Name: Brownie Mix Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Ingredients: 18.4 ounces brownie mix; ¼ cup all-purpose flour; ¼ cup vegetable oil; 2 eggs; 1 cup mini m&m's ((or your choice of mix-ins, like chocolate chips))

These Brownie Mix Cookies are chewy, fudgy cookies that are made with a simple brownie mix, eggs, oil, and flour!

After making a few batches of Brownie Mix Cookies over the weekend (gotta love recipe testing), I feel that this is the recipe to get the fluffiest, chewiest, and fudgiest cookies possible. They are simple and delicious!

Add in whatever mix-ins you want and make these cookies your own. We added M&M’s to this batch.

Recipe Ingredient Notes

To make Brownie Mix Cookies, you will need the following ingredients:

Box of brownie mix (I used an 18.4 ounce Pillsbury Chocolate Fudge Brownie mix)
All-purpose flour
Vegetable oil
Eggs
Mini M&M’s (or your choice of Mix-in)

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Brownie Mix Cookies on a baking sheet with a liner.

How to make Brownie Mix Cookies

Preheat oven to 375 ℉.
Line a baking sheet with a silicone liner or parchment paper (could also try using non-stick cooking spray).
In a large bowl, combine brownie mix, flour, oil and eggs. Fold in M&M’s.
Using a cookie scoop, drop spoonfuls of cookie dough 2 inches apart on baking sheet. Be sure to not flatten cookie before they bake (keep the dough in nice rounded balls).
Bake for 7-10 minutes (if you like your cookies to be a little more done, let them cook longer. To get the chewy, fudgy cookies, keep the bake time around 7-9 minutes).
Remove pan from oven and let cookies cool on baking sheet for 3-5 minutes, then transfer to a wire rack to let them cool completely.

Tips for making Brownie Mix Cookies

These cookies are fairly simple to make and are perfect for kids or beginner cooks. Here are a few tips to help you make the best cookies possible:

Every brownie mix is a different size. I used an 18.4 ounce brownie mix, but some will be more or less. Feel free to add a little more or a little less flour as needed
In order to get thick, fudgy cookies, you need to keep the balls of cookie dough stacked high (don’t flatten them down). I like to use a cookie scoop to help them have that perfect round shape and to make them all the same size every time
Be sure not to overbake these cookies! If anything, underbake them just a little bit and then let them cool – they will be so fudgy and good on the inside!
Feel free to add in your favorite mix-ins: chocolate chips, butterscotch chips, peanut butter chips, white chocolate chips, any kind of nuts, sprinkles, or even roll the cookie dough in powdered sugar for a crinkle cookie.

Storage Suggestions

If you manage to not eat the whole tray of cookies immediately, these Brownie Mix Cookies store well. Once cookies have completely cooled, here is how you can store them:

Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.

Enjoy More Delicious Chocolate Cookies Recipes

There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.

Brownie Mix Cookies

4.25 from 4 votes

These Brownie Mix Cookies are chewy, fudgy cookies that are made with a simple brownie mix, eggs, oil, and flour!

30 cookies

Prep Time 10

Cook Time 9

Total Time 19

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Ingredients

▢ 18.4 ounces brownie mix
▢ ¼ cup all-purpose flour
▢ ¼ cup vegetable oil
▢ 2 eggs
▢ 1 cup mini m&m's, (or your choice of mix-ins, like chocolate chips)

Equipment

Instructions

Preheat oven to 375 ℉.
Line a baking sheet with a silicone liner or parchment paper (could also try using non-stick cooking spray).
In a large bowl, combine brownie mix, flour, oil and eggs. Fold in M&M's.
Using a cookie scoop, drop spoonfuls of cookie dough 2 inches apart on baking sheet. Be sure to not flatten cookie before they bake (keep the dough in nice rounded balls).
Bake for 7-10 minutes (if you like your cookies to be a little more done, let them cook longer. To get the chewy, fudgy cookies, keep the bake time around 7-9 minutes).
Remove pan from oven and let cookies cool on baking sheet for 3-5 minutes, then transfer to a wire rack to let them cool completely.

Notes

Other mix in ideas:

Chocolate Chips
Nuts
Butterscotch Chips
Heath Pieces

Nutrition

Calories: 135 kcal · Carbohydrates: 19 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 12 mg · Sodium: 60 mg · Potassium: 5 mg · Fiber: 1 g · Sugar: 13 g · Vitamin A: 31 IU · Vitamin C: 1 mg · Calcium: 10 mg · Iron: 1 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Kathleen says:

I was so excited to find this recipe. I made several batches and they were delicious and so fudgy. I found that the mix in amount of 1 cup was too much. I used 1/2 cup with better results. Thank you
Joyce crumley says:

Do you mix the brownie cookies with mixer then fold in candy
Cyd says:

In step 3 in the directions it tells you to combine the ingredients and then fold in the Mix-ins (candy).
Dan Appel says:

I left out the M&Ms and added 1/4 cup of dark rum. My wife says that they are fantastic.
Dan Appel says:

Had to add about 2 Tablespoons of flour for the extra liquid.
Amanda says:

Thinking of trying with the new fudge brownie m&m for work next week
Yamz says:

No where do you mention which sized cookie scoop you used to get 30 cookies from this recipe. I followed cookie scoop link however it shows 3 sizes. Which one?
Momma Cyd says:

We use the smallest scoop. But you can also use the middle sized scoop too.
Jennifer G says:

I did a test make of these cookies for my son‘s graduation party. The first batch (tray) of cookies I baked for seven minutes. For our liking the cookies came out, just a tad bit too soft for our liking. For the second batch I baked them for 8-1/2 and they came out, absolutely perfect. I am excited to make these for his graduation party in a couple of weeks as using the M&Ms in his high school colors make these cookies pop… I guess I should probably add that. I use the Betty Crocker Fudgr brownie mix. Thank you so very much for sharing this recipe as it will now become a part of the cookies we typically use in the Pittsburgh Cookie Tables at all of our family events..
Cathy says:

I don't know what happened but there's something wrong with the list of ingredients. The dough was like SAND - no moisture at all. I reread the ingredients and instructions and made it as instructed. Even the ingredients needed on the box of brownie mix was 1/4 cup water AND 2/3 cup oil. You've left out 2/3 cup of liquid and added dry flour to boot! I made them anyway, forming balls and ended up baking for 12 minutes since they didn't spread out. They're edible and all but your recipe is missing something!
Roxanne says:

Do you not add any water?
Bobbi @ Six Sisters says:

No water - just the oil and eggs add enough moisture for these cookies