Brownie Mix Cookies are fudgy, chewy, and ideal for anyone who loves chocolate. Made from a boxed brownie mix, these cookies come together quickly and deliver deep chocolate flavor with an irresistible texture.
If you have a box of brownie mix on hand, skip the traditional pan of brownies and make cookies instead. These brownie mix cookies are rich, chocolatey, and satisfyingly chewy—perfect for snacks, lunchboxes, or a quick dessert.
The cookies are loaded with chocolate and develop a wonderful chew thanks to a few simple additions. They’re a family favorite and disappear fast, especially when chocolate lovers are around.
Why You’ll Love This Recipe
- Rich, fudgy, and chewy texture
- Deep chocolate flavor
- Makes about 28 cookies
- Quick to prepare — about 16 minutes total
- Uses a boxed brownie mix to save time
- Kid-friendly recipe that’s easy to involve children in
- Great for satisfying chocolate cravings
Ingredients
The full printable recipe card with exact measurements and instructions is included below.
- Box of brownie mix — any brand will work (example: an 8.3 oz box).
- Salted butter — softened. You can substitute 1/2 cup vegetable oil if preferred.
- Eggs — large eggs.
- Vanilla instant pudding mix — use the dry powder (example: 3.4 oz box) to boost chewiness and moisture.
- Room-temperature water — helps create a slightly crisp edge; substitute milk for a softer, chewier cookie.
- Chocolate chips — or chocolate morsels for extra gooey texture.
How to Make Brownie Mix Cookies
- Step One: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Step Two: In a large bowl, add the softened butter and half of the brownie mix. Beat with a mixer until combined.
- Step Three: Add the eggs and water, mixing until incorporated.
- Step Four: Stir in the remaining brownie mix and the vanilla instant pudding powder. The dough will be thick.
- Step Five: Fold in the chocolate chips using a spatula.
- Step Six: Use a medium cookie scoop to portion the dough into balls and place them on the prepared sheet. Leave about 1 1/2 inches between cookies to allow for spreading.
- Step Seven: Bake for 11 to 12 minutes, or until the edges are set but the centers remain soft.
- Step Eight: Let the cookies cool on the pan for 2 to 3 minutes, then transfer to a cooling rack to finish cooling.
What to Serve with Them
- A cold glass of milk — classic pairing for dunking
- Hot or iced coffee-based drinks for a grown-up treat
- Hot chocolate or flavored lattes for extra decadence
- Milkshakes or frappes if you want an indulgent dessert pairing
Variations and Substitutions
- Switch the brownie mix brand or flavor to change the base chocolate profile.
- Use chocolate instant pudding instead of vanilla for an even richer chocolate cookie.
- Swap chips for milk, dark, or white chocolate, peanut butter chips, or a mix of chips.
- Add 1/2 cup chopped walnuts or pecans for crunch.
- Stir in 1 teaspoon brewed coffee to intensify the chocolate flavor.
- Fold in 1/2 cup creamy peanut butter to create chocolate–peanut butter brownie cookies.
Storage Instructions
Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
To freeze, let the cookies cool completely, then place them in a freezer-safe bag or container for up to three months. Thaw at room temperature before serving.
Do I Need to Chill the Cookie Dough?
No. This dough can be baked immediately after mixing—no chilling required.
Recipe Tips and Tricks
- Use a cookie scoop for uniform cookies and even baking.
- Space dough balls about 1 1/2 inches apart to prevent cookies from merging.
- Let cookies rest on the baking sheet for a few minutes after removing from the oven; they finish setting as they cool and are easier to transfer.
- Fold chocolate chips in with a spatula rather than mixing with the hand mixer to avoid overworking the dough.
Other Chocolate Cookie Ideas
- Chocolate peppermint cookies
- Hot chocolate cookies
- Fudge cookies
- Cowboy cookies with chocolate and oats
Follow the recipe card below for exact ingredient amounts, yield, times, and step-by-step instructions.
Brownie Mix Cookies
Ingredients
- 1 box brownie mix (about 8.3 oz)
- 1/2 cup salted butter, softened
- 2 large eggs
- 1 box (3.4 oz) vanilla instant pudding mix, dry
- 3 tbsp room-temperature water (or milk for chewier cookies)
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- In a large bowl, beat the softened butter with half the brownie mix until combined.
- Add the eggs and water; mix until incorporated.
- Add the remaining brownie mix and the dry vanilla pudding powder. Mix until combined; the dough will be thick.
- Fold in chocolate chips with a spatula.
- Scoop dough with a medium cookie scoop and place on the prepared sheet, spacing about 1 1/2 inches apart.
- Bake 11 to 12 minutes, until edges are set.
- Cool on the pan 2 to 3 minutes, then transfer to a rack to cool completely.
Nutrition (per cookie)
Nutrition information is an estimate and should not replace professional advice.
Did you make this recipe?
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