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If you love the chewy edges and crinkle tops of box brownies, you are going to love these Brownie Mix Cookies! They take that classic box brownie flavor and transform it into a soft, thick cookie in just one bowl. This recipe is the ultimate shortcut for when you want a rich chocolate dessert but don’t want to bake from scratch. They are incredibly easy to customize with your favorite mix-ins!
I grew up on box brownie mix and the flavor is so nostalgic (and it’s also almost impossible to replicate from scratch). Whenever I crave comfort food or something that makes me think of childhood, I always grab a box of brownie mix to make brownies or cookies.
The trick to turning a brownie mix into a cookie is all in the ratios. By adding just a touch of extra all-purpose flour and reducing the liquid typically called for on the back of the box, you create a sturdy dough that holds its shape while baking. With only 5 ingredients these are epic cookies!
Whether you use Betty Crocker, Duncan Hines, or Pillsbury, I have tested the specific adjustments needed for each brand so your cookies turn out perfectly every single time.
These 5-ingredient brownie mix cookies take 35 minutes from start to finish and yield 20-24 cookies. The recipe uses melted butter or oil, two eggs, and 1/4 cup of flour added to a standard box mix. They are compatible with all major brands including Betty Crocker and Duncan Hines.
Brownie Cookie Ingredient Notes
- Not all mixes are created equal: Betty Crocker (16.3 oz) tends to produce a thinner, flatter cookie, while the larger Pillsbury and Duncan Hines boxes (18.4 oz) create a much thicker dough. If you find the thicker dough hard to mix, adding just 1 tablespoon of water can help incorporate the dry ingredients without ruining the texture
- Standard brownie mixes are designed for a pourable batter. Adding exactly 1/4 cup (31g) of all-purpose flour is the secret step that gives the dough enough structure to be scooped into balls that won’t flatten into a single sheet on your baking tray.
- Other than that you’ll need 2 large eggs and Vegetable oil or canola oil, although you can use melted unsalted butter.
- Mix-Ins: You can add chocolate chips, nuts, or chopped candy.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
Different Brownie Mix Brands
- Betty Crocker Brand: This is a 16.3 ounce box and the recipe can be made as written. They are the plain ones without mix ins and you can see they’ll flatten quite a bit. They’ll flatten even with mix ins, just not as much.
- 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.
Expert Tips
- You can stir by hand or use a hand mixer or stand mixer fitted with the paddle attachment.
- I tested these by chilling the dough before baking and baking immediately and chill time did not matter – you can bake immediately. However, if you do need to chill them, that’s totally fine. If you have mix-ins you may want to press chilled dough a little with the palm of your hand to start the flattening process.
- Glossy Sheen Indicator: To achieve the perfect fudgy center, watch the cookies closely in the oven. They are done the moment they lose their glossy sheen on top. Over-baking will lead to a dry, crumbly cookie rather than the chewy brownie texture you’re looking for.
- I also have from scratch brownie cookies that are delicious!
Brownie Mix Cookies 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)
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
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How to make Brownie Cookies
- Place brownie mix in a large bowl. Add eggs, flour, and oil. Mix until a thick batter forms.
- Stir your optional mix-ins (up to 1 cup total) into the brownie batter.
- Scoop 2 tablespoon sized cookie dough balls 3-inches apart on prepared baking sheets. Bake until just no longer glossy on top.
Substitutions and Variations
- You can add anything you like – we love using semi-sweet chocolate chips, bittersweet chocolate, milk chocolate or even white chocolate chips.
- Chopped pecans, walnuts, or any nuts you like
- Add chopped candy like M&Ms or peanut butter cups
- You can substitute melted butter for the vegetable oil.
FAQs
This usually happens with smaller 16 oz boxes (like Betty Crocker) or if the dough wasn’t thick enough. Make sure you added the 1/4 cup of flour to provide structure.
Yes, you can substitute the vegetable oil with an equal amount of melted unsalted butter for a richer flavor.
Testing shows that chilling is not required for success; you can bake these immediately. However, if you prefer to prep ahead, the dough can be chilled without any negative impact.
Store them in an airtight container at room temperature for up to 5 days, or freeze them for several months.
Just found this site and I plan on making these, they sound mouth watering delicious …
Hope you enjoy them!
I haven’t made these Brownie Cookies, yet but it’s going to happen! I will add walnuts to them and thinking maybe some semi sweet chocolate chips too.Half cup of each to make that 1 cup.
Love your recipes!
I make these often. They are a favorite whenever I bring them anywhere. Are they really only 41 calories each or is that at typo?
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