Why You’ll Love This Recipe
I love how effortless these cookies are: I start with a single brownie mix and a few pantry staples, and within minutes I have cookies that are chewy on the inside, slightly crisp on the edges, and full of chocolate intensity. They feel indulgent but take far less time than baking a full pan of brownies. Plus, they’re easy to customize—add nuts, chocolate chips, or sea salt for extra flair.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 (about 18 oz) brownie mix
• 2 large eggs
• ¼ cup vegetable oil or melted butter
• Optional add‑ins: ½ cup chocolate chips, chopped nuts, or sprinkles
• A pinch of coarse sea salt for sprinkling
Directions
-
I preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
-
In a mixing bowl, I whisk together the brownie mix, eggs, and oil (or melted butter) until just combined.
-
I fold in any optional mix‑ins like chocolate chips or nuts.
-
Using a cookie scoop or spoon, I drop rounded tablespoons of dough about 2 inches apart onto the baking sheet.
-
I sprinkle a pinch of coarse sea salt on top if I’m using it.
-
I bake the cookies for about 9–12 minutes, until the edges look set but the centers still look slightly underbaked—for that fudgy texture.
-
I let cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.
Servings And Timing
This recipe yields about 24 cookies, depending on size, and takes roughly 20–25 minutes total: about 5 minutes prep and 10–12 minutes bake time per batch, plus cooling.
Variations
-
I sometimes stir in crushed pretzels or potato chips for salty crunch.
-
For extra fudginess, I’ll use melted butter instead of oil.
-
I occasionally mix in swirl-ins like peanut butter or caramel bits.
-
I love topping some with a dab of frosting or a chocolate drizzle once cooled.
-
To make them gluten‑free, I choose a gluten‑free brownie mix.
Storage/Reheating
I store cooled cookies in an airtight container at room temperature for up to 3 days. To refresh them, I microwave a cookie for about 10 seconds or warm briefly in a low oven to restore that soft, chewy center.
FAQs
1. Can I use different types of brownie mix?
Yes—I’ve used fudgy, cakey, and double‑fudge brownie mixes with success. Just follow the same ratio of eggs and fat to mix for consistent results.
2. Why do cookies stay fudgy instead of drying out?
I bake them just until the edges set and centers still look slightly underdone—then let residual heat finish them. That short bake time locks in moisture for that brownie‑like texture.
3. Can I freeze the dough or baked cookies?
Absolutely. I freeze scooped cookie dough balls on a tray, then store them in a freezer bag. I bake them directly from frozen, adding a couple of extra minutes. Baked cookies freeze well too, and I thaw at room temperature.
4. How can I make them more gooey or cakey?
For gooey cookies, I use melted butter and avoid overbaking. For cakey cookies, I add a splash of milk or an extra egg white to the dough.
5. Is it okay to use salted brownie mix or salted butter?
Yes—I adjust the amount of added salt accordingly. If using salted butter, I skip the sea‑salt sprinkle or reduce it to prevent them from becoming overly salty.
Conclusion
I find these Cookies Made From Brownie Mix to be a delightful hack—fast, chocolatey, and flexible. They bridge the best of brownies and cookies with minimal effort and maximum satisfaction. When I crave chocolate but want cookies instead of a pan of brownies, this recipe always delivers.
PrintCookies Made From Brownie Mix
Chewy, fudgy cookies with rich chocolate flavor made easily from a boxed brownie mix.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 18 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box (18–20 oz) brownie mix
2 large eggs
1/4 cup vegetable oil (or melted butter)
1 tbsp water
Optional mix-ins: 1/2 cup chocolate chips, nuts, or M&M’s
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine brownie mix, eggs, oil, and water until well blended.
If desired, fold in chocolate chips, nuts, or other mix-ins.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9–12 minutes, or until the edges are set but the centers are slightly soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy warm or store in an airtight container for up to 4 days.
Notes
For extra fudgy cookies, slightly underbake them.
Add a sprinkle of sea salt before baking for a sweet-salty twist.
You can also use flavored brownie mixes like mint or caramel for variety.
