If you're a fan of both brownies and cookies, you're in for a treat! Chocolate brownie cookies combine the best of both worlds: the rich, fudgy goodness of brownies and the chewy, crispy texture of cookies. These cookies are a perfect indulgence for anyone with a sweet tooth, and they're so easy to make that you can whip up a batch in no time.
In this post, we'll explore everything you need to know about chocolate brownie cookies, from their taste and texture to how to make them from a box mix. We'll also share some tips and substitutions to help you customize these chocolate brownie cookies to your liking, as well as provide some answers to frequently asked questions about baking these delicious treats.
No one will be able to resist these chewy brownie cookies with a crackly top. The fact that they're made with simple ingredients and brownie mixes make this an amazing recipe! Make a batch today and enjoy plain or serve with a scoop of vanilla ice cream and a drizzle of chocolate sauce for an even more decadent treat!
WHY WE LOVE THESE EASY BROWNIE COOKIES
- Indulge in the ultimate chocolate experience with our decadent chocolate brownie cookies. Perfectly balanced between fudgy brownies and chewy cookies, these treats are made with a rich brownie mix, infused with pure vanilla extract and loaded with luscious chocolate chips.
- The result of this easy recipe is a heavenly, melt-in-your-mouth texture, just like with our popular Lemon Bar Cookies, that will leave you hungry for more. These chocolate cookies are quick and easy to make, so whether you're in the mood for a late-night snack or hosting a party, this brownie cookie recipe is the perfect solution.
- Just pop them in the oven, and in no time, you'll have freshly baked, fudgy brownie cookies that are crisp on the outside, yet gooey and chocolaty on the inside. Don't just take our word for it, try them out and let your taste buds indulge in this chocolatey delight.
- They're perfect for your next bake sale! Brownie lovers will gobble them up!
TASTE AND TEXTURE
Chocolate brownie cookies offer a unique taste and texture that is distinct from traditional cookies or brownies. These cookies are soft and fudgy on the inside, with a slightly crispy exterior. They're also very rich and chocolatey, with a deep cocoa flavor that will satisfy any chocolate lovers cravings.
When you bite into a chocolate brownie cookie, you'll experience a satisfying balance of sweet and rich flavors, with just the right amount of chewiness and crispiness. They're perfect for enjoying with a tall glass of milk or a hot cup of coffee, and they make a great addition to any dessert table or cookie platter. Pair them with our favorite Chocolate Espresso Brownies or Triple Chocolate Chip Cookies.
BEST BROWNIE MIX COOKIES INGREDIENTS
To make chocolate brownie cookies from a box mix, you'll need the following ingredients:
- 18 ounce box of brownie mix - I used White Lily Chocolate Fudge Brownie Mix, but any 18 ounce box of brownie mix with baking soda listed in the ingredients list will work
- Eggs - grade A large eggs
- All-purpose flour
- Canola oil
- Pure vanilla extract
- Sea salt
- Semisweet chocolate chips
HOW TO MAKE THIS BROWNIE MIX COOKIE RECIPE
Now that you have your ingredients, it's time to make the cookies! Follow these step-by-step instructions for perfect chocolate brownie cookies every time.
- Prep: Gather ingredients, preheat the oven, and line a cookie sheet with parchment paper.
- Combine: Add first 6 ingredients to a large bowl
- Mix: Using a hand or stand mixer with a beater attachment, mix the ingredients to combine. The mixture will be thick
- Stir: Fold in the chocolate chips or chocolate chunks
- Scoop: Scoop the brownie batter cookie dough using a small cookie scoop onto the prepared baking sheet
- Bake: Bake the cookies for 8-10 minutes
- Cool: Cool on the pan for 2-3 minutes then move to a wire rack
SUBSTITUTIONS AND MIX-INS
One of the great things about chocolate brownie cookies is that they're very versatile, and you can easily make substitutions or add-ins to suit your taste preferences. Here are a few ideas to get you started:
- Switch up the type of boxed brownie mix you use. Try a dark chocolate brownie mix for a richer, more intense chocolate flavor. If you prefer a fudgier cookie, opt for a brownie boxed mix that is labeled as "fudge" or "chewy." Be sure to use an 18 ounce box of brownie mix that has baking soda listed in the ingredients. If you use a box without baking soda in the mix, add ½ teaspoon of baking soda when making the cookies.
