Can I use any brand of brownie mix?

Yes! Any family-size or 13x9-inch brownie mix will work. Different brands may produce slightly fudgier or cakier cookies, but they'll all be delicious.

Why do you add instant coffee to brownie cookies?

The instant coffee doesn't make the cookies taste like coffee. Instead, it enhances the chocolate flavor, making the cookies taste richer and more intensely chocolaty.

Can I leave out the walnuts?

Absolutely. The walnuts add crunch, but the cookies are just as delicious without them. You can also substitute pecans or another favorite nut.

Why are my brownie cookies flat?

Brownie cookie dough is naturally softer than regular cookie dough, so some spreading is expected. If the dough seems especially loose, chilling it for 15–20 minutes before baking can help.

Can I make these brownie cookies without coffee?

Yes. The instant coffee simply boosts the chocolate flavor. If you don't have any or prefer to leave it out, the cookies will still taste wonderful.

Can I make these ahead of time?

Yes! You can mix the dough a few hours ahead and refrigerate it until you're ready to bake. You can also bake the cookies a day or two in advance—they stay wonderfully chewy.

How do I know when brownie cookies are done?

The cookies are ready when the tops are shiny and crackly and the edges are set. The centers should still look slightly soft—they'll firm up as the cookies cool, giving you that perfect fudgy texture.

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Easy Brownie Cookies (Made with Brownie Mix)

Brownie Cookies

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This recipe for brownie cookies takes your box of brownie mix in a whole new direction. A few extra ingredients and you have brownie cookies!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 36 minutes
Total Time: 51 minutes
Yield: About 30 cookies 1x
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

Scale

1 box of brownie mix (family size or 13×9 pan size box)
1 stick (8 tablespoons) of butter, melted
2 eggs
1 tablespoon instant coffee powder
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup walnut pieces

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Instructions

Preheat over to 350. Line cookie sheets with silicone mats or parchment paper.
Put brownie mix, melted butter, eggs, coffee powder, cinnamon and vanilla in a mixer and mix on medium speed until just blended.
Stir in chocolate chips and nuts on slow speed until mixed in.
Place tablespoon sized scoops of dough on the cookie sheet, leaving 2 inches in between cookies (they spread as they bake). Bake for 12 minutes.
Cool for 5 minutes on cookie sheet, then transfer to cooling rack. Be very sure to eat one while they are still warm!

Notes

📦 Brownie Mix: Use a family-size or 13×9-inch pan brownie mix (around 18–19 ounces). Different brands work well, but avoid the smaller 8×8 pan mixes since they won’t make enough batter.

🧈 Butter: Melt the butter and let it cool for a few minutes before mixing so it doesn’t start cooking the eggs.

🥚 Eggs: Bring the eggs to room temperature if you have time—they’ll blend more smoothly into the batter.

☕ Instant Coffee Powder: Don’t skip it! It won’t make the cookies taste like coffee; it simply deepens the chocolate flavor. Instant espresso powder works beautifully too.

🤎 Cinnamon: Just a little adds warmth and enhances the chocolate without making the cookies taste like spice cookies.

🌿 Vanilla Extract: Pure vanilla gives the best flavor, but imitation vanilla works in a pinch.

🍫 Chocolate Chips: Semisweet chips are a classic choice, but milk chocolate, dark chocolate, or even a combination all work well. 🌰

🥣 Don’t Overmix: Stir just until everything is combined. Overmixing can make the cookies less tender.

Find it online: https://www.framedcooks.com/brownie-cookies/