I love making these cookies when I want something rich, chocolatey, and incredibly easy. Using a simple box of brownie mix, I turn a classic dessert into soft, fudgy cookies with crisp edges and chewy centers. They come together fast and always satisfy my chocolate cravings without much effort.
Why You’ll Love This Recipe
I like this recipe because it requires minimal ingredients and almost no prep time. I don’t need to measure flour or cocoa powder, and the results are always consistent. These cookies taste homemade, feel indulgent, and are perfect when I want a quick dessert for family, friends, or just myself.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 box brownie mix
2 large eggs
1/4 cup vegetable oil
Directions
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl, I add the brownie mix, eggs, and vegetable oil. I stir everything together until a thick, smooth dough forms.
Using a spoon or cookie scoop, I portion the dough onto the prepared baking sheet, leaving space between each cookie since they spread slightly. I bake the cookies for about 9 to 11 minutes, until the tops look set but still soft. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings And Timing
I usually get about 18 to 20 cookies from one batch. Preparation takes around 5 minutes, and baking time is about 10 minutes per batch, so the whole recipe is ready in roughly 20 minutes.
Variations
I sometimes mix in chocolate chips, chopped nuts, or white chocolate pieces for extra texture. When I want a festive twist, I add sprinkles or crushed candy. For a richer flavor, I occasionally drizzle melted chocolate over the cooled cookies.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week. To enjoy them warm, I reheat a cookie in the microwave for about 10 seconds.
FAQs
Can I use any type of brownie mix?
I usually use a standard fudge or chewy brownie mix, and both work well. Specialty mixes may slightly change the texture.
Why is the dough thicker than normal cookie dough?
I expect the dough to be thick because brownie mix has less flour balance for cookies. This thickness gives the cookies their fudgy texture.
Can I make these cookies gluten-free?
I can make them gluten-free by using a gluten-free brownie mix with the same instructions.
How do I know when the cookies are done?
I look for set edges and a soft center. I avoid overbaking so they stay chewy.
Can I freeze these cookies?
I freeze the baked cookies in an airtight container for up to 2 months and thaw them at room temperature when ready to eat.
Conclusion
I keep this recipe in my back pocket for busy days when I still want a homemade dessert. These brownie mix cookies are simple, fast, and packed with chocolate flavor, making them a treat I come back to again and again.
