I turn a box of brownie mix into chewy, fudgy cookies in under 15 minutes—crisp edges with soft, rich centers, and only four ingredients.
Why You’ll Love This Recipe
I love how easy these are—with just four ingredients and minimal hands-on time, I get bakery-style cookies that taste like homemade brownies. They come together in under 15 minutes, bake quickly, and are always a hit. Plus, I can easily swap in chocolate chips, nuts, or sea salt to customize them.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box brownie mix (I use Ghirardelli double chocolate or Pillsbury; I avoid Betty Crocker unless I add baking soda)
2 large eggs
¼ cup vegetable or canola oil (or coconut oil)
1⅛ tablespoons all-purpose flour
directions
I preheat the oven to 350 °F (175 °C)
I mix the brownie mix, eggs, oil, and flour in a bowl using an electric mixer until everything is just combined
I scoop rounded tablespoons of cookie dough about 1 inch apart onto a baking sheet lined with parchment or a silicone mat
I bake them for 8–9 minutes, until the edges are set but the centers are still soft
I let them cool for about 5 minutes on the pan before transferring to a rack—they finish firming up as they cool
Servings and timing
Yields: about 36 cookies
Prep time: ~5 minutes
Bake time: 8–9 minutes per batch
Total time: ~13–15 minutes
Variations
I often mix these up with:
Chocolate chips or chunks
Peanut butter chips or toffee bits
A dash of cinnamon
Sprinkles or chopped nuts
A light sprinkle of sea salt on top
These options allow me to turn a simple base into endless favorites
storage/reheating
At room temperature: I store them in an airtight container for up to 5 days
Freezing: I cool them completely, then freeze in a zip-top bag for up to 3 months; I thaw in the refrigerator or at room temperature before serving
Reheating: I reheat them gently in a 300 °F oven for a few minutes, or microwave for about 10–15 seconds for a warm, gooey treat
FAQs
What brands of brownie mix work best?
I prefer Ghirardelli or Pillsbury for their fudgy texture. Betty Crocker lacks baking soda, so I’d add ½ teaspoon of baking soda to avoid flat cookies
Can I make these gluten-free?
Yes—using a gluten‑free brownie mix works great. They turn out with crispy outsides and soft insides, and they freeze well too
Why do I need flour in the mix?
Just a tablespoon helps add structure so the cookies hold shape; otherwise, they’d spread too much
Can I add toppings or mix-ins?
Absolutely—I’ve added chocolate chips, peanut butter chips, toffee, cinnamon, sprinkles, and even a sprinkle of sea salt on top for extra flavor and texture
How do I know when they’re done?
They’re done when the edges are set but the centers still look a bit soft and shiny—after cooling on the pan, they'll be fudgy and delicious
Conclusion
I love how this recipe takes a simple box of brownie mix and turns it into something special—warm, gooey brownie-like cookies that are effortless and crowd‑pleasing. With countless ways to mix them up and minimal cleanup, these cookies are my go-to for fast, satisfying baking. They're now a staple in my recipe rotation.
Brownie Mix Cookies
- Prep Time: 5 minutes
- Cook Time: 8–9 minutes per batch
- Total Time: 13–15 minutes
- Yield: About 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Turn a box of brownie mix into chewy, fudgy cookies with crisp edges and soft centers using just four ingredients in under 15 minutes.
Ingredients
- 1 box brownie mix (Ghirardelli double chocolate or Pillsbury preferred)
- 2 large eggs
- ¼ cup vegetable or canola oil (or coconut oil)
- 1⅛ tablespoons all-purpose flour
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a bowl, mix the brownie mix, eggs, oil, and flour using an electric mixer until just combined.
- Scoop rounded tablespoons of dough about 1 inch apart onto a baking sheet lined with parchment paper or a silicone mat.
- Bake for 8–9 minutes, until edges are set but centers remain soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
- Use Ghirardelli or Pillsbury brownie mix for best results; avoid Betty Crocker unless adding ½ teaspoon baking soda.
- Customize with chocolate chips, nuts, or sea salt for extra flavor.
- Cool completely before freezing for up to 3 months.
- Microwave for 10–15 seconds or warm in a 300 °F oven for a gooey texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 9g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
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