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!
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.
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
These are so delicious! Soft and chewy, with a crust on the outside. I don’t need to eat a brownie ever again! You absolutely must use the 18.4 ounce box. I am 99% sure the unsatisfied reviews are coming from people that used the smaller boxes accidentally. You can add the water or leave it; both worked for me. Thank you for the recipe!
….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.
Nope, too runny.
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!!! 😍
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!
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 !
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.
I will try again with a little less oil and chill before baking
Mine came out thin and chewy, just how I like them. I added marshmallows and sliced almonds for crunch and they were delicious.