I just made Chocolate Brownie Cookies Easy that come out with crinkle tops and a fudgy center so ridiculous you’ll ditch regular brownies.

Jump to Recipe

I’m obsessed with Box Brownie Crinkle Cookies because they taste like the best parts of brownies but in cookie form. I love that cracked, powdered-sugar top and the fudgy center that still feels molten.

Chocolate Brownie Cookies Easy is what I mutter when I walk past the oven and can’t help myself. I always have 1 box (18 to 19 oz) brownie mix, any brand you like, and sometimes I roll them in 1/2 cup powdered sugar for extra drama.

They’re imperfect, messy, and way too chocolatey. Bite one and you’ll get it.

No regrets, just crumbs. Every single time.

Ingredients

Print Recipe (No Advertisments)

Brownie mix, the fudgy base that makes these cookies deceptively easy and super rich.
Egg, binds everything and gives a soft, chewy center you’ll actually fight over.
Vegetable oil or melted butter, keeps cookies moist, butter adds that slightly fancy richness.
Vanilla extract, rounds out sweetness; makes them smell like the weekend.
Powdered sugar, rolled on top for that crackly, sweet outer kiss.
Semi sweet chocolate chips, optional but why not, melty pockets in every bite.
Pinch of flaky sea salt, optional; cuts sweetness and makes chocolate pop.

Ingredient Quantities

1 box (18 to 19 oz) brownie mix, any brand you like

1 large egg

1/3 cup vegetable oil (or melted butter if you’re feelin’ fancy)

1 tsp vanilla extract

1/2 cup powdered sugar for rolling the cookies in

1 cup semi sweet chocolate chips (optional but why not)

Pinch of flaky sea salt for sprinkling (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and line two baking sheets with parchment paper or spray lightly with cooking spray.

2. In a medium bowl dump the entire box of brownie mix, add 1 large egg, 1/3 cup vegetable oil (or melted butter if you’re feelin fancy), and 1 tsp vanilla extract. Stir until combined, it will be thick and glossy.

3. Fold in 1 cup semi sweet chocolate chips if using; don’t overmix, just get them distributed.

4. Scoop about 1 1/2 tablespoon portions of dough (or use a small cookie scoop) and place on a tray. The dough is sticky, that’s normal.

5. Pour 1/2 cup powdered sugar into a small bowl. Roll each dough ball in the powdered sugar until well coated, then place on the prepared baking sheet about 2 inches apart.

6. For extra fudgy centers, chill the coated dough balls in the fridge 15 to 20 minutes before baking, but you can skip this step if you’re impatient.

7. Bake 9 to 12 minutes, until the tops are cracked and set but the centers still look slightly soft. Time will depend on your oven and size of cookies.

8. Remove from oven and sprinkle a tiny pinch of flaky sea salt on each cookie while they’re hot, if using. Let cool on the sheet 5 minutes, then transfer to a wire rack to finish cooling.

9. Cookies will be soft when warm and firm up a little as they cool, but still stay fudgy inside. Store in an airtight container for up to 3 days.

Equipment Needed

1. Oven (set to 350°F)
2. Two baking sheets (lined with parchment or sprayed)
3. Medium mixing bowl
4. Measuring cups and spoons
5. Whisk or fork for mixing
6. Rubber spatula or wooden spoon for folding
7. Small bowl for the powdered sugar
8. Cookie scoop or tablespoon for portioning
9. Wire cooling rack (and a tray for chilling if you wanna chill them)

FAQ

1 box (18 to 19 oz) brownie mix, any brand you like

1 large egg

1/3 cup vegetable oil (or melted butter if you're feelin' fancy)

1 tsp vanilla extract

1/2 cup powdered sugar for rolling the cookies in

1 cup semi sweet chocolate chips (optional but why not)

Pinch of flaky sea salt for sprinkling (optional)

Q: Can I use a gluten free brownie mix? A: Yes, you can. Use a good quality gluten free mix and treat it the same way. Texture might be slightly different but still tasty.

Q: Do I have to roll them in powdered sugar? A: No, not at all. Powdered sugar gives a pretty crackled look and a little extra sweet bite, but they're great plain or with a dusting of cocoa powder.

Q: How should I store leftovers? A: Keep them in an airtight container at room temp for up to 3 days. For longer storage freeze on a sheet, then transfer to a freezer bag for up to 3 months.

