Craving rich, fudgy chocolate cookies without the hassle? These Cookies Made From Brownie Mix transform a simple box of brownie mix into irresistibly soft, chewy cookies in under 20 minutes.
Why You Will Love This Recipe
There are days when you want homemade cookies right now — not after measuring ten ingredients. This recipe is for those moments. It delivers deep chocolate flavor, a soft center, and slightly crisp edges with minimal effort. It is perfect for busy weekdays, last-minute guests, or simply when your sweet tooth refuses to wait.
Preparation and Baking Time
Prep Time: 5 minutes
Bake Time: 10–12 minutes
Total Time: Approximately 15–17 minutes
Yield: About 18 cookies
Tools You Will Need
- Large mixing bowl
- Whisk
- Sturdy spatula or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
Ingredients
- 1 box (18 to 18.4 ounces) brownie mix
- ¼ cup all-purpose flour
- ¼ cup vegetable or canola oil
- 2 large eggs
- ½ cup semi-sweet chocolate chips
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the oil and eggs until fully blended and smooth.
- Add the brownie mix and flour. Stir with a sturdy spatula until a thick, fudgy dough forms. Scrape the bottom of the bowl to ensure everything is incorporated.
- Fold in the semi-sweet chocolate chips for extra richness.
- Scoop rounded tablespoons of dough (about 2 tablespoons each) and gently roll into balls.
- Place them on the prepared baking sheet, spacing about 3 inches apart.
- Bake for 10 to 12 minutes, until the edges look set while the centers remain soft and slightly underbaked.
- Let the cookies cool completely on the baking sheet. They will firm up as they cool.
Tips for Perfect Texture and Flavor
- Do not overbake. The cookies may look slightly underdone in the center — that is exactly what gives them their fudgy texture.
- If the dough feels too sticky, chill it for 15 minutes before scooping.
- Add a pinch of sea salt on top before baking to enhance the chocolate flavor.
- For thicker cookies, refrigerate the dough before baking.
Flavor Variations and Add-Ins
- Add chopped walnuts or pecans for crunch.
- Mix in white chocolate chips for contrast.
- Add a teaspoon of espresso powder to intensify the chocolate flavor.
- Swirl in caramel bits for a gooey surprise.
Storage and Reheating
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 2 months.
To reheat, warm in the microwave for 8–10 seconds to restore their soft, gooey center.
Approximate Nutrition Per Cookie
- Calories: 180
- Carbohydrates: 22g
- Fat: 9g
- Protein: 2g
- Sugar: 14g
Frequently Asked Questions
Can I use any brownie mix?
Yes, most standard 18-ounce brownie mixes work well. Avoid family-size boxes unless you adjust the measurements.
Why are my cookies flat?
Flat cookies usually result from warm dough or too much oil. Try chilling the dough before baking.
Can I make these gluten-free?
Yes, use a gluten-free brownie mix and replace the flour with a gluten-free all-purpose blend.
Final Tip
Bake these cookies when you want comfort without complication. Let them cool just enough so they hold their shape — then enjoy them slightly warm, when the chocolate is still soft and the aroma fills the room. That is when they are at their very best.
