Loaded Brownie Mix Cookies (with chocolate chips)
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 desserts, even if making them isn’t my favorite activity!
“These are my go to easy cookie for any holiday… I just change the color of M&M’s.”
– Nichole
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 is my idea of the perfect cookie!
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.
- Eggs
- 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.
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 please know you’ll need to keep an eye on the bake time if you use a different sized scoop.
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.
Serving Suggestions
I love to serve these brownie mix cookies just a bit warm with a cold glass of milk!
If you’d like to add more cookies to the mix, I recommend these Gluten Free Oatmeal Raisin Cookies and Mini Chocolate Chip Cookies!
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.
Easy Brownie Mix Cookies
These are the BEST Brownie Mix Cookies with chewy edges and a gooey center! This easy recipe is fun to make for brownie lovers.
Ingredients
- 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
Instructions
- 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.
Notes
I used an 18.4 ounce brownie mix from Pillsbury.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 44Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 23mgSodium 18mgCarbohydrates 5gFiber 0gSugar 2gProtein 1g
The nutrition for this recipe is calculated by an app and may be incorrect.
If you love these delicious chocolatey cookies, I think you’ll also enjoy these recipes:
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These are my go to easy cookie for any holiday… I just change the color of M&M’s.
I do the same! 🙂