These brownie mix cookies are thick, fudgy, and loaded with chocolate chips using just one box of brownie mix. Soft and gooey in the middle with slightly crisp edges, they’re the ultimate easy chocolate cookie!

Brownie mix cookies stacked on a white plate showing fudgy texture.

This post may contain affiliate links. Read disclosure policy.

Why I Love These Cookies Made with Brownie Mix

I make these whenever I’m craving homemade brownies but don’t want to wait for a whole pan to cool. They have everything I love about a fudgy brownie, gooey center, rich chocolate flavor, crisp edges, but in cookie form you can eat straight off the rack.

My go-to mix to use is Ghirardelli brownie mix and honestly it makes all the difference. If you love brownie cookies or double chocolate chip cookies, these are going to be your new favorite thing to bake.

XO - Jamielyn
Brownie mix cookie broken in half showing gooey fudgy center with melted chocolate chips.

Ingredient Notes

  • Brownie mix: Any 18 to 18.3 ounce boxed brownie mix works here. My go-to is Ghirardelli. The chocolate flavor is noticeably richer and deeper than most store brands and it shows in the final brownie mix cookie.
  • Flour: Just a few tablespoons of all-purpose flour turns that thin brownie batter into a thick, scoopable cookie dough. Don’t skip it.
  • Vegetable oil: This is my preference over melted butter because it gives the cookies that dense, fudgy brownie texture. Butter results in a slightly more cookie-like texture.
  • Eggs: Two eggs hold everything together and give the cookies that chewy, brownie-style chew.
  • Chocolate chips: Regular or mini both work. If your brownie mix already has chocolate chips in it, skip adding more to the batter but save a few to press on top before baking.

How to Make Brownie Mix Cookies

Brownie mix cookie ingredients in a bowl including brownie mix, chocolate chips, eggs, oil and flour.
  • Mix the dough: Stir together the brownie mix, flour, oil, and eggs until just combined, then fold in the chocolate chips. The dough will be thicker than normal brownie batter and that’s exactly what you want.
  • Scoop: I always use a large cookie scoop here. It keeps them uniform and honestly these cookies are better on the bigger side. Press a few extra chocolate chips on top before they go in the oven.
  • Bake: 365°F for 8 to 10 minutes. Pull them when the edges look set but the centers still look underdone. I know it feels too early but trust it. They firm up as they cool and that’s what gives you the fudgy middle.
  • Cool: Leave them on the baking sheet for a few minutes before moving them. The bottoms need that time to set or they’ll fall apart on you.
Brownie mix cookies cooling on a wire rack with chocolate chips on top.

Recipe Tips

  • Don’t overbake: Pull them when the centers still look underdone. If they look done in the oven they’re already overdone.
  • Betty Crocker or Duncan Hines: These mixes call for water, so add one tablespoon to the batter or it’ll turn dry and crumbly on you.
  • Vanilla: A splash of vanilla extract is a small thing that makes a noticeable difference. I almost always add it.
  • These cookies will spread a little and that’s completely normal. It’s just how brownie batter behaves.
  • If you want them thicker, try the cup trick right when they come out of the oven: place a round cookie cutter or glass slightly larger than the cookie over it and swirl it in a circle to push the edges back in. Works like a charm.

Variations

  • Mix-ins: Peanut butter chips are my favorite swap here. White chocolate and butterscotch chips are great too if you want something a little different from straight chocolate.
  • M&Ms: Mix in 1/2 cup M&Ms with 1/2 cup chocolate chips and you’ve basically got a party cookie. If you love that combo, my chocolate M&M cookies are worth bookmarking too.
  • Caramel center: Press a Rolo into the center of each dough ball before baking. Same idea as my Rolo cookies and just as good.
  • Sweet and salty: Flaky sea salt on top right after they come out of the oven. Don’t skip this if you’re a sweet and salty person.
Stack of thick fudgy brownie mix cookies with chocolate chips 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

See all
See all
Brownie mix cookies stacked on a white plate with one broken leaning on it's side.

Brownie Mix Cookies

5 from 12 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12
Thick and fudgy brownie mix cookies loaded with chocolate chips. One bowl, one box, and ready in under 30 minutes.
Print Pin This! Rate

Video

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: Mix in 1/2 cup M&M’s and 1/2 cup chocolate chips. or 1/2 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 in a covered container up to 3 days.
Freezing: Store cooled cookies in a freezer safe bag or container for up to 3 months. Thaw at room temperature for about 30 minutes.

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.