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Cookies from Brownie Mix

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These Brownie Mix Cookies are the ultimate quick-fix dessert! With just a handful of pantry staples and a box of brownie mix, you can make rich, fudgy cookies that combine the crackly tops of a brownie with the soft, chewy center of a perfect cookie.

Ingredients

Scale

1 box (18–19 oz) brownie mix (any brand or variety)

2 large eggs

1/4 cup vegetable oil

2 tablespoons all-purpose flour

1/2 cup chocolate chips (optional, semi-sweet or milk chocolate)

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

  • In a large mixing bowl, add the brownie mix, eggs, vegetable oil, and flour.

  • Stir until a thick dough forms. The dough will be sticky—this is normal.

  • Fold in chocolate chips or any optional mix-ins.

  • Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

  • Bake for 8 to 10 minutes, or until the edges are set but the centers are still soft. Do not overbake.

  • Let the cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.

  • Serve warm or at room temperature. Store any leftovers in an airtight container.

Notes

  • Flour is key: Adding a little flour turns brownie mix into cookie dough with structure.

  • Too runny? Add 1 extra tablespoon of flour.

  • Want thicker cookies? Chill the dough for 20–30 minutes before baking.

  • Don’t overbake: The cookies firm up as they cool.

  • Variations: Add M&Ms, chopped nuts, white chocolate chips, or peanut butter swirls.

  • Storage: Keep in an airtight container for up to 5 days. Freeze up to 2 months.

Find it online: https://claradelish.com/cookies-from-brownie-mix/