And making these cookies is super easy. No chilling required!
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Brownie Mix Cookies
There's nothing quite like a freshly baked chewy brownie fresh out of the oven. Now you can use virtually the same ingredients as in homemade brownie mix to whip up a batch of these brownie crinkle cookies.
What's so special about brownie cookies? Well, for one thing, they're fudgy, rich and chewy. Some of the best qualities in a cookie!
Recipe for Brownie Mix Cookies
To make these brownie crinkle cookies, we basically make a brownie mix, add in some melted chocolate and butter and bake!
To start, melt the chocolate and butter slowly over a double boiler. A double boiler is simply a glass bowl set over a pot of simmering water.
The important piece here is to ensure the water does not touch the bottom of the bowl otherwise the chocolate will scorch. No bueno.
Next, add in the melted chocolate mixture then the dry ingredients. Scoop using a small cookie scoop and place onto baking sheets.
Now, the cookie dough will resemble, well, brownie batter! Don't be alarmed if the cookie dough seems loose or loses its shape when you place it onto the baking sheets. Trust the process, it'll all work out in the end.
After baking for 9-11 minutes, sprinkle with flaky salt, if desired (you should desire, it takes these cookies over the top!).
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Looking for more brownie recipes to try? Give these a try:
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- 1 ¾ cups semi-sweet chocolate chips or baking bars, broken into pieces
- ½ cup unsalted butter
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup packed brown sugar
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- flaky salt for sprinkling
- Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper. Set aside.
- Place the chocolate and butter in a glass bowl set over a saucepan with about 2 inches of water in it. Be sure the bottom of the bowl is not touching the water. Set the bowl over medium-low heat until the water is simmering and the chocolate and butter melt, stirring occasionally. Set aside to cool slightly while you begin to prepare the cookie dough.
- In a medium bowl, add the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- In the bowl of a stand mixer with the whisk attachment affixed, add the brown sugar, granulated sugar, eggs and vanilla. Whisk on medium speed until well combined and pale in color, about 2 minutes. Stop the mixer to scrape the sides and bottom of the bowl with a spatula. With the mixer off, pour in the slightly cooled melted chocolate mixture and whisk on low until well combined. Scrape the bottom and sides of the bowl and mix again briefly. With the mixer off, add in the dry ingredients and whisk on low just until combined. Do not over mix.
- Scoop the cookie dough into tablespoon-sized balls using a small cookie scoop and place about 2 inches apart on the prepared baking sheets.
- Bake in a preheated oven for 9-11 minutes. Cool on baking sheets and sprinkle with flaky sea salt, if desired.
- Store cooled cookies in airtight containers for up to 5 days at room temperature
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