What the heck is this?
These cookies are what happens when a box of brownie mix decides it’s done being just brownies and wants to be a soft, fudgy, crinkle-edged cookie instead. It’s chewy in the center, a little crisp on the edges, and packed with that deep cocoa flavor we all secretly crave at 9 p.m. on a Tuesday. And the best part? You only need a handful of ingredients, one bowl, and zero chill time. We’re talking brownie magic in cookie form — and they’re dangerously easy to whip up.
Why You’ll Love This Recipe
Only 5 ingredients. FIVE.
They taste like bakery-level cookies with brownie soul.
No mixer, no chill time, no stress.
Soft, chewy, and packed with chocolate — basically perfect.
Freezer-friendly, snack-ready, bake-sale approved.
The Good Stuff You’ll Need
1 box brownie mix (18–19 oz size — any brand, just not “fudge swirl” or anything with mix-ins)
2 large eggs
1/3 cup neutral oil (like canola or vegetable)
2 tbsp all-purpose flour (helps them hold their shape)
1/2 cup chocolate chips or chunks (optional, but not really)
Let’s Do This
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. If you skip the parchment, be prepared to scrub.
Step 2: Make That Dough
In a medium bowl, combine the brownie mix, eggs, oil, and flour. Stir until it forms a thick dough. It’ll feel dense — that’s normal. Fold in the chocolate chips if you’re going all-in (and you should). Warning: dough will be sticky. Embrace the mess.
Step 3: Scoop & Bake
Scoop dough into tablespoon-sized balls and space them out on the baking sheet (they spread a little). Pro tip: lightly oil your hands or scoop to prevent sticking. Bake for 9–11 minutes until edges are set but centers still look a little soft. They’ll firm up as they cool — don’t overbake!
Step 4: Cool & Devour
Let them sit on the sheet for 5 minutes, then move to a wire rack to cool completely. Or don’t — warm brownie cookies are a whole mood.
Serving Suggestions
Crack one open and sandwich some vanilla ice cream in there. Yes.
Drizzle with melted peanut butter or caramel for extra drama.
Stack ’em. Gift ’em. Eat three before dinner. Live your life.
Switch It Up
Use mint chips, peanut butter chips, or white chocolate chunks.
Add a sprinkle of sea salt on top before baking for grown-up vibes.
Make them “brookie-style” by swirling in a little cookie dough.
Make-Ahead Tips
Store baked cookies in an airtight container for up to 5 days.
Freeze dough balls for fresh cookies whenever the craving hits — just bake straight from frozen and add a minute or two.
Questions People Actually Ask
Q: Can I use any brownie mix?
A: Mostly yes — just stick to the classic kind without add-ins or “layered” versions.
Q: Why do I need to add flour?
A: It helps the dough be more cookie-like and less gooey. Trust the science.
Q: Can I make these without eggs?
A: Try a flax egg or a store-bought egg replacer. They won’t be exactly the same, but still tasty.
Q: Can I double the batch?
A: 100% yes. These disappear fast, so doubling is highly encouraged.
Brownie Mix Cookies: The Lazy Genius’s Shortcut to Chocolate Bliss
- Total Time: 15 minutes
- Yield: 20–24 cookies 1x
Description
These cookies are what happens when a box of brownie mix decides it’s done being just brownies and wants to be a soft, fudgy, crinkle-edged cookie instead. It’s chewy in the center, a little crisp on the edges, and packed with that deep cocoa flavor we all secretly crave at 9 p.m. on a Tuesday. And the best part? You only need a handful of ingredients, one bowl, and zero chill time. We’re talking brownie magic in cookie form — and they’re dangerously easy to whip up.
Ingredients
1 box brownie mix (18–19 oz size — any brand, just not “fudge swirl” or anything with mix-ins)
2 large eggs
1/3 cup neutral oil (like canola or vegetable)
2 tbsp all-purpose flour (helps them hold their shape)
1/2 cup chocolate chips or chunks (optional, but not really)
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. If you skip the parchment, be prepared to scrub.
Step 2: Make That Dough
In a medium bowl, combine the brownie mix, eggs, oil, and flour. Stir until it forms a thick dough. It’ll feel dense — that’s normal. Fold in the chocolate chips if you’re going all-in (and you should). Warning: dough will be sticky. Embrace the mess.
Step 3: Scoop & Bake
Scoop dough into tablespoon-sized balls and space them out on the baking sheet (they spread a little). Pro tip: lightly oil your hands or scoop to prevent sticking. Bake for 9–11 minutes until edges are set but centers still look a little soft. They’ll firm up as they cool — don’t overbake!
Step 4: Cool & Devour
Let them sit on the sheet for 5 minutes, then move to a wire rack to cool completely. Or don’t — warm brownie cookies are a whole mood.
Notes
Crack one open and sandwich some vanilla ice cream in there. Yes.
Drizzle with melted peanut butter or caramel for extra drama.
Stack ’em. Gift ’em. Eat three before dinner. Live your life.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~130 kcal per serving
- Fat: ~6g
- Carbohydrates: ~18g
- Protein: ~2g