Fudgy and chewy, these brownie mix cookies are quick and simple to prepare and bake. Made from a single box of brownie mix plus a few pantry staples and festive candies, this easy cookie recipe is perfect for holiday cookie trays or a last-minute dessert when you want big chocolate flavor without a lot of fuss.
Living in Canada, I don’t always find the same seasonal candy options that are common in other places, so when I spotted red and green M&Ms I grabbed a bag and decided to make something cheerful and easy. These brownie mix cookies came together in minutes and delivered a rich, fudgy cookie that everyone loved.
Why You’ll Love These Brownie Mix Cookies
This recipe is a go-to when you need cookies fast: no melting chocolate, no chilling dough, and minimal clean-up. They have a soft, slightly gooey center and chewy edges that mimic the best parts of brownies in cookie form. Because the base is a boxed brownie mix, you can easily adapt the cookies for other occasions by switching the candy or mix-ins—use Valentine colors, pastel candies for spring, or swap M&Ms for chocolate chips or nuts.
Ingredients
Here are the exact measurements used for these cookies:
- 1 box (15–18 oz / about 440–510 g) brownie mix (I used a 15 oz box with chocolate chunks)
- 2 large eggs
- 1/4 cup canola oil (or any neutral vegetable oil)
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup M&Ms (or other candy / chips)
Instructions — Easy Brownie Mix Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat; greasing the pan works in a pinch.
- In a medium or large mixing bowl, combine the brownie mix, eggs, oil, flour, and vanilla. Stir until ingredients are fully incorporated and you have a thick, cohesive dough.
- Fold in 1 cup of M&Ms, reserving a few to press onto the tops after baking.
- Using a small cookie scoop or a tablespoon, portion the dough into 1 tablespoon balls and place them on the prepared baking sheets about 2 inches apart. Do not flatten the dough.
- Bake 10–12 minutes, until the cookies are set around the edges and still slightly soft in the center. They should spring back gently when pressed.
- Remove from the oven and immediately press a few reserved M&Ms onto the tops of each cookie for a festive look. Allow the cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Tips for Best Results
- If the dough spreads too much during baking, add another tablespoon or two of flour. The dough should be thick enough to hold its shape as a scoop.
- To keep a fudgy center, avoid overbaking. Remove cookies when the centers still look slightly underdone; they’ll firm up as they cool.
- One test cookie can help you judge texture before baking the whole batch—adjust flour or baking time as needed.
Substitutions
I used a 15 oz (about 440 g) brownie mix box with chocolate chunks for this recipe. Many versions call for an 18 oz box, which will work as well and may produce slightly more dough. Other brownie mix brands can be used—just ensure the mix size is between about 15–18 ounces. If you prefer, substitute the canola oil with melted butter for a richer flavor.
Variations
Customize these cookies by swapping the mix-ins or candy to suit the season or your tastes. Try up to 1 cup of any of the following:
- White chocolate chips
- Dark or milk chocolate chips
- Different colored M&Ms for holidays or events
- Chopped nuts like walnuts, pecans, or almonds
For a decadent treat, serve a warm brownie cookie with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a brownie cookie sundae.
Favorite Kitchen Tools
These tools help speed up the process and improve consistency:
- Baking sheets (two standard size)
- Parchment paper or silicone baking mats
- Small cookie scoop (about 1 tablespoon)
- Wire cooling rack
- Mixing bowls and a sturdy spoon or spatula
Storage
Store cooled brownie mix cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container with parchment paper between layers; they will keep for up to 3 months. Thaw at room temperature before serving.
Recipe Summary
Brownie Mix Cookies
Fudgy, chewy, and festive—these cookies use a boxed brownie mix as the base for an easy, crowd-pleasing treat.
Ingredients
- 1 (15–18 oz) box brownie mix
- 2 large eggs
- 1/4 cup canola oil
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1 cup M&Ms
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Mix the brownie mix, eggs, oil, flour, and vanilla until combined. Fold in M&Ms.
- Scoop 1 tablespoon portions onto prepared sheets and bake 10–12 minutes.
- Press a few extra candies onto warm cookies, cool briefly on the sheet, then transfer to a rack.
Nutrition (approx.):
Yield: 30 servings • Serving size: 1 cookie
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More Holiday Cookie Ideas
If you enjoy quick, festive cookies like these, try adapting the same method with different boxed mixes and mix-ins. This recipe is also included among a collection of holiday cookie recipes that showcases a mix of classic and modern favorites—perfect if you want a variety of crowd-pleasing treats for parties or gift trays.