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These rich, fudgy chocolate brownie mix cookies are made with only 6 ingredients and less than 10 minutes of prep. The texture is so soft and chewy with intense chocolate flavor that comes from a touch of espresso powder that makes any chocolate recipe that much more amazing! These cookies are perfect to whip up for the cookie exchange or just for simple treat when a chocolate craving hits!
I love taking a cake mix or brownie mix and turning it into something extraordinary. I wanted to create a brownie like cookie, but a really simple variation. These are our new favorite!
Try these other cookie recipes as well: Ginger Cream Cookies, Nutella Thumbprint Cookies, Mint Chocolate Chip Cookies, or these Chocolate Cake Mix Cookies!
Why We Love These Brownie Mix Cookies
I love a classic cookie recipe that can be made extra easily with the help of a little shortcut.
These brownie mix cookies are that–and so much more. I recently took one brownie mix and turned it into 3 amazing cookie recipes and this is the first. Number 2 and 3 are: Brownie Crinkle Cookies and Chocolate Crinkle Blossom Cookies!
Baking can be a lot of fun, but sometimes, we don’t have a lot of time to do it completely from scratch, or the kids want to help, or we want freshly baked but super quick. These fudgy cookies are the answer!
These brownie cookies:
- only take about 10 minutes of prep
- are very very very kid friendly
- easy to vary
- so freezer friendly!
These can be a Christmas cookie, a just because cookie, a snow day baking treat and so much more. Hope you love them as much as we do!
Ingredient Notes
- I used Ghiradelli Brownie Mix-the Dark chocolate version specifically for these images. The package is a 20 ounce package. Brownie mixes come in a variety of sizes. The ghiradelli includes chocolate chips so that may be what adds a bit more weight to it, but the Ghiradelli no doubt came out the very best as compared to other brands. Other brownie mixes will still work, I just find the Ghiradelli is the best as far as texture and flavor for these brownie mix cookies.
- The espresso powder is the secret ingredient that makes these cookies, or really any chocolate dessert recipe that much more intense in chocolate flavor. I highly recommend not skipping it if at all possible!
- I preferred the unsalted butter to salted butter in this recipe. I serve them topped with flakey sea salt so using salted butter made them much too salty.
Ways To Vary This Recipe
- add mint extract for a mint chocolate flavor–you could sprinkle the tops with crushed candy canes or peppermints fresh from the oven too!
- add chocolate chips for a brownie chip cookie–the brownie mix doesn’t have a lot of chocolate chips so I would add a cup or two for more of a chocolate chip cookie. Dark or white chocolate chips and everything in between!
- Frost them! They would be amazing with this cream cheese buttercream in or a salted caramel buttercream frosting maybe?
- add your favorite brownie mix-ins: chopped walnuts, pecans,
Step-By-Step Instructions
Step 1: Add all the ingredients to a mixing bowl.
Step 2: Using an electric mixer, beat the mixture until fully incorporated and smooth. Chill for about 30 minutes to an hour.
Step 3: Once chilled, they will be so much easier to scoop and handle. Use a cookie scoop and scoop about 1 1/2 Tbsp of cookie dough and place on a parchment paper lined baking sheet.
Step 4: Bake for about 7-9 minutes, or until the edges are set and the tops become a pit puffed and start to crinkle. DON’T over bake if at all possible. 7 and a half minutes was the magic number for me, but ovens will vary. Use a cookie cutter or biscuit cutter to shuffle cookies into nice circles if desired. Cool for a few minutes before transferring to a wire rack.
Recipe Tips
Definitely chill this brownie cookie dough for best results at least for 30 minutes if possible. This will make it so much easier to work with!
Don’t over bake these cookies. They will dry out easily so it’s better to slightly underbake versus over baking. They will have a nice fudgy center that is irresistible!
Storage
Store these brownie mix cookies at room temperature in an airtight container for about 3-4 days. They are amazing warmed up in the microwave for about 10 seconds to get the soft fudginess back!
These cookies can be frozen for about 3 months in a sealed freezer-safe container.
Other Cookie Recipes
Cookies
Brownie Crinkle Cookies
Cookies
Peppermint Mocha Cookies
Christmas
Chocolate Crinkle Blossom Cookies
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Brownie Mix Cookies
Ingredients
- 1 box brownie mix (18-20oz.), I used Ghiradelli dark chocolate mix
- ⅓ cup flour, 40 grams
- 1 oz. cream cheese , softened
- 1 ½ tsp espresso powder
- ½ cup butter, melted
- 2 large eggs
- flakey sea salt , optional for topping cookies
Instructions
- Add all the ingredients to a mixing bowl. Using an electric mixer, beat the mixture until fully incorporated and smooth. Chill for about 30 minutes to 1 hour.
- Once chilled, use a cookie scoop and scoop about 1 1/2 Tbsp of cookie dough and place on a parchment paper lined baking sheet.
- Bake in oven preheated to 350°F for about 7-9 minutes or until the edges are set and the tops become a bit puffed and start to crinkle. Sprinkle with a touch of sea salt and use a cookie cutter or biscuit cutter to shuffle cookies into nice circles if desired. Cool for a few minutes before transferring to a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can these cookies be made with Ghiradelli triple chocolate brownie mix?
Yes they can for sure!