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 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
These were so runny. They formed one big huge blob on my tray
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!
We agree that the batter was too thin and we didn’t have any flour to thicken! So we substituted 1/2 cup pancake mix!! And also followed the recommendation of putting the batter in the refrigerator for a little while before baking. They turned out perfect! We also only made six cookies per pan, and doubled the scoop of batter so that we got a bigger cookie. Might try putting the scooped batter in the freezer to bake from frozen and see if that works even better. 😉
The first batch turned out really thin, and with the second half of the recipe I added about 1/3 cup of flour. It should work out better this time.
I made these tonight but only put about 2 tsp of water instead of the Tbls. I chilled them before scooping and baked them in my toaster oven and they were perfect! They tasted just like a brownie. This is my new go to recipe. Thanks
Looks good to me! Not sure how so many wound up with runny batter, I did not. It was fully spoonable, and then, while it did spread, I followed the directions in the recipe and they didn’t all spread into one baking sheet size cookie. I do think it might not be bad to out it in the fridge, but I also don’t think it would do much good using a liquid oil–and I really like the ease of the oil in the recipe. Now to frost with peppermint vanilla frosting! I’m happy!
Way too flat and watery. I added a couple tablespoons of flour and it seemed to improve it.
I should have read the comments first. Followed the recipe, cookies came out just like thin brownies. Compared box instructions to this recipe, and the only difference was the water. The person who commented about softened butter is probably onto something.
I did refrigerate before scooping.
I’ve made these once before and am currently making them now. They’re amazing! I see many people in the comments saying it’s too runny but following the recipe, my batter comes out perfect every time. Chill your batter in between baking to make sure the cookies stay consistent.