Cookies Made from Brownie Mix

Why You’ll Love This Recipe

Cookies made from brownie mix are the ultimate dessert shortcut—rich, chewy, and packed with fudgy flavor. With minimal ingredients and prep time, they’re perfect when you need a quick chocolate fix or want to impress guests without spending hours in the kitchen. The texture is a delicious cross between a brownie and a cookie, with a crackly top and soft, gooey center.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

brownie mix (standard 18.3 oz box)vegetable oileggsall-purpose flouroptional mix-ins: chocolate chips, nuts, caramel bits, or candy pieces

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and flour. Mix until a thick, sticky dough forms.

Fold in your desired mix-ins like chocolate chips or chopped nuts.

Scoop the dough using a cookie scoop or spoon and place on the prepared baking sheet, spacing each cookie about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.

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

This recipe yields approximately 24 cookies.Preparation time: 10 minutesBaking time: 10-12 minutesCooling time: 10 minutesTotal time: 30-35 minutes

Variations

Add a teaspoon of espresso powder to enhance the chocolate flavor.

Sprinkle sea salt on top before baking for a salty-sweet combo.

Swirl in a bit of peanut butter or Nutella for a rich twist.

Use white chocolate or butterscotch chips for contrast.

Turn them into cookie sandwiches with marshmallow fluff or frosting between two cookies.

storage/reheating

Store the cookies in an airtight container at room temperature for up to 5 days.They can also be frozen for up to 2 months—just thaw at room temperature before serving.To reheat, microwave a cookie for 5-8 seconds for that fresh-baked softness.

FAQs

Can I use any brand of brownie mix?

Yes, most standard 18.3 oz boxes will work—just avoid ones with mix-ins already added unless desired.

Why do I need to add flour?

The extra flour thickens the dough, making it more cookie-like rather than brownie batter consistency.

Can I skip the mix-ins?

Absolutely, the cookies are still delicious on their own.

What if the dough is too sticky?

Chill it for 20-30 minutes before scooping to make it easier to handle.

Can I make them gluten-free?

Yes, just use a gluten-free brownie mix and check your flour and mix-ins.

How do I know when they’re done?

Look for set edges and slightly soft centers—they’ll continue to firm up as they cool.

Can I double the recipe?

Yes, just double all ingredients and bake in batches.

Why are my cookies flat?

Make sure you’re adding the extra flour and not over-mixing the dough.

Can I use melted butter instead of oil?

Yes, for a richer flavor, substitute an equal amount of melted butter.

Are these good for gifting?

Definitely! Package them in a box or bag with a ribbon for an easy homemade gift.

Conclusion

Cookies made from brownie mix are a chocolate lover’s dream come true—quick, easy, and irresistibly fudgy. Whether you’re baking for a party, a lunchbox treat, or just a late-night craving, these cookies hit the sweet spot every time. Customize them your way and enjoy a shortcut dessert that doesn’t skimp on flavor.

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