These Brownie Mix Cookies are intensely fudgy and chocolatey. The center is gooey, just like a fudge brownie. The edges are slightly crisp and the chocolate chips add a nice little bite. Using a boxed brownie mix as the base keeps this recipe simple, but a few strategic upgrades transform them into bakery-style cookies. These cookies turn out thick, rich, and deeply chocolatey.
This is such a good base recipe to use and decorate these for any holiday with sprinkles or flavored chocolate chips. You can also add nuts to these, like chopped pecans or walnuts.
Add the brownie mix, all-purpose flour, baking powder, vegetable oil, eggs and espresso powder into a large mixing bowl and whisk until just combined. Avoid over-mixing. Then fold in the chocolate chips until evenly distributed throughout the batter.
Scoop the cookies onto the baking sheets using a 2 tablespoon cookie scoop. Leave enough room for the cookies to spread a little. We did 8 per sheet. Bake for 9-10 minutes, until the edges are firm but the center is still a little gooey.
Allow the cookies to rest on the baking sheet for about 5 minutes then transfer to a wire rack to cool even more.
The cookies are ready when the outside is firm and holds shape. The center will still be a little undercooked and that is okay. They will continue to cook on the baking sheet and we want them to have that brownie quality to them.
Enjoy the cookies warm with a glass of milk of your choice!
Easy Brownie Mix Cookies FAQS:
You will need the following ingredients:
Fudge brownie mix, eggs, vegetable oil, all-purpose flour, semi-sweet chocolate chips, baking powder, espresso powder
You will need the following supplies:
Two baking sheets, parchment or sil-pat mats, mixing bowls, 2 tablespoon cookie scoop
Store in an airtight container at room temperature for 3 days or freeze for up to 2 months. Warm them up a little bit to get that warm brownie texture.
These Brownie Mix Cookies are best served warm or room temperature.
Notes:
- We want the cookies to puff up a little, so they are more of a fluffy and thick cookie while still being fudgy. That is why we added the baking powder.
- The batter should be really thick, not like brownie batter that is looser. The added flour will help add structure to the cookies.
- These are VERY chocolatey but not overly sweet. If you want to skip the espresso powder which intensifies the chocolatey flavor you can do so.
- You can get the brownie batter that already contains chocolate chips, so that you can avoid having to buy an additional ingredient.
- The cookies are ready when the outside is firm and holds shape. The center will still be a little undercooked and that is okay. They will continue to cook on the baking sheet and we want them to have that brownie quality to them.
- This is such a good base recipe to use and decorate these for any holiday with sprinkles or flavored chocolate chips. You can also add nuts to these, like chopped pecans or walnuts.
Easy Brownie Mix Cookies
Ingredients
- 1 box brownie mix (16-17 ounce) (We used Betty Crocker Fudge Brownie Mix)
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon espresso powder (optional but recommended)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment or silicone baking mats.
- Add the brownie mix, all-purpose flour, baking powder, vegetable oil, eggs and espresso powder into a large mixing bowl and whisk until just combined. Avoid over-mixing.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Scoop the cookies onto the baking sheets using a 2 tablespoon cookie scoop. Leave enough room for the cookies to spread a little. We did 8 per sheet.
- Bake for 9-10 minutes, until the edges are firm but the center is still a little gooey.
- Allow the cookies to rest on the baking sheet for about 5 minutes then transfer to a wire rack to cool even more.
- Enjoy the cookies warm with a glass of milk of your choice!
Notes
- We want the cookies to puff up a little, so they are more of a fluffy and thick cookie while still being fudgy. That is why we added the baking powder.
- The batter should be really thick, not like brownie batter that is looser. The added flour will help add structure to the cookies.
- These are VERY chocolatey but not overly sweet. If you want to skip the espresso powder which intensifies the chocolatey flavor you can do so.
- You can get the brownie batter that already contains chocolate chips, so that you can avoid having to buy an additional ingredient.
- The cookies are ready when the outside is firm and holds shape. The center will still be a little undercooked and that is okay. They will continue to cook on the baking sheet and we want them to have that brownie quality to them.
- This is such a good base recipe to use and decorate these for any holiday with sprinkles or flavored chocolate chips. You can also add nuts to these, like chopped pecans or walnuts.
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