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.
This post contains affiliate links. Thank you for supporting what I do here at Savoring Today. For more information, please see our Disclosure Policy.
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
You’ll notice I use coconut oil in this recipe instead of vegetable oil because it is a healthy oil and performs beautifully here. Avocado oil and melted butter also work very well.
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
Ingredients
- 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)
Instructions
- 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. 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 heaping tablespoons (about .80 ounces each) in 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.
Video Displays Here or In Post
Notes
- 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 oven for shape. If the cookie spreads too much, mix-in 1-2 tablespoon of flour into the dough and retest.
- One 18 ounce mix will make 3 1/2 dozen, 2 1/2-inch cookies based on 1.5 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)
- Make ahead tip: Bake as directed and freeze for up to 3 months.
Nutrition
More Cookie Recipes You’ll Love:
If you try it, please rate the recipe and let me know how it went for you in the comments below.
It makes my day to hear from you!
Follow us on INSTAGRAM to see more food behind the scenes.