Q: Can I add nuts or other mix ins? A: Totally. Chopped walnuts, pecans, or dried cherries all work well. Fold them in with the chips.

Q: My cookies spread too much. What happened? A: Your dough was probably too warm or the pan was too hot. Chill the dough before baking and use a cool baking sheet for best results.

Q: Can I make them larger or smaller? A: Yep. Adjust baking time accordingly. Smaller cookies need less time, bigger ones need more. Keep an eye on them so they don’t overbake.

Brownie Mix Cookies Recipe Substitutions and Variations

Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, sit 5 mins), or 1/4 cup applesauce for a softer, chewier cookie. Flax keeps structure, applesauce adds moisture but they’ll be a bit cakier.
1/3 cup vegetable oil: Swap with melted coconut oil, or 1/3 cup plain Greek yogurt for a tangy, fudgier bite. Butter works too if you want richer flavor, just melt and cool first.
1/2 cup powdered sugar (for rolling): Use granulated sugar or a mix of granulated sugar + cocoa powder for a less sweet, more chocolatey crust. Granulated won’t get the same powdery look but still tasty.
1 cup semi sweet chocolate chips: Try chopped dark chocolate, white chocolate chips, or chopped toasted nuts (walnuts/pecans) for crunch. M&Ms are fun if you want color and extra chew.

Pro Tips

1) Chill the dough balls if you can. I know, impatient people hate that, but 15 to 20 minutes in the fridge makes the outside set up so they crack nicely and the inside stays gooey. If you skip it tho expect flatter cookies.

2) Don’t skimp on the powdered sugar roll. Press the sugar into the dough a little so it sticks, or you’ll get thin spots that burn faster. If it seems like too much sugar, wipe your hands and roll again.

3) Underbake on purpose. Pull them out when the tops are set but centers still look soft. They firm up as they cool, and that slightly underbaked time gives you the fudgy center everyone wants. If you like cakier cookies bake a minute or two longer.

4) Use room temp egg and real melted butter for richer flavor, or oil for chewier texture. Also chill your baking sheet between batches if it gets hot, otherwise the next tray can spread too much. Sprinkle the flaky salt right after they come out for the best contrast.

Brownie Mix Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I just made Chocolate Brownie Cookies Easy that come out with crinkle tops and a fudgy center so ridiculous you’ll ditch regular brownies.

Servings

servings

Calories

163

kcal

Equipment: 1. Oven (set to 350°F)
2. Two baking sheets (lined with parchment or sprayed)
3. Medium mixing bowl
4. Measuring cups and spoons
5. Whisk or fork for mixing
6. Rubber spatula or wooden spoon for folding
7. Small bowl for the powdered sugar
8. Cookie scoop or tablespoon for portioning
9. Wire cooling rack (and a tray for chilling if you wanna chill them)

Ingredients

1 box (18 to 19 oz) brownie mix, any brand you like
1 large egg
1/3 cup vegetable oil (or melted butter if you're feelin' fancy)
1 tsp vanilla extract
1/2 cup powdered sugar for rolling the cookies in
1 cup semi sweet chocolate chips (optional but why not)
Pinch of flaky sea salt for sprinkling (optional)

Directions

Preheat oven to 350°F and line two baking sheets with parchment paper or spray lightly with cooking spray.
In a medium bowl dump the entire box of brownie mix, add 1 large egg, 1/3 cup vegetable oil (or melted butter if you're feelin fancy), and 1 tsp vanilla extract. Stir until combined, it will be thick and glossy.
Fold in 1 cup semi sweet chocolate chips if using; don't overmix, just get them distributed.
Scoop about 1 1/2 tablespoon portions of dough (or use a small cookie scoop) and place on a tray. The dough is sticky, that's normal.
Pour 1/2 cup powdered sugar into a small bowl. Roll each dough ball in the powdered sugar until well coated, then place on the prepared baking sheet about 2 inches apart.
For extra fudgy centers, chill the coated dough balls in the fridge 15 to 20 minutes before baking, but you can skip this step if you're impatient.
Bake 9 to 12 minutes, until the tops are cracked and set but the centers still look slightly soft. Time will depend on your oven and size of cookies.
Remove from oven and sprinkle a tiny pinch of flaky sea salt on each cookie while they're hot, if using. Let cool on the sheet 5 minutes, then transfer to a wire rack to finish cooling.
Cookies will be soft when warm and firm up a little as they cool, but still stay fudgy inside. Store in an airtight container for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.