Ultimate Fudgy Brownie Mix Cookies: Your Easiest Recipe for Crinkly-Top Perfection
Craving the irresistible taste of rich, fudgy brownies but in a convenient cookie form? Look no further! This incredibly easy brownie mix cookies recipe transforms a simple 20 oz box of brownie mix into sensational treats. You’ll achieve ultra-fudgy interiors, signature crinkly tops, and perfectly set bottoms, making for the ultimate brownie cookie experience. With just a handful of ingredients like vegetable oil, eggs, a crucial dash of extra flour, and some delightful chocolate chips, these cookies come together with minimal effort and maximum flavor.
These brownie mix cookies are designed to evoke the nostalgic comfort of your favorite homemade brownies, offering that beloved gooey center in every bite. If you’re looking to bake larger, bakery-style cookies, you might enjoy my Brownie Batter Cookies. For those who love a twist on classic brownie flavors, explore my Walnut Brownie Cookies or the fun and colorful Cosmic Brownie Cookies, all taking inspiration from classic brownie recipes.
Why This Easy Brownie Mix Cookie Recipe Works Wonders
This recipe isn’t just easy; it’s foolproof and delivers on all fronts, making it a go-to for brownie and cookie lovers alike. Here’s why you’ll love making these delicious brownie mix cookies:
- Irresistibly Gooey Brownie Centers: The magic of these cookies lies in their texture. While the bottoms bake up perfectly set, the centers remain incredibly fudgy and moist, just like a freshly baked brownie. This delightful contrast is what makes them so addictive and true to their brownie inspiration.
- Perfect Ghirardelli Brownie Mix Cookies (or Any Brand!): As a massive fan of brownies and the convenience of brownie mixes, I can attest that these cookies hit all the right notes. Whether you opt for the rich quality of a Ghirardelli brownie mix or your preferred brand, the results are consistently amazing. The ease of transforming a simple boxed mix into gourmet-tasting cookies will have you hooked, especially if you, like me, enjoy sneaking a taste of that delicious brownie batter!
- Effortless Brownie Cookies from Mix: The best part about these easy brownie box cookies is how little effort they require. You only need a standard brownie mix and a handful of additional pantry staples – no complicated steps or obscure ingredients. This simplicity makes them perfect for a quick dessert, last-minute gatherings, or when you just need a comforting treat without spending hours in the kitchen.
Essential Ingredients for Your Fudgy Brownie Cookies
To create these delightful brownie mix cookies, you’ll need just a few key components. Pay close attention to these notes to ensure your cookies turn out perfectly fudgy and delicious:
- Dry Brownie Mix: This is the star of our recipe! I highly recommend using a 20 oz box of brownie mix, such as the large Ghirardelli boxes often found at stores like Costco, for consistent results. It’s crucial to remember that you will *only* be using the dry mix from the box. Please disregard and *do not* use any additional ingredients (like eggs, oil, or water) that are listed on the back of the brownie mix box. Our recipe provides specific measurements for these elements to achieve the perfect cookie texture. If your brownie mix is not 20 oz, check our recipe tips for how to adjust the flour.
- All-Purpose Flour: Adding a precise amount of extra flour to the brownie mix is super important. This additional flour helps to thicken the batter, transforming it from a typical brownie consistency into a scoopable cookie dough. This ensures your cookies hold their shape, giving you that delightful cookie form while still retaining the brownie’s signature fudginess.
- Vegetable Oil: Unlike many cookie recipes that rely on butter, we use vegetable oil here to mimic the moist, dense, and fudgy texture characteristic of brownies. Vegetable oil contributes to a wonderfully moist crumb and a rich mouthfeel, perfectly emulating the brownie experience within a cookie.
- Eggs: Eggs act as the primary binding agent in our recipe, bringing all the ingredients together. They provide structure, help with leavening, and contribute to the rich color and overall texture of the cookies, ensuring they hold together beautifully.
