Ghirardelli Brownie Cookies made with brownie mix saved me from a trip to the store when I was short on ingredients for my usual cookie recipe.
Whether you love gooey brownies or chewy edges, this recipe will show you how to get just the results you want.
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When our youngest started attending high school, I decided to bake cookies on Fridays for her to have when she got home from school. It was our special time together to linger over a cup of milk and warm cookies as we talked.
Cookies Made with Brownie Mix Saved the Day
I would make the standard chocolate chip (her favorite), snickerdoodles (my favorite), oatmeal, chocolate cookies with mint-chocolate chips, or the occasional peanut butter just to keep things interesting.
One Friday, I noticed there was not enough flour in the house for even half a batch. Out of time to get to the store, I remembered my friend Donna’s cookie recipe that she makes from a cake mix.
I had Ghirardelli Brownie Mix in the cupboard and it worked like a charm—Ghirardelli Brownie Cookies were ready, right on schedule!
Tips for Making Cookies from a Brownie Mix
- If you’re a fan of the chewy edge pieces lining a pan of brownies, you’ll want to follow the cooking time of the recipe just as it’s written.
- If you’re more of the gooey middle brownie lover, reduce the baking time by 1 minute and see if that is closer to the brownie cookie you dream about.
- Any 18-20 ounce brownie mix should work for this recipe, though I highly recommend Ghirardelli.
- One 18 ounce mix will make 3 1/2 dozen, 2 1/2-inch cookies based on .80 ounces of dough per cookie.
- High altitude baking: add 1 to 2 tablespoons more flour (about 1/3 cup)
- Make ahead tip: Bake as directed and freeze for up to 3 months.
Shared with someone, they taste even better!
Make These Cookies Just a Little Bit Healthier
In fact, coconut oil is one of the three main cooking fats (coconut, butter, extra-virgin olive oil) I use and substitute for any vegetable oil called for in baking and stir-fry recipes.
Depending on the room temperature, you may have to melt the coconut oil first (it is solid at about 68°F).
I also use whole wheat flour instead of all-purpose because that’s what I keep on-hand.
Ghirardelli Brownie Cookies
- 18 ounces Ghirardelli Double Chocolate Brownie Mix or Triple Chocolate Brownie Mix
- 3-4 tablespoons whole wheat flour or all-purpose flour, (1/3 cup for high altitude)
- 2 large eggs , room temperature
- 1/3 cup coconut oil , melted
- 1 cup chocolate chips , peanut butter chips, or nuts can be mixed-in (optional)
- Heat oven to 350°F. In the bowl of a mixer, stir flour into brownie mix until well incorporated.
- In a separate bowl, slightly beat eggs with the coconut oil and add to the mix along with chocolate chip and any other custom add-ins. NOTE: Cold eggs will harden the coconut oil. Bring eggs to room temperature quickly in a bowl of warm water for a few minutes before mixing.
- Mix on low speed, or by hand, until the flour is moistened. The dough should be pretty stiff like cookie dough.
- Place the dough in rounded tablespoons (about .80 ounces / 1.25 tablespoons each) on a parchment-lined baking sheet; this amount will spread to 2 1/2-inches when baked.
- Bake for 10 minutes and allow the cookies to rest on the pan for 1-2 minutes after removing from the oven. Remove from the pan and cool on baking racks.
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- If you're a fan of the chewy edge pieces lining a pan of brownies, you'll want to follow the cooking time of the recipe just as it's written.
- If you're more of the gooey middle brownie lover, reduce the baking time by 1 minute and see if that is closer to the brownie cookie you dream about.
- Any 18-ounce brownie mix should work for this recipe, though I highly recommend Ghirardelli. NOTE: If using a 20-ounce mix, omit the extra flour and test 1 cookie in the oven for shape. If the cookie spreads too much, mix in 1-2 tablespoons of flour into the dough and retest.
- One 18 ounce mix will make 3 dozen, 2 1/2-inch cookies based on 1.25 Tablespoons of dough for each cookie. Use #50 portioner, scoop mouth diameter: 1.5 inches / 38mm / 3.8cm
- High altitude baking: add 1 to 2 tablespoons more flour (about 1/3 cup total)
- Make-ahead tip: Bake as directed and freeze for up to 3 months.
- Store in a zip-type bag at room temperature for up to 1 week.
More Cookie Recipes You’ll Love:
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