4-Ingredient Brownie Mix Cookies
These brownie mix cookies are the ultimate kitchen shortcut! By transforming a standard box of fudge brownie mix into a thick, scoopable dough, you get the best of both worlds: the rich, concentrated chocolate flavor of a brownie with the portable, chewy edges of a cookie. They feature that signature crackly top we all love and stay soft for days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Cuisine: American
Ingredients
Fudge Brownie Mix (18.3 oz box) – 1 unit
Vegetable oil – 1/2 cup
Eggs (large) – 2 units
Semi-sweet chocolate chips – 1 cup
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
In a large mixing bowl, combine the dry brownie mix, vegetable oil, and eggs. Use a sturdy spatula or wooden spoon to stir the mixture until a thick, tacky dough forms. Ensure no dry streaks of flour remain.
Gently fold in the chocolate chips until evenly distributed throughout the dough.
Using a medium cookie scoop (about 1.5 to 2 tablespoons), drop mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart as they will spread slightly.
Bake for 10 minutes exactly. The edges should be set, but the centers will still look slightly soft and underdone—this is the secret to a fudgy texture.
Remove from the oven and allow the cookies to rest on the hot baking sheet for 10 minutes. This “carry-over cooking” finishes the centers. Transfer to a wire rack to cool completely.
Notes
• Do not follow the instructions on the back of the brownie box; use only the measurements listed here.
• For a “gourmet” look, sprinkle a pinch of flaky sea salt on top immediately after taking them out of the oven.
• Chilling the dough for 30 minutes before scooping can result in a thicker, loftier cookie.
Find it online: https://pinchofwarmthbakes.com/brownie-mix-cookies/