Chewy & Fudgy Brownie Mix Cookies (Quick and Easy!)

Brownie Mix Cookies

These brownie mix cookies are pretty great. Especially if you covet the edge or corner pieces. They are fudgy, chewy, dark and very, very easy to make.

For some helpful tips before you begin, click here.

Makes 16 3-inch cookies.


  • 20 oz. package brownie mix*
  • 30 g (1/4 cup) all-purpose flour
  • 60 ml (1/4 cup) vegetable oil
  • 2 eggs
  • optional – 84 g (1/2 cup) white chocolate chips
  • optional – 60 g (1/2 cup) chopped walnuts

*NOTE: For 18 oz. packages of brownie mix, add 2 to 4 tablespoons (15 g to 30 g) more flour, if needed, to achieve a thick scoop-able cookie dough.


1. Preheat the oven to 375°F (190°C). Line 2 large baking sheets (18×13-inches) with parchment paper or lightly grease.

2. Combine the ingredients by hand with a wooden spoon until there are no signs of dry mix. (The dough will be very thick.)

3. Place scoops of cookie dough, about 2-tablespoons each, on the prepared baking sheets about 2 inches apart (8 cookies per pan).

4. Bake for 11 to 12 minutes, or until the edges of the cookies look dry and the tops of the cookies look just set. Do not over-bake.

  • The cookies will look like they are only on the edge of being done.

5. Let the cookies cool on the baking sheet at least 10 minutes before moving to a cooling rack.

– Keep in an air-tight container at room temperature.
– Or freeze in a Ziploc-style freezer bag between sheets of parchment or wax paper for up to 3 months.

brownie cookies on cooling rack
bitten brownie cookie stack

About this recipe

These Chewy & Fudgy Brownie Mix Cookies are the best of what’s in a brownie in cookie-form. They are deeply chocolate-y, crispy and chewy like the edges and corner pieces and very moist and fudgy in the middle.

It’s enough that these cookies are simple to make, require only 3 ingredients plus the brownie mix and can be made in under half an hour. But these cookies are delicious, too, and one of our favorites.

Smooth & Silky Chocolate Tart, Frozen Chocolate Covered Bananas and Brioche Wool Roll Loaf (Tangzhong) with Praline Gianduja.


1) It all depends on the brownie mix. Use a brand that you LOVE.

– These cookies are only as good as the brownie mix you use. If you get a brand that makes a mediocre brownie, you will get a mediocre cookie. So buy a brand you love.

  • My favorite brand to use for these cookies is Ghirardelli Triple Chocolate Premium Brownie Mix (which I buy from Costco).
Ghirardelli Brownie Mix

2) Ovens may vary. Don’t over bake.

– Don’t overbake these cookies. The longer your cookies overbake, the less fudgy your cookies will be inside. So start checking your cookies early on.

  • You want dry edges and just set tops. The cookies will look like they are only on the edge of being done.
brownie cookies on cooling rack - tops just set

3) Let the cookies cool on the pan at least 10 minutes.

  • The cookies will be very soft when fresh out of the oven. Give them time to set on the hot pan before moving them to a cooling rack.

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