Cookies made from brownie mix are the perfect treat when I want something quick, chewy, and chocolaty without starting from scratch. These cookies have the deep fudgy flavor of brownies but come in the convenient form of a cookie. With only a few ingredients and minimal effort, I can whip up a batch in no time.
Why You’ll Love This Recipe
I love how easy it is to transform a simple brownie mix into indulgent, chewy cookies. It saves me time, makes less mess, and gives me consistent results every time. The texture hits that sweet spot between gooey and crisp, and I can customize them with all kinds of mix-ins like chocolate chips, nuts, or even a swirl of peanut butter.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 box of brownie mix (about 18–19 oz)
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup all-purpose flour (optional, for extra structure)
- ½ cup chocolate chips or other mix-ins (optional)
directions
- I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- In a large bowl, I mix the brownie mix, eggs, and oil until well combined. If I want slightly thicker cookies, I stir in the optional flour.
- Then I fold in the chocolate chips or any other mix-ins I like.
- I scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- I bake for 9–12 minutes, just until the edges are set but the centers still look a bit soft.
- I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 20–24 cookies, depending on the size I scoop. From start to finish, it takes around 25 minutes: 10 minutes for prep and 10–12 minutes for baking, with a few minutes of cooling time.
Variations
Sometimes I like to add a handful of chopped nuts for crunch or swirl in some caramel for an extra gooey surprise. For a festive touch, I toss in colorful sprinkles or crushed peppermint candies. I’ve even tried using a dark chocolate brownie mix for a richer flavor or a gluten-free mix when needed.
storage/reheating
Once cooled, I store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I sometimes place a slice of bread in the container. If I want to reheat them, I pop a cookie in the microwave for about 10 seconds to bring back that fresh-baked warmth.
FAQs
How do I make brownie mix cookies chewier?
I underbake them slightly so the centers stay soft and gooey, and I make sure not to overmix the dough.
Can I use any brownie mix for this recipe?
Yes, I can use any standard box of brownie mix, but I try to avoid ones with fudge syrup packets unless I adjust the liquid ingredients.
Why are my cookies spreading too much?
It usually happens when the dough is too warm or if there's not enough flour. I chill the dough for 15–30 minutes if needed.
Can I freeze these cookies?
Absolutely. I freeze them in a single layer first, then transfer them to a freezer bag. When I want one, I just let it thaw or warm it briefly in the microwave.
Can I make the dough ahead of time?
Yes, I can make the dough a day in advance and keep it in the fridge. I let it sit at room temperature for about 10 minutes before baking.
Conclusion
Turning a brownie mix into cookies is one of my favorite baking shortcuts. It gives me all the rich, chocolaty satisfaction I crave with hardly any effort. Whether I stick to the classic version or play with fun variations, these cookies always hit the spot.
Cookies Made From Brownie Mix
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 25 minutes
- Yield: 20–24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These cookies made from brownie mix are quick, chewy, and chocolaty—combining the rich taste of brownies with the convenience of cookies. Perfect for a fast and satisfying treat.
Ingredients
- 1 box of brownie mix (about 18–19 oz)
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup all-purpose flour (optional, for extra structure)
- ½ cup chocolate chips or other mix-ins (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the brownie mix, eggs, and oil until well combined. Stir in the optional flour if desired.
- Fold in the chocolate chips or other mix-ins.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 9–12 minutes, until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Add mix-ins like nuts, caramel, sprinkles, or peppermint for variety.
- Chill the dough if cookies are spreading too much.
- Store with a slice of bread to keep cookies soft.
- Freeze baked cookies or raw dough for future use.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
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