Brownie Mix Cookies are the perfect fusion of brownies and cookies—rich, chewy, and incredibly easy to make. With a box of brownie mix and just a few simple ingredients, I can whip up the fudgiest cookies with crisp edges and soft, gooey centers in no time.
Why I Love This Recipe
I love how ridiculously easy and foolproof this recipe is. Whenever I’m short on time or just craving something sweet, these cookies come to the rescue. They have that dense, chocolaty richness of brownies with the convenience and grab-ability of cookies. Plus, I can customize them with all kinds of fun mix-ins to keep things interesting.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 box brownie mix (18–20 oz)
- ¼ cup all-purpose flour
- 2 large eggs
- ¼ cup vegetable oil
- 1 tablespoon water (if needed to loosen the dough)
- ½ cup chocolate chips, nuts, or other mix-ins (optional)
Directions
- Preheat the oven:
I set my oven to 350°F (175°C) and line a baking sheet with parchment paper. - Mix the dough:
In a large mixing bowl, I combine the brownie mix, flour, eggs, and oil. If the dough is too thick, I stir in a tablespoon of water to help it come together. - Add the extras:
I fold in chocolate chips or anything else I’m in the mood for—sometimes chopped nuts, white chocolate, or even caramel bits. - Scoop the cookies:
Using a cookie scoop or tablespoon, I drop the dough onto the prepared baking sheet, spacing them a couple of inches apart. - Bake:
I bake for 8–10 minutes, just until the edges are set and the centers still look soft and slightly underbaked. That’s how I get that perfect fudgy texture. - Cool:
I let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 20–24 cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- I stir in chopped walnuts or pecans for a nutty crunch.
- I make them double chocolate by using dark chocolate chips.
- I add crushed peppermint candies around the holidays for a festive twist.
- A sprinkle of flaky sea salt on top right before baking gives them a gourmet feel.
Storage/Reheating
- Storage: I keep these 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 3 months.
- Reheating: A quick 10 seconds in the microwave brings back that fresh-from-the-oven softness.
FAQs
Can I use any brand of brownie mix?
Yes, I use whatever I have on hand. Just make sure it’s around 18–20 oz for the best results.
Do I follow the box directions?
Nope. I only use the dry brownie mix powder and mix it with the ingredients listed here.
Why are my cookies too dry?
They might be overbaked. I take them out when the centers are still soft and let them finish setting on the pan.
Can I make the dough ahead?
Yes! I chill the dough for up to 24 hours or freeze it in scoops for fresh-baked cookies anytime.
Do they spread a lot?
They don’t spread too much, so I gently flatten the dough balls a bit before baking if I want a wider cookie.
Conclusion
Brownie Mix Cookies are my ultimate baking shortcut when I want rich, chocolatey cookies without the fuss. They're fast, foolproof, and always a crowd favorite. Whether I’m baking for friends, family, or just myself, this recipe delivers delicious, fudgy results every time.
Print
Brownie Mix Cookies – The Easiest, Fudgiest Cookies Ever!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20–24 cookies
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Brownie Mix Cookies are the ultimate quick and easy dessert—fudgy like a brownie, chewy like a cookie, and made with just a few pantry ingredients. Using a boxed brownie mix, these cookies come together in under 20 minutes and deliver rich, chocolatey goodness with crisp edges and gooey centers.
Ingredients
- 1 box brownie mix (18–20 oz)
- ¼ cup all-purpose flour
- 2 large eggs
- ¼ cup vegetable oil
- 1 tbsp water (optional, to loosen dough)
- ½ cup chocolate chips, chopped nuts, or mix-ins (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dough: In a mixing bowl, combine brownie mix, flour, eggs, and oil. Stir until a thick dough forms. If the dough is too stiff, add 1 tablespoon of water.
- Add mix-ins: Fold in chocolate chips, nuts, or other desired mix-ins.
- Scoop: Drop tablespoon-sized scoops of dough onto prepared baking sheet, spacing them a couple inches apart.
- Bake: Bake for 8–10 minutes, just until edges are set and centers look slightly underbaked.
- Cool: Let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
-
Don’t overbake—slightly underdone centers give the best fudgy texture.
-
Flatten dough balls slightly before baking for a wider cookie.
-
Sprinkle with flaky sea salt before baking for a gourmet twist.
-
Chill dough for thicker cookies or to prep ahead of time.
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