These are the BEST Brownie Mix Cookies with chewy edges and a gooey center! This easy recipe is fun to make for brownie lovers.
Y'all know I'm a lazy baker! Most of my dessert recipes here start with a mix or pre-made pie crust, and I'm totally okay with it!
I consider myself a savory cook, so all of the measuring involved in baking can be a little painful for me.
But I definitely love to EAT dessert, even if making it isn't my favorite activity!
This easy brownie cookies recipe starts with boxed brownie mix and simple ingredients! I love them because they have that fudgy brownie texture... a delicious fudgy center with crispy edges.
When making this brownie mix cookie recipe, you will need:
- Fudge Brownie Box Mix: I used Pillsbury brownie mix, but you can use your favorite brand. Betty Crocker brownie mix is fine. I also love to use Ghirardelli Brownie Mix when I have it on hand! You can use gluten-free brownie mix for gluten-free cookies.
- All-purpose flour: You will need to add a bit of flour so the dough can hold a normal cookie form. I used unbleached all-purpose flour. You can substitute with a gluten-free all-purpose flour if needed, I like Bob's Red Mill 1:1 or Cup4Cup.
- Vegetable Oil: Any neutral tasting oil will work fine in this recipe.
- Mini chocolate chips: You can also substitute white chocolate chips, chocolate chunks, dark chocolate chips or peanut butter chips.
- Mini M&M candies: These add fun and color to the cookies (and a little crunch), but you can omit them. Or substitute with extra chocolate chips!
What supplies will I need for this brownie mix cookie recipe?
You will need a mixing bowl and spoon, a rubber spatula, measuring cups and spoons, a large baking sheet or sheet pan, a wire cooling rack and a medium cookie scoop.
How do I store these brownie cookies?
Store these Brownie Mix Cookies in an airtight container at room temperature for up to 4 days.
You can keep a piece of white bread in the container with the cookies to keep them softer, if desired.
What size cookie scoop did you use?
I used a medium-sized scoop equal to about 1.5 tablespoons.
Feel free to use a small cookie scoop or large cookie scoop to make different sized cookies but keep an eye on the cook time.
Can I freeze these Brownie Mix Cookies?
Yes! Allow the baked cookies to cool completely. Freeze them for 1 hour in a single layer on a baking sheet before placing in a freezer-safe container.
The cookies can be frozen for up to 1 month without loss in quality. Thaw at room temperature before eating.
- 1 box fudge brownie mix (see notes)
- ⅓ cup (49 g) all-purpose flour
- 2 large eggs
- ⅓ cup (78 mL) vegetable oil
- ½ cup (85 g) mini chocolate chips plus more for topping (omit if your brownies contain chocolate chips in the mix)
- ½ cup (110 g) mini M&M’s plus more for topping
- Preheat the oven to 350° Fahrenheit. Line a large cookie sheet with parchment paper and set aside.
- Add the dry brownie mix, all-purpose flour, eggs, and oil to a medium bowl. Mix by hand or with a hand mixer until well-combined. The batter will be thick.
- Use a rubber spatula or wooden spoon to fold in the mini chocolate chips and mini M&M’s.
- Using a cookie scoop, place scoops of dough 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes or until the edges are set but the middle is still fudgy and slightly undercooked. Take care not to over-bake the cookies, I start to check the cookies around 7 minutes. If you bake for too much time, the cookies will be hard as a rock!
- Remove the cookies from the oven and immediately place a few extra mini chocolate chips and mini M&M’s on top of the cookie.
- Allow the cookies to cool on the baking sheet or a wire rack 10-15 minutes before removing to cool completely.
I used an 18.4 ounce brownie mix from Pillsbury
If you love these delicious chocolatey cookies, I think you'll also enjoy these recipes: