Brownie Mix Cookies are super fudgy, chewy and perfect for chocolate lovers. They are easy to make with a brownie mix to save on time.
Got a box of brownie mix in your pantry? Instead of making brownies per the box directions, make some brownie cookies! Trust me, they are scrumptious!
Loaded with chocolate and an incredible chewy texture, these easy cookies will not last long. They never do in my house especially when my spouse is around. That guy lives for all things chocolate.
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I like to watch for sales on brownie mix and pick up a few boxes. There are so many yummy ways you can use boxed brownie mix to make decadent desserts. In fact, I wrote an entire post about brownie mix hacks so check it out.
Why You’ll Love These Cookies Made with Brownie Mix
- Rich, sweet and chewy
- Packed full of sweet chocolate flavor
- Makes 28 cookies
- Quick and easy to make in only 16 minutes
- Save time using brownie mix
- Kids can help make
- Perfect to satisfy chocolate cravings
Ingredients for Brownie Mix Cookies
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- Box of brownie mix – I used Duncan Hines Chewy Fudge Brownies, but any brownie mix will do.
- Salted butter – Make sure it’s softened so it will be easy to mix with the hand mixer. You can substitute 1/2 cup of vegetable oil for the butter if you like.
- Eggs – I use large eggs.
- Box of vanilla instant pudding mix – I use the Jell-O vanilla instant pudding mix. You don’t need to make the pudding and will just be using the powder in the box. This helps to make the cookies even more soft and chewy.
- Room temperature water – The water helps to add crispness to the cookies. You can substitute milk for the water if you want them to be more chewy.
- Chocolate chips – You can use chocolate morsels instead if you like to give them an extra fudgy and gooey texture.
How to Make Brownie Mix Cookies
Step One: Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
Step Two: Add butter and half the brownie mix to a large mixing bowl. Beat with a mixer until combined.
Step Three: Add eggs and water and mix until incorporated.
Step Four: Add the remaining brownie mix and vanilla instant pudding. Mix until all the ingredients are combined. The batter will be thick.
Step Five: Fold in the chocolate chips with a spatula.
Step Six: Using a medium cookie scoop, scoop the dough into a ball and place on the prepared cookie sheet. Keep cookies about 1 ½ inches apart as they will spread.
Step Seven: Bake for 11 to 12 minutes or until the edges are set.
Step Eight: Let cool on the pan for 2 to 3 minutes before transferring them to a cooling rack to cool completely.
Equipment Needed to Make Brownie Cookies from Box
What to Serve with Brownie Cookies
- Glass of milk (perfect for dunking)
- Mocha Latte
- Cinnamon Hot Chocolate
- Nutella Coffee Milkshake
- Slow Cooker Peanut Butter Hot Chocolate
- Mocha Coconut Frappuccino
Variations
- Change up the recipe by simply switching the brand/flavor of brownie mix you use.
- Make it extra chocolatey by substitute chocolate instant pudding mix for the vanilla instant pudding mix.
- Use milk chocolate chips, dark chocolate chips, chocolate morsels, peanut butter chips or whatever kind of chips you like.
- Add 1/2 cup chopped walnuts for some extra crunch.
- Add 1 teaspoon of brewed black coffee to intensify the chocolate flavor.
- Add 1/2 cup creamy peanut butter to make a chocolate peanut butter brownie cookie. Yum!
Storage Instructions
Best Way to Store Leftover Brownie Mix Cookies
Store any leftover brownie mix cookies in an airtight container on the counter top for up to 3 days. You can also store them in the fridge for up to 1 week.
Can I Freeze Fudgy Brownie Cookies?
Yes, you can freeze these fudgy cookies. After the cookies are baked and cooled completely, store in a freezer bag in the freezer for up to 3 months.
Do I Need to Chill the Cookie Dough?
Nope! You don’t have to chill the dough and put the cookies in the oven after mixing.
Recipe Tips
- Use a cookie scoop (I like the OXO medium scoop) to keep the cookies all the same size.
- Make sure to keep the cookie dough about 1 ½ inches apart on your cookie sheet. They will spread and you don’t want to end up with one giant cookie.
- Let the cookies cool for a few minutes on the cookie sheet after coming out of the oven. They will still be very soft and if you transfer them too soon, they may break apart. Waiting a few minutes helps the keep their shape.
- Mix the chocolate chips in with a spatula to incorporate them in better. Don’t use the hand mixer.
What Other Recipes Can I Make with Brownie Mix?
- Brownie Bottom Cheesecake – The bottom layer is brownies (from a mix) and the top layer is cheesecake.
- Brownie Cheesecake Cups
- Peanut Butter Brownie Cupcakes
- St. Patrick’s Day Truffle
- Peanut Butter Brownie Bites
Chocolate Cookie Recipes
- Chocolate Peppermint Cookies
- Hot Chocolate Cookies
- Fudge Cookies
- Cowboy Cookies
- Chewy Chocolate Nougat Cookies
- Death by Chocolate Cookies
- Chocolate Chip Pudding Cookies
You’ll also like these Fiddle Diddles.
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Brownie Mix Cookies
Ingredients
- 1 box Brownie Mix (18.3oz)
- ½ cup salted butter softened
- 2 eggs
- 1 box vanilla instant pudding (3.4oz)
- 3 tbsp water room temperature
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
- Add butter and half the brownie mix to a large mixing bowl. Beat with a mixer until combined.
- Add eggs and water and mix until incorporated.
- Add the remaining brownie mix and vanilla instant pudding. Mix until all the ingredients are combined. The batter will be thick.
- Fold in the chocolate chips with a spatula.
- Using a medium cookie scoop, scoop the dough into a ball and place on the prepared cookie sheet. Keep cookies about 1 ½ inches apart as they will spread.
- Bake for 11 to 12 minutes or until the edges are set.
- Let cool on the pan for 2 to 3 minutes before transferring them to a cooling rack to cool completely.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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