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 tsp 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
