If you have to pick between a brownie or 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 just try to get the best of both worlds and combine the two together into a brownie cookie! Don’t tell anyone, but to make life easier, you can just grab a box of brownie mix for a huge headstart and these fudgy brownie mix cookies can be done with literally just 6 ingredients and in 20 minutes. That’s a double win right there. It’s going to be the easiest and most effortless way to yield these crinkle-topped, lightly crispy on the outside, and incredibly soft, chewy & fudgy cookies.

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 make some adjustments to the recipe. For instance, baking powder is one particular ingredient to watch out for. The Betty Crocker Brownie Mix does not contain any, that’s why you’d have to add that in order to make your cookie rise. Dependent on the texture of the dough, you’ll also have to adjust the amount of flour added. Further notes are below.

How to make Fudgy Brownie Cookies using Betty Crocker Brownie Mix

Ingredients

Betty Crocker Chocolate Fudge Brownie Mix
Eggs
Plain Flour
Baking Powder
Vegetable Oil
Dark Chocolate Chips
Sea Salt (optional) – for garnish

Recipe notes

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 are key to these brownie mix cookies. A brownie mix to 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 to achieve that texture. As mentioned, Betty Crocker’s brownie mix does not contain baking powder so you’ll have to add that yourself in order for the cookies to rise and attain some height. 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 in 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 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. 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 – if you know, you know! It’s completely optional but I enjoyed mine with a small little 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.