- Use a different type of chip such as dark chocolate, milk chocolate, or white chocolate chips instead of semisweet chocolate chips. Peanut butter chips or butterscotch would also be a great choice!
- To add some crunch or texture to your cookies, you can add chopped nuts like walnuts or pecans, shredded coconut, or toffee bits.
- Add a ½ teaspoon of espresso powder to infuse these chocolate cookies with just a touch of coffee flavor. For a stronger mocha flavor, try adding a teaspoon of espresso powder.
EASY BROWNIE MIX COOKIES RECIPE TIPS
To ensure the best results with this recipe, here are a few tips to keep in mind:
- Use parchment paper to line your baking sheet. This will prevent the cookies from sticking and make clean-up easier.
- Don't over-mix the dough. Once all the ingredients are combined, stop mixing. Over-mixing can lead to tough, dry cookies.
- Use a cookie scoop to ensure evenly sized cookies. This will help them bake evenly and look uniform.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This will help them set and prevent them from falling apart.
- If you want a crispier cookie in lieu of the fudgy center, bake them for an extra minute or two. Keep in mind that they will continue to cook slightly as they cool on the baking sheet.
HOW TO STORE
Store your chocolate brownie cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, store them in the refrigerator for up to 1 week.
HOW TO FREEZE
If you want to freeze your chocolate brownie cookies, let them cool completely and then transfer them to a freezer-safe container or bag. They will keep in the freezer for up to 3 months. To thaw, simply remove them from the freezer and let them come to room temperature before serving.
Can I use butter instead of canola oil?
Yes, you can use melted butter instead of canola oil. Just make sure to measure it in liquid (melted) form.
Can I make these cookies without eggs?
While eggs are an important ingredient in this recipe, you can use an egg substitute like flax eggs or applesauce. However, the texture of the cookies will be slightly different.
Can I use a different type of brownie mix?
Yes, you can experiment with different types of brownie mix to find your perfect combination. Just be sure there is baking soda listed near the bottom of the ingredients on the brownie mix you choose.
Can I use a different size box of brownie mix?
For best results, use an 18 ounce box of brownie mix with baking soda listed in the ingredient list.
MORE EASY COOKIE RECIPES
- Lemon Lime Coconut Sandwich Cookies
- Cookies and Cream Oreo Cookies
- Snickers Stuffed Peanut Butter Cookies
- 18 ounce box of brownie mix
- 2 large eggs
- ¼ cup all purpose flour
- ¼ cup canola oil
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 1 ½ cups chocolate chips
Heat oven to 375 degrees F and line a cookie sheet with parchment paper.
In a large mixing bowl combine 18 ounce brownie mix, 2 eggs, ¼ cup all purpose flour, ¼ cup canola oil, 1 teaspoon pure vanilla extract, and pinch of sea salt.
Using a hand or stand mixer with beater attachment, mix on medium speed about 2 minutes to combine. Mixture will be thick.
Fold in 1 ½ cup chocolate chips using a sturdy spoon.
Using a medium cookie scoop, scoop dough onto parchment lined cookie sheet spacing cookies 2 inches apart.
Bake 8-10 minutes until just set for gooey, chocolaty cookies.
Cool on pan 2-3 minutes until firm enough to move to a cooling rack.
Serve and enjoy!
Use any 18 ounce boxed brownie mix that includes baking soda in the ingredient list. I used White Lily Chocolate Fudge Brownie Mix with excellent results.
Use parchment paper to line your baking sheet. This will prevent the cookies from sticking and make clean-up easier.
Don't over-mix the dough. Once all the ingredients are combined, stop mixing. Over-mixing can lead to tough, dry cookies.
Use a cookie scoop to ensure evenly sized cookies. This will help them bake evenly and look uniform.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This will help them set and prevent them from falling apart.
If you want a crispier cookie, bake them for an extra minute or two. Keep in mind that they will continue to cook slightly as they cool on the baking sheet.