Easy Brownie Mix Cookies Recipe

I have a Brownie Cookie Mix Recipe that turns a plain box mix and a couple of pantry staples into cookies that will have everyone asking how you made them.

I grew skeptical of boxed desserts until I found these chewy brownie mix cookies. One bite and you get fudgy, dense chocolate like a brownie, not cake, and yes semisweet chocolate chips create pockets of molten sweetness.

People call this a case of Cookies Made From Box Brownies, and weirdly it feels like a secret tricks you wont want to tell. Its the kind of thing that shows up in Brownie Cookies Recipes Easy lists but still surprises friends, theyre that good and kind of addictive.

I bring them when I want big flavor with almost no fuss.

Ingredients

• Brownie mix: Sweet, packed with carbs and sugar, gives structure and rich chocolate flavor.
• Eggs: Adds protein, moisture and lift, helps cookies hold together, plus a little richness.
• Vegetable oil: Provides fat and chewiness, neutral taste, can be swapped for melted butter.
• Vanilla extract optional: Tiny bit of vanilla brightens flavor, seems small but makes a big difference.
• Chocolate chips optional: Boosts chocolate intensity, adds melty pockets of sweetness and texture in every bite.
• Nuts optional: Give crunch and earthy flavor, add some healthy fats and plant protein.
• Powdered sugar optional: Dusting adds visual sweetness, slight extra sugar without changing texture much.
• Coarse salt optional: Brightens chocolate, balances sweetness, many people really like it.

Ingredient Quantities

• 1 (18 to 19 oz) box brownie mix, fudgy or regular
• 2 large eggs
• 1/3 cup vegetable oil (can sub melted butter)
• 1 teaspoon vanilla extract optional
• 1 cup semisweet chocolate chips or chunks optional
• 1/2 cup chopped walnuts or pecans optional
• 1/4 to 1/2 cup powdered sugar optional

How to Make this

1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat so cookies don’t stick.

2. In a large bowl whisk together one 18 to 19 oz box brownie mix, 2 large eggs, 1/3 cup vegetable oil or melted butter and 1 teaspoon vanilla if you want it; stir until there are no big dry streaks but don’t overmix.

3. Fold in 1 cup semisweet chocolate chips or chunks and 1/2 cup chopped walnuts or pecans if you’re using them.

4. For thicker, chewier cookies chill the dough 15 to 30 minutes, or you can skip this step if you’re impatient.

5. Use a tablespoon or small cookie scoop to portion dough into balls and place them about 2 inches apart on the prepared sheet. Roll between your hands if you want smoother rounds.

6. If you like them extra fudgy flatten each ball slightly with the back of a spoon. If you want them more domed leave them as is.

7. Bake 8 to 10 minutes for soft, chewy centers or 10 to 12 minutes for a bit more set cookies. Start checking at 8 minutes; edges should be set and centers still look slightly underbaked.

8. Let cookies cool on the baking sheet for 5 to 10 minutes so they finish setting, then transfer to a wire rack to cool completely.

9. Dust with 1/4 to 1/2 cup powdered sugar if desired before serving. Store cooled cookies in an airtight container for up to 3 days, or freeze baked cookies or the raw dough for longer.

Equipment Needed

1. Oven preheated to 350°F.
2. Rimmed baking sheet lined with parchment paper or a silicone baking mat.
3. Large mixing bowl.
4. Whisk or fork for beating the eggs and mixing.
5. Rubber spatula or wooden spoon for folding in chips and nuts.
6. Tablespoon or small cookie scoop to portion the dough.
7. Measuring cups and spoons.
8. Wire cooling rack to finish setting the cookies.
9. Small bowl and fine mesh sieve or sifter for dusting powdered sugar, optional.

FAQ

Easy Brownie Mix Cookies Recipe Substitutions and Variations

• Eggs: 1 flax “egg” = 1 tbsp ground flax + 3 tbsp water (let sit 5 min). Or 1/4 cup applesauce or mashed banana per egg for moisture. Or 1/4 cup plain yogurt or sour cream per egg for a chewier cookie.
• Vegetable oil: swap 1:1 with melted butter for richer flavor, or 1:1 with coconut oil (mild coconut note). For lower fat, use applesauce 1:1 or 3/4 cup for every 1 cup oil but expect a softer texture.
• Semisweet chocolate chips: use chopped baking chocolate or chocolate bar pieces 1:1, or swap for milk/dark chocolate to change sweetness. Peanut butter chips, butterscotch, or cocoa nibs also work for different flavors and texture.
• Chopped walnuts/pecans: use toasted sunflower or pumpkin seeds 1:1 for a nut free option, or chopped pretzels/rolled oats for crunch. You can also just add extra chocolate chips if you want no nuts at all.

Pro Tips

– Brown the butter instead of using straight oil if you want a richer, nuttier flavor. Let it cool till just warm before mixing so it doesnt cook the eggs or make the dough greasy.

– Chill the dough or even freeze scooped balls for 10 to 15 minutes before baking to get thicker, chewier cookies. If you bake from frozen add a minute or two to the bake time, but dont overdo it.

– Keep add ins from sinking by freezing chocolate chips or quickly tossing nuts and chunks in a tablespoon of cocoa powder or powdered sugar before folding them in. Big chunks give a better texture so dont be shy about chopping the chocolate.

– Pull the cookies when the edges look set but centers still seem soft, they firm up as they cool on the sheet. Dust powdered sugar right before serving so it stays pretty, and store cooled cookies in an airtight container with a slice of bread to keep them soft.