I turned a familiar box mix into Triple Chocolate Brownie Cookies that wear a crinkle top and hide a fudgy center, so readers do a double take when they realize these are cookies.

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I fell hard for these fudgy Brownie Mix Cookies the first time I tried one. The crinkle top and gooey center hit exactly like your favorite boxed brownie, and they lean on brownie mix and a touch of vanilla extract with a light dusting of powdered sugar sometimes showing up.

They read like Box Brownie Crinkle Cookies or Chocolate Brownie Cookies Easy but somehow feel more mischievous, like a dessert that doesn’t try too hard. I keep finding excuses to make them, and every batch disappears fast so you better be ready for curious friends asking what magic you used.

Ingredients

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Brownie mix: Mostly flour and sugar with cocoa, gives dense chocolate flavor, lots of carbs, very sweet.
Eggs: Add moisture and structure, help bind, give some protein, help brown the edges.
Vegetable oil or melted butter: Fats make cookies chewy and rich, adds calories and flavor, make them tender and decadent.
Vanilla extract: Tiny splash boosts flavor, makes chocolate taste rounder, brings aroma that feels homemade.
Powdered sugar: Gives a pretty crackled look, slight sweetness on the outside, melts and dusts beautifully.
Semisweet chips or chopped nuts: Extra bites of texture and flavor, chips melt into goo, nuts add crunch and savory.

Ingredient Quantities

1 box (18 to 19 oz) brownie mix any brand will do

2 large eggs

1/3 cup vegetable oil or melted butter

1 teaspoon vanilla extract

1/4 cup powdered sugar for rolling

1/2 cup semisweet chocolate chips or chopped nuts optional

How to Make this

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1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat, or lightly grease it.

2. In a large bowl beat 2 large eggs with 1/3 cup vegetable oil or melted butter and 1 teaspoon vanilla until mixed, then add the entire 1 box (18 to 19 oz) brownie mix and stir until a thick dough forms.

3. Fold in 1/2 cup semisweet chocolate chips or chopped nuts if using, mix just until distributed, dont overmix.

4. Chill the dough 20 to 30 minutes if you can, this makes scooping easier and helps the cookies stay thick and fudgy; you can chill up to an hour for even better results.

5. Pour the 1/4 cup powdered sugar into a small bowl. Using a tablespoon or small cookie scoop, portion dough into balls about 1 to 1 1/2 tablespoons each.

6. Roll each dough ball in the powdered sugar so they are well coated, this gives the classic crinkle top.

7. Place the sugared balls on the prepared sheet about 2 inches apart so they have room to spread.

8. Bake 9 to 12 minutes, until the tops are cracked and edges look set but centers still look slightly soft, dont overbake or theyll lose their fudgy center.

9. Let cookies cool on the baking sheet 4 to 5 minutes so they set, then transfer to a wire rack to finish cooling. Store in an airtight container, layering with parchment if you stack them.

Equipment Needed

1. Baking sheet lined with parchment paper or a silicone mat, or lightly greased
2. Large mixing bowl, big enough to stir thick brownie dough
3. Measuring cups and spoons (1/3 cup, 1/4 cup, tablespoon and teaspoon)
4. Whisk or fork plus a rubber spatula or wooden spoon for folding and scraping
5. Small bowl for the powdered sugar coating
6. Tablespoon or small cookie scoop for portioning the dough
7. Wire cooling rack to finish cooling the cookies
8. Oven mitts or potholders and a kitchen timer, dont forget to keep an eye on them

FAQ

Q: How do I make these Brownie Mix Cookies? A: Mix the brownie mix, 2 large eggs, 1/3 cup oil or melted butter and 1 tsp vanilla until just combined, fold in chips or nuts if using, scoop dough into balls, roll in powdered sugar, bake on parchment at 350°F for 8 to 10 minutes. Let them cool a few minutes on the sheet cause they'll set up as they cool.

Q: Can I use melted butter instead of vegetable oil? A: Yes you can, same amount. Butter gives richer flavor but may make the cookies spread a bit more so chill the dough 15 to 30 minutes if you want thicker cookies.

Q: My cookies are too flat, how do I make them thicker and chewier? A: Try chilling the dough, use slightly less oil, or add a tablespoon of cocoa or a little flour if the mix seems too wet. Also don't overbake, take them out when centers still look a tad soft.

Q: How many cookies will this recipe make? A: About 20 to 30 depending on scoop size. Using a 1 tablespoon scoop usually gives roughly 24 cookies.

