These ridiculously gooey Brownie Mix Cookies are super simple to make using a boxed brownie mix. This is a decadent 3-step brookie recipe made extra rich with cream cheese, for the chocolate dessert of your wildest dreams!
These brownie cookies are incredibly soft and chewy, with a slight crisp on the outside and the most insanely fudgy texture on the inside. Even my husband, who is inexplicably not a fan of chocolate (I mean, what?), couldn’t keep his hands off these. And that’s a win in my books!
These chocolate “brookies” only take about 3 steps and 5 ingredients to make, the main ingredient being boxed brownie mix! They’re quick and humble enough for everyday baking and show-stopping enough for a holiday cookie platter. Honestly, the gooey, brownie-like crumb trapped inside a chocolate cookie is so crazy delicious, I can’t wait for you to try it.
And, if you love these brownie mix cookies, be sure to try these cake mix cookies, too! They’re just as easy (and delicious) to make.
I mean, fudgy brownies in cookie form? What’s not to love about that? Here’s why I’m such a big fan of this recipe:
- Crispy, yet gooey and chewy. These chocolate cookies are crispy when you first bite into them, but then the chewy, melt-in-your-mouth interior is revealed. It’s the most addicting combination!
- Double the sweetness! As if the brownie mix wasn’t enough, I added white chocolate chips into these cookies, too. Why not, right?
- Simple ingredients. If you have a brownie mix and some cream cheese on hand, you’re practically ready to start. This 5-ingredient recipe does not take long to mix together at all!
What You’ll Need
This is such a simple cookie recipe that can be whipped up for almost any occasion. Here are the 5 ingredients you’ll need to round up (see the exact amounts in the recipe card below):
- Brownie Mix: Use your favorite boxed brownie mix. I personally love the Chocolate Fudge Brownie Mix from Pillsbury for this recipe.
- Cream Cheese: For the best results, use full fat cream cheese. Also remember to let it come to room temperature before you begin! This helps it mix smoothly with the other ingredients.
- Butter: I recommend working with unsalted butter, also brought to room temperature.
- White Chocolate Chips: Because what’s a chocolate cookie recipe without a spray of chocolate chips? Alternatively, you can use regular or dark chocolate chips for a double-chocolate version.
- Egg: To bind all of the ingredients together.
These brownie cookies come together in just 3 steps! Get your box of brownie mix ready, and let’s get started (see the full set of directions in the recipe card as well):
- Combine the wet ingredients. First, combine the cream cheese and butter, followed by the egg, and mix until smooth.
- Add in the brownie mix. Slowly add the brownie mix, continuing to stir until a thick dough forms. Next, stir in the white chocolate chips.
- Bake. Use a cookie scoop to drop the dough onto a lined baking sheet. Bake the cookies in a 350° oven until they’re set around the edges (the tops will look a little underdone, but that’s OK!). Once they’re out of the oven, move your brookies to a wire rack to cool.
Tips for Success
Super simple, right? These brownie cookies are a guaranteed success even if you don’t bake very often! Even so, I have a few more tips for you on how to get the best results with brownie mix cookies before you start:
- Use a cookie scoop. Using a cookie scoop is optional but recommended to keep the cookies uniform! However, if you don’t have one, feel free to use a regular tablespoon or your hands to form the cookie dough balls.
- Don’t over-bake the cookies. The tops will seem a bit underdone when these cookies are ready to come out of the oven – this is 100% intentional! That’s what gives them their irresistibly moist, gooey, brookie texture! Resist the urge to leave them in longer.
- Space the cookies out on the parchment paper. These chocolate cookies will spread as they bake, so be sure to leave a couple of inches between each scoop of dough!
Substitutions & Recipe Variations
There are countless ways to mix up these brownie mix cookies:
- Double Chocolate: Swap out the white chocolate chips for dark chocolate chips to make ultra fudgy double chocolate brownie cookies.
- Mint Chocolate: Make mint chocolate brookies by adding in a ¼ teaspoon of mint or peppermint extract to the batter. You can even go all out with mint chocolate chips!
- Chocolate Orange: Same as above, but use orange extract plus a bit of orange zest for a hint of zesty citrus in every bite.
