Brownie Mix Triple Chocolate Chunk Cookies Easy 5-Ingredient Recipe

Warm, gooey, and bursting with melty chocolate—these brownie mix triple chocolate chunk cookies are the kind of treat that makes you pause mid-bite and just sigh with happiness. The first time I whipped up a batch, I was honestly shocked by how something so quick could taste so homemade and decadent. I mean, they’re chewy like a brownie, but with the craggy edges and soft centers you only get from a really good cookie. And the best part? You only need five ingredients, a bowl, and your favorite spoon (or bare hands—no judgment here!).

I stumbled on this genius hack one late night when I was craving something chocolatey but didn’t want to wait an hour for brownies to cool. That’s when I saw a half-used box of brownie mix in my pantry and thought, “Why not cookies?” Turns out, with just a few tweaks and the right chocolate chunks, you get the best of both worlds: the flavor of a fudgy brownie, but the hand-held convenience of a cookie. It’s now my go-to for bake sales, last-minute guests, or just when the chocolate cravings hit hard.

Honestly, these brownie mix triple chocolate chunk cookies are pretty much foolproof. They’re perfect for busy parents, after-school snackers, or anyone who wants a show-stopping dessert without the hassle. If you’ve ever wanted bakery-quality cookies in under 20 minutes, you’re in the right place. I’ve tested this recipe more times than I can count, and each time, I fall a little more in love with how easy and decadent they are. You’ll want to save this one—trust me.

Why You’ll Love This Brownie Mix Triple Chocolate Chunk Cookies Recipe

• Insanely Easy: You need just five ingredients and one bowl. No fancy mixers or chilling required.
• Fast: From mixing to munching, you can have warm cookies in about 20 minutes. Perfect for spontaneous cravings or when you forgot dessert for a party (it happens to the best of us).
• Packed With Chocolate: Triple chocolate chunks mean every bite is loaded with gooey, melty chocolate. I use a mix of dark, milk, and white chocolate for that over-the-top bakery vibe.
• Chewy, Fudgy Texture: These cookies have that rich, chewy center you get from brownies but with the crispy, crackly edges of a perfect cookie. Best of both worlds, honestly.
• Pinterest-Worthy: They look as good as they taste. The chocolate pools on top get all shiny and dramatic, making them totally irresistible on a dessert table or in your Instagram feed.

Here’s what really sets these brownie mix triple chocolate chunk cookies apart: the triple chocolate approach isn’t just for looks—it creates layers of flavor. The dark chocolate adds depth, the milk chocolate brings creaminess, and the white chocolate gives little pops of sweetness. Plus, the shortcut of using brownie mix means you get all that classic brownie flavor with way less effort. No need to measure out cocoa powder, sugar, or flour—in fact, you probably already have everything you need at home.

I’ve made these for family gatherings, kids’ parties, and even as a late-night treat for myself. Without fail, they get rave reviews and disappear in minutes. There’s something about the combination of chewy, fudgy, and chocolate-studded that just hits the spot every time. If you want a cookie that’s as fun to make as it is to eat (with way less mess), this recipe is your new best friend.

What Ingredients You Will Need for Brownie Mix Triple Chocolate Chunk Cookies

This recipe is all about keeping things simple while maxing out on flavor. You probably have most of these ingredients in your pantry already, and if not, they’re all easy to find—and swap if needed.

• Brownie Mix (1 standard box, about 18-19 oz / 510-540 g): This is your base. Choose a fudgy or chewy brownie mix for the best texture. I love using Ghirardelli or Duncan Hines, but any brand will work. (Avoid mixes with mix-ins or add-ins—just the plain, classic kind.)
• Large Eggs (2, room temperature): These help bind everything together and add richness. If your eggs are cold, just set them in warm water for 5 minutes before using.
• Vegetable Oil (1/3 cup / 80 ml): Keeps the cookies moist and gives that classic chewy texture. Canola oil works too, or you can use melted coconut oil for a hint of extra flavor.
• Triple Chocolate Chunks (1 1/4 cups / 210 g total):
  • Dark Chocolate Chunks (1/2 cup / 85 g): Adds depth and contrast to the sweetness.
  • Milk Chocolate Chunks (1/2 cup / 85 g): For creamy, melty pockets.
  • White Chocolate Chunks (1/4 cup / 40 g): Little bursts of vanilla sweetness. Use chips or chop a bar for bigger pieces.
• Vanilla Extract (1 tsp / 5 ml): Optional, but it adds a lovely warmth and rounds out the flavors.

