Why I love this brownie mix cookie recipe
Normally, I like to bake things from scratch, and brownies are one of these easiest baked goods to make. Olive oil brownies are my go-to recipe, and I’ve built on that recipe with brownie sundaes and Halloween brownies. I even use it as a base to make these Dr. Pepper brownies.
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 mix, like these 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.
If you love cookies as much as we do, make sure you try my vegan oatmeal cookies or dairy free sugar cookies. I also love making a batch of chocolate chip cookie bars (they make great bite sized treats if you cut them small enough) or even these pineapple cookies if you’re looking for something a little bit fruity.
Ingredients & substitutions
- Brownie mix – 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. The mix needs to be 18.4-ounces for this recipe to work.
- Eggs – I haven’t tried an egg replacement for this recipe yet, so I cannot recommend one right now.
- Oil – Use a neutral flavored oil such as canola, avocado, or even a light olive oil. Melted butter would work too, but I don’t recommend using melted dairy free butter since the fat/water ratio might not be correct for this recipe.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make brownie mix cookies
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. Let the cookie dough rest for about 15 minutes to let dry ingredients hydrate. This will help prevent your cookies from spreading too thin.
Scoop the dough. Using a cookie scoop (if you have one), scoop 2-tablespoon balls of dough about 2 inches apart on cookies sheet.
Bake the cookies. Pop your cookies into the oven for about 9-10 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. Let the cookies cool for a few minutes on the hot cookie sheet, then transfer to a cooling rack.
Cookies too thin?
Some readers have commented that their cookies turned out thin and flat. While I haven’t had this happen to me, I recommend letting the dough rest in the refrigerator for 30 minutes before scooping your cookies to prevent them from spreading.
Brownie Mix Cookies
Ingredients
- 1 18.4- ounce brownie mix, dry mix only
- 2 eggs
- ¼ cup canola oil
- 1 tablespoon water
- ¼ cup all purpose flour
Instructions
- Preheat oven to 350˚F and line a baking sheet with parchment paper.
- In a large bowl, mix together the ingredients until combined.
- Let the cookie dough rest for about 15 minutes to let dry ingredients hydrate. This will help prevent your cookies from spreading too thin.
- Using a cookie scoop or spoon, drop two-tablespoon balls of dough about 2 inches apart on cookie sheet.
- Bake cookies for 9-10 minutes. Remove from oven and allow cookies to cool for about two minutes before transferring to a cooling rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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?
I really don’t know. I’m sorry! You will have to try it out to see.
I don’t think you would add any water at all.
Applesauce measures the same as the oil. 1:1
No need to change the measurements of any ingredients.
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
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!
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
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!
These spread a LOT while baking and came out really thin. The second half of the dough I made in mini muffin tins.
These cookies spread A LOT while baking and came out really thin. I used mini muffin tins for the second half of the batter.
I used Betty Crockers triple chocolate fudge brownie mix with 20 oz, they did spread but they also RISED beautifully, no changes to the recipe. I’m in awe watching them puff up and can’t wait to try them 🙂
Nope. Way too thin! Followed exact recipe. A waste of a good brownie mix box. Guess I’ll do chocolate cookies from scratch.
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.
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
My cookies turned out perfect! I followed your recipe, thank you!
I used the family size box of brownie mix it was the exact size I added candy bar pieces and pecans and I let it rest in the fridge uncovered for 30 min then baked them! They were awesome! Everyone loved them, they where chewy and the edges were crispy! I baked them 12 minutes and left them on the hot pan for 5 minutes before I moved them! I will use this recipe again soon!