These brownie cookies combine everything you love about fresh brownies and put them into the best chocolate cookies.
You'll love these brownie cookies
They're easy to make. With just a few ingredients, these cookies come together in no time! You get the most perfect fudgy brownie cookies. No worrying about mixing wet ingredients or dry ingredients separately or carefully measuring flour and cocoa powder, just throw everything into one large bowl, mix, and bake. It’s truly a foolproof recipe that’s great for both beginner bakers and experienced home cooks.
They're so flavorful. I mean, who doesn't love delicious brownies?! And if you're thinking, "why wouldn't I just make brownies?" the answer is simple... you can have the best of both worlds! These cookies have all the richness of a brownie, but in a compact, handheld form with a perfect crackly top and gooey, fudgy center. Plus, cookies are easier to store and share!
They're perfect for any occasion. Brownie cookies are so versatile! You can add different sprinkles or fun seasonal treats to make them perfect for any holiday or special occasion. Whether it’s red and green sprinkles for Christmas, pastel M&Ms for Easter, or orange and black toppings for Halloween, you can easily customize them. They’re also a fantastic option for bake sales, parties, or just a cozy night in.
Ingredients
Box Brownie Mix. I love Ghirardelli brownie mix! Whenever my mom or I make "homemade brownies," we always use Ghirardelli. They’re our favorite, and everyone always loves them. Naturally, I used Ghirardelli for this ultimate brownie cookie recipe.
Eggs. You'll need 2 eggs for this recipe. If you remember or have time, I recommend bringing them to room temperature, but it’s not necessary!
Vegetable Oil. This keeps the cookies moist and helps with that signature fudgy texture.
Light Brown Sugar. To add some extra sweetness and chewiness, I love adding just a bit of light brown sugar. It really amplifies the flavor and gives you such a gooey center with chewy edges.
Vanilla Extract. Adds depth of flavor.
Flaky Sea Salt. Optional, but sprinkling a little on top enhances the chocolate flavor beautifully! The sea salt on the crackly tops make these chocolate brownie cookies look like they came straight out of a bakery.
How to make brownie cookies
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the brownie mix, eggs, oil, and vanilla. Stir until a thick dough forms. I recommend using a hand mixer, or a mixing stand with the paddle attachment on low speed but it isn't necessary!
- Fold in the chocolate chips, if using.
- Scoop tablespoon-sized portions onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers look slightly soft.
- Remove from the oven and sprinkle with sea salt (if using). Let cool on the pan for 5 minutes before transferring to a wire rack.
- Enjoy warm, or store in an airtight container for up to 5 days!
Tip: if you want to make sure you get really even scooping the cookie dough, you can use a medium cookie scoop or a small cookie scoop.
Tips for baking cookies
Chewy + Fudgy. If you want an extra chewy and fudgy brownie cookie recipe, use an extra egg yolk and slightly underbake for 1-2 minutes.
Crispy Cookies. If you want crispy cookies, bake 2-3 minutes longer.
Cake-Like Cookies. Add ¼ cup flour for a thicker, fluffier texture.
Substitutions and variations
There are so many different substitutions and variations for this recipe! Here are a few!
Ingredient Substitutions
- Vegetable Oil: If you don’t have vegetable oil, you can use melted butter for a richer flavor or olive oil for a slightly different depth.
- Eggs: If you need an egg replacement, try ¼ cup applesauce per egg.
- Vanilla Extract: Swap it for almond extract or hazelnut extract for a unique twist.
- Espresso Powder: Adding 1 teaspoon of espresso powder elevates the chocolate flavor and makes the cookies taste even more indulgent.
Fun Mix-Ins
Want to take your cookies to the next level? Try mixing in:
- Chocolate chips (milk, dark, or white)
- Crushed Oreos
- Peanut butter chips
- Butterscotch chips
- M&Ms
- Chopped nuts (pecans, walnuts, or almonds)
Add a Fun Swirl
If you want to add a little something extra, try swirling in:
- Peanut butter for a chocolate-peanut butter combo
- Caramel sauce for a sweet and salty flavor
- Cream cheese for a cheesecake-like brownie cookie
Storing leftover brownie cookies
There are so many different ways you could store this brownie cookie dough or brownie cookies!
At Room Temperature. Store in an airtight container for up to 5 days.
In the Fridge. These cookies will last about 1 week in the fridge. Just let them come to room temperature before eating for the best texture.
