Make these easy fudgy chocolate brownie cookies for the perfect addition to your holiday cookie trays. Using Bisquick pancake mix to make them super soft and a boxed brownie mix to make them super fudgy, these cookies pack in the softness and flavor without tons of work.

In this post, I will walk you through:

How to make brownie crackle top cookies with Betty Crocker Mix
How to make brownie mix cookies without oil or cocoa powder (aside from what's in brownie mix)

And if you like fudgy-brownie-goodness rolled into one cookie, then you may want to keep reading. If you don't like fudgy-brownie goodness, then I might need to check if you are in fact human. Today I'm sharing a family favorite for soft, chewy chocolate brownie cookies using Bisquick that makes it on our DIY Cookie Trays every year.

You might be thinking, "why in the heck would you use Bisquick, a pancake mix, in cookies?" Well, legend has it that these cookies were born by accident many moons ago when a member of my family accidentally used Bisquick instead of flour in a brownie cookie recipe.

Ingredients for Chocolate Brownie Cookies:

Boxed Brownie Mix (18.3 oz, Betty Crocker brand works best for thicker cookies)
Bisquick Pancake Mix
Butter
Eggs
Water
Powdered Sugar for Rolling

How to Make Chocolate Brownie Cookies:

Step 1: Combine brownie mix and Bisquick

Using a whisk or spoon, simply mix together the brownie mix and Bisquick until combined.

Step 2: Mix

Once mixed, add the softened butter, eggs, and water to the bowl. Mix for about one minute or until all the powder disappears. This can be mixed by hand, but because the mixture will be thick, I suggest using a stand or hand mixer.

What you will have is a THICK dough. This is normal. Scrape down the sides of the bowl and cover the bowl with plastic wrap.

Step 3: Chill Dough

Place the covered dough in the refrigerator for one hour to chill. Chilling this dough is not mandatory, but not doing so will result in flatter cookies.

Step 4: Scoop Dough and Roll in Powdered Sugar

After chilling, scoop & roll the dough into one-inch sized balls. I use a one-tablespoon sized cookie scoop and spray it with non-stick cookie spray to help prevent the dough from sticking. Remember, this dough is thick so it will naturally be a little difficult to scoop.

Scoop powdered sugar into a bowl (cereal bowl sized is fine). Roll each ball in powdered sugar and place on a greased or parchment-lined cookie sheet, about 3 inches apart.

Step 5: Bake

Bake at 350 degrees for 8-9 minutes. If your cookies do not look completely done after 9 minutes, take them out anyway. Overbaking will result in hard, crunchy cookies. The cookies will continue to bake on the hot pan after taking them out of the oven.

You may have seen look-a-likes of this cookie before (especially around the holidays), but I can assure you that this one is different. Many of those chocolate powdered sugar cookies are filled with nuts, coconut, or other crunchy add-ins.

I know many people love those types of things mixed in, but I've found them to not be very kid-friendly. The second my siblings see or hear of nuts/coconut in a baked creation, they are peacing-out of that kitchen.

And I guess I'm quite the same. I'm not a big fan of nuts or coconut in my sweets, so for this recipe, you are getting nothing but a soft, thick, fudgy, brownie cookie. The sweetness of the powdered sugar balances out the rich, brownie flavor.

I've always been a fan of sprinkling powdered sugar on a hot pan of brownies, and these cookies are no different. Besides, a little suga-suga is exactly what these cookies need.

It's like taking a bite into a fudgy, powdered sugar brownie. Only in cookie form. I don't know about you, but anything that is associated with brownies is a winner in my book. These cookies are also SO easy to make. Since the leavening agents are already built into the brownie mix & Bisquick, all that is left to add are a few simple ingredients to make these cookies come together.

Chocolate Brownie Cookies Using Bisquick

5 from 8 votes

Print Pin Rate

Total Time: 20

Servings: 48 Cookies

By: Melissa Rose

Ingredients

1 box dry Brownie Mix 18.3 oz box
1 ½ cups Bisquick
3 Tablespoons Butter Softened
3 large Eggs
2 Teaspoons Water
¾ Cup Powdered Sugar for rolling

Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions

Combine the box of dry brownie mix (18.3 ounce box) and Bisquick (1 ½ cups). Once mixed, add the butter (3 tablespoons), eggs (3 large), and water (2 teaspoons) to the bowl. Mix for about one minute or until all powder disappears. What you will have is a THICK dough. This is normal. Scrape down the sides of the bowl and cover the bowl with plastic wrap. Place in the refrigerator for one hour to chill. (Chilling this dough is not mandatory, but not doing so will result in flatter cookies.)
While chilling, put powdered sugar (¾ cup) into a bowl (cereal bowl sized is fine). After chilling, scoop & roll the dough into one inch balls. Roll each ball in powdered sugar and place on a greased or parchment-lined cookie sheet, about 3 inches apart.
Bake at 350℉ for 8-9 minutes. If your cookies do not look completely done at 9 minutes, take them out anyway. Overbaking will result in hard, crunchy cookies. The cookies will continue to bake on the hot pan after taking them out of the oven.

Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Notes

** For this recipe, I recommend using a stand mixer or hand mixer. The dough will be stiff, and may be hard to stir solely by hand.

Nutrition

Frequently Asked Questions:

Can you freeze these chocolate brownie cookies?

Yes, these cookies freeze quite well for 2-3 months in an airtight container, although just keep in mind that the powdered sugar is bound to get a little messed up if you're stacking and freezing.

What size brownie mix do you need?

I usually use an 18.3 oz. box, but have also made it with the 19.5 oz size. Both have turned out the same! I’d say anywhere between 17-20 oz. will work just fine. (The only kind I’d steer from are those smaller sized mixes that come in pouches.)

What brand of brownie mix do I recommend?

I have tested this recipe with several different brands and have found that Betty Crocker brand has worked the best for the thickest cookie. I tested with cheaper brands (like Aldi) and the cookies were much flatter.

Any Ideas for Gifting Holiday Cookies?

Heck yes! Add these to DIY Cookie Trays with a cute printable holiday card or gift them in smaller stacks in a plastic bag.

Comments

5 from 8 votes (5 ratings without comment)

Ingredients for Chocolate Brownie Cookies: