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
- Quick & easy: 5 minutes prep and roughly 10–12 minutes baking.
- Only 6 ingredients: The boxed mix does most of the heavy lifting.
- Proper brownie-cookie texture: Crinkly tops and lightly crisp edges with a soft, fudgy middle.
- Perfect for entertaining & holidays: They’re easy enough for everyday baking but indulgent enough for Thanksgiving, Christmas cookie trays, parties and gifting.
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.
How to Turn 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
How to Make Brownie Mix Cookies
- Make the cookie dough. Combine brownie mix, eggs, oil, flour and baking powder until a thick, sticky cookie dough forms. Fold through chocolate chips.
- Scoop the cookies. Scoop approximately ½ heaped tablespoon of dough per cookie and roll into balls.
- Bake. Space them at least one inch apart and bake at 160°C / 320°F until spread and crinkled across the top.
- Cool. Leave them on the baking sheet for around five minutes before transferring to a cooling rack.
Recipe Notes & Tips on How to Get Fudgy, Chewy Brownie Cookies
- Don’t skip the flour. Brownie mix is formulated to produce batter rather than cookie dough. The extra flour thickens the mixture enough to scoop and shape.
- Check whether your mix contains a raising agent (usually baking powder). 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. If you are using a different brand, check the ingredients label – if there’s already baking powder, then omit it from this recipe.
- Watch the dough consistency. Start with your â…› cup flour and add another tablespoon at a time if necessary to achieve the right dough 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.
- 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.
- 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.
- Don’t overbake. You want the cookies to still have a fudgy interior.
- 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.
Can I Use a Different Brownie Mix?
Yes, but keep in mind that different brands and varieties of brownie mix can vary in weight and ingredients, so you may need to make small adjustments to the recipe.
This recipe was specifically tested with a 415g box of Betty Crocker Chocolate Fudge Brownie Mix. If you’re using another mix, check the ingredient list first to see whether it already contains a raising agent (i.e. baking powder / baking soda). If it does, you may not need the additional baking powder. Pay attention to the consistency of the cookie dough as well. It should be thick enough to scoop and roll rather than pour like brownie batter. Start with the amount of flour listed in the recipe and add an extra tablespoon at a time if the dough is too loose.
Brownie Mix Cookies Variations to Try
| Flavour Variation | What to Add |
|---|---|
| Chocolate Orange | Orange zest (roughly 1 medium orange / 1-1½ tbsp, mixed into the dough) + dark chocolate chips |
| Double / Triple Chocolate | Dark / milk / white chocolate chips |
| S’mores | Mini marshmallows + crushed graham crackers |
| Peanut Butter | Peanut butter chips |
| Peppermint | Crushed candy canes |
| Christmas | Red/green candy-coated chocolates |
| Valentine’s | Pink/red candy-coated chocolates |
| Easter | Crushed mini chocolate eggs |
How to Store & Freeze Brownie Mix Cookie
You can store the baked brownie mix cookies in an airtight container at room temperature for up to 5 days.
The cookie dough is also suitable for freezing. Simply scoop the cookie dough balls onto a baking sheet and freeze for 1 to 2 hours until solid. Then transfer the frozen cookie dough balls into a freezer-safe bag. The cookies can be baked straight from frozen. You’ll need an extra 1-2 minutes of baking time if baking from frozen.
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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 / 14.6oz)
- 2 Eggs
- â…“ cup Vegetable Oil
- 1 tsp Baking Powder
- â…› cup Plain Flour
- ½ cup Dark Chocolate Chips
- Sea Salt (optional) for garnish
Instructions
- Preheat oven to 160°C / 320°F.
- 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 / 14.6oz), 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.Â
- 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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Made these with the Betty Crocker gluten free brownie mix, added one extra tablespoon of gluten free flour and they turned out beautifully!
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!