If you have to pick between a brownie and a cookie, what would you pick? Okay, that might not be a very fair question because it’s bloody hard to pick just one. So let’s get the best of both worlds and combine the two into a brownie cookie! And to make life easier, you can just grab a box of brownie mix for a huge head start. These fudgy brownie mix cookies can be made with just 6 ingredients and 20 minutes of your time. It’s the easiest and one of the most effortless ways to yield these crinkle-topped, lightly crispy on the outside, and incredibly soft, chewy & fudgy cookies.
Do note that not all brownie mixes are the same. I used the Betty Crocker Chocolate Fudge Brownie Mix here, and this recipe is tailored to this mix. If you are using different brands, you may need to adjust the recipe. For instance, baking powder is one particular ingredient to watch out for. The Betty Crocker Brownie Mix does not contain any raising agent, so you’ll need to add one to make your cookie rise. Depending on the texture of the dough, you’ll also have to adjust the amount of flour added. Further notes are below.
Why You’d Love This Brownie Mix Cookies Recipe
I’ve made these cookies countless times now, and it still feels like the best baking hack I’ve encountered. You have all the convenience of a pre-made baking mix, but still have that irresistible homemade touch – it’s a win-win. I find it especially a perfect cookie recipe to have at hand when you’re hosting people at home. It’s a cheat code to save you from the hassle and streamline your food preparation process.
How to Turn Betty Crocker Brownie Mix into Cookies
Ingredients You Need
- Betty Crocker Chocolate Fudge Brownie Mix
- Eggs
- Plain Flour
- Baking Powder
- Vegetable Oil
- Dark Chocolate Chips
- Sea Salt (optional) – for garnish
Recipe Notes & Tips
- These brownie cookies are going to spread quite a bit during the baking process, so make sure you keep them at least an inch apart on the baking tray. I scooped roughly a heaped ½ tbsp of dough per cookie. One box of Betty Crocker Brownie Mix yields 16 cookies at this size.
- The addition of both flour and baking powder is key to these brownie mix cookies. A brownie mix is designed to make – obviously – brownies, which means it’s meant to come out as a batter. To make cookies, you need a dough, and the addition of flour will help you achieve the right texture. As mentioned, Betty Crocker’s brownie mix does not contain baking powder, so you’ll have to add it to act as a raising agent and allow the cookies to rise. Otherwise, they’ll just spread completely flat – trust me, I’ve tried that. If you are using a different brand, check the ingredients label – if there’s already baking powder, then omit it from this recipe.
- Further to the point above on flour, you’ll have to judge for yourself on the texture of the cookie dough. I find that an addition of ⅛ cup of plain flour is a good place to start for attaining a dough-like texture. Add in increments of 1 tbsp of flour until it reaches the desired texture.
- Usual cookie recipes require a bit of chilling time before baking. This step is optional for these brownie mix cookies, but if you have time, a very brief chilling time seemed to help slightly with the spreading. Not a huge impact in my opinion.
- Baking time is about 10-12 minutes, depending on your oven. For me, I find 10 minutes is still a bit undercooked, where the cookies would collapse in height during resting. 12 minutes seems to be the sweet spot for me, but I’d recommend starting to check up on the cookies at the 10-minute mark and going from there. The top of the cookie should be crinkled up throughout.
- A very mini touch of sea salt helps to bring out the chocolate flavours – if you know, you know! It’s completely optional, but I enjoyed mine with a small sprinkle after they’re out of the oven.
- Lastly, these cookies can be stored in an airtight container at room temperature for up to 5 days.
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Betty Crocker Brownie Mix Cookies
Equipment
- Mixing Bowl
- Oven
- Baking Tray
Ingredients
- 1 box Betty Crocker Chocolate Fudge Brownie Mix (415g)
- 2 Eggs
- ⅓ cup Vegetable Oil
- 1 tsp Baking Powder
- ⅛ cup Plain Flour
- ½ cup Dark Chocolate Chips
- Sea Salt (optional) for garnish
Instructions
- Preheat oven to 160°C.
- In a large mixing bowl, add all the ingredients except the sea salt. Mix to combine.1 box Betty Crocker Chocolate Fudge Brownie Mix (415g), 2 Eggs, ⅓ cup Vegetable Oil, 1 tsp Baking Powder, ⅛ cup Plain Flour, ½ cup Dark Chocolate Chips
- Scoop roughly ½ heaped tbsp of the brownie cookie dough, roll into balls and place onto a lined baking tray. Make sure to leave at least an inch of space between each cookie.
- Bake the cookies in the preheated oven for 10-12 minutes until the top is crinkled throughout and set.
- Allow the cookies to rest for about 5 minutes before transferring to a cooling rack to further cool down.
- Garnish with sea salt if desired and enjoy!Sea Salt (optional)
Notes
- If you are using a different brand of brownie mix, check whether there is already baking powder on the product ingredients. Omit the baking powder if the brownie mix already has it.
- You may have to add more flour in order to attain a dough-like texture. Start with the listed amount and add in 1 tbsp increments if needed.
- Make sure you place the cookie dough at least an inch apart on the baking tray as the cookie will spread quite a bit
- Baking time is about 10-12 minutes. It will slightly depend on your oven. For me, I find 10 minutes is still a bit undercooked where the cookies would collapse in height during resting. 12 minutes seem to be the sweet spot for me but I’d recommend to start checking up on the cookies at the 10-minute mark and go from there. The top of the cookie should be crinkled up throughout.
- A very mini touch of sea salt helps to bring out the chocolate flavours. It’s completely optional but I enjoyed mine with a small little sprinkle after they’re out of the oven.
- You can store these brownie cookies in an airtight container at room temperature for up to 5 days
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Will make these for church Sunday.
I used Betty Crocker Milk Chocolate Brownie mix. I did use the semi sweet chips. It was a nice small contrast. For some reason I got 37 cookies out of it. I measured my 1/2 tablespoons carefully . That was definitely a perk. My husband loved them. He asked me if we could keep them all since I usually give some away. I’ll be making these again. Next time I think I’ll use white chocolate chips.
Cookies took forever to cook at 160 deg. I even made them smaller to stretch the recipe further. Finally had to raise oven temp.
Cookies are great once they are cooked, though.
it says 160 C, not farenhiet…
My family loves them, I’m on my second batch in two days.. Making some for Thanksgiving as well..sooo good
Hi Susan, I’m so glad to hear you and your family enjoy them! Happy Thanksgiving x
Perfection! Chewy, chocolately, delicious!
Hi Abby, thank you for leaving a comment and I’m super glad you enjoyed this recipe!