Ingredient Tips and Substitutions:

• If you want to make these gluten-free, just use a gluten-free brownie mix. I’ve had success with King Arthur’s version.
• For a dairy-free version, make sure your brownie mix and chocolate chunks are non-dairy. Coconut oil is a great swap for vegetable oil if you want a slight coconut note.
• No chocolate chunks? Use chips, or roughly chop up your favorite chocolate bar. You can even add nuts or dried cherries for a twist.
• If you want extra gooey centers, add a tablespoon of water to the dough—it’s a trick I use when I want cookies that are almost brownie-like inside.

Equipment Needed

• Mixing Bowl (large): You’ll want a big one for mixing everything together. I use a glass bowl, but any sturdy bowl works.
• Wooden Spoon or Silicone Spatula: No mixer required! A spoon or spatula is all you need to stir the thick dough. If you have wrist issues, a sturdy hand mixer on low works too.
• Baking Sheet: Standard half-sheet pans (13×18 in / 33×46 cm) are perfect. I sometimes use two so I can bake all the cookies at once.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup a breeze. I’ve used both—silicone mats last forever if you bake a lot.
• Cookie Scoop (optional): For evenly sized cookies. A tablespoon or two regular spoons work if you don’t have one.
• Cooling Rack: Great for letting the cookies firm up without getting soggy bottoms, but if you don’t have one, just let them cool on the tray for a few minutes.

If you’re on a budget, don’t stress about fancy tools. I’ve made these with just a bowl and a fork in a pinch. Silicone mats are worth investing in if you bake often—they save so much parchment paper and last for years. And always let your baking sheets cool between batches to keep cookies from spreading too much!

How To Make Brownie Mix Triple Chocolate Chunk Cookies

1. Prep Your Oven and Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This keeps cookies from sticking and makes cleanup easy. (If you forget to line the pan, just grease it lightly—no big deal!)
2. Mix the Wet Ingredients: In your large bowl, whisk together 2 large eggs, 1/3 cup (80 ml) vegetable oil, and 1 teaspoon (5 ml) vanilla extract until smooth—this takes about 1 minute. The mixture should look glossy and golden.
3. Add the Brownie Mix: Dump in the entire box (18-19 oz / 510-540 g) of brownie mix. Stir slowly at first—brownie mix likes to fly everywhere! Once combined, the dough will be thick and sticky. If it feels dry, add a tablespoon of water; if too wet, let it sit for a few minutes.
4. Fold in the Chocolate Chunks: Add your triple chocolate chunks (1 1/4 cups / 210 g total: 1/2 cup dark, 1/2 cup milk, 1/4 cup white). Fold gently until evenly distributed. You want every bite to have a bit of each chocolate! Save a few chunks for pressing on top if you want extra Pinterest-style cookies.
5. Scoop the Dough: Use a cookie scoop or two spoons to drop heaping tablespoonfuls (about 2 tablespoons each) onto your prepared baking sheet, spacing them about 2 inches (5 cm) apart. The dough’s sticky, so dampen your hands if you need to shape them a little.
6. Bake: Bake for 9-11 minutes, until the edges are set but the centers still look slightly soft. Don’t overbake—these cookies firm up as they cool. If your oven runs hot, start checking at 8 minutes.
7. Cool: Let the cookies cool on the baking sheet for 3-5 minutes. They’re fragile right out of the oven! Then, transfer to a cooling rack to finish setting up. (Or sneak one warm—they’re irresistible.)

Troubleshooting Tips:

• If your dough is too crumbly, add a bit more oil or a splash of milk.
• If cookies spread too much, chill the dough for 10-15 minutes before baking or use a cooler baking sheet.
• For ultra-gooey centers, slightly underbake and let cookies finish setting on the tray.

You’ll know they’re done when the edges look set and the tops are just starting to crackle. The smell is pure chocolate bliss!

Cooking Tips & Techniques for the Best Triple Chocolate Chunk Cookies

• Don’t Overmix: Once the brownie mix is incorporated, stop stirring. Overmixing can make the cookies tough instead of chewy.
• Watch the Bake Time: It’s easy to overbake these since the tops might still look soft. They should look a little underdone in the center when you pull them out—they’ll finish setting as they cool. Trust the process!
• Use Good Chocolate: If you can, chop up bars of chocolate instead of just using chips. The uneven chunks melt into gooey pools and look so pretty. I’m obsessed with the effect (and the taste).
• Double Up on Chocolate: Press a few extra chocolate chunks into the tops of the dough balls before baking for that bakery-style look. It’s a tiny step but makes a big difference in presentation.
• Chill the Dough (Optional): If your dough feels really sticky or if it’s a warm day, a quick chill in the fridge (10-15 minutes) helps the cookies hold their shape better.
• Batch Baking: If you’re making multiple trays, let your baking sheets cool completely between batches. Hot pans can cause cookies to spread too much.
• Personal Failures: I once tried to bake these on aluminum foil (out of parchment paper—oops!). They stuck and overbaked on the bottom. Always use parchment or a silicone mat for best results.