- Frosting: Top these cookies with a smear of homemade frosting. Try my 2-ingredient chocolate buttercream, whipped Nutella frosting, or fluffy marshmallow frosting.
- Fruit & Nuts: For extra crunch, toss a handful of crushed nuts into the batter. Peanuts, pecans, hazelnuts, and macadamias are all good options. You can also stir in chopped dried cranberries or pineapple, or freeze-dried raspberries.
- Rocky Road: Mix in crushed nuts and mini marshmallows for rocky road-inspired brownie cookies.
- Salted Caramel: Drizzle the tops of these cookies with caramel sauce (try my quick and easy caramel sauce in the microwave) and give them a sprinkle with toffee bits and flaky sea salt.
- Toasted Coconut: Bring toasted coconut flakes into the mix for a tropical twist. For even more chocolate coconut flavor, frost your brookies with homemade coconut buttercream frosting.
Store these brownie cookies airtight at room temperature for up to 4 days, or up to 1 week in the fridge. If you do keep your cookies in the fridge, I highly recommend letting them come to room temperature again before serving – this way they’ll get their gooey texture back!
Brownie cookies can be stored airtight in a freezer-safe bag or container for up to 3 months. Thaw the cookies at room temperature before serving.
More Brownie Mix Recipes
Looking for more easy brownie mix desserts? I’ve got you covered!
Print
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These fudgy brownie mix cookies are made with boxed brownie mix, cream cheese, and 3 other ingredients! They come together in a flash, with a crisp layer on the outside, and a super chewy, gooey, chocolatey interior.
Ingredients
- 1 (19.5 oz) brownie mix
- 4 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 egg
- 2 cups white chocolate chips
Instructions
- Preheat oven to 350°F.
- Line baking sheet with parchment paper, set aside.
- In bowl of stand mixer beat cream cheese and butter until smooth. Add in egg and continue mixing until incorporated.
- Turn mixer to low and add in brownie mix until dough comes together. It will be very thick.
- Stir in white chocolate chips.
- Using large cookie scoop, scoop dough onto lined pan and bake for 10-12 minutes until edges are set.
- Transfer to wire rack to cool.
Notes
- To store. Store these brownie cookies airtight at room temperature for up to 4 days, or up to 1 week in the fridge. If you do keep your cookies in the fridge, I highly recommend letting them come to room temperature again before serving – this way they’ll get their gooey texture back!
- To freeze. Brownie cookies can be stored airtight in a freezer-safe bag or container for up to 3 months. Thaw the cookies at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 207
- Sugar: 20.1 g
- Sodium: 136.6 mg
- Fat: 10.1 g
- Carbohydrates: 26.9 g
- Protein: 2.6 g
- Cholesterol: 13.3 mg
Want To Save This Recipe?
Find more recipes like this:
* I was compensated for this post by Pillsbury Baking. All thoughts opinions are 100% my own.
I absolutely love these! I used milk chocolate chips instead of white chocolate (not a fan of white chocolate). The end result was AMAZING. Family approved with raving reviews. I will definitely be making these again and again. Thanks for the recipe.
So glad you liked them!!
Hi Shelly – How are you? Question – The brownie mix you have shown here that you said you usually use – I can only find it in 18.4 oz, not 19.5 oz that you have listed in the recipe. Can you still use it and do you need to change any of the other measurements as a result?
Thanks much,
Linda
That will work! This recipe is super forgiving!
Shelly – Just made a batch of these. Wowwww. So delish. Nice and gooey and fudgy inside. Taking to my coworkers. They will just devour them I’m sure. Thanks so much for sharing your recipe.
These cookies are FANTASTIC! They are so easy to make, but are always such a HUGE hit! I’ve used a mocha brownie mix in the past that was to die for, but haven’t been able to find that this year. So, I’m going to improvise and add some instant coffee to the batch to see if that will give me a nice mocha flavor. 🙂
Love the idea of mocha brownie mix for these!! So glad you like them!
Made these twice this past week. Easy and rich. Husband loved them as they were soft cookies. I added cocoa powder to make up the weight of my brownie mix.
Great recipe!
SO glad you liked them!
I used two boxes of Ghiradelli double chocolate brownie mixes and added one egg white and they turned out great.
My picky eater son loves this recipe so much! He has even modified it to use the girl scout mint brownie mix!
Such a great idea!