These brownie mix cookies are easy to make with brownie mix, vegetable oil, flour, eggs and chocolate chips! They are soft and chewy with fudgy brownie texture.

Chewy brownie mix cookies stacked on a white plate.

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Why I Love These Fudgy Brownie Mix Cookies

Made with a brownie box mix, these cookies deliver all the gooey richness of a brownie with the convenience of a cookie. They’re the perfect shortcut dessert when you don’t have time to bake homemade brownies or brownie cookies from scratch!

Brownie mix cookies have a chewy, gooey center like a brownie but slightly crisp edges like a double chocolate chip cookie! Loaded with chocolate chips, they are the perfect recipe for chocolate lovers.

A hand holding a brownie mix cookie with chocolate chips cut in half.

Ingredient Notes

  • Brownie mix: Any brand of an 18 – 18.3 ounce boxed brownie mix works for this easy brownie mix cookies recipe! I prefer Ghirardelli brownie mix and you do not need the ingredients listed on the back of the brownie mix box!
  • Flour: Just a small amount of all-purpose flour is needed to obtain a thick cookie dough consistency instead of a thin brownie batter consistency.
  • Vegetable oil: You can also use melted butter to add fat and moisture, although vegetable oil is my preference as that results in more of a brownie texture.
  • Eggs: Two eggs act as a binder and help the brownie mix cookies bind together.
  • Chocolate chips: Regular sized chocolate chips or mini chocolate chips are added make the cookies extra fudgy. If your brownie mix has chocolate chips, omit added chocolate chips but reserve some for the tops.

How to Make Brownie Mix Cookies

Brownie mix, chocolate chips, egg, oil and flour in a bowl.
  • In a large mixing bowl, stir the brownie mix, flour, oil, and eggs until combined. Gently fold in the chocolate chips.
  • Using a large cookie scoop, scoop brownie cookie dough balls onto a prepared cookie sheet lined with parchment paper.
  • Top with additional chocolate chips and bake at 365°F for 8 to 10 minutes or until edges are set but centers are still slightly doughy.
  • Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely. Cooling this easy brownie cookie recipe completely helps bottoms set.
Chewy brownie mix cookies on a cooling rack.

Recipe Tips and Variations

  • Mix-ins: Add chocolate chunks, peanut butter chips, white chocolate chips, or butterscotch chips for variety.
  • Fun additions: Mix in 1/2 cup M&M’s and 1/2 cup chocolate chips, or add 1/2 cup walnuts or pecans. A splash of vanilla extract enhances the flavor.
  • Caramel center: Like my Rolo cookies, roll a Rolo into the center for a gooey caramel surprise.
  • Sweet and salty: Sprinkle the cookies with flake sea salt after baking for a sweet and salty combination.
  • Brownie mix brand tip: If your brownie mix calls for water (Betty Crocker or Duncan Hines), add one tablespoon of water to the batter to prevent it from becoming dry and crumbly.
  • Fudgy texture: For fudgy brownie mix cookies, do not overbake. The edges should look set but the center should still be doughy.

Storage

Store brownie mix cookies in an airtight container at room temperature for up to 3 days.

Brownie mix cookies stacked on a white plate.

More chocolate cookie recipes to try include triple chocolate chip cookies, Texas sheet cake cookies and chocolate crinkle cookies.

More Chocolate Cookie Recipes

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Brownie mix cookies on a white plate.

Brownie Mix Cookies

5 from 12 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Cool Time: 40 minutes
Total Time: 1 hour
Servings: 12
These brownie mix cookies are easy to make with brownie mix, vegetable oil, flour, eggs and chocolate chips! They are soft and chewy with fudgy brownie texture.
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Ingredients 

  • 1 (18-ounce) box brownie mix
  • ¼ cup all-purpose flour
  • ¼ vegetable oil , or melted butter
  • 2 large eggs
  • ½ cup chocolate chips , plus more for tops

Instructions

  • Preheat the oven to 365°F. Line a baking sheet with a silicone mat or parchment paper.
  • In a large bowl, stir the brownie mix, 1/4 cup flour, 14/ cup oil, and 2 large eggs until combined. Fold in 1/2 cup chocolate chips. The consistency should be slightly thicker than a typical brownie batter. If the batter is too thin (falling easily off the spoon), add an extra 1 to 2 Tablespoons. If the batter is too thick to stir, add in 1 to 2 Tablespoons water.
  • Using a large cookie scoop or spoon, scoop the dough onto the baking sheet. Top with additional chocolate chips, if desired. Bake 8 to 10 minutes, or until the cookies are set.
  • Let cool a couple minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variations: 
  • M&M: Mix in 1/2 cup M&M’s and 1/2 cup chocolate chips.
  • Nuts: You could also add in 1/2 cup chopped nuts.
If your brownie mix calls for added water, you may need to add one tablespoon of water if the batter seems dry and crumbly.
Storage: Store brownie mix cookies in a covered container up to 3 days.

Nutrition

Calories: 60kcal, Carbohydrates: 7g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.3g, Trans Fat: 0.02g, Cholesterol: 32mg, Sodium: 17mg, Potassium: 14mg, Fiber: 0.3g, Sugar: 5g, Vitamin A: 62IU, Vitamin C: 0.05mg, Calcium: 14mg, Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.