Brownie Mix Cookies

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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!

Prep Time10

Chill (at least)30

Total Time1

Course: cookies, Dessert

Cuisine: American

Servings: cookies

Author: Lorie Yarro

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

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.

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 irresistable!

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