- Mini Chocolate Chips: These are optional but highly recommended for an extra burst of chocolate in every bite. Some brownie mixes already contain chocolate chips; if so, you can choose to omit this ingredient or add even more for an extra decadent touch! Regular-sized semi-sweet chocolate chips also work wonderfully if you prefer a larger chocolate chunk. Consider white chocolate chips or peanut butter chips for a delicious variation!
Easy Step-by-Step Instructions for Perfect Brownie Mix Cookies
Get ready to bake some incredibly fudgy and delicious cookies! Follow these simple steps for the best brownie mix cookies:
- Prepare and Combine Ingredients: First, preheat your oven to 375ºF (190ºC). Line a baking sheet with parchment paper to prevent sticking and set it aside. In a large mixing bowl, combine the 20 oz dry brownie box mix (refer to the recipe tips below if your mix is a different size), 1/4 cup of all-purpose flour, 1/4 cup of vegetable oil, 2 large eggs, and 1/2 cup of chocolate chips. Using a hand mixer on low speed, beat the ingredients until they are just combined and a uniform, thick dough forms. Be careful not to overmix.
- Scoop and Place Dough Balls: Using a 2-tablespoon (or size 40) cookie scoop, scoop consistent portions of the brownie cookie dough. Drop these dough balls onto your prepared baking sheet, ensuring you leave approximately 2 inches of space between each cookie to allow for proper spreading during baking. The dough will be softer than typical cookie dough, so a scoop is highly recommended for ease and consistent size.
- Bake and Cool Your Ghirardelli Brownie Cookies: Carefully place the baking sheet into your preheated oven. Bake for approximately 8-10 minutes. The cookies are perfectly done when their edges appear set and firm, but their centers still look noticeably soft and slightly underbaked – this is the secret to their fudgy texture! Immediately remove them from the oven and let them cool on the hot baking sheet for 3 minutes. This crucial resting period allows the cookies to finish setting and develop that satisfyingly chewy bottom. After 3 minutes, carefully transfer the warm brownie cookies to a wire rack to cool completely. Enjoy them as they are, or take them to the next level with a scoop of vanilla ice cream!
Expert Tips for Baking the Best Fudgy Brownie Cookies
Achieving the perfect fudgy brownie cookie is all about paying attention to a few key details. Follow these essential tips to ensure your cookies come out wonderfully:
- Brownie Mix Size is Key: This recipe is designed for a 20 oz box of dry brownie mix. If your brownie mix is not 20 oz, you’ll need to make an adjustment. Measure your dry brownie mix and add enough additional all-purpose flour until the total dry mix (brownie mix + extra flour) reaches 20 ounces by weight. IMPORTANT: Even after adjusting the brownie mix to 20 oz, you MUST still add the additional 1/4 cup of all-purpose flour specified in *this* recipe. This extra flour is crucial for creating the perfect cookie dough consistency, preventing the cookies from spreading too much and ensuring they have that desired fudgy texture.
- Forget the Box Instructions! This is a common mistake and a critical point. You do NOT use any of the additional ingredients (like eggs, water, or oil) listed on the back of your brownie mix box. Our recipe calls for specific amounts of vegetable oil and eggs to create the ideal cookie dough. Following the box instructions will result in runny batter unsuitable for cookies.
- Utilize a Cookie Scoop: The dough for these brownie mix cookies is intentionally softer and more brownie-like than traditional cookie doughs to achieve that gooey center. This means it won’t be easy to roll into balls with your hands. Using a 2-tablespoon (or size 40) cookie scoop is highly recommended for portioning. It ensures uniform cookie sizes for even baking and makes handling the soft dough much simpler. Space your dough balls at least 2 inches apart on the baking sheet to allow for adequate spreading.