In the Freezer. Freeze baked cookies in an airtight container for up to 3 months. When ready to enjoy, let them thaw at room temperature or pop them in the microwave for 10-15 seconds.
Freezing the Dough. You can also freeze the dough in scooped portions and bake fresh cookies whenever you want. Just add an extra 1-2 minutes to the baking time!
FAQs
Can I Use Any Brownie Mix?
Yes! While I love Ghirardelli, you can use any 18–20 oz box of brownie mix. Just be sure it’s not a mix that requires too much extra liquid, as we want a thick dough rather than a runny batter.
Can I Make These Gluten-Free?
Absolutely! Use a gluten-free brownie mix and make sure any mix-ins (like chocolate chips) are gluten-free. So even if you're gluten-free you can still get your brownie mix cookies fix.
Why Did My Cookies Spread Too Much?
If your cookies are spreading too much, try chilling the dough balls for 30 minutes before baking. The chill time helps them keep their shape.
don't miss a thing!
subscribe to get all the latest recipes delivered right to your inbox!
Pin it for later!
Want more easy dessert recipes?
Fudgy Brownie Cookies
These brownie cookies combine everything you love about fresh brownies and put them into the best chocolate cookies.
Ingredients
- 1 (18–20 oz) box brownie mix
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoon brown sugar
- ½ cup chocolate chips (optional)
- ½ teaspoon sea salt (optional, for topping)
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the brownie mix, eggs, oil, and vanilla. Stir until a thick dough forms. I recommend using a hand mixer, or a mixing stand with the paddle attachment on low speed but it isn't necessary!
- Fold in the chocolate chips, if using.
- Scoop tablespoon-sized portions onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers look slightly soft.
- Remove from the oven and sprinkle with sea salt (if using). Let cool on the pan for 5 minutes before transferring to a wire rack.
- Enjoy warm, or store in an airtight container for up to 5 days!
Notes
Tips for baking cookies
Chewy + Fudgy. If you want an extra chewy and fudgy brownie cookie recipe, use an extra egg yolk and slightly underbake for 1-2 minutes.
Crispy Cookies. If you want crispy cookies, bake 2-3 minutes longer.
Cake-Like Cookies. Add ¼ cup flour for a thicker, fluffier texture.
Substitutions and variations
There are so many different substitutions and variations for this recipe! Here are a few!
Ingredient Substitutions
- Vegetable Oil: If you don’t have vegetable oil, you can use melted butter for a richer flavor or olive oil for a slightly different depth.
- Eggs: If you need an egg replacement, try ¼ cup applesauce per egg.
- Vanilla Extract: Swap it for almond extract or hazelnut extract for a unique twist.
- Espresso Powder: Adding 1 teaspoon of espresso powder elevates the chocolate flavor and makes the cookies taste even more indulgent.
Fun Mix-Ins
Want to take your cookies to the next level? Try mixing in:
- Chocolate chips (milk, dark, or white)
- Crushed Oreos
- Peanut butter chips
- Butterscotch chips
- M&Ms
- Chopped nuts (pecans, walnuts, or almonds)
Add a Fun Swirl
If you want to add a little something extra, try swirling in:
- Peanut butter for a chocolate-peanut butter combo
- Caramel sauce for a sweet and salty flavor
- Cream cheese for a cheesecake-like brownie cookie
Storing leftover brownie cookies
There are so many different ways you could store this brownie cookie dough or brownie cookies!
At Room Temperature. Store in an airtight container for up to 5 days.
In the Fridge. These cookies will last about 1 week in the fridge. Just let them come to room temperature before eating for the best texture.
In the Freezer. Freeze baked cookies in an airtight container for up to 3 months. When ready to enjoy, let them thaw at room temperature or pop them in the microwave for 10-15 seconds.
Freezing the Dough. You can also freeze the dough in scooped portions and bake fresh cookies whenever you want. Just add an extra 1-2 minutes to the baking time!
FAQs
Can I Use Any Brownie Mix?
Yes! While I love Ghirardelli, you can use any 18–20 oz box of brownie mix. Just be sure it’s not a mix that requires too much extra liquid, as we want a thick dough rather than a runny batter.
Can I Make These Gluten-Free?
Absolutely! Use a gluten-free brownie mix and make sure any mix-ins (like chocolate chips) are gluten-free. So even if you're gluten-free you can still get your brownie mix cookies fix.
Why Did My Cookies Spread Too Much?
If your cookies are spreading too much, try chilling the dough balls for 30 minutes before baking. The chill time helps them keep their shape.
Leave a Reply