These cookies made from brownie mix are the ultimate shortcut to rich, fudgy treats with a chewy texture and crackly tops. With just a few pantry staples and minimal effort, I can turn a basic brownie mix into decadent cookies that taste like they came from a bakery.
Why You’ll Love This Recipe
I love how incredibly quick and simple these cookies are to make. They come together in one bowl, require only a handful of ingredients, and still deliver that indulgent, chocolatey flavor I expect from brownies. Whether I’m short on time or just craving something sweet, this recipe never lets me down. The best part? I get the best of both worlds—the fudginess of brownies and the convenience of cookies.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 box of brownie mix (around 18.3 oz)
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2 large eggs
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¼ cup vegetable oil
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1 tablespoon water
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Optional: ½ cup chocolate chips or chopped nuts for added texture
directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, I combine the brownie mix, eggs, oil, and water. I stir until a thick dough forms.
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If I’m using chocolate chips or nuts, I fold them in at this stage.
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Using a spoon or cookie scoop, I drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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I bake the cookies for 8–10 minutes, or until the edges are set but the centers are still soft.
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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 18–24 cookies, depending on the size. The prep time is just 5 minutes, and baking takes 8–10 minutes per batch. Altogether, I can have a batch ready in under 20 minutes.
Variations
To switch things up, I sometimes stir in white chocolate chips, peanut butter chips, or swirl in a bit of caramel before baking. For a festive touch, I might top the cookies with crushed peppermint candies or colorful sprinkles. I’ve even tried adding instant espresso powder to the dough for a mocha twist.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I tuck in a slice of bread. For longer storage, I freeze them in a zip-top bag for up to 3 months. When I want to reheat, I pop a cookie in the microwave for about 10 seconds to bring back that gooey texture.
FAQs
Can I use any brand of brownie mix?
Yes, I’ve found that most boxed brownie mixes work well. Just make sure it’s the standard size, around 18–19 oz, for the best consistency.
Why is my cookie dough too sticky?
Brownie mix dough is naturally sticky, but if it’s overly wet, I chill it in the fridge for 15–20 minutes to make it easier to scoop.
Can I make these cookies gluten-free?
Absolutely. I use a gluten-free brownie mix, and they turn out just as delicious with the same chewy texture.
How do I know when the cookies are done?
I look for set edges and slightly soft centers. They will continue to firm up as they cool on the baking sheet.
Can I make these ahead of time?
Yes. I often mix the dough a day in advance and keep it covered in the fridge. When I’m ready, I just scoop and bake.
Conclusion
Cookies made from brownie mix are a game-changer for anyone who loves rich, chewy chocolate treats without the hassle of starting from scratch. I love how effortlessly they come together and how versatile they are when I want to mix in a few extras. Whether for a last-minute dessert or a quick chocolate fix, this recipe is always a winner in my kitchen.
Cookies Made From Brownie Mix
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 18–24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These cookies made from brownie mix are a quick and easy treat with a rich, fudgy texture and crackly tops, perfect for satisfying chocolate cravings with minimal effort.
Ingredients
- 1 box of brownie mix (around 18.3 oz)
- 2 large eggs
- ¼ cup vegetable oil
- 1 tablespoon water
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the brownie mix, eggs, oil, and water. Stir until a thick dough forms.
- Fold in chocolate chips or nuts if using.
- Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or 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
- Chill the dough if it's too sticky to handle easily.
- Store with a slice of bread to maintain softness.
- Try adding mix-ins like caramel, espresso powder, or sprinkles for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
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