Brownie Mix Cookies, the perfect mash-up between chocolate chip cookie dough and brownies, for the ultimate chocolatey dessert that's beyond delicious.
Don't wait... the crackly top and soft gooey fudge-y center makes these irresistible and a chocolate lover's dream.
If you're looking to take your brownie game to the next level, you have to try these brownie mix cookies.
In the meantime, you should also check out my Chocolate Brownie Trifle.
Recipe Essential:
- 2 medium sized mixing bowls
- 1 whisk (to be used only for wet ingredients to cookie dough)
- 2 large spoon for combing ingredients (or 1 spoon and clean before combing brownie mix)
- 1 box of brownie mix
- Ingredients to make cookie dough (continue reading)
- Parchment paper
- Baking pan
- Oven for baking
Recipe Ingredients:
Brownie recipe:
- A box of your favorite brownie mix brand (mine is Ghirardelli)
- Follow the instructions on the box
Chocolate chip cookie recipe:
For this recipe, I use my homemade chocolate chip cookies recipe, and it's so easy (see ingredient list below).
Wet ingredients:
- ½ cup brown sugar (light or dark brown sugar will work)
- ¼ cup white sugar
- 1 stick of soften unsalted butter (which is ½ cup)
- 1 egg
- 1 teaspoon pure vanilla extract (which is optional)
Dry ingredients:
- 1-½ cups of unbleached all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon corn starch
Add-ins:
- ½ cup milk chocolate chips (or semi sweet chocolate chips)
How to make brownie mix cookies
For this recipe, we are combining the chocolate chip cookie recipe, and the brownie recipe to create brownie mix cookie bars.
Continue reading to see how this recipe comes together easily.
- Make the chocolate chip cookie recipe (read the recipe card below for step-by-step instructions) and set aside
- In a different mixing bowl, make the brownie recipe following the instructions on the box
- Add the chocolate chip cookie batter to the prepared baking pan
- Layer the brownie mix on top of the chocolate chip cookie batter
- Place in a preheated 350 degree oven and bake for 35 to 40 minutes (you want a gooey center, so do not over bake)
- Lift the brownie cookie out of the baking pan using the overlapping parchment paper
- Place on a cutting board to cool for at least 1 hour before cutting so the brownie cookie has time to set
Recipe tips:
- Oven times may vary, check at the 35 minutes mark and every 3 to 5 minutes thereafter until center is soft but not liquidy
- Inset a knife into the center of the brownie cookie to check the consistency it's okay if the knife comes out messing but not liquidy
- Do not over-bake, you want them to be slightly under-baked
- Do not over-mix the brownie batter or the cookie batter (mix until ingredients are just combined, batter doesn't come out tough)
- Allow the brownie cookie to cool completely before cutting into bars this way the bars will come out with nice clean edges
- An electric mixer isn't necessary for this recipe
- Due to the cookie dough and brownie batter being thick, I wouldn't recommend using the whisk. Only use the whisk for the wet ingredients when making the cookie dough
- Bring egg to room temperature by placing in a small bowl of warm water for about 5 minutes
- If butter isn't already softened, place in microwave for 10 to 15 seconds. If still not softened, microwave again for a few seconds.
Note: The recipe ingredients listed is for a single batch; however, I doubled the recipe and used a larger baking pan for the purposes of taking photos as shown in this post.
Recipe variations:
Here, are a few ideas to adapt these brownie mix cookies into other amazing desserts.
Salt - Sprinkle see salt over brownie for a slightly salty element
Walnuts - Add walnuts to brownie mix or chocolate chip cookie dough for added texture and deliciousness
Brownie sundae - Turn your brownie cookie into a sundae by topping with a scoop of vanilla ice cream, a dollop of whipped cream and chopped walnuts or simply a dollop of whipped cream.
Chocolate chips - For the ultimate chocolatey bite, sprinkle in additional chocolate chips into the brownie batter. This is for the chocolate lover in your life.
Chocolate chip peanut butter - Sprinkle in peanut butter chip for a chocolate peanut butter situation or drizzle a peanut butter glaze over the top of the finished brownie cookie for a delightful peanut butter taste and for presentation. You can't go wrong either way.
📖 Recipe
Brownie Mix Cookie Bars
Ingredients
Chocolate Cookie Dough
Wet Ingredients
- ½ cup brown sugar (light or dark)
- ¼ cup white sugar
- ½ cup soften unsalted butter (room temperature)
- 1 egg (room temperature)
- 1 teaspoon vanilla extract (optional)
Dry Ingredients
- 1-½ cup unbleached all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cornstarch
Add-Ins
- ½ cup milk chocolate chips (or semi sweet chocolate chips)
Brownie Mix
- 1 box brownie mix (choose your favorite brand (I love Ghirardelli). Follow the instructions on the box.)
Instructions
- Preheat oven to 350 degrees
- Prepare baking pan with parchment paper for easy cleanup (cut parchment paper to fit into baking pan but leave overlapping sides to lift brownie cookie out of baking pan when done)
Chocolate Chip Cookie Dough
- To a mixing bowl, add sugars and butter and whisk to cream butter and sugars together. Add egg and vanilla extract and whisk until combined. Add all dry ingredients to wet ingredients and combine dry ingredients to wet ingredients using a large spoon just until combined. Do Not Over-mix. Fold in the chocolate chips. Set aside
Brownie Mix
- Follow instructions on back of box. Do Not Over-mix the batter. Set aside
Assemble
- Add cookie dough to prepared baking pan and spoon into a single layer
- Add prepared brownie mix on top of the cookie dough
- Place in preheated oven and bake until center is soft and gooey but not liquidy. Insert a knife into the center if the knife comes out messy that's perfectly fine but not liquidy. Do Not Over-Bake.
- Remove from oven and lift the brownie cookie out using the overlapping sides of the parchment paper and place on cutting board to cool completely. If I want nice clean edges when cutting into squares, I allow it to completely cool for at least 1 hour.
- Cut into squares and enjoy.
Notes
- Bake for at least 35 minutes and check the center by inserting a knife. The center should be soft and gooey but not liquidy. If knife comes out messing, that's perfectly fine.
- The brownie cookie should be slightly under-baked
- Do not over-mix the brownie mix or the cookie dough (for both mix until ingredients are just combined)
- Allow the brownie cookie to cool completely before cutting into squares if you want nice clean edges
- No need for an electric mixer
- Due to the cookie dough and brownie batter being thick, I wouldn't recommend using the whisk. Only use the whisk for the wet ingredients when making the cookie dough
- When cutting into squares, run a sharp knife under cold water and dry with paper towel for each cut you make for perfect looking squares
- Bring egg to room temperature by placing in a small bowl of warm water for about 5 minutes
- Place butter in microwave for 10 to 15 seconds to soften. If a little more time is needed, microwave again for a few seconds.
Diane J.
The chocolate chip cookie recipe portion is missing an important ingredient...the chocolate chips 🙂
Cree
Hi Diana - Can't believe I missed that important ingredient. It should be a 1/2 cup of milk chocolate chips or 1/2 cup of semi sweet chocolate chips. Thanks so much for calling this to my attention. I've updated the recipe card. Have a wonderful and safe weekend. Take Care.