Name: Brownie Mix Cookies You’ll Crave Over and Over
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 box brownie mix (18.3 oz, such as Betty Crocker or Ghirardelli); 1/4 cup all-purpose flour; 1/4 cup vegetable oil; 2 tablespoons water; 2 large eggs; 3/4 cup semi-sweet chocolate chips

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Let me just say it — brownie mix cookies are dangerous. Not because they’re complicated or time-consuming, but because they’re so easy, so ridiculously fudgy, and disappear faster than you can say ‘just one more.’ These cookies strike that perfect balance between the chewy bite of a brownie and the crisp edges of your favorite chocolate chip cookie. We’re talking about soft centers, crackly tops, and melty chocolate in every bite. They’re not just good — they’re ‘hide them in a container and label them as broccoli so the kids won’t find them’ good. Whether you’ve got a box of brownie mix staring at you from the pantry or you’re in a full-blown dessert emergency (hey, it happens), this is the recipe you’ll want on hand. The ingredients are minimal. The steps are foolproof. And the results? Well, they speak for themselves. I’ve made these for bake sales, birthday parties, and let’s be honest, for no reason at all. They never disappoint. So if you’ve ever wondered what to do with that brownie mix or how to hack your way into cookie bliss, welcome. You’ve found your new favorite shortcut. Grab a bowl, preheat the oven, and let’s bake like we mean it.

1) Key Takeaways
2) Easy Brownie Mix Cookies Recipe
3) Ingredients for Brownie Mix Cookies
4) How to Make Brownie Mix Cookies
5) Tips for Making Brownie Mix Cookies
6) Making Brownie Mix Cookies Ahead of Time
7) Storing Leftover Brownie Mix Cookies
8) Try these Cookies next!
9) Brownie Mix Cookies
10) Nutrition

1) Key Takeaways

These brownie mix cookies are fudgy, chewy, and super quick to make.
You only need six ingredients and one bowl.
Great for bake sales, after-school snacks, or when chocolate cravings strike.
You can customize them with your favorite chocolate chips or mix-ins.

2) Easy Brownie Mix Cookies Recipe

Some days, you just need a cookie that doesn’t ask for much. These brownie mix cookies are that kind of cookie. I’ve made them during midnight snack emergencies, right before unexpected guests rang the bell, and more than once just because I wanted chocolate without a full production in the kitchen.

This recipe uses boxed brownie mix, and I love how flexible that makes it. You can go with classic, fudge, or even a double chocolate version. The mix gives you that familiar chewy center and glossy top, but turning it into cookies adds a crisp edge that a regular brownie doesn’t quite deliver.

Now, let’s talk expectations. These cookies are not meant to last long. They vanish. Fast. So if you think a batch will stretch a few days, good luck. Especially if you’ve got little hands—or big ones—sniffing around the kitchen the second they hit the cooling rack.

3) Ingredients for Brownie Mix Cookies

Brownie Mix: I usually grab an 18.3 oz box. Betty Crocker, Ghirardelli, even store brands work just fine. It’s the foundation, so go with what you love most.

All-Purpose Flour: Just a bit, but it helps stiffen the dough so we get cookies instead of brownie puddles. It’s the kind of magic you don’t notice until it’s missing.

Vegetable Oil: This gives the cookies moisture and keeps them soft. I’ve tried swapping in melted butter, and while it works, the texture shifts a bit.

Water: A small splash helps bring the mix together. You’d be surprised how those two tablespoons do heavy lifting in the dough game.

Eggs: Two large eggs go in. They bind it all and help create that brownie chew we’re after. Room temp is best, but I’ve cracked ’em straight from the fridge too.

Chocolate Chips: I go semi-sweet, but you do you. Milk chocolate, white chips, peanut butter chunks—whatever mood you’re in, these cookies are game.

4) How to Make Brownie Mix Cookies

Step 1. Preheat the oven to 375°F and line your baking sheet. I always use parchment paper because cleanup is a breeze and nothing sticks. Silicone mats work, too.

Step 2. In a large bowl, stir together the brownie mix and flour. It won’t look like much yet, but just wait. This is the base of the magic.

Step 3. Add in the oil, water, and eggs. Mix it up. You’ll start with a fork or spoon, but end up switching to a spatula once it thickens. The dough gets dense, almost fudgy. That’s a good sign.

Step 4. Fold in the chocolate chips. You want them scattered, not clumped. Use your hands if needed—I do. It’s sticky, but it works.

Step 5. Scoop out dough balls about a tablespoon and a half each. Space them out. These spread just a bit and puff up beautifully.

Step 6. Bake for 8 to 10 minutes. Pull them out when the tops are crinkly and the edges are set. The middle might look soft—don’t worry. That’s what makes them fudgy.

Step 7. Let them sit on the baking sheet for 5 minutes. Don’t rush this. They firm up as they cool. Then transfer to a cooling rack and try to resist the first warm cookie. Or don’t. I never do.

5) Tips for Making Brownie Mix Cookies

Don’t overmix. Once everything’s combined, stop stirring. Overworking the dough makes tough cookies, and we’re not here for that. Let the ingredients get friendly, then bake.

Use a cookie scoop if you’ve got one. It keeps the size uniform so they bake evenly. If not, a spoon works fine. You might end up with one big cookie and one tiny one. Life’s like that.

If the dough feels too soft, pop it in the fridge for 10 minutes before baking. I do this when my kitchen’s warm or I want thicker cookies. It’s a small step, but it helps.

6) Making Brownie Mix Cookies Ahead of Time

Here’s a trick. You can make the dough and scoop it into balls ahead of time. Stick them in the fridge for a few days or freeze for later. That way, when the craving hits, you’re just one preheated oven away from bliss.

I like to freeze cookie dough on a tray first, then move the firm dough balls into a zip-top bag. Label them. Otherwise, two months from now you’ll wonder what those mystery blobs are.

Bake straight from frozen. Just tack on an extra minute or two. They’ll still get those signature brownie tops and chewy centers.

7) Storing Leftover Brownie Mix Cookies

If you’ve got leftovers—and that’s a big if—store the cookies in an airtight container. I keep mine on the counter, and they’re good for about four days.

<pWant them soft again? Microwave a cookie for ten seconds. It brings that just-baked warmth back, especially if you paired it with a scoop of vanilla ice cream. Not saying you should, but… okay yes, definitely do that.

You can freeze baked cookies, too. I just stack them with parchment in between, then stash them in a freezer bag. They’re perfect for sneaky midnight snacks when no one’s watching.

8) Try these Cookies next!

9) Brownie Mix Cookies