- Do NOT Overbake – This is Crucial! Overbaking is the number one enemy of fudgy cookies. Baking them for even a minute too long can turn them dry and cakey, losing that signature chewy, gooey fudge center. When you remove the cookies from the oven, the edges should appear set, but the centers *must* still look quite soft and doughy. This “underbaked” appearance in the center is the key to their perfect fudginess. If the centers look fully baked when you pull them out, they will likely be dry once cooled. You’ve been warned – my sister once overbaked them, and they lost all their fudgy goodness!
- Allow for Resting Time on the Baking Sheet: After baking, let your cookies sit on the hot baking sheet for 3 minutes before transferring them. This short resting period is essential as it allows the cookies to continue cooking slightly and firm up, especially their bottoms. This helps prevent them from breaking apart when you move them and ensures a clean transfer to the wire rack.
- Cool Completely on a Wire Rack: Once transferred to a wire rack, let the cookies cool down entirely. While tempting to eat them warm (and delicious!), complete cooling ensures the cookies fully set, making them easier to handle and contributing to that ideal fudgy, chewy texture.
- Mixing Equipment Options: While a hand mixer makes quick work of combining the ingredients, you don’t necessarily need one. A sturdy wooden spoon and some elbow grease will work just fine, just mix until everything is evenly incorporated. If you have a stand mixer, that’s also a great option.
Delicious Variations for Your Brownie Mix Cookies
These fudgy brownie cookies are fantastic as is, but they also serve as a perfect base for creative variations. Feel free to experiment with these ideas to customize your batch:
- Add Different Chips: Elevate the flavor by stirring in different types of baking chips to the batter. Try peanut butter chips for a nutty contrast, white chocolate chips for a creamy sweetness, festive mint chips, classic butterscotch chips, or colorful M&Ms for a fun twist.
- Include Chopped Nuts: For an added crunch and depth of flavor, mix in about 1/2 cup of chopped nuts of any variety – walnuts, pecans, or almonds are all excellent choices.
- Create Crinkle Cookies: For a beautiful visual and a touch of extra sweetness, roll the scooped dough balls in powdered sugar before baking. This will give them a lovely crinkle cookie effect, similar to traditional chocolate crinkle cookies.
- Serving Suggestions: Enjoy these cookies plain for their pure fudgy goodness, or pair them with a scoop of creamy vanilla ice cream for an indulgent dessert. They also make incredible ice cream sandwiches!
Make Ahead, Storing, and Freezing Brownie Mix Cookies
Planning ahead or managing leftovers is easy with these delightful cookies:
- Storing Baked Cookies: Store the baked brownie mix cookies in an airtight container or a sealed ziplock bag at room temperature for 3-5 days. While they are delicious for days, I personally believe they are best enjoyed fresh, especially warm and gooey right off the baking sheet – pure bliss!
- Freezing Baked Cookies: To freeze, bake the cookies as directed and allow them to cool completely on a wire rack. Once cooled, place them in an airtight freezer-safe container or a heavy-duty freezer bag. They will keep well in the freezer for 1-2 months. Thaw them at room temperature before enjoying. I haven’t personally tested how the ultra-gooey centers fare after being frozen and thawed, as my family usually devours them within a day! If you do freeze them, I’d love to hear about your experience!
Common Questions About Brownie Mix Cookies
Here are answers to some frequently asked questions about making these easy and delicious brownie mix cookies:
Yes, absolutely! To freeze these cookies, first follow the recipe instructions for baking and allow them to cool completely on a wire rack. Once cooled, place them in a single layer in an airtight freezer-safe container or a heavy-duty ziplock bag. They can be stored in the freezer for 1-2 months. When you’re ready to enjoy them, simply thaw them at room temperature. I must confess, these cookies never last long enough in my household to make it to the freezer, as we typically eat them all the day they’re made! So, I can’t personally vouch for how the notoriously gooey and fudgy centers will hold up after freezing and thawing. If you do give it a try, please let me know your results!
