Brownie Mix Cookies

Stack of brownie cookies on a white plate.

Brownie Mix Cookies start with a chocolate brownie mix and 5 easy ingredients added to it. These chocolate brownie cookies are loaded with rich chocolate flavor and chunks of semi-sweet chocolate.

Course Cookies

Cuisine American

Keyword brownie mix cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 215kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 box (18 oz) brownie mix
1/2 cup all-purpose flour
2 large eggs
1/3 cup vegetable oil
1 tablespoon water
1 cup semi-sweet chocolate chunks

Instructions

Preheat the oven to 350° F. Prepare two cookie sheets by lining with parchment paper. Set aside.
* I recommend parchment paper when baking cookies because it helps them to bake evenly and prevents the bottoms from over browning. You can also use a silpat liner or spray the cookie sheet with cooking spray.
In a large mixing bowl, add the dry brownie mix and flour. Stir with a wire whisk to mix together and break up any clumps.
Add in the eggs, oil, and water. Mix together using an electric hand mixer, on medium speed, until combined well.
* Be sure and use a rubber spatula to scrape the sides of the bowl to ensure that everything gets mixed in evenly.
Stir in the chocolate chunks and mix just until combined.
Use a 2 tablespoon cookie scoop to scoop the dough. Place 12 dough balls per cookie sheet.
Bake for 12-15 minutes or until the tops have a thin film and some small cracks.
Remove the tray from the oven and allow the cookies to cool on the warm cookie sheet for about 5 minutes. Remove them to a cooling rack to cool completely.
Serve at room temperature or try eating one warm!

Notes

Substitution Ideas -

Brownie Mix : Use any variety of brownie mix that you want. Dark chocolate, brownie mix with walnuts, milk chocolate, chocolate fudge, etc.
Chocolate Chips : Instead of chocolate chunks try using chocolate chips (semi-sweet, milk, or dark), white chocolate chips, peanut butter chips, butterscotch chips, etc. Anything can be used here, even chopped candy bars or m&m's if wanted.

How To Store Leftovers -

Store any leftover cookies inside an airtight container, at room temperature, for up to 3 days.
These brownie mix cookies do tend to get stale and not as fresh tasting after a few days. They're best eaten the day of or the day after.

Recipe Tips -

Don't Over Bake : This seems fairly obvious when making cookies that you should not over bake them, but it is so important! The tops (between the cracks) might look slightly wet and not completely done, but that is ok. The cookies will continue cooking while sitting on the warm cookie sheet. Once the cookies have that lighter colored film on top of them (like when you bake a pan of brownies) and some cracks on top (and it's within the bake time), then pull them out of the oven. They should look puffier when you take them out.
Use Chocolate Chunks : These are easily found in the baking aisle by the chocolate chips. The larger pieces of chocolate chunks are really good in this recipe because they provide those pockets of melty chocolate through out.
Scrape The Bowl : It's important to scrape the bowl a few times while mixing the dough together to ensure that all the dry brownie mix and ingredients get mixed together thoroughly. Use a rubber ir silicone spatula to do this.
Make Them Pretty : I always press a few additional chocolate chunks on top of each cookie immediately after they come out of the oven. This makes them look really pretty and more chocolate is never a bad thing! You only need 1 cup for the cookies and the bag has about 1.5 cups of chocolate chunks so there will be plenty for afterwards.

Nutrition