I’m a chocolate lover. Full stop. And so are my kiddos. Friday nights after Shabbat dinner are dessert night in our house, and while I usually reach for a boxed brownie mix because 1. it’s dairy free and 2. it’s just easy, sometimes I need something a little more fun than the usual square cut brownies. That’s how these brownie mix cookies came to be.
They’re soft, chewy, and totally fudgy, like the edge piece of a brownie, but in cookie form. We’re talking rich, chocolatey goodness made from a boxed brownie mix, with just a few extra ingredients and way less cleanup.
You probably know by now that I love giving box dessert mixes a little glow-up. If you're not in the mood to turn on the oven, my brownie batter dip is a fun no-bake option that totally hits the spot. And if you're feeling a little swirly, the tahini swirl brownies are a favorite around here, a fun twist on your classic brownie situation.
Ingredients
You’ll only need a few pantry staples to make these fudgy brownie mix cookies come to life:
- 1 box brownie mix - I’ve tested this with both Duncan Hines and Ghirardelli. Use your fave!
- 2 eggs – Large eggs, as always.
- ½ cup oil – I use canola or vegetable oil.
- 2 tablespoons water – To help the batter loosen up just enough.
Step by step instructions
Step 1: Mix it up.
In a large mixing bowl, add the brownie mix, eggs, oil, and water. Stir with a wooden spoon or spatula until everything is just combined. It’ll be thicker than regular brownie batter—don’t worry, that’s what we want!
Step 2: Scoop the dough.
Use a cookie scoop (or a tablespoon) to portion the dough onto a parchment-lined baking sheet. Leave a little space between cookies, they’ll spread just a bit.
Step 3: Bake.
Pop into a preheated oven at 350°F for 9–11 minutes. You want to see a crinkly top but still have soft centers. Don’t overbake!
Step 4: Cool.
Let them rest on the pan while they cool This helps them set before you serve them.
Serving Ideas: These brownie mix cookies are a perfect Shabbat dessert upgrade, serve them warm with a scoop of ice cream or serve up a cookie buffet with funfetti cookies and lemon cake mix cookies. They also make a great lunchbox treat! Just wrap in parchment paper, pop it in the lunchbox and your kiddo gets a sweet surprise when then need it most.
Variations to Try
- Add-ins: Try chocolate chips, butterscotch chips, chopped nuts, or mini m&m’s.
- Mint Twist: Use a mint brownie mix and throw in some chopped Andes mints as you are mixing up the batter..
- Spiced Brownie Cookies: Add a pinch of cinnamon and cayenne to the batter for a Mexican hot chocolate vibe.
- Cookie Sandwich: Kinda like my chocolate sandwich cookies, but make it a brownie sandwich. Add a spoonful of frosting, marshmallow fluff, or even ice cream between two cookies for a next-level treat.
Storage + Freezing Tips
Storing the cookies: Keep your brownie cookies in an airtight container at room temp for up to 4 days.
Freeze: You can freeze the baked cookies. The cookie dough is so quick to make, I don’t suggest making it and freezing it ahead of time. The baked (and cooled) cookies can go right into a ziptop bag. Try to squeeze out as much air as you can to help them stay fresh!
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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More simple desserts you'll love
📖 Recipe
4-Ingredient Brownie Mix Cookies
Ingredients
- 1 Boxed Brownie Mix (Duncan Hines Chewy Brownie mix is our preferred brand, with Ghiradelli a close second)
- 2 eggs
- ½ cup oil
- 2 TB water
Instructions
- Preheat your oven to 350 degrees and line a baking tray with parchment paper.
- In a large mixing bowl, add the brownie mix, eggs, oil and water. Stir just until you can’t see any more dry cake mix, being careful not to overmix.
- Using a cookie scoop, scoop the cookie dough onto your prepared baking tray, leaving about 2” between dough balls.
- Bake for 8-10 minutes until you see cracks on the top of the cookies, being careful not to overbake them. Remove from the oven and let cool on the baking tray until set.
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