Brownie Mix Cookies
Quick and easy fudgy cookies made from brownie mix with crispy edges and rich, chewy centers—ready in under 25 minutes.
Ingredients
- 1 box brownie mix Ghirardelli double chocolate or Pillsbury preferred
- 2 large eggs room temperature
- 1/4 cup vegetable or canola oil or coconut oil
- 1⅛ tablespoons all-purpose flour
Instructions
- Prepare Oven and Pans:
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Mix Dough:
- In a large bowl, combine brownie mix, eggs, oil, and flour. Mix with an electric mixer on medium speed until thick and glossy.
- Portion Cookies:
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing about 1 inch apart. Lightly oil your spoon or use a small cookie scoop if needed.
- Bake:
- Bake 8–9 minutes. Edges should be set and slightly firm; centers will look soft and shiny.
- Cool:
- Let cookies cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, don’t overbake—cookies continue cooking on the pan.
Chill dough for 15 minutes if your kitchen is warm to prevent spreading.
To customize, fold in chocolate chips, nuts, or sprinkle sea salt before baking.
Store in an airtight container up to 5 days or freeze up to 3 months.