Brownie Mix Cookies
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These to-die-for Brownie Mix Cookies are made using brownie mix and taste even better than a brownie! They are rich and fudgy, studded with chocolate chips, chewy on the outside, and gooey in the middle. The sugar and cocoa coating creates a crinkly crust, adding the perfect amount of chewiness.
4 Reasons You’ll Love This Recipe
- Rigorously tested – Our recipe contributor (also a pastry chef!), Rachel Riegel, tested many variations of this recipe until she nailed it. She did the same with our Double Chocolate Brownies, too.
- Chocolate Galore – You’ll use chocolate in four different ways! Cocoa powder + melted chocolate + chocolate chips are in the batter and then the cookie dough balls are rolls in a cocoa-sugar mixture.
- Flavor – I will go on record as saying these are the very best homemade cookies I’ve ever had. Gooey, chocolatey, and yet a little chewy too. Amazing taste and mouth feel.
- Freezer-friendly – Like our Snickerdoodles and Peanut Butter Swirl Brownies, this is a dessert you can make ahead and freeze to enjoy later. We’ll show you how.
Ingredients
Grab these simple ingredients, including a store-bought brownie mix or our Homemade Brownie Mix. (If you like homemade mixes, you will also like our Yellow Cake Mix!)
Find the full, printable recipe with ingredient amounts at the bottom of this post.
How to Make Brownie Mix Cookies
Rolling Mix
Combine the 1/4 cup granulated sugar and 2 tsp cocoa powder in a small bowl and set aside.
Dry Ingredients
In a large bowl, whisk together the Brownie Mix and additional 2 tablespoons flour.
Wet Ingredients
In another bowl, mix together the melted butter, vanilla, and eggs until smooth.
Combine
Add the butter mixture to the dry ingredients and stir until almost combined, then add the chocolate chips and mix until no flour is visible (but do not over mix). Let dough chill (covered or uncovered) for about 15 minutes in the refrigerator
Prep
While the dough is chilling, preheat oven to 350°F. Line a cookie sheet with parchment or silpat or grease with cooking spray.
Roll
Form balls using about 1 1/2 tablespoons of dough and roll in the sugar and cocoa mixture before placing on the cookie sheet about 1-2 inches apart.
Bake
Bake about 12 minutes (rotating halfway) until the edges are set. Let cool for about 10 minutes before transferring to a wire rack to finish cooling. They may seem doughy in the middle when you remove them from the oven, but the cookies will set as they cool.
Freezer Instructions
Brownie Mix Cookies can be frozen before or after they are baked and kept in the freezer for up to 3 months. Store in an airtight, freezer bag, squeezing out excess air. If they have been baked, make sure they are fully cooled first.
When you’re ready to make the frozen, raw cookies, bake frozen cookie dough according to the recipe instructions, but bake for a couple additional minutes.
For baked cookies, let thaw to room temperature and enjoy.
Read more about how to freeze cookie dough.
FAQs
They are gooey and chocolatey on the inside, like a chocolate chip-studded brownie. Then, the sugar and cocoa coating on the outside of these cookies creates a crinkly crust, adding the perfect amount of chewiness.
Yes, the batter is very thick in this recipe. Do your best to combine it but not over mix.
Yes! These cookies freezer quite well. Place in an airtight freezer bag and squeeze out all the air before sealing. When you’re ready to enjoy one, let it thaw at room temp and/or microwave it in 5-10 second intervals.
You could swap the chocolate chips for peanut butter chips, white chocolate chips, Reese’s pieces, or nuts like walnuts.
We have not tested them this way, but here are some suggestions. Use dairy-free chocolate chips, such as Enjoy Life brand. Replace the butter with melted coconut oil. Or, melted ghee is a great substitution, but note that it is only lactose-free but not dairy-free.
Yes, these cookies can be frozen before or after they are baked and kept in the freezer for up to 3 months. Store in an airtight, freezer bag, squeezing out excess air. If they have been baked, make sure they are fully cooled first.
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Try making these restaurant-quality desserts by starting with brownie mix. They are easy and absolutely mouthwatering!
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Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Brownie Mix Cookies
These to-die-for Brownie Cookies are made using brownie mix and taste even better than a brownie! They are rich and fudgy, studded with chocolate chips, chewy on the outside, and gooey in the middle. The sugar and cocoa coating creates a crinkly crust, adding the perfect amount of chewiness.
Ingredients
- 1/4 cup granulated sugar
- 2 teaspoons cocoa powder
- 1 batch Homemade Brownie Mix or 1 (18-ounce) box of brownie mix
- 2 tablespoons all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup semi-sweet chocolate chips
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Rolling Mix: In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons cocoa powder and set aside.
- Dry Ingredients: In a large bowl, whisk together the Brownie Mix and additional 2 tablespoons flour.
- Wet Ingredients: In a medium bowl, whisk together the melted (and slightly cooled!) butter, vanilla, and eggs until smooth.
- Combine: Add the butter mixture to the dry ingredients and stir with a spatula or wooden spoon until almost combined, then add the chocolate chips and mix until no flour is visible (be careful not to over mix). It will be thick. Let dough chill (covered or uncovered) for about 15 minutes in the refrigerator.
- Prep: While the dough is chilling, preheat oven to 350°F. Line a cookie sheet with parchment paper or silpat or grease with cooking spray.
- Roll: Form balls using about 1 1/2 tablespoons of dough and roll in the sugar and cocoa mixture before placing on the cookie sheet about 1-2 inches apart. (No need to press them down.)
- Bake: Bake about 12 minutes (rotating halfway) until the edges are set. Let cool for about 10 minutes before transferring to a wire rack to finish cooling. They may seem doughy in the middle when you remove them from the oven, but the cookies will set as they cool.
Freeze For Later: The cookies can be frozen before or after they are baked and kept in the freezer for up to 3 months. Store in an airtight container or freezer bag. If they have been baked, make sure they are fully cooled first.
Prepare From Frozen: Bake frozen cookie dough according to the recipe instructions, but bake for a couple additional minutes. For baked cookies, let thaw to room temperature and enjoy.
Notes/Tips
- Make sure the butter is not too hot before combining with the eggs – it should be lukewarm or colder.
- The dough can be mixed in a stand mixer, using a spatula, or by kneading together by hand (wearing gloves or coating hands with water or cooking spray/oil is recommended).
- If using a cookie scoop, spray with cooking spray to prevent a buildup of dough.
- If you feel the dough is still too sticky to roll in the sugar, continue to chill in the fridge until it is firm enough.
- The chocolate chips can be omitted or replaced with white chocolate chips or any other mix in, like walnuts.
Recipe Contributor: Rachel Riegel
Pastry Chef Rachel Riegel developed and rigorously tested this recipe for Thriving Home.
Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.
In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her fiancé.
These are a new go-to recipe for me. Rolling the dough in the sugar takes them to the next level. They were gone FAST!
Yay! So glad you liked them.
SUPER YUMMY end product, BUT, it was impossible to stir; tried using my hand mixer & think I burned out the motor. Also, could halve the sugar/cocoa mix & still have plenty.
So glad you enjoyed it. Thanks for leaving a review!