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–+ servings
Brownie Mix Cookies with gooey melted chocolate centers and a sprinkle of flaky sea salt on top.

Brownie Mix Cookies

These fudgy Brownie Mix Cookies transform a simple box of brownie mix into bakery-style cookies with chewy centers and crinkled tops — all in under 20 minutes! Perfect for bake sales, parties, or last-minute chocolate cravings.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Betty Crocker brownie mix cookies, Brownie Mix Cookies, Brownie mix cookies with peanut butter, Chewy brownie mix cookies, Easy brownie mix cookies, Ghirardelli brownie mix cookies, Pillsbury brownie mix cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 5 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 150kcal
Cost: $6

Equipment

  • 1 Large mixing bowl (For combining ingredients)
  • 1 Cookie scoop (For even-sized cookies)
  • 2 Baking sheets (Line with parchment)
  • 1 Parchment paper or silicone mats (Prevents sticking)
  • 1 Wire cooling rack (For proper cooling)

Ingredients

Base

  • 1 box Brownie mix - Any brand (Betty Crocker, Ghirardelli, etc.)
  • 2 large Eggs - Room temperature preferred
  • ¼ cup Vegetable oil or melted butter - Use butter for richer flavor
  • 2 tablespoon All-purpose flour - Helps cookies hold shape

Optional Mix-ins

  • 1 cup Chocolate chips or chunks - Adds double chocolate flavor
  • ½ cup Walnuts or pecans - Optional crunch
  • ½ cup M&Ms or candy pieces - Fun for kids
  • ¼ cup Peanut butter - Swirled in for variation
  • ½ cup White chocolate chips - For contrast

For Extra Fudgy Texture

  • 2 tablespoon Cocoa powder - Intensifies chocolate flavor
  • 1 teaspoon Vanilla extract - Rounds out flavor
  • 1 pinch Salt - Enhances sweetness

Instructions

  • Preheat oven to 350°F (175°C). In a large bowl, combine brownie mix, eggs, oil, and flour until thick and glossy. Fold in any mix-ins.
  • Line baking sheets with parchment. Scoop about 2 tablespoon of dough, roll into balls, and space 2 inches apart.
  • Bake for 10–12 minutes until edges are set and centers appear slightly underbaked.
  • Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Store in airtight container up to 7 days or freeze up to 3 months. Reheat before serving if desired.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 35g | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 70mg | Fiber: 1g | Sugar: 15g | Vitamin A: 25IU | Calcium: 15mg | Iron: 0.8mg