Cookies Made From Brownie Mix

If I’m craving a rich, chewy chocolate cookie but don’t have time to start from scratch, cookies made from brownie mix are my go-to solution. They deliver everything I love about a fudgy brownie—intense chocolate flavor, soft centers, and crisp edges—in the form of a bite-sized cookie. With just a few pantry staples and one bowl, I can whip up a batch of irresistible cookies in under 20 minutes.

Why I Love This Recipe

I love how easy it is to turn brownie mix into cookies. The recipe is quick, mess-free, and totally beginner-friendly. I don’t need to measure cocoa powder, melt chocolate, or deal with a complicated batter. Just mix, scoop, and bake. It’s also super customizable—I can throw in chocolate chips, nuts, or swirl in peanut butter for endless variations. These cookies are perfect for parties, after-school snacks, or late-night sweet cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box (about 18 to 20 oz) brownie mix
• ¼ cup all-purpose flour
• 2 large eggs
• ¼ cup vegetable oil
• 1 cup chocolate chips (optional but highly recommended)

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a large bowl, I combine the brownie mix and flour. Then I add the eggs and oil, stirring until everything comes together into a thick dough. If I’m using chocolate chips, I fold them in now.

3. Using a cookie scoop or spoon, I drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

4. I bake the cookies for 8 to 10 minutes, just until the edges are set but the centers still look soft.

5. Once out of the oven, I let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: About 24 cookies

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Salted Caramel Brownie Cookies: I add caramel bits to the dough and sprinkle a little sea salt on top before baking for a sweet-salty combo.

• Double Chocolate Chip: I mix in white and dark chocolate chips to boost the chocolate factor even more.

• Mocha Twist: I stir in a teaspoon of instant espresso powder with the dry mix to give the cookies a coffee-kick.

• Peanut Butter Brownie Cookies: I swirl in a few tablespoons of peanut butter into the dough or drop it on top before baking.

• Mint Chocolate: I add a few drops of peppermint extract to the dough and use mint chocolate chips for a cool twist.

Storage/Reheating

Once the cookies are fully cooled, I store them in an airtight container at room temperature for up to 4 days. If I want that fresh-from-the-oven feel, I warm one or two in the microwave for about 10 seconds. They also freeze well—both baked and unbaked—so I always make extra and freeze some for later.

FAQs

Can I use any brownie mix for cookies?

Yes, I can use most boxed brownie mixes for this recipe. Just make sure it’s around 18 to 20 ounces for best results. Adjustments may be needed for smaller or larger mixes.

Why are my brownie cookies flat?

If my cookies come out too flat, it usually means the dough was too soft. I like to chill it for 15 to 20 minutes before baking to help them hold their shape better.

Can I make the dough ahead of time?

Definitely. I often make the dough the night before, cover it, and keep it in the fridge. Then I scoop and bake fresh cookies the next day.

Are these cookies chewy or crispy?

They’re mostly chewy with a soft center and slightly crisp edges—just like the best brownies.

Can I freeze the dough?

Yes, I scoop the dough into balls, freeze them on a baking sheet, and transfer them to a freezer bag. Then I bake straight from frozen, adding an extra minute or two to the bake time.

Conclusion

Cookies made from brownie mix are a fast, foolproof way to enjoy all the richness of brownies in cookie form. Whether I need a last-minute dessert or just want a chocolate fix, these chewy, fudgy cookies always deliver. With endless ways to customize and a prep time that’s practically instant, this recipe is one I keep in my back pocket for any cookie emergency.

Cookies Made From Brownie Mix

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 24 cookies
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These cookies made from brownie mix are the ultimate quick-fix dessert—chewy, fudgy, and packed with rich chocolate flavor. With just one bowl, a few simple ingredients, and less than 20 minutes, you can turn a box of brownie mix into decadent cookies perfect for parties, snacks, or satisfying your sweet tooth in a hurry.

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Ingredients

• 1 box (18–20 oz) brownie mix
• ¼ cup all-purpose flour
• 2 large eggs
• ¼ cup vegetable oil
• 1 cup chocolate chips (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the brownie mix and flour.
3. Add eggs and oil, stirring until a thick dough forms.
4. Fold in chocolate chips if using.
5. Scoop rounded tablespoons of dough onto the baking sheet, 2 inches apart.
6. Bake for 8–10 minutes, until edges are set and centers are soft.
7. Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

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Notes

• Chill dough for 15–20 minutes if cookies spread too much.
• Try add-ins like caramel bits, espresso powder, or peppermint extract for fun variations.
• Dough can be made ahead and refrigerated overnight.
• Cookies can be frozen baked or unbaked—just add a minute or two to bake time if frozen.