These Brownie Cookies are so easy to make using boxed brownie mix and turning it into a cookie form of a classic dessert. It makes delicious cookies with a fudgy center with chewy edges! They are the perfect cookie for brownie lovers and chocolate lovers combined!!
Table of contents
Brownie Cookies from a Box
Everything comes together in one bowl which is a big deal. The brownie mix is adjusted with additional flour, eggs, butter, and water. We’re making it so that it is less the texture of a dense thick brownie, and more cookie-like.
It’s an easy recipe with simple ingredients which is great for first-time bakers and kids!
- Box of brownie mix: This recipe overrides the recipe on the box. Remember, we’re not making brownies!
- All-purpose flour: We need the extra flour to turn brownie batter into cookie dough.
- Large eggs: Helps to solidify the cookies and add moisture.
- Butter, melted: Instead of the vegetable oil, we are using melted butter. This will help form the cookies, as butter solidifies once cooled, while oil does not.
- Water: Needed to help thin out the cookie dough, although it will still be quite thick.
- M&Ms and chocolate chips: I love using both! Using colored M&Ms to suit the occasion is fun!
How to Make Cookies from Brownie Mix
Follow these few simple steps and in 20 minutes you’ll be dunking one of these babies in a cold glass of milk!
Step 1: Combine the dry brownie mix and flour into a large bowl.
Step 2: Then, add the eggs, melted butter, and water. Mix until blended (no need for a hand mixer!).
Step 3: Gently fold in add-ins like M&Ms and chocolate chips until well mixed and evenly dispersed.
Step 4: Scoop 1 Tablespoon of dough and roll it into a ball with your hands. Repeat with all of the dough, placing each ball on the prepared baking sheets, 2 inches apart.
Step 5: Bake for 10-12 minutes and immediately upon removal from the oven press a few extra m&ms into the top of the cookies. Allow them to cool for a few minutes on the baking sheet before transferring them to a wire cooling rack.
1. Use seasonal colored M&M’s for Easter, Halloween, and Christmas, as well as the red, white, and blue for Memorial Day and the 4th of July.
2. Use mini chocolate chips, chocolate chunks or white chocolate chips instead.
3. Substitute peanut butter chips, Reese’s Pieces, butterscotch chips or caramel chips for the chocolate chips if preferred.
- For gluten-free brownie mix cookies, use gluten-free brownie mix and gluten-free flour.
- You can use canola oil instead of butter if preferred.
- Spreading is rare. It’s not necessary, but chilling your dough in the fridge for a bit before rolling them into balls can help prevent them from spreading as they bake.
- Use a small cookie scoop for even size dough balls. This will help them all bake evenly.
- Sea salt. If the chocolate chips and M&Ms aren’t your things, omit them and sprinkle some coarse sea salt on top instead. That sweet and salty combination is the best.
Brownie mix cookies should be a bit soft in the center for that gooey consistency. In essence, they’re slightly underdone. They will continue to set as they cool, so you don’t want to overdo it, otherwise, they’ll be less than ideal!
These fudgy brownie mix cookies can stay at room temperature in an airtight container. To maintain their moisture, keep them covered. You can also keep them in the fridge if you like them cold!
- 1 box Brownie Mix 18.9 oz size
- ¼ Cup all-purpose flour
- 2 large eggs large
- ¼ Cup butter melted
- 1 tablespoon water
- 1 Cup M&M’s
- ½ Cup chocolate chips
- Preheat oven to 375° F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the dry brownie mix and flour.
- Add in eggs, melted butter and water and mix until blended. (The dough will be thick)
- Gently stir in the M&M’s and chocolate chips.
- Scoop 1 tablespoon size amount of dough and roll into a ball and place 2 inches apart on prepared baking sheet
- Bake 10-12 minutes.
- Remove from oven and immediately press extra M&M’s into the tops of each cookie.
- Allow to cool on the baking sheet for 2-3 minutes, then transfer to a wire cooling rack.