Adding peanut butter is a fantastic idea for a flavorful twist! Instead of trying to incorporate liquid peanut butter into the dough (which can alter the texture), I highly recommend stirring in 1/2 cup of peanut butter chips along with the chocolate chips (or instead of some of them). This method will give you delightful bursts of creamy, nutty peanut butter flavor in every single bite without compromising the cookie’s structure. You could also swirl in a small amount of melted peanut butter just before baking for a marbled effect.
No, and this is a critical point for the success of these brownie mix cookies! You should absolutely NOT use the ingredients (like eggs, oil, or water) that are listed on the back of the brownie box. Those instructions are for making brownies in a pan. For *this* cookie recipe, you only need the DRY brownie mix itself, along with the specific additional ingredients (flour, oil, eggs, chocolate chips) provided in our recipe card. Adding the box ingredients will result in a batter that is too thin and won’t bake into cookies.
There are a few common reasons why brownie mix cookies might not turn out perfectly. Firstly, always ensure your oven temperature is accurate. Many ovens run a few degrees hotter or cooler than what they display; an oven thermometer can be a valuable tool. Secondly, make sure you are baking your cookies on the center rack of the oven for even heat distribution. Adjust your oven racks as needed. Thirdly, when measuring flour, it’s best to fluff it first (stirring it with a spoon) before scooping and leveling, as packed flour can lead to too much flour. Most importantly for this recipe, double-check that your brownie mix was 20 oz. If it was less, you should have added additional flour to reach 20 oz (using a kitchen scale for precision is ideal), AND THEN still added the extra 1/4 cup of all-purpose flour called for in the recipe. This specific flour addition is vital for creating a proper cookie dough consistency that ensures fudgy, well-formed cookies.
Dry cookies are almost always a sign of overbaking, which is the most common mistake with this recipe. The key to ultra-fudgy centers is to remove the cookies from the oven when the edges are set and firm, but the centers still look noticeably soft, gooey, and even slightly underbaked. Don’t wait for the centers to look fully set! Once removed, they will continue to bake slightly as they rest on the pan for 3 minutes, and then they will firm up perfectly as they cool completely on a wire rack. Trust the process – gooey centers in the oven lead to perfectly fudgy cookies!
More Irresistible Brownie & Cookie Recipes to Try
If you’re a fan of fudgy brownies and delightful cookies, you’ll love these other recipes:
- Classic Brownie Cookies
- Peanut Butter Brownie Cookies
- Decadent Buckeye Brownies
- Rich Nutella Brownies
Did you make this incredibly easy brownie mix cookie recipe? We’d absolutely love to hear about your experience! Leave a star rating and review right here on the blog post, or simply scroll down to the recipe card and share your thoughts there. Your feedback helps us and other bakers!
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Brownie Mix Cookies
Ingredients
- 1 20 oz box Ghirardelli brownie mix – Can also use a different brand. If your mix is less than 20 oz, add enough flour to the brownie mix until it weighs 20 oz.
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup chocolate chips – Use mini or regular semi-sweet chocolate chips.
Equipment
-
baking sheet
-
parchment paper
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cookie scoop
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hand mixer (optional, wooden spoon works too)
Instructions
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
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In a large bowl, combine the 20 oz dry brownie box mix, 1/4 cup all-purpose flour, 1/4 cup vegetable oil, 2 eggs, and 1/2 cup chocolate chips. Mix until just combined using a hand mixer, or a wooden spoon if you don’t have one. Do not overmix.
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Using a 2-tablespoon cookie scoop, portion the dough and drop onto the prepared baking sheet, ensuring each dough ball is spaced 2 inches apart.
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Bake for 8-10 minutes, or until the edges are set but the centers still look soft and gooey. Remove from the oven and let the cookies sit on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Store baked cookies in an airtight container or bag at room temperature for 3-5 days. For freezing, cool completely then store in a freezer-safe container for 1-2 months; thaw before eating.
Nutrition
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