Easy Brownie Mix Cookies Recipe

I took a simple box mix and made Soft Brownie Cookies with one pantry trick you’ll want to try.

I love when a cookie bites back with real brownie fudginess. These Easy Brownie Mix Cookies taste exactly like a brownie pressed into handheld form.

Using fudgy brownie mix and a little vanilla extract gives a chewy center and that crackly top you want, without drama. If you’ve ever searched for Cookies Made From Box Brownies or wondered whether a Brownie Cookie Mix Recipe can actually live up to the hype, this one will make you stop scrolling.

They disappear fast, trust me. I cant promise you wont steal them from your own kids, but hey, maybe thats the point.

Ingredients

• Brownie mix: concentrated cocoa sugar flour, gives structure and sweetness, not very nutritious tho
• Eggs: add protein moisture and help bind, also adds fat, sometimes make em chewy
• Vegetable oil: provides fat and tender crumb, high calories, no protein though
• Vanilla extract: tiny flavor boost, zero nutrition, i love it, makes it smell better
• Chocolate chips: extra sugar and fat, melty pockets, a little bittersweet cocoa goodness
• Sea salt: sprinkling brightens chocolate, balances sweetness, tiny minerals if you care

Ingredient Quantities

• 1 (18.3 oz) box fudgy brownie mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract (optional, i like it)
• 1 cup semisweet chocolate chips (optional, but great)
• Coarse sea salt for sprinkling (optional)

How to Make this

1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl whisk together 1 box fudgy brownie mix, 2 large eggs, 1/3 cup vegetable oil and 1 tsp vanilla extract if using until mostly combined; dont overmix, the batter will be thick and a few streaks are ok.

3. Fold in 1 cup semisweet chocolate chips if you want extra melty bits.

4. Chill the dough in the fridge 15 to 30 minutes if you want taller chewier cookies, or skip chilling for flatter, fudgier ones.

5. Scoop tablespoon sized portions (or use a small cookie scoop) and place them about 2 inches apart on the prepared sheet, roll into balls and gently press the tops so they arent perfectly round.

6. Sprinkle a little coarse sea salt on each mound if you like the sweet salt contrast.

7. Bake 9 to 12 minutes until the edges look set but the centers still look slightly soft; underbake a bit for the chewiest result because they firm up as they cool.

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

9. Store cooled cookies in an airtight container at room temp for up to 3 days or freeze for longer storage. Enjoy warm with milk or ice cream, theyre great either way.

Equipment Needed

1. Oven (preheat to 350 F/175 C)
2. Baking sheet (line with parchment paper or a silicone mat, dont skip)
3. Large mixing bowl
4. Whisk or fork for mixing
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for folding
7. Small cookie scoop or tablespoon for portioning dough
8. Wire cooling rack to finish setting the cookies
9. Airtight container or freezer bag for storage

FAQ

Easy Brownie Mix Cookies Recipe Substitutions and Variations

• Eggs: For 2 eggs use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 min). Or swap both with 1/2 cup unsweetened applesauce. Flax keeps them together best; applesauce makes them softer and kinda cake-y.
• Vegetable oil: Use the same amount melted butter for richer flavor, or 1:1 coconut oil (mild coconut note). For lower fat try 1:1 applesauce, but cookies will be less crisp, they’ll also spread less.
• Semisweet chocolate chips: Use 1 cup chopped semisweet or bittersweet baking chocolate for a more intense chocolate hit. Or mix in 1 cup chopped nuts or dried cherries if you want texture instead of chips.
• Vanilla extract: Swap 1 tsp vanilla for 1/4 tsp almond extract (stronger so use less), or 1/2 tsp instant espresso powder to boost the chocolate flavor. You can also just leave it out.

Pro Tips

1) Chill the dough if you want taller, chewier cookies, but dont leave it so long it turns rock hard. If that happens just let the balls sit at room temp 5 minutes so theyre easier to scoop, and pat the tops slightly so they crack pretty while baking.

2) Underbake a little on purpose for the best chew, the centers should still look soft when you pull them. Let them cool on the baking sheet for at least 5 minutes so they finish setting, they firm up way more than you expect once they cool.

3) Want deeper chocolate flavor without messing with the mix? Stir in a pinch of instant espresso or strong instant coffee, it makes the chocolate taste richer. Also swapping equal parts melted butter for the oil will add real flavor but will change spread and texture so chill the dough a bit longer if you do that.

4) For even sizes use a small cookie scoop or a tablespoon and press the tops lightly before baking so they dont stay perfectly round. To keep leftovers soft store with a slice of bread in an airtight container and warm single cookies 8 to 12 seconds in the microwave or a few minutes at low oven temp for that fresh-baked vibe.