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When I say I’ve tested every angle of brownie mix cookies, I mean it. I ran five different box brownie mixes through the ultimate cookie showdown—including two types of Duncan Hines, Ghirardelli (regular and gluten-free), and Pillsbury.
I experimented with butter vs oil (spoiler: no noticeable difference), and carefully tested different amounts of added flour. The sweet spot? 1/4 cup—just enough to help the cookies hold their shape while keeping that irresistible fudgy center.
Brownie Mix Cookies Showdown
You know I don’t share a recipe until I’ve tested it every which way—and these brownie mix cookies are no exception. I tested five different store-bought brownie mixes to find the best brand and the best formula. That included two Duncan Hines varieties (Milk Chocolate and Chewy Fudge), Pillsbury Milk Chocolate, classic Ghirardelli, and even Ghirardelli Gluten Free.
I also tested different fats (butter vs oil) and played around with how much flour to add to the mix. After multiple batches and side-by-side comparisons, I found that 1/4 cup of flour is the sweet spot—it helps the cookies hold their shape while keeping the fudgy centers soft and gooey. As for fat? I didn’t notice a real difference between oil and butter in terms of texture or flavor, so either can be used.
So, which mix came out on top? Ghirardelli was the hands-down winner—bold chocolate flavor, soft-baked texture, and that classic brownie richness in every bite. The gluten-free version performed just as well, which makes this a go-to recipe for my gluten-free friends. Pillsbury Milk Chocolate came in second with great chocolate flavor, but Duncan Hines was our least favorite. Both the Milk Chocolate and Chewy Fudge varieties tasted noticeably more artificial and lacked the deep chocolate flavor of the other mixes.
All that to say—this brownie mix cookie recipe is backed by real testing, real side-by-sides, and a whole lot of chocolate. If you want bakery-style brownie cookies without the fuss, this recipe delivers. Every time.
Ingredients and Their Purpose
This easy brownie cookie recipe uses just 5 simple ingredients. Here are some important notes about each ingredient:
- Brownie Mix (18–18.4 oz box):I specifically tested mixes that were between 18 to 18.4 ounces—this is important! Smaller or larger boxes may throw off the balance of ingredients, so stick to this size for best results. Ghirardelli was the top pick in every round of testing for its rich chocolate flavor and fudgy texture. The gluten-free version performs just as well, too!
- All-Purpose Flour: A small addition that makes a big difference. I tested different amounts and found that 1/4 cup is the sweet spot—it helps the cookies keep their shape without sacrificing that gooey, brownie-like texture.
- Vegetable Oil: I tested both oil and butter, and honestly, they performed the same in terms of texture and flavor.
- Eggs: The glue that holds it all together! Eggs provide structure and help achieve that soft, chewy center.
- Chocolate Chips: If your brownie mix doesn’t already include chocolate chips, I highly recommend adding them for extra pockets of melty chocolate. If you’re using Ghirardelli, it already includes chips, so you can skip or reduce the amount if you prefer.
What’s the difference between brownies and cookies?
Brownies and cookies have different texture, preparation, and shape. Brownies are typically denser, fudgier, and cut into squares, with a rich, chocolatey flavor that comes from being baked as a single slab and then sliced.
Cookies, on the other hand, are individually portioned before baking and tend to be crisper around the edges with a chewy or soft center, depending on the recipe. The ingredients are similar, but the ratios and baking methods give each dessert its distinct characteristics.
How to Make the Best Brownie Mix Cookies
This is the ultimate easy cookie recipe! Follow these foolproof steps for fudgy cookie perfection:
- Prep oven and baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix wet and dry ingredients: In a large bowl, combine the neutral oil (or melted butter) and eggs. Add in the brownie mix and flour. Mix until a thick dough forms. The dough will be very thick, but keep mixing. Stir in the chocolate chips.
- Form dough balls and add more chocolate chips: Scoop the dough into balls (about 2 tablespoons each) and place them 3 inches apart on the prepared baking sheet. Press additional chocolate chips or chopped chocolate pieces on the outside of the dough balls.
- Bake: Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
- Cool: Allow the cookies to cool completely on the baking sheet as they will be fudgy.
Baking Tips for the Best Brownie Mix Cookies
For best results, follow these tips:
- Avoid over-baking these cookies: They may appear slightly underdone when you take them out, but they’ll continue to set as they cool.
- Prepare your baking sheet correctly: Be sure to line your baking sheet with parchment paper or a silicone baking mat. These are fudgy cookies and they will stick if your pan isn’t prepared correctly.
- For perfect presentation: Press additional chocolate chips or chopped chocolate pieces on the outside of the dough balls.
Storage Tips
Store leftover cookies (if you have that kind of self control) in an airtight container at room temperature for up to 5 days.
You can also freeze these, you’re welcome brownie lovers! Just allow them to cool completely, then add to a freezer-safe bag separated by parchment paper. They will last in the freezer for up to 3 months.
When you’re ready to satisfy a fudgy cookie craving, simply thaw them on the counter for about 2 hours.
More Cookie Recipes
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Brownie Mix Cookies Recipe
Ingredients
- ¼ cup (59ml) neutral oil, vegetable, canola, olive oil. Can substitute ¼ cup (57g) unsalted butter, melted
- 2 large eggs
- 18-18.4 oz box brownie mix, I recommend Ghirardelli – see note
- ¼ cup (30g) all-purpose flour
- ½ cup (85g) semi-sweet chocolate chips, skip if mix already contains chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the neutral oil (or melted butter) and eggs. Add in the brownie mix and flour. Mix until a thick dough forms. The dough will be very thick, but keep mixing. Stir in the chocolate chips.¼ cup (59ml) neutral oil, 2 large eggs, 18-18.4 oz box brownie mix, ¼ cup (30g) all-purpose flour, ½ cup (85g) semi-sweet chocolate chips
- Scoop the dough into balls (about 2 tablespoons each) and place them 3 inches apart on the prepared baking sheet. Press additional chocolate chips or chopped chocolate pieces on the outside of the dough balls.
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool completely on the baking sheet as they will be fudgy.
