These are a favorite cookie in this house! And they are so easy to make! A few ingredients mixed into the brownie mix makes a stiff cookie batter and delicious brownie cookies!

Use any type of Ghiradelli boxed brownie mix. You can use another brand of brownie mix, but there are different ratios of oil, flour, etc. in brownie mixes and differences in ounces in the box that affect the crispiness, the shine, the height, etc. But they will still be good!! I stick to Ghiradelli since it is our favorite brownie mix and this is the recipe that came from Ghiradelli. (I know a chocolate connoisseur who thinks very highly of Ghiradelli chocolate!)

At the 9 minute mark, I like to flatten the cookies with a metal spatula only because I like them thin. You don’t have to. Then I put them back in for another minute. Every oven is different, so watch them and really, you have to underbake them a bit.

When you take them out of the oven, they might look soft to you, but take them out anyway. They should be a little soft to the touch. The cookies harden as they stand.

I cool them in the pan on top of the wire rack for only about a minute and then I transfer the cookies to the wire rack to finish cooling.

Check out some variations you can try in the EXTRA TIPS below the recipe!

See how very easy and fast it is to make these in the slideshow below.


Easy Ghiradelli Brownie Mix Cookies
Take 1 box of Ghiradelli Brownie Mix, add just a few more ingredients, and you will make a stiff cookie batter to create these delicious brownie cookies! So quick and so easy too!
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Prep Time5 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 49


  • 1 box (19 ounces) brownie mix Ghiradelli
  • 2 eggs
  • cup oil
  • 3 tablespoons flour
  • cups chocolate chips any kind


  • Preheat the oven to 350°.
  • Spray or grease cookie sheets, or line them with parchment paper.
  • With the mixer at medium speed, mix all ingredients together to form a stiff dough.
  • Drop the batter 2 inches apart onto the prepared cookie sheets. Use a # 40 cookie scoop, or drop in mounds equal to about1-1/2 tablespoons. You will get 24 cookies.
  • Bake for 10-12 minutes. (For a thinner cookie, at the 9 minute mark, flatten the cookies with a spatula and bake for another 1 minute or 2. Watch them. They should be a little soft to the touch when you take them out.
  • Remove the pan to a wire rack and let them cool in the pan for ONLY 1 minute. The cookies might look a little soft, but that is okay. They harden as they stand.
  • Transfer the cookies to a wire rack to complete the cooling. If you leave them too long in the pan to cool, they will continue to bake and be too hard.
  • Store the cookies covered in a tin or container at room temperature.


VARIATIONS:  * Add any nuts you want to the batter!  About 1/2 cups of nuts.  * Add some extra chocolate chips or M&M’s, or crushed peppermint on top of each cookie before baking. *  Drizzle or dip the tops of the cookies with melted chocolate.  *  Add a little espresso powder into the batter. 
FREEZE:   You can freeze the cookies for up to 3 months.  Place cookies in single layers with parchment or waxed paper in between the layers. Wrap a few layers securely in plastic wrap and put that into a freezer container. 
Calories: 49kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Calcium: 2mg | Iron: 1mg


  1. Deborah Schade January 20, 2022 at 6:05 pm

    I love how you show how you prep and make the recipes. This is an amazing site. What a gift to all of us. Thank you!

    1. Angie February 5, 2022 at 8:12 pm

      Thanks so much, Deb! Glad you like them!


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