Brownie Mix Cookies (Print Version)
# Ingredients:
→ Main ingredients
01 -
2 large eggs
02 -
1 teaspoon vanilla extract (optional)
03 -
⅓ cup vegetable oil (or melted butter for extra richness)
04 -
2 tablespoons all-purpose flour
05 -
1 box (18-20 oz) brownie mix
→ Extra additions
06 -
½ cup chocolate chips or chunks
# Instructions:
01 -
Turn the oven on to 350°F (175°C). Lay some parchment paper on a baking sheet or give it a light coating of non-stick spray to make sure your cookies lift off easily.
02 -
Grab a large bowl and toss in the brownie mix, eggs, oil or butter, flour, and optionally the vanilla. Stir it well until it's all combined. The dough will feel thicker than brownie batter but softer than regular cookie dough—just right!
03 -
If you're opting for those chocolate chips or chunks, gently stir them into the dough for added bursts of chocolaty goodness in every bite.
04 -
Scoop out rounded balls of dough using a tablespoon or cookie scoop and set them on your prepped baking sheet. Space them out—about 2 inches apart—since they'll spread out during baking. No need to press them flat.
05 -
Place the sheet in your heated oven for 9-12 minutes. Keep an eye on them—the edges should firm up, and the centers should still look just a little soft. Go for the lower baking time if you want gooier cookies since they'll finish firming up as they cool.
06 -
Once out of the oven, let the cookies sit on the baking sheet for about 5 minutes to firm up. Then, transfer them to a wire rack to cool completely. They're even better after setting, so try not to dive in immediately!
# Notes:
01 -
Stick the dough in the fridge for 20 minutes before baking if you want thicker cookies.
02 -
You can use any brownie mix—chewy, fudgy, or even ones with extra stuff like nuts or chocolate chips already inside.
03 -
Keep these cookies soft and chewy by storing them in an airtight container. They'll last for 3-4 days at room temperature.