bowl and spoon and their flavor rivals any bakery-style cookie.

Sometimes a shortcut doesn't result in a favorable outcome, but when you use a brownie mix to make cookies and add just the right ingredients, you'll be amazed by the result.
These deep, dark, chocolate chip brownie cookies are crispy around the edges and soft and chewy inside. Plus they are packed with rich chocolate flavor. No one will ever guess they are made using a brownie mix. They are as good as any bakery cookie I've ever tasted.
Actually, I wish I could go back in time to the 1980s and 90s when I owned a cookie shop and add them to my product list. I know they would have been a big seller.

Each brownie mix cookie looks as good as it tastes. They bake up with a shiny cracked exterior and a moist and gooey interior.
To give them a rich and fudgy chocolate flavor, I started with a dark chocolate brownie mix and added some Hershey's Special Dark Cocoa Powder. I stirred in melted butter instead of oil to give them an even richer flavor and added some flour to ensure the cookies would be thick instead of flat.
These little ingredient swaps really made a big difference in flavor and texture. My family raved about them. Sadly, they are all gone, so I guess I better get back into the kitchen to make more. No worries, it's easy!
So, what are you waiting for? Let's bake some cookies.
Ingredients

- 18-ounce brownie mix - I used a family-size (18.2 ounce), thick and fudgy, Duncan Hines Dark Chocolate Fudge Brownie Mix. It worked great but you can use any brownie mix you like just be sure it's the larger 18-ounce size.
- all-purpose flour - Adding a little flour helps to make these cookies thick instead of flat.
- Hershey's Special Dark Cocoa Powder - A few tablespoons of this dark cocoa powder (a blend of Dutch Process and natural cocoa powder) will enhance the chocolate flavor and chocolate color of your brownie cookies.
- butter - Adding melted butter gives these cookies a rich flavor.
- eggs - Use room temperature eggs. Simply fill a bowl with hot tap water and set the eggs (in their shells) in the water for 5 minutes. That's enough to take the chill off the eggs.
- chocolate chips - To add yet another layer of chocolate flavor, mix some chocolate chips into the cookie dough. I used Hershey's Special Dark Chocolate Chips. They are my favorite!
See the recipe card for quantities and the recipe.
Equipment
- mixing bowls - I love using Pampered Chef Batter Bowl. They have sturdy handles which makes mixing easier.
- silicone spatula or wooden spoon - I love my Confetti (sprinkles) Silicone Spatulas.
- baking sheets lined with parchment paper
- #30 (1.25 ounce) ice cream scoop - You'll want your cookie scoops to be about 1 ½ inches in diameter. If you use an ice cream scoop, all your cookies will be the same size so they will bake evenly.
Instructions

Pour the brownie mix into a large mixing bowl.

Add the flour and cocoa powder and stir until blended.

Lightly beat the eggs. Add the eggs and melted butter to the mix.

Stir until well combined. The cookie dough will be very thick.

Add the chocolate chips

Stir until combined.
This brownie batter dough will be quite thick. You may need to get in there with your hands to blend in the chocolate chips.

Scoop out the cookie dough using a #30 (1.25 ounce) ice cream scoop or spoon.

It is important to roll the dough into balls so your cookies have a nicely shaped surface once baked.

Bake the cookies for 10 minutes if you want really soft and gooey centers or up to 12 minutes for a firmer center.

The cookies will have puffed up nicely and have a shiny yet cracked top.

Substitutions
You can use vegetable oil or coconut oil instead of melted butter in this brownie mix cookie recipe.
Try various types of brownie mixes like Milk Chocolate Brownie Mix, Salted Caramel, or even Red Velvet.

Variations
These brownie batter cookies are the perfect base for many other flavors. Here are just a few other recipe ideas:
Triple Chocolate Chip Brownie Cookies - Add an additional ⅓ cup milk chocolate chips and ⅓ cup white chocolate chips into the cookie dough.
Chocolate Peanut Butter Chip Brownie Cookies - Stir in an additional ⅔ cup of peanut butter chips.
White Chocolate Chip Brownie Cookies - Mix in ⅔ cup of white chocolate chips or swap. If you prefer all white chocolate chips and no dark chocolate chips, use a total of 1 ½ cups of white chips instead of the semi-sweet chips.
White Chocolate Cherry Cookies - Add ½ cup of dried cherries and ⅓ cup of white chips.
Chocolate Cherry Brownie Cookies - Mix in ¾ cup of dried cherries.
Walnut Brownie Cookies - Mix in ⅔ cup chopped walnuts.
Brownie Crinkle Cookies - Roll the cookie dough balls in powdered sugar before baking.
Recipe
Brownie Mix Cookies

Thick and chewy double chocolate brownie cookies filled with gooey chocolate chips are easy to make using a box of brownie mix.
Ingredients
- 1 family-size (18-ounce) box Brownie Mix (I used an 18.2 ounce Duncan Hines Dark Chocolate Fudge Brownie Mix)
- 3 tablespoons (22 grams) all-purpose flour
- 3 tablespoons (18 grams) dark cocoa powder (recommended Hershey's Special Dark Cocoa Powder)
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190°C).
- Line 3 baking sheets with parchment paper.
- Pour the brownie mix into a mixing bowl.
- Stir in the flour and cocoa powder.
- Lightly beat the egg and pour it into the dry ingredients.
- Add the melted butter and mix until well blended.
- Stir in the chocolate chips. The cookie dough will be very thick so use your hands to mix it if needed.
- Scoop out 20 balls of cookie dough using a #30 ice cream scoop or spoon.
- Be sure to roll the cookies into a ball so your cookies will look pretty! The balls will be about 1 ½ inches in diameter.
- Set the balls on the parchment paper-lined baking sheets.
- Bake one pan at a time for 10 minutes if you want gooey brownie cookies and up to 12 minutes if you prefer firmer cookies (still gooey but not super gooey.)
- Allow the cookies to cool on the baking sheet for up to an hour. The gooey cookies will need the full hour to cool before you can move them.
- Serve and enjoy!
Notes
Storage
Store your brownie cookies in an airtight container at room temperature for up to 5 days or package them in airtight containers or zip-top bags and freeze them for up to 3 months.
Variations
Mix in white chocolate chips, milk chocolate chips, peanut butter chips, dried cherries, nuts, Andes Mint pieces, and more to make a variety of brownie cookies.
Tips
Do not overbake these cookies. If you like super gooey cookies, only bake them for 10 minutes and allow them to cool completely. If you try to eat a warm cookie, it will be super soft and difficult to pick up. They will firm up as they cool and have an amazing texture. If you prefer a firmer cookie, bake them for 12 minutes. The cookies pictured here were baked for 12 minutes. They still have a soft and chewy texture but aren't quite as gooey.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 146Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 13mgCarbohydrates: 21gFiber: 1gSugar: 5gProtein: 3g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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