Why You’ll Love Cookies Brownie Mix Recipe
This recipe is wonderfully simple, requiring just a handful of ingredients and minimal prep time. The texture is irresistibly fudgy with slightly crisp edges and soft centers. It’s also highly customizable, allowing you to mix in your favorite add-ins like chocolate chips, nuts, or candies. Because it starts with a boxed mix, the results are consistent and reliable every time. Best of all, you can have warm, bakery-style cookies ready in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box (18–20 ounces) brownie mix
2 large eggs
1/4 cup vegetable oil
1 tablespoon water
Optional mix-ins:
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans
1/2 cup candy-coated chocolate pieces
Directions
-
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
-
In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until a thick, sticky dough forms. Do not overmix.
-
Fold in any optional mix-ins if using.
-
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
-
Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking to maintain a fudgy texture.
-
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Servings: Approximately 18 to 22 cookies, depending on size
Prep time: 10 minutes
Bake time: 10–12 minutes
Total time: About 20–25 minutes
Variations
For a double chocolate version, stir in white chocolate chips or dark chocolate chunks.
Add a teaspoon of espresso powder to intensify the chocolate flavor.
Swirl a small spoonful of peanut butter into each cookie before baking for a nutty twist.
Mix in shredded coconut for added texture.
Sprinkle a pinch of sea salt on top before baking for a sweet-and-salty finish.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. To maintain softness, you can place a small piece of bread in the container.
For longer storage, freeze baked cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
To reheat, microwave a cookie for 10 to 15 seconds to restore its warm, fudgy texture.
FAQs
Can I use any brand of brownie mix?
Yes, any standard 18–20 ounce brownie mix works well for this recipe.
Why is my dough so thick?
Brownie cookie dough is naturally thick and sticky. This is what creates the chewy, fudgy texture after baking.
Can I chill the dough before baking?
Yes, chilling the dough for 20–30 minutes can help control spreading and create slightly thicker cookies.
How do I know when the cookies are done?
The edges should look set while the centers remain slightly soft. They will continue to firm up as they cool.
Can I make these cookies gluten-free?
Yes, simply use a gluten-free brownie mix and ensure any mix-ins are gluten-free as well.
Can I substitute butter for oil?
Yes, melted butter can replace the oil for a richer flavor.
Can I make larger bakery-style cookies?
Yes, just scoop larger portions and add 1–2 minutes to the baking time as needed.
Why did my cookies spread too much?
This can happen if the dough is too warm. Try chilling it briefly before baking.
Can I freeze the dough instead of baked cookies?
Yes, scoop the dough onto a tray and freeze until solid, then store in a freezer bag. Bake from frozen, adding a couple of extra minutes.
Can I add flavor extracts?
Absolutely. A teaspoon of vanilla or a small amount of peppermint extract can enhance the overall flavor.
Conclusion
Cookies made from brownie mix are a quick and delicious way to enjoy rich chocolate flavor in cookie form. With minimal effort and endless customization options, this recipe is perfect for busy days or spontaneous baking sessions. Whether enjoyed warm from the oven or saved for later, these fudgy cookies are sure to become a favorite in your kitchen.
