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These Brownie Cookies are made from a mix and are SO easy to make. They’re soft with a chewy texture and taste like that box brownie mix you love so much – add different mix-ins to make different flavor cookies – plus learn how each brand differs!
Brownie Mix Cookies
These are the perfect cookies that everyone who loves brownies will enjoy. These are brownie mix cookies with just 5 main ingredients – plus you can add your favorite candies or nuts inside. They have so much chocolate flavor with that telltale crinkle top you expect from brownies!
PLUS – every brownie mix is a little bit different so I tested these with three popular brands and will give you tips and tricks to make sure your cookies turn out perfectly every time!
6 Ingredients Needed
- Brownie Mix: These were tested with Betty Crocker, Duncan Hines, and Pillsbury Brownie Mixes (varying from 16-18 ounces)
- Flour: The batter needs a bit of extra all-purpose flour to be more like a cookie instead of a brownie.
- Eggs: Just 2 large eggs
- Oil: Vegetable oil or canola oil, although you can use melted unsalted butter.
- Mix-Ins: You can add chocolate chips, nuts, or chopped candy.
Substitutions and Variations
- You can add anything you like – we love using semi-sweet chocolate chips, bittersweet chocolate, milk chocolate or even white chocolate chips.
- Chopped pecans, walnuts, or any nuts you like
- Add chopped candy like M&Ms or peanut butter cups
- You can substitute melted butter for the vegetable oil.
How to make Brownie Cookies
- Place brownie mix in a large bowl. Add eggs, flour, and oil. Mix until a thick batter forms.
- Stir your optional mix-ins (up to 1 cup total) into the brownie batter.
- Scoop 2 tablespoon sized cookie dough balls 3-inches apart on prepared baking sheets. Bake until just no longer glossy on top.
Different Brownie Mix Brands
- Betty Crocker Brand: This is a 16.3 ounce box and the recipe can be made as written. They are the plain ones without mix ins and you can see they’ll flatten quite a bit. They’ll flatten even with mix ins, just not as much.
- Pillsbury and Duncan Hines Brands: These are 18.4 ounce boxes. Both produce a bit thicker of dough. If you’re struggling to incorporate all the dry ingredients add 1 tablespoon of water, but you don’t have to. I’ve tried it both ways and both ways work.
Expert Tips
- You can stir by hand or use a hand mixer or stand mixer fitted with the paddle attachment.
- I tested these by chilling the dough before baking and baking immediately and chill time did not matter – you can bake immediately. However, if you do need to chill them, that’s totally fine. If you have mix-ins you may want to press chilled dough a little with the palm of your hand to start the flattening process.
- I also have from scratch brownie cookies that are delicious!
Storage
Store cookies in an airtight container. You can also freeze brownie cookies in an airtight container for several months.
Brownie Mix Cookies Recipe
Soft and super chocolatey – these brownie mix cookies have been tested with all the major brands – add your favorite mix-ins and make the best brownie cookies ever!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Ingredients
- 1 (16-18 ounce) box brownie mix (see notes)
- 2 large eggs
- ¼ cup (31g) all-purpose flour
- ¼ cup vegetable oil
- 1 cup Mix-ins (see notes)
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Place brownie mix in a large bowl. Add eggs, flour, and oil. Mix until a thick batter forms.
- Mix in your optional mix-ins (up to 1 cup total).
- Scoop 2 tablespoon sized balls of cookie dough 3-inches apart on prepared cookie sheets.
- Bake chilled cookies for 8-12 minutes, until they just loose their glossy sheen.
- Betty Crocker Brand: This is a 16.3 ounce box and the recipe can be made as written.
- Pillsbury and Duncan Hines Brands: These are 18.4 ounce boxes. Both produce a bit thicker of dough. If you're struggling to incorporate all the dry ingredients add 1 tablespoon of water, but you don't have to. I've tried it both ways and both ways work.
Recipe Notes
- Yield depends on what your mix-ins are. No mix-ins makes about 20 (2 tablespoon size) cookies.
- You can use melted butter in place of vegetable or canola oil.
- Mix In Options:
- 1 cup chopped nuts (approx 106g)
- 1 cup chocolate chips (170g)
- 1 cup chopped candy (i.e. Reese’s Pieces) or M&Ms
- Anything you like – as long as it’s only 1 cup
- Store cooled cookies in an airtight container at room temperature or freeze for several months.
Recipe Nutrition
Serving: 1cookie | Calories: 41kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 13mg | Potassium: 9mg | Fiber: 0.04g | Sugar: 0.05g | Vitamin A: 27IU | Calcium: 3mg | Iron: 0.2mg
Nutritional information not guaranteed to be accurate
I love the looks of these cookies, Dorothy! So thick and fudgy. And brownies turned into cookies is such a brilliant idea! Pinned!
Thanks for the pin Gayle!
These looks so good! I’ve never made your homemade brownie mix, but these cookies have convinced me that it’s about time!
Wow. Love this fun way to use your brownie mix! And I love all the potential mix-ins! Perfect for a quick treat!
love these! any version of brownies are good by me.
I love that Jordan wanted to bake with you (saw that pic on FB and she is looking more and more gorgeous and grown up by the DAY!) and love that these are scratch.
Great baking soda/powder discussion and with rare exception, I never put baking power in cookies and try to use as little of it as possible in cakes and muffins, never in brownies. I hate cakey tasting stuff. I usually use 1 tsp soda in my cookie recipes but I always feel like they’re maybe TOO domed. Most ppl have cookies that spread, mine don’t; I also am a dough chilling stickler. LOL Anyway love the baking science talk in this post! Pinned of course!
I know that domed feeling. I love them that way – they stay so doughy in the middle. But then I worry that people will scream salmonella at me or something. Or comment “these didn’t cook!!!” so it’s hard to find a good balance. Depending on the recipe I’ll use 1/2 teaspoon and have to chill or not but I always have to chill with more than that!
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