Honestly, making these cookies is kind of foolproof, but these tips will help you nail that perfect chewy-meets-fudgy texture every time. If you’re multitasking, set a timer—you don’t want to miss that golden window of doneness.

Variations & Adaptations for Brownie Mix Triple Chocolate Chunk Cookies

• Gluten-Free: Use your favorite gluten-free brownie mix. I’ve had great results with King Arthur’s and Betty Crocker’s gluten-free lines. The cookies turn out just as chewy and delicious.
• Nutty Crunch: Fold in 1/2 cup (60 g) chopped toasted walnuts or pecans for a classic brownie-cookie flavor combo. Hazelnuts are amazing too if you want a hint of Nutella vibes.
• Mocha Kick: Add 1 tablespoon (6 g) instant espresso powder to the dough for a grown-up twist. It makes the chocolate flavor even more intense.
• Allergy-Friendly: For egg-free cookies, you can swap each egg for a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit 5 minutes). Use dairy-free chocolate and coconut oil for vegan cookies.
• Seasonal Touch: In fall, stir in a pinch of cinnamon and a handful of dried cranberries. For a holiday spin, swap white chocolate for peppermint chips or sprinkle with crushed candy canes.

I once made a batch with extra dark chocolate and dried cherries, and my friends thought I’d bought them from a fancy bakery. Don’t be afraid to mix it up—these cookies are super forgiving and practically beg for experimentation!

Serving & Storage Suggestions

These brownie mix triple chocolate chunk cookies are best served slightly warm, when the chocolate chunks are still a little gooey and the centers are super soft. I love stacking them high on a platter for a dramatic dessert table look—sprinkle a little flaky sea salt on top for an extra pop if you’re feeling fancy.

They’re amazing with a cold glass of milk, a mug of coffee, or even a scoop of vanilla ice cream on the side. For a party, try sandwiching two cookies with marshmallow fluff or peanut butter—next level!

• Storage: Keep cookies in an airtight container at room temperature for up to 4 days. If you want to make them ahead, you can freeze the baked cookies (layered with parchment) for up to 2 months. Defrost at room temp or give them a quick zap in the microwave (about 10 seconds) for that fresh-baked warmth.
• Reheating: To refresh that just-baked gooeyness, pop a cookie in the microwave for 8-10 seconds. The chocolate gets melty again—so good!
• Flavor Over Time: The chocolate flavor deepens after a day, and the texture stays chewy as long as you keep them sealed up tight. If you like crispy edges, enjoy them on day one.

Nutritional Information & Benefits

Each cookie (based on 24 cookies per batch) contains approximately:

• Calories: 140
• Fat: 7g
• Carbs: 18g
• Protein: 2g
• Sugar: 12g

While these brownie mix triple chocolate chunk cookies are definitely a treat, they’re made with straightforward ingredients and can be adapted for different dietary needs. Using dark chocolate brings in antioxidants, and you can reduce sugar a bit by choosing a less-sweet brownie mix. Always check ingredient labels if you’re baking for allergies—most mixes are nut-free but not all are gluten- or dairy-free. For me, making homemade cookies (instead of buying packaged ones) means I control what goes in—and there’s something special about knowing you created a sweet treat from scratch, even if you started with a mix.

Conclusion

Honestly, these brownie mix triple chocolate chunk cookies are a game-changer for anyone who wants maximum chocolate payoff with minimum effort. They’re chewy, fudgy, and loaded with three kinds of chocolate—what more could you want in a cookie? I’ve made them so many times for parties, cozy nights in, or just because the craving hit. You can customize them endlessly, and they always come out looking gorgeous and tasting even better.

If you try them, let me know your favorite twist—or if you stuck with the classic, I want to hear about that too! Drop a comment, share your photos, or tag me on Pinterest. There’s just something about sharing warm cookies that brings people together, and I hope this recipe does the same for you. Happy baking, and don’t forget to save a few for yourself before they disappear!

Frequently Asked Questions

Can I use any brand of brownie mix for these cookies?

Yes! Most standard brownie mixes (about 18-19 oz / 510-540 g) work great. Just stick to classic fudgy or chewy mixes without extra add-ins.

How do I make these cookies gluten-free?

Just use a gluten-free brownie mix. The rest of the ingredients are naturally gluten-free, so you’re all set.

Can I freeze the dough for later?

Absolutely. Scoop dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.

What if I don’t have chocolate chunks?

You can use chocolate chips, chop up a chocolate bar, or even mix in nuts or dried fruit for a twist.

Why did my cookies come out flat or too puffy?

Flat cookies can happen if the dough is too warm—try chilling it. If they’re too puffy, you might have added a bit too much brownie mix or not enough oil. Don’t worry—they’ll still taste amazing either way!

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