Q: Can I change the brownie mix size or make these eggless? A: If you use a different size mix you might need to tweak the eggs and oil, smaller box may need less liquid. For eggless try a flax egg or commercial egg replacer but texture will be slightly different, still tasty though.

Q: How should I store or freeze them? A: Store in an airtight container at room temp for 3 to 4 days. Freeze cooled cookies in a sealed bag up to 3 months, thaw at room temp. You can also freeze dough balls on a tray then bag them and bake straight from frozen, just add a minute or two to baking time.

Brownie Mix Cookies Recipe Substitutions and Variations

Eggs: swap each large egg for 1/4 cup unsweetened applesauce, or 1/4 cup mashed banana, or 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 min) — flax gives the best binder but adds a slight nutty taste.
Vegetable oil or melted butter: use equal parts melted coconut oil or light olive oil, or replace with 1/3 cup plain yogurt or applesauce to cut fat, your cookies will be a bit softer.
Vanilla extract: substitute with an equal amount of maple syrup, or use 1/2 the amount of almond extract if you want a stronger flavor, or vanilla bean paste for more vanilla punch.
Powdered sugar for rolling: swap for granulated sugar for extra crunch, or use cocoa powder for an intense chocolate coating, or cinnamon sugar for a warm twist.

Pro Tips

1) Chill more than they tell you. I usually let the dough sit for 45 minutes to an hour, sometimes overnight if I plan ahead. It firms up so scooping is easier and the cookies stay thick and fudgy, plus the crinkles come out nicer. Dont skip this if you want that gooey center.

2) Pull them early not late. Take the tray out when the edges look set and the centers still look a little glossy, they keep cooking on the sheet. If you go by the exact timer youll end up with dry cookies.

3) Double coat the powdered sugar for bigger contrast. Roll, chill five minutes, then roll again so the top gets a really solid sugar layer. It gives deeper cracks and a prettier look.

4) Small flavor hacks that matter: swap melted butter for the oil if you want richer chocolate flavor, fold in chips or nuts gently so you dont overwork the dough, and sprinkle a tiny pinch of flaky salt on warm cookies to make the chocolate pop. Also use a small cookie scoop or slightly dampened spoon to stop sticking.

Brownie Mix Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I turned a familiar box mix into Triple Chocolate Brownie Cookies that wear a crinkle top and hide a fudgy center, so readers do a double take when they realize these are cookies.

Servings

servings

Calories

211

kcal

Equipment: 1. Baking sheet lined with parchment paper or a silicone mat, or lightly greased
2. Large mixing bowl, big enough to stir thick brownie dough
3. Measuring cups and spoons (1/3 cup, 1/4 cup, tablespoon and teaspoon)
4. Whisk or fork plus a rubber spatula or wooden spoon for folding and scraping
5. Small bowl for the powdered sugar coating
6. Tablespoon or small cookie scoop for portioning the dough
7. Wire cooling rack to finish cooling the cookies
8. Oven mitts or potholders and a kitchen timer, dont forget to keep an eye on them

Ingredients

1 box (18 to 19 oz) brownie mix any brand will do
2 large eggs
1/3 cup vegetable oil or melted butter
1 teaspoon vanilla extract
1/4 cup powdered sugar for rolling
1/2 cup semisweet chocolate chips or chopped nuts optional

Directions

Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat, or lightly grease it.
In a large bowl beat 2 large eggs with 1/3 cup vegetable oil or melted butter and 1 teaspoon vanilla until mixed, then add the entire 1 box (18 to 19 oz) brownie mix and stir until a thick dough forms.
Fold in 1/2 cup semisweet chocolate chips or chopped nuts if using, mix just until distributed, dont overmix.
Chill the dough 20 to 30 minutes if you can, this makes scooping easier and helps the cookies stay thick and fudgy; you can chill up to an hour for even better results.
Pour the 1/4 cup powdered sugar into a small bowl. Using a tablespoon or small cookie scoop, portion dough into balls about 1 to 1 1/2 tablespoons each.
Roll each dough ball in the powdered sugar so they are well coated, this gives the classic crinkle top.
Place the sugared balls on the prepared sheet about 2 inches apart so they have room to spread.
Bake 9 to 12 minutes, until the tops are cracked and edges look set but centers still look slightly soft, dont overbake or theyll lose their fudgy center.
Let cookies cool on the baking sheet 4 to 5 minutes so they set, then transfer to a wire rack to finish cooling. Store in an airtight container, layering with parchment if you stack them.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.