Why You’ll Love This Recipe

  • Quick and effortless – I only need one bowl and about 20 minutes from start to finish.

  • Fudgy and rich – These cookies have the deep chocolate flavor and chewy texture I love in brownies.

  • Minimal ingredients – With just a few kitchen staples, I can have a fresh batch ready to go.

  • Customizable – I like tossing in chocolate chips, nuts, or even a sprinkle of sea salt on top.

  • Perfect for any occasion – Great for last-minute gatherings, school lunches, or midnight snacks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 box brownie mix (18–19 oz)

  • 2 large eggs

  • 1/4 cup vegetable oil

  • 2 tablespoons all-purpose flour

  • 1/2 cup chocolate chips (optional, for extra gooeyness)

Directions

  1. Preheat the Oven
    I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper to keep cleanup simple.

  2. Mix the Dough
    In a large bowl, I combine the brownie mix, eggs, oil, and flour. I stir everything together until it forms a thick, sticky dough.

  3. Add the Extras
    I stir in the chocolate chips for that gooey, melty texture. This step is optional, but I always add them for maximum chocolate flavor.

  4. Scoop and Bake
    Using a tablespoon or cookie scoop, I drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

  5. Bake to Perfection
    I bake the cookies for 8–10 minutes, just until the edges are set but the centers are still soft. They’ll continue to firm up as they cool.

  6. Cool and Serve
    After baking, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Then it’s time to enjoy!

Servings and Timing

  • Servings: About 18 cookies

  • Preparation Time: 5 minutes

  • Cooking Time: 8–10 minutes

  • Total Time: Approximately 15–20 minutes

Variations

  • Peanut Butter Swirl: I swirl in a few tablespoons of peanut butter before baking.

  • Mint Chocolate: I mix in chopped mint candies or use mint chocolate chips.

  • Sea Salt Topping: A light sprinkle of sea salt before baking gives a sweet-salty twist.

  • Nutty Crunch: Chopped walnuts or pecans add texture and richness.

  • Stuffed Cookies: I press a mini caramel or chocolate candy in the center before baking.

Storage/Reheating

  • Storage: I keep leftover cookies in an airtight container at room temperature for up to 4 days.

  • Freezing: I freeze baked cookies or unbaked dough balls for up to 2 months. When baking from frozen, I add an extra minute or two to the baking time.

  • Reheating: A quick 10 seconds in the microwave brings back that fresh-from-the-oven gooeyness.

FAQs

Can I use any brownie mix for this recipe?

Yes, most store-bought boxed brownie mixes in the 18–19 oz range work well. Just be sure to use the basic kind, not the ones with extra fudge or mix-ins.

Why do I need to add flour?

The flour helps thicken the dough to create a cookie-like texture instead of brownies. Without it, the dough can be too thin and spread too much.

Can I make these without eggs?

I can use an egg substitute like flax eggs or a store-bought vegan egg replacer, though the texture may vary slightly.

How do I make them chewier?

To make them extra chewy, I slightly underbake the cookies and let them finish setting on the baking sheet.

Can I double the recipe?

Absolutely! I double all the ingredients and bake in batches, making sure not to overcrowd the baking sheet.

Conclusion

These Cookies Made From Brownie Mix are the perfect solution when I need a fast, fail-proof dessert. With their rich flavor, chewy texture, and endless customization options, they’re a go-to in my kitchen whenever I want something sweet without the hassle. Whether I’m baking for a party or just to satisfy a late-night craving, these cookies always hit the spot.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cookies Made From Brownie Mix

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mia
  • Total Time: 15–20 minutes
  • Yield: About 18 cookies
  • Diet: Vegetarian
Print Recipe

Description

Turn brownie mix into soft, fudgy cookies with this fast, foolproof recipe. Just stir, scoop, and bake—perfect for last-minute cravings or parties.

Ingredients

1 box brownie mix (18–19 oz)

2 large eggs

1/4 cup vegetable oil

2 tablespoons all-purpose flour

1/2 cup chocolate chips (optional)

Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Make Dough: In a bowl, combine brownie mix, eggs, oil, and flour. Stir until thick and sticky.

Add Mix-ins: Stir in chocolate chips if using.

Scoop Dough: Drop spoonfuls of dough onto the baking sheet, spaced 2 inches apart.

Bake: Bake for 8–10 minutes until edges are set but centers are soft.

Cool: Let cool on the baking sheet before transferring to a rack.

Notes

Add-ins like nuts, sea salt, or caramel centers create fun variations.

Slightly underbaking results in chewier cookies.

Use any standard boxed brownie mix (avoid “fudge swirl” or add-in styles).

  • Prep Time: 5 minutes
  • Cook Time: 8–10 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star