Delicious Cookies Made From Brownie Mix You’ll Adore
Cookies Made From Brownie Mix totally changed my whole baking game. Seriously, I used to crave cookies but never had the patience for complicated recipes or all those precise measurements. Just throw brownie mix in a bowl, add a few kitchen staples, and wow… you have ridiculously gooey cookies—no waiting forever. Once I tried this, I couldn’t believe how easy it was. Plus, you can totally riff on the flavors. And hey, if you’re also obsessed with sweet treats, you might want to peek at this brownie cheesecake recipe which I made last weekend and nearly inhaled single-handedly. 
Why I Love This Recipe
I’ll be flat-out honest—I’m lazy when it comes to homemade cookies, and these cookies made from brownie mix are honestly the quickest fix. They please everyone (I mean, who doesn’t like brownies, right?) and save so much cleanup. When I bring them to a party, all my friends act like they’re from a five-star bakery. The centers stay soft, the edges get crinkly. Just the way I like it.
You don’t need fancy equipment, and, let’s be real, not everyone has time to mess with melting chocolate over a double boiler. Got ten minutes and a spoon? You’re in. The best part is, if you mess them up a little, nobody actually cares. If anything, they love them more. My sister always asks if I “used the fancy recipe again” like I went full Martha Stewart. Not even close.
Once, I dropped a batch on the floor (yeah, I admitted it) and my dog went nuts for the crumbs. We’re talking universal appeal here.
“It’s basically magic. Every time my kids have friends over, I whip up a batch, and they vanish in minutes—no leftovers ever. Easiest win.” – Stacey from Maryland
What’s the difference between brownies and cookies?
Okay, so people ask me about this all the time. The big difference: brownies are usually softer, fudgier, and come in big squares. Cookies are supposed to be a little crunchier (sometimes chewy if you did it right) and everyone gets their own handheld treat.
When you make cookies from brownie mix, you get this fun hybrid. They’re way thicker than a standard chocolate chip cookie, but less gooey than a brick of classic brownies. Sort of the best of both worlds. The edges set up beautifully—almost like the chewy part of a brownie’s crust. The centers stay melt-in-your-mouth soft. I mean, why pick between a cookie and a brownie when you can just have both?
Every time I bring these to a work thing, folks hover around the plate, searching for the best ones with the shiny crackled tops. Don’t ask me why, but people go nuts for that.
The Best Brownie Mix for Brownie Mix Cookies
Alright, here’s the honest scoop: almost any regular ol’ box mix works for cookies made from brownie mix. I absolutely swear by Ghirardelli Double Chocolate but sometimes cheaper brands like Duncan Hines or Betty Crocker give awesome results too.
The fudge-style mixes usually give you a gooier texture. If you dig big chocolate flavor, choose those with ‘chocolate chunks’ or ‘double chocolate’ on the label. Avoid mixes with already-added frosting or fancy ‘swirls’—those can get weird in a cookie.
Sometimes I’ll mix and match with other boxed stuff (total pro move: try this with cake mix toffee bars). You sort of can’t mess this up unless you seriously burn the batch.
Somewhere along the way, I picked up a random store-brand box—and honestly? No one could tell. Just recruit what’s in your pantry, and don’t stress the brand.
Baking Tips
Alright, don’t zone out on this section—I’ve ruined plenty before dialing this in. Number one: chill your dough for at least ten minutes before baking. This helps you avoid the dreaded cookie pancake situation. The dough will be sticky, so plop it onto the sheet with a spoon, not your hands (unless you want chocolate paws).
Line your pan with parchment if you hate cleaning up. Watch them closely after 9 minutes—they go from perfect to overdone in a blink. Take them out when they still look underbaked in the center; they’ll keep cooking as they cool (I used to forget this and wound up with tiny pucks instead of cookies).
Let them sit on the baking sheet for a couple minutes before moving—this keeps them intact. I sometimes sprinkle sea salt or drizzle with a little leftover chocolate for bonus points. Totally optional but everyone thinks you’re an absolute genius if you do.
How to Store Leftovers
If you somehow have cookies left (what?) here’s my best advice. Pop them in an airtight container. They stay fresh for about three days out on your counter, though honestly, in my house, they don’t usually get that far.
You can also toss them in the freezer. Just stack with a sheet of wax paper in between, then freeze in a bag. When you want a quick treat, microwave one for 10 seconds. Heaven. And hey, you can totally crumble day-old cookies onto ice cream—especially this easy homemade no churn blueberry ice cream for the ultimate hack.
Oh, and don’t let anyone see you do this, but I once hid a few cookies for myself in the vegetable drawer. No regrets.
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Serving Suggestions
- Warm a couple cookies in the microwave and add a scoop of vanilla ice cream (total crowd-pleaser)
- Drizzle cookies with caramel sauce or peanut butter for a late-night snack
- Dunk them in cold milk, because some habits are just forever
- Crumble cookies over yogurt or pudding for a chocolatey breakfast (don’t judge)
Common Questions
Q: Can I add nuts or extra chocolate chips to the mix?
A: 100%. I toss in a handful of either for a little crunch or extra gooeyness. Go wild with what you love.
Q: Why did my cookies come out flat?
A: Probably too much liquid or not enough chilling. Next time, let the dough rest in the fridge before baking.
Q: Do these cookies made from brownie mix need special storage?
A: Not really. If they’re tightly sealed, they’ll be fine for a few days, or freeze for longer.
Q: Can I use a gluten-free brownie mix?
A: Yep! Just check the box for baking times—sometimes it takes a minute more or less.
Q: How do I keep the cookies soft?
A: Store with a slice of bread or marshmallow in your container, it’ll help keep the cookies moist.
Time to Raid the Pantry—Let’s Bake
So now you’ve got my not-so-secret shortcut for cookies made from brownie mix. If you’re like me, you’ll end up making these way more often than you planned. You truly can’t get much easier, and the payoff? Melted chocolate, soft centers, happy faces—best of all, barely any mess. For even more chocolatey inspiration, check out this Easy Brownie Mix Cookies Recipe or get more ideas from Brownie Mix Cookies – Pass Me a Spoon if you’re after a different twist. It’s your kitchen—make something unforgettable. 
Brownie Mix Cookies
- Total Time: 20 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Deliciously gooey cookies made effortlessly from brownie mix, perfect for satisfying your sweet cravings with minimal effort.
Ingredients
- 1 box brownie mix
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup chocolate chips (optional)
- 1/4 cup nuts (optional)
- Sea salt for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the brownie mix, vegetable oil, and eggs until smooth.
- If desired, fold in chocolate chips and nuts.
- Chill the dough for at least 10 minutes.
- Using a spoon, plop cookie dough onto a lined baking sheet.
- Bake for 9-11 minutes, until the edges are crinkly and the centers look underbaked.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
- Optionally, sprinkle with sea salt or drizzle with melted chocolate before serving.
Notes
Best when served warm with vanilla ice cream or drizzled with caramel sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
