These fudgy brownie mix cookies are a dream come true for anyone who loves both brownies and cookies. They start with a Chocolate Supreme Brownie mix and turn into chewy, rich cookies with a soft center and crisp edges. Packed with semi-sweet chocolate chips, they come together quickly and deliver the best of both worlds—brownie decadence in cookie form.

Why You’ll Love This Recipe

I love how incredibly easy these cookies are to make. Since they begin with a boxed brownie mix, there’s no need to measure out cocoa powder or fuss with melting chocolate. I just mix a few simple ingredients, chill the dough, and bake. The result is always thick, gooey, chocolatey perfection with minimal effort. Whether I’m baking for a crowd or just satisfying a chocolate craving, these cookies never disappoint.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

18.75 ounce box Chocolate Supreme Brownie mix (with syrup packet)
½ cup all‑purpose flour
⅓ cup canola oil
2 large eggs (room temperature)
1 tablespoon water
1 cup semi‑sweet chocolate chips

Directions

I start by combining the brownie mix (including the syrup packet), flour, oil, eggs, and water in a large bowl. I use a hand mixer on low speed to beat the mixture for about 1 minute until everything is well combined.
Next, I fold in the chocolate chips until they’re evenly distributed throughout the dough.
I cover the bowl and refrigerate the dough for at least 30 minutes—an hour if I want the cookies to hold their shape even better.
While the dough chills, I preheat the oven to 350°F and line a baking sheet with parchment paper.
Using a 1½-inch (2 tablespoon) cookie scoop, I scoop out dough balls and place 12 on the prepared baking sheet.
I bake them for 10 minutes or until the tops are set and slightly crackled. Then, I let them cool on the baking sheet for 10 minutes.
Finally, I transfer the cookies to a wire rack to cool completely before baking the rest of the dough.

Servings and timing

This recipe yields about 24 cookies.

Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 30–60 minutes
Total Time: Approximately 1 hour 20 minutes

Variations

When I want to switch things up, I sometimes add a mix of white and dark chocolate chips for extra richness. For a nutty twist, I toss in chopped walnuts or pecans. If I’m baking for a festive occasion, I might press a few colorful candies on top of each cookie before baking. A pinch of sea salt sprinkled over the dough right before it goes into the oven also adds a gourmet finish.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 5 days. When I want to enjoy one warm, I pop it in the microwave for about 10 seconds to bring back that fresh-baked softness. They also freeze beautifully—just place them in a freezer-safe bag or container, and they’ll last up to 2 months. I let frozen cookies thaw at room temperature or warm them gently in the microwave.

FAQs

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes (ideally an hour) helps firm it up, which reduces spreading during baking.

Can I use a different brownie mix brand?

Yes, I can use another brand, but it’s important to choose one with a similar weight and a syrup packet for the best texture.

Can I make the dough ahead of time?

Absolutely. I prepare the dough and refrigerate it for up to 24 hours. I just let it sit at room temperature for a few minutes before scooping if it’s too firm.

Do I need to adjust baking time for smaller cookies?

Yes, if I make smaller cookies (using a 1-tablespoon scoop), I usually reduce the baking time to about 7–8 minutes. I keep an eye on the tops to ensure they’re set.

Can I double the recipe?

Definitely. I just double all ingredients and work in batches if my oven can’t fit multiple trays at once.

Conclusion

These brownie mix cookies are everything I want in a chocolate dessert—quick, easy, rich, and completely satisfying. With just a few pantry staples and a box of brownie mix, I can whip up a batch that’s perfect for any occasion, or no occasion at all. Whether I enjoy them warm from the oven or straight from the fridge, they’re always a hit.

Fudgy Brownie Mix Cookies

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Yield: 24 cookies
Category: Dessert / Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A fudgy, chewy cookie made from a brownie mix base with added chocolate chips

Ingredients

18.75 ounce box Chocolate Supreme Brownie mix (with syrup packet)
½ cup all‑purpose flour
⅓ cup canola oil
2 large eggs (room temperature)
1 tablespoon water
1 cup semi‑sweet chocolate chips

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Instructions

In a large bowl, combine the brownie mix (including the syrup packet), flour, oil, eggs, and water. Using a hand mixer on low speed, beat about 1 minute until well combined.
Fold in the semi‑sweet chocolate chips until evenly distributed.
Cover the bowl and refrigerate the dough for at least 30 minutes (up to 1 hour).
Preheat oven to 350 °F and line a baking sheet with parchment paper.
Using a 1½‑inch (2 tablespoons) cookie scoop, scoop dough balls and place 12 on the baking sheet.
Bake for 10 minutes or until the tops are set and slightly crackled. Let the cookies cool on the baking sheet for 10 minutes.
Transfer to a wire rack to cool completely. Repeat baking with the remaining dough.

Notes

Do not follow the instructions on the back of the brownie mix box — only use the ingredients listed in this recipe.
Chilling the dough helps prevent excessive spreading; one hour chill gives better structure.
Oven temperatures vary — watch the cookies closely as baking time approaches.
You can prepare the dough up to 24 hours ahead by refrigerating it.
Store baked cookies in an airtight container in the fridge for up to 5 days or freeze up to 2 months.