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.
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I used the sugar free brownie mix . Pillsbury I think. Followed recipe exact. Turned out perfect.
Next time I will lightly drizzle w/ sugar free carmel before baking.
Great recipe
I WANTED my cookies thin and crispy, so I followed this recipe, using a box of Ghirardelli double chocolate brownie mix, which was 18 oz and I added an extra tablespoon of water. They were PERFECT. One box made 4 dozen cookies. There were 30 batches of brownies on the table, and my 48 cookies were ALL EATEN! Less messy than brownies, same taste. And although they were seemed runny on the parchment paper, they turned out 3/8 inch thick, the edges were a little crisp, and the center was still just a bit browny-chewy. Truly exactly what I wanted.
Can I use vegetable oil instead
Canola oils is actually a vegetable oil.
This is what I’ve always wanted my brownies to taste like! I made some changes based on comments:
– I used a 21oz brownie mix from Bob’s Red Mill and went with the softened butter instead of canola oil; I started with 1/3 cup butter and added an extra ounce since it was more than an 18oz package.
– I also added some peanut butter chips into the mix.
– I chilled it for at least an hour, and due to the high afternoon heat today I put it back in the fridge between each tray of cookies.
– I baked them in my Ninja Foodie digital oven at 350 for 7 minutes, then let them cool for 2 minutes before moving to a rack, and they came out great; I ended up with 42 cookies.
I love them, my husband loves them, and I am so glad to have figured out a better way to make brownies. Thanks for this recipe idea!
This recipe calls for an 18.4 oz pkg of brownie mix( 521 grams) I have a pkg measuring 400 grams or 14 oz. Which ingredient should I scale back on to make the correct formula? sz
I would really recommend purchasing a mix with the correct proportions. I would assume all ingredients would have to be scaled back but I would not know the exact measurements to tell you.
Check out https://samsungfood.com/recipe-converter/
Just paste in the link for your recipe and convert.
Batter too thin for cookies. Spreads all over and you are left with a huge flat cookie. I added flour and that helped some but I would never use this recipe again.
I just made these and they are perfect!!
Perfectly delicious! I didn’t change a thing. After 3 days they were still chewy and as fresh tasting as day one. I am sharing this recipe with everyone!
Sadly mine were like 75% of commenters , on the thin side prior to baking I took someones suggestion on using pancake mix , and chilling for 30 mins . Hopefully it turns out ok. I don’t mind making a recipe more my own , plus some times altitudes can very baking , or placement in the oven . Thank you for the recipe !
I have two Duncan Hines brownie mixes.
One is Dark Chocolate Fudge, the other is Chewy Fudge. Both have different amounts of water and oil to add.
My point is, maybe the different mixes you are using is the difference when adding the liquids when it comes to being too runny, even though you are using this recipe. One box says to use 1/3 water and 1/2 cup vegetable oil.
The other says 3 tbs water and 2/3 cup oil.
Also I have a box of Betty Crocker supreme frosted brownie mix, it asks for 1/4 cup of water and 1/3 cup of oil.
I keep these on hand for my grandkids.
I haven’t tried this recipe yet. Though I intend to later today. I was looking at the recipe when I saw the comments.
Maybe you need to adjust for the different box mix you are using. Just a thought. I’ll let you know how mine turn out.