Brownie Mix Cookies
Brownie Mix Cookies are thick, chewy, and perfect for brownie lovers. Made with just five ingredients, this easy recipe comes together in no time and results in a rich and fudgy texture!
Ingredients
- 1 (18 ounce) box brownie mix (I used Ghirardelli brownie mix)
- ¼ cup unsweetened cocoa powder (can also use cacao powder)
- 2 large eggs
- ¼ cup unsalted butter (melted)
- 1 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375℉. Line two large baking pans with parchment paper. Set aside.
- In a medium mixing bowl, add brownie mix and cocoa powder and whisk until combined.
- Add eggs and melted butter and stir well to combine until smooth. (This may take several minutes, as the mixture starts looking too dry, but it will come together into a thick dough after it is well mixed. Resist the urge to add water, it will come together, but if needed, you can add a splash of water.) Fold in chocolate chips.
- Use a 1½ tablespoon cookie scoop and scoop out dough onto prepared baking pans. Flatten each cookie slightly with your palm or a spatula to make thick discs.
- Bake for 9-13 minutes, or until the edges of the cookies are just set. Be careful not to overbake, as these cookies will quickly dry out. The cookies should look slightly underbaked, as we're looking for soft and fudgy cookies. Remove from oven and let cool for 10 minutes, then remove to a wire rack to cool completely.
Notes
- Store leftover cookies in a airtight container at room temperature for up to four days.
- Cookies can be frozen for up three months. Let thaw in the refrigerator before serving.
- See my tips and tricks for making these Brownie Mix Cookies above the recipe box.