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