side view close up of 5 stacked brownie mix cookies on a counter top

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Why I love this brownie mix cookie recipe

Normally, I like to bake things from scratch. I enjoy the process of baking and so it’s just a natural thing for me. But, not I realize that not everyone has the time to bake things from scratch.

Thankfully, there’s a surprising amount of baking mixes that are dairy free, and there are so many delicious things you can do with a box of brownie (or cake) mix, like these easy brownie cookies and my s’mores brownie cupcakes.

But the best thing about these cookies is the chewy, brownie texture. They’re unbelievably soft and full of rich chocolate flavor. I promise you’re going to love them.

overhead view of six brownie mix cookies on a cooling rack

Here’s what you’ll need to make it

Ingredient notes: make sure you buy a baking mix that works for you. If you need a dairy free mix, be sure to read the nutrition label, and contact the company if you’re worried about cross contamination.

close up of chocolate cookies on countertop next to a striped towel

How to make Brownie Mix Cookies from a box

Mise en place. Preheat oven to 350˚F and line a baking sheet with parchment paper. Measure your ingredients and make sure you have everything you need before starting.

Mix the ingredients together in a large mixing bowl. Whisk until the brownie batter is nice and smooth.

Scoop the dough. Using a cookie scoop (if you have one), scoop 2-tablespoon balls of dough about 2 inches apart on cookies sheet.

close up of hand holding a brownie mix cookie, bowl of cookies in background

Bake the cookies. Pop your cookies into the oven for about 10-12 minutes. The cookies won’t seem completely set when you take them out. The tops should look done, but the cookies might be slightly wobbly. That’s ok.

You want them to be “undercooked” for that fudgy brownie texture. They’ll set as they’re cooling.

Cool. Let the cookies cool for a few minutes on the hot cookie sheet, then transfer to a cooling rack.

close up of brownie cookies on a cooling rack

More brownie recipes:

More cookie recipes you’ll love:


Brownie Mix Cookies

These easy brownie mix cookies are made from boxed mix with just 3 ingredients. Recipes don’t get easier than this, and the results are chewy, chocolate cookies with a fudge brownie texture.

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 dozen 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


  • 1 18.4-ounce brownie mix (dry mix only)
  • 2 eggs
  • 1/2 cup canola oil
  • 1 tablespoon water


  1. Preheat oven to 350˚F and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the ingredients until combine.
  3. Using a cookie scoop or spoon, drop two-tablespoon balls of dough about 2 inches apart on cookie sheet.
  4. Bake cookies for 10 – 12 minutes. Remove from oven and allow cookies to cool for about two minutes before transferring to a cooling rack.

Keywords: dairy free, brownies, cookies, chocolate, 5 ingredient, easy

Last Updated on October 29, 2021 by Melissa Belanger

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Recipe rating


  1. I haven’t tried this yet. I have a question: I’ve been using unsweetened apple sauce instead of oil in baking for quite some time. If I were to use half a cup in this recipe, would you recommend that I reduce the water?

    1. Applesauce measures the same as the oil. 1:1
      No need to change the measurements of any ingredients.

  2. I changed from the 1/2 oil to 1/3 cup soften butter and put in fridge for 30 min before cooking.
    They came out much better than the first batch that was with oil

  3. Absolutely delicious! Be sure to follow the directions about spacing cookies 2 inches apart. They will spread, but come out crunchy, soft, and absolutely perfect. We added a cup of mini semi sweet chocolate chips and it was divine! Thanks for the recipe!

  4. I added some white chocolate chips about a half a cup, and a little over a quarter cup of oatmeal and a third of a cup of flour to make the it more like a do as opposed to a batter and made the cookies and they were really really good drizzled caramel across the tops of them yum

  5. I added a cup of chocolate chips to this cookie. Next time I would refrigerate the dough for a few hours to keep them from spreading so much.
    And I frosted them with chocolate frosting-melted a stick of butter, 2TBL cocoa, and 3TBL milk in a medium saucepan until melted and well blended-add in 2 1/2 cups of 10X sugar and beat by hand for several minutes with a whisk. Poured about a TBL over each cookie. The frosting will harden after a bit as it cools. So good-will make these again!

  6. These spread a LOT while baking and came out really thin. The second half of the dough I made in mini muffin tins.

  7. These cookies spread A LOT while baking and came out really thin. I used mini muffin tins for the second half of the batter.

  8. Nope. Way too thin! Followed exact recipe. A waste of a good brownie mix box. Guess I’ll do chocolate cookies from scratch.

  9. I thought is was too thin also. I shouldn’t have added the water. I added 1/2 cup extra of flour to thicken it.

    1. I wonder if the box of brownie mix was not a large 18 oz box is why they weren’t thick enough? Mine were perfect with nuts and chips too! Thanks

  10. This was pretty much a disaster. They are so thin that they are very tough to bake. My first batch was gooey so I added a minute to the next batch. They burned. The third batch I watched carefully. Still didn’t cook right. I may try them again with no water added or I’ll just make the brownies.

  11. This was terrible! I followed the recipe perfectly. It was soupy and spread like crazy.
    I took it out at 8 minutes and they were burns at the edges and soupy in the middle. Never again! I’d past a picture of it but It won’t let me

  12. ….when you follow the directions exactly and have perfect cookies… but reading all these negative comments. Lol

    My cookies aren’t to thin. They are literally just like the picture love the recipient thanks.

  13. My cookies turned out perfect! I was looking for last minute idea for coworkers birthday tomorrow! We are going to make ice cream sandwiches with them!!! 😍

  14. Ok, I stand here corrected and with egg on my face! The cookies were a little thin so I upped the oven temp by a few degrees, and I think chilling the batter helped too. I especially like how few ingredients are required. Very tasty. Thanks!

  15. I’ve made these several times (minus the water) and they are delicious !! They remind me of the outside layer of a pan of brownies. Chewy but a little crunchy !

  16. Will make again but will reduce the oil to 1/4 to 1/3 cup.added chopped walnuts Used smaller portions They were done in 10 min. Made a nice cookie.

  17. Mine came out thin and chewy, just how I like them. I added marshmallows and sliced almonds for crunch and they were delicious.

  18. I chose your recipe because it seemed the simplest, but I think you were missing the extra flour. Luckily I had some. Most of the brownie mix to cookies conversions I’ve seen involved adding more flour.

    I went with a cup, could have gone with more, but I also added butterscotch chips!

    A cup of flour saved the day! I was able to handle the mixture like actual cookie dough, it wasn’t running all over the place like brownie batter. The cookies came out fudgy on the inside, slightly crispy around the edges, and completely delicious,

    It pays to read a lot of recipes, I guess

  19. I veganized this recipe using 2 flax eggs, 1/4 cup oil and 1 tbsp water, I baked one batch right after mixing, for 8 minutes, and they came out a little crispy, kinda greasy and gooey, slightly spread but once cooled, really good. The next day, I made the rest of the cookies after refridging overnight. These baked for 8 minutes also and didnt spread at all, didnt leave a greasy crisp edge and cooled to perfection. I know this is far off the original posted recipe but it worked out really well for me with the subs I used. No issues with oily spreading, or turning into that greasy crunchy brownie goo that no one wants to eat. I think those who had issues might not have used “family size” boxes of brownie mix, because even with the liquid from the flax eggs and oil, it made a stiff dough. Anyway, Thanks for such an easy recipe that was even easy to veganize!