Cookies made from brownie mix are a delicious kitchen hack that turns a simple boxed brownie mix into rich, chewy cookies with minimal effort. If you’ve ever been caught between craving a cookie and a brownie, this easy recipe is your dream come true. With just a few pantry staples and one bowl, you can whip up a batch of soft, fudgy cookies in under 30 minutes.
The first time I made these was during a busy holiday season when I needed a quick sweet treat. I had a box of brownie mix on hand and decided to experiment. What resulted was a tray of thick, gooey cookies with crisp edges and decadent chocolate flavor. Since then, I’ve made countless variations—some with added nuts, others with candy pieces or a dusting of powdered sugar.
These cookies are perfect for bake sales, last-minute gatherings, or when you want a homemade treat without all the measuring. And the best part? You can customize them endlessly to suit your mood or what you have in your pantry.
Why You’ll Love Cookies Made From Brownie Mix
- Super Easy: Just 5 ingredients and one bowl. No mixer needed.
- Quick to Make: Ready in about 25 minutes from start to finish.
- Deliciously Fudgy: Soft, chewy centers with crisp, brownie-like edges.
- Endlessly Customizable: Add nuts, chocolate chips, candies, or swirl in peanut butter.
- Perfect for Sharing: Makes a great small batch for gifting or snacking.
- Crowd-Pleaser: Everyone loves the classic brownie flavor in cookie form.
Ingredients You’ll Need
- 1 box brownie mix (18–19 oz)
- 2 large eggs
- ¼ cup vegetable oil
- 2 tablespoon all-purpose flour
- ½ cup chocolate chips (optional, for extra gooeyness)
Step-by-Step Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Mix the Dough
In a large bowl, combine the brownie mix, eggs, vegetable oil, and flour. Stir until a thick dough forms. If adding chocolate chips or other mix-ins, fold them in now. - Scoop the Cookies
Use a medium cookie scoop or spoon to drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. - Bake
Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked. They will firm up as they cool. - Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips
These cookies are best served slightly warm for maximum gooeyness, but they also taste great at room temperature.
Serving Ideas:
- Serve with a glass of cold milk or a scoop of ice cream.
- Sandwich two cookies with frosting or whipped cream for a fun twist.
- Drizzle with melted chocolate or caramel for an indulgent touch.
Storage:
- Store in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature.
- Freeze dough balls and bake straight from the freezer, adding 1–2 minutes to the baking time.
Helpful Notes
- Don’t Overbake: The key to soft, chewy cookies is to pull them out when the centers still look slightly soft.
- Thick Batter?: If the dough is too thick to stir easily, let it rest for a few minutes or add a teaspoon of water.
- Flavor Add-Ins: Stir in chopped nuts, crushed peppermint, peanut butter chips, or espresso powder.
- Baking Evenness: Rotate the baking sheet halfway through baking for even browning.
- Use Good Quality Mix: A rich, chocolatey brownie mix makes all the difference.
Frequently Asked Questions
- Can I use any brand of brownie mix?
Yes, most standard 18–19 oz mixes work well. Avoid “family size” or “low fat” versions for best results. - Why do I need to add flour?
The flour helps firm up the dough to give the cookies shape instead of spreading too much. - Can I skip the chocolate chips?
Absolutely! They’re optional but add extra gooey texture. - Can I make these gluten-free?
Yes, just use a gluten-free brownie mix and check that your mix-ins are also gluten-free. - Can I double the recipe?
Yes, just double all the ingredients and bake in batches.
Final Thoughts
Cookies made from brownie mix are a quick, satisfying way to enjoy rich, chocolatey treats with minimal fuss. They’re a perfect go-to when you’re short on time but still want homemade goodness. Whether you keep them simple or dress them up with your favorite mix-ins, these brownie mix cookies are guaranteed to bring smiles. Try them once, and they’ll become a staple in your dessert rotation!
Cookies Made From Brownie Mix
Ingredients
- 1 box brownie mix 18–19 oz
- 2 large eggs
- ¼ cup vegetable oil
- 2 tablespoon all-purpose flour
- ½ cup chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together brownie mix, eggs, oil, and flour until a thick dough forms.
- Fold in chocolate chips, if using.
- Scoop dough by heaping tablespoons onto the baking sheet, spacing 2 inches apart.
- Bake for 9–11 minutes, until edges are set and centers are slightly soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overbake for soft, fudgy centers.
- Add-ins like nuts, candy pieces, or crushed cookies make great variations.
- Freeze dough balls for future baking—just add 1–2 extra minutes to the bake time.
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