Cookies Made From Brownie Mix – DON’T LOSE THIS RECIPE
Cookies made from brownie mix are one of those genius dessert ideas that feel almost too good to be true. With just a box of brownie mix and a few simple additions, you get rich, fudgy cookies with crackly tops, chewy centers, and deep chocolate flavor. These cookies are perfect when you want something homemade but fast, impressive, and absolutely irresistible.
This recipe is ideal for busy days, last-minute guests, bake sales, or when a serious chocolate craving hits and you don’t want to measure a dozen ingredients. The texture sits right between a brownie and a cookie: soft and gooey inside, slightly crisp on the edges, and loaded with chocolatey goodness.
Ingredients
- 1 box (18 oz) brownie mix
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 cup vegetable oil (or melted butter for richer flavor)
- 2 tablespoons water
- 1 teaspoon vanilla extract (optional but recommended)
- 1/2 cup chocolate chips or chocolate chunks (optional)
- Optional add-ins: chopped walnuts, pecans, white chocolate chips, peanut butter chips, or caramel bits
Why Add Flour?
The small amount of flour is the secret to turning brownie batter into cookie dough. It gives the dough enough structure so the cookies hold their shape while baking, without losing that soft, fudgy brownie texture inside.
Instructions
- Preheat the oven
Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or lightly grease them. - Mix the wet ingredients
In a large bowl, add the brownie mix, eggs, oil, water, and vanilla extract. Stir until everything is fully combined. The batter will be thick, almost like soft dough. - Add the flour
Sprinkle in the flour and mix gently until just incorporated. Do not overmix; stop as soon as the flour disappears. - Fold in add-ins
If using chocolate chips, nuts, or other extras, fold them in evenly. - Scoop the dough
Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. The dough is sticky, and that’s normal. - Bake
Bake for 9–12 minutes, depending on how soft you like your cookies. The edges should look set, but the centers will still look slightly underbaked. - Cool
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. They will firm up as they cool while staying chewy inside.
Texture & Flavor
- Edges: Slightly crisp
- Center: Soft, fudgy, brownie-like
- Flavor: Deep chocolate, rich and indulgent
These cookies taste even better a few hours after baking, once the chocolate flavor fully settles.
Tips for Perfect Brownie Cookies
- For extra gooey cookies, slightly underbake them.
- For thicker cookies, chill the dough for 20–30 minutes before baking.
- Use melted butter instead of oil for a richer, bakery-style taste.
- Sprinkle a tiny pinch of flaky sea salt on top before baking for contrast.
Storage
- Store in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies for up to 2 months.
- Cookie dough can also be frozen in scoops and baked straight from frozen (add 1–2 minutes to baking time).
Serving Ideas
- Serve warm with a glass of milk
- Sandwich with vanilla ice cream
- Drizzle with melted chocolate or caramel
- Dust lightly with powdered sugar for presentation
These Brownie Mix Cookies prove that simple recipes can deliver big results. Once you try them, they’ll become one of those go-to desserts you come back to again and again. Don’t lose this recipe — it’s pure chocolate magic.