Brownie Mix Cookies are super fudgy and chewy, perfect for chocolate lovers. They are easy to make with a brownie mix to save time.

Have a box of brownie mix in your pantry? Instead of making brownies according to 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.

I like watching for brownie mix sales and picking up a few boxes. There are many yummy ways to use boxed brownie mix to make decadent desserts. I wrote an entire post about brownie mix hacks so check it out.

Why You’ll Love This Recipe

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

The full printable recipe card with measurements and instructions is found at the bottom of the post.

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’s easy to mix with the hand mixer. You can substitute ½ cups of vegetable oil for the butter.
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; you will just use the powder in the box. This helps to make the cookies even softer and chewier.
Room-temperature water: The water helps to add crispness to the cookies. If you want them more chewy, you can substitute milk for the water.
Chocolate chips: You can use chocolate morsels instead to give them an extra fudgy and gooey texture.

How to Make Brownie Mix Cookies

Step One: Preheat oven to 350°F. 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.

Collage of mixing ingredients in a bowl.

Step Six: Scoop the dough into a ball using a medium cookie scoop 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.

Collage of adding the dough to a baking sheet.

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What to Serve with Them

Variations and Substitutions

Change up the recipe by switching the brand/flavor of the brownie mix you use.
Make it extra chocolatey by substituting chocolate instant pudding mix for the vanilla instant pudding.
You can use milk chocolate chips, dark chocolate chips, chocolate morsels, peanut butter chips, or whatever kind of chips you like.
Add ½ cup chopped walnuts for some extra crunch.
Add one teaspoon of brewed black coffee to intensify the chocolate flavor.
Add ½ cup creamy peanut butter to make a chocolate peanut butter brownie cookie. Yum!

Storage Instructions

Any leftover brownie mix cookies can be stored in an airtight container on the counter for up to 3 days or in the fridge for up to 1 week.

You can freeze these fudgy cookies. After they are baked and cooled completely, store them in a freezer bag for up to three months.

Nope! You don’t have to chill the dough and put the cookies in the oven after mixing.

Recipe Tips and Tricks

Use a cookie scoop (I like the OXO medium scoop) to keep the cookies all the same size.
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.
After coming out of the oven, let the cookies cool for a few minutes on the cookie sheet. They will still be very soft, and if you transfer them too soon, they may break apart. Waiting a few minutes helps them keep their shape.
Mix the chocolate chips in with a spatula to incorporate them better. Don’t use the hand mixer.

A cookie leaning against a white platter.

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Rate this Recipe

4.85 from 13 votes