0 from 3 votes
Brownie Mix Cookies
These Brownie Mix Cookies are soft, chewy, and fudgy. They’re made with brownie mix, melted butter, eggs, vanilla, chocolate syrup, and chocolate chips!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
28 mins
Servings: 18 cookies
Calories: 243 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 18.3 ounce Box Brownie Mix I used Betty Crocker
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 cup butter melted
- 1 tablespoon chocolate syrup
- 1 teaspoon vanilla extract
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F and line 2 cookie sheets with parchment paper.
- In a medium mixing bowl, add the brownie mix and flour. Stir until combined.
- Add the eggs, melted butter, chocolate syrup, and vanilla. Mix well with a spatula or hand mixer if preferred.
- Add the chocolate chips and stir until evenly distributed.
- Using a 2 tablespoon cookie scoop, scoop the cookie dough balls and place about 2 inches apart on the prepared cookie sheet.
- Place in the preheated oven and bake for 8 to 10 minutes. For a gooey center, the edges of the cookie will look set and the center may still look soft and slightly darker than the edges. For a not so gooey center, bake an additional minute or two until the center is the same color as the edges.
- Remove the cookies form the oven and let cool completely on the cookie sheet if you opted for the gooey center, or 10 minutes if you went with a less gooey option.
- Place on a paper towel or cooling rack to cool completely.
- Place in an airtight container and store at room temperature.
Cup of Yum
Notes
- • Chocolate chips: They help create the decadent, chocolate flavor and softness. They can be substituted with regular dark chocolate, semi-sweet, or milk chocolate chips.• Chocolate syrup: This adds a little additional liquid to thin out the cookie dough, helps create a tender cookie, and gives an extra chocolate punch. It can be substituted with the same measurement of chocolate ganache in the drizzling consistency or evaporated milk.• Baking time: Do not overbake these cookies. They will become hard like the edges of a brownie.• Storage: Store the cookies in an airtight container or zippered storage bag at room temperature for up to 5 to 7 days.• Freezing: The brownie cookie dough can be prepared and placed on a parchment paper-lined cookie sheet in the freezer until firm. Place in a freezer-safe container with wax paper separating the layers for up to 3 months in the freezer. When you’re ready to bake the cookies, pop them in the preheated oven still frozen, and bake for 9 to 11 minutes.
Nutrition Information
Calories
243kcal
(12%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
26mg
(9%)
Sodium
114mg
(5%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
112IU
(2%)
Vitamin C
0.002mg
(0%)
Calcium
12mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 243
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 114mg | 5% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.