Brownie Cookies from scratch

Ever since I made my homemade brownie mix, I’ve been dying to figure out other ways to use it.

First on the list: brownie cookies! These are cookies that taste like a brownie and they’re made completely from scratch!

You all have made my homemade brownie mix by now, right? It’s the easiest recipe ever and you can just keep it in your pantry for when your chocolate craving hits.

In fact, earlier this week, Jordan wanted to bake with me. That almost never happens, so I jumped at the opportunity for some mother-daughter bonding and learning time. Amy had given her some peppermint chocolate candies and she wanted to put them in brownies. That was a no-brainer. I handed her the mix and told her what to add as we went along and she had her very own pan of peppermint brownies.

Anyway, my point is, that mix is the best thing to just keep on hand. Want brownies? No problem, make some.

Want brownie cookies? NO PROBLEM, go ahead and make some.

I started with 2 cups of my homemade brownie mix. Because cookies need more substance than brownies (since they need to hold their shape when baking), I added some extra flour to the mix.

Another thing that cookies need is leavening. Baking soda and baking powder are both used to make baked goods “rise”, but they work in different ways. It’s complicated science (and science is not my thing) but the basic idea is that baking powder is good for actual rising, which is why it’s used in cakes and biscuits. You may also use baking powder in your cut out cookies to give them some puff. It’s why cookies with baking powder often taste more “cakey”.

Baking soda, however, is great for cookies because it allows them to spread. Using baking soda will give a cookie those crisp cookie edges you love so much.  I love using baking soda in my cookie recipes, and I used it here like I normally do. Now, I love a puffy cookie (but I don’t want it to taste cakey) so I use less baking soda than some traditional recipes call for. (Look in lots of old cookbooks and you’ll see the standard “1 teaspoon” of baking soda.) I prefer 1/2 teaspoon so I get that cookie spread, but they stay nice and soft as well.

You’ll note that this recipe starts with melted butter. I love using melted butter in cookies, but it does require that the dough be chilled before baking. I tried using softened butter and (1) they still needed chilling and (2) even though the butter was soft, the act of just adding it to the mix caused cocoa powder to go all over my counters, floor, and up my nose.

Use melted butter. Your sinuses will thank you.

These cookies turned out exactly like I’d hoped. They taste just like a brownie – but they’re in cookie form! I added chocolate chips and walnuts to my cookies, but you can add any mix-ins you want. (Think M&Ms, Reese’s, butterscotch…)

These are the perfect brownie cookie – but they’re made from scratch. No store-bought brownie mix needed. Just use my recipe!

Try not to eat the whole batch. Luckily I was sending these out the door right after making…or I would have!

Brownie Mix Cookies Recipe

5 from 1 vote

Soft and super chocolatey - these brownie mix cookies have been tested with all the major brands - add your favorite mix-ins and make the best brownie cookies ever!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Yield 20 -24 cookies

Serving Size 1 cookie

Cook ModePrevent your screen from going dark

Save RecipeSaved!Rate RecipePrint Recipe

Ingredients

 

• ▢ 1 (16-18 ounce) box brownie mix (see notes)
• ▢ 2 large eggs
• ▢ ¼ cup (31g) all-purpose flour
• ▢ ¼ cup vegetable oil
• ▢ 1 cup Mix-ins (see notes)

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

Instructions

• Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
• Place brownie mix in a large bowl. Add eggs, flour, and oil. Mix until a thick batter forms.
• Mix in your optional mix-ins (up to 1 cup total).
• Scoop 2 tablespoon sized balls of cookie dough 3-inches apart on prepared cookie sheets.
• Bake chilled cookies for 8-12 minutes, until they just loose their glossy sheen.
• Betty Crocker Brand: This is a 16.3 ounce box and the recipe can be made as written.
• Pillsbury and Duncan Hines Brands: These are 18.4 ounce boxes. Both produce a bit thicker of dough. If you're struggling to incorporate all the dry ingredients add 1 tablespoon of water, but you don't have to. I've tried it both ways and both ways work.

Recipe Notes

• Yield depends on what your mix-ins are. No mix-ins makes about 20 (2 tablespoon size) cookies.
• You can use melted butter in place of vegetable or canola oil.
• Mix In Options:
  • 1 cup chopped nuts (approx 106g)
  • 1 cup chocolate chips (170g)
  • 1 cup chopped candy (i.e. Reese's Pieces) or M&Ms 
  • Anything you like - as long as it's only 1 cup
• Store cooled cookies in an airtight container at room temperature or freeze for several months.

Recipe Nutrition

Serving: 1cookie | Calories: 41kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 13mg | Potassium: 9mg | Fiber: 0.04g | Sugar: 0.05g | Vitamin A: 27IU | Calcium: 3mg | Iron: 0.2mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

The BEST Homemade Brownie Mix

Brownie Gooey Bars

Triple Chocolate Pudding Cookies

Sweets from friends:
Brownie Covered Oreos by Picky Palate
Brownie Whoopie Pies by Inside BruCrew Life
Monster Cookie Brookies by Something Swanky