Excellent choice! Brownie Mix Cookies are the ultimate easy dessert hack. They combine the fudgy, rich flavor of brownies with the soft, chewy texture of a cookie. They come together in minutes with just a few added ingredients.
Here are a few ways to make them, from the classic recipe to fun variations.
The Classic Brownie Mix Cookie
This is the standard, foolproof formula for turning any box of brownie mix into delicious cookies.
Ingredients
· 1 (18-20 oz) box fudge-style brownie mix (do not use a mix that includes a syrup pouch)
· ½ cup all-purpose flour
· 2 large eggs
· ⅓ cup vegetable oil or melted butter (butter adds great flavor)
· 1-2 tablespoons water or milk, if needed
· 1 cup add-ins (optional): chocolate chips, chopped nuts, M&Ms, etc.
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Combine Ingredients: In a large bowl, stir together the brownie mix and flour. This helps give the cookies structure. Add the eggs and oil/butter. Mix until just combined and a soft dough forms. If the dough seems too thick or crumbly, add a tablespoon or two of water or milk.
- Add Mix-Ins: Gently stir in your choice of add-ins (chocolate chips, nuts, etc.).
- Scoop Dough: Drop rounded tablespoons of dough (about 1.5-inch balls) onto the prepared baking sheets, leaving about 2 inches between them. They will spread.
- Bake: Bake for 8-10 minutes. The cookies will look soft and slightly underdone in the centers. This is the secret to a chewy, fudgy center!
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
2-Ingredient Brownie Cookies (The Simplest Version)
If you’re in a super big hurry, this is the method for you. The texture is more like a cross between a cookie and a brownie—dense and very fudgy.
Ingredients
· 1 (18-20 oz) box brownie mix
· 1 cup plain Greek yogurt or mayonnaise (Yes, mayonnaise! It sounds strange, but it creates an incredibly moist cookie with no mayo taste.)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix the brownie mix and Greek yogurt (or mayonnaise) until a thick batter forms.
- Drop by tablespoonfuls onto the baking sheet.
- Bake for 8-10 minutes. Let cool on the pan for 5 minutes before removing.
Pro Tips for Perfect Brownie Cookies
· Don’t Overbake! This is the most important rule. Take them out when the edges are set but the centers still look soft and slightly shiny.
· Use a Cookie Scoop: A medium cookie scoop (about 1.5 tablespoons) ensures all your cookies are the same size and bake evenly.
· Let Them Rest on the Pan: Allowing the cookies to cool on the hot baking sheet for a few minutes is crucial. They continue to cook and set during this time.
· Chill the Dough (Optional): If your dough is very soft or sticky, chilling it for 20-30 minutes can help prevent excessive spreading and result in a thicker, chewier cookie.
· Press Them Down Slightly: For a more classic cookie shape, gently press down the dough balls with your palm before baking. For a more craggy, brownie-like top, leave them as balls.
Delicious Flavor Variations
· Brookie Cookie: Place a small ball of refrigerated chocolate chip cookie dough in the center of each brownie cookie dough ball.
· Peppermint Patty: Press a chocolate-covered peppermint patty (like a York) into the center of each cookie dough ball right after they come out of the oven.
· Salted Caramel: Press a Rolo candy into the center of each warm cookie and sprinkle with flaky sea salt.
· Peanut Butter Swirl: Add ½ cup of peanut butter to the dough and don’t fully mix it in, creating swirls.
· Red Velvet Cookies: Use a red velvet brownie mix and add white chocolate chips.
Common Questions (FAQ)
Why did my cookies turn out flat and thin?
This is usually caused by using a brownie mix that is designed to be very fudgy. Adding the ½ cup of flour in the classic recipe is the best defense against this. Also, make sure your baking powder/soda in the mix isn’t expired.
Can I make these without eggs?
The 2-ingredient version with Greek yogurt or mayonnaise is naturally egg-free. For the classic version, you can try using a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), but the texture will be more cake-like.
How should I store them?
Store cooled cookies in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 3 months.
Can I use melted butter instead of oil?
Yes! Melted butter will give the cookies a richer, more buttery flavor. The texture might be slightly crisper around the edges.
Enjoy your quick, decadent, and delicious cookies