These soft and chewy cookies are made with boxed brownie mix for an incredibly easy and delicious dessert! You’ll be surprised how easy it is to make these tasty treats!
Why I Love This Recipe
You know I love easy recipes and these brownie mix cookies couldn’t be simpler! You just need a box of brownie mix, a little oil, and an egg. That’s it! Rather than following the directions on the brownie mix box, we’ll reduce the number of eggs to make a softer more dense cookie-like treat. This is a great recipe for chocolate lovers!
I’ve tested this recipe with three different types of brownie mix so I have a few tips depending on the specific type you use. The only difference is whether or not you’ll need to add a splash of water to the dough. That’s it! So trust me, these are incredibly easy.
What’s the difference between brownies and cookies?
Besides the obvious that brownies are traditionally baked in a pan and cut into bars, and cookies are usually single-portioned scoops, there is also a difference in ingredients and texture. Brownies have a more cake-like texture whereas cookies tend to be more chewy and dense. These cookies have a crispy edge, like the edge of a brownie pan, but they’re soft in the middle. It’s like the best of both worlds in every bite!
Brownie Mix– It should be an 18oz box of brownie mix. The box will typically only call for oil and eggs. We’re going to change the amounts so ignore what’s on the package. But if the box also calls for water, we’ll add 1 tablespoon of water to the dough. I recommend using Betty Crocker Fudge Brownie Mix.
Oil– You’ll need a neutral oil like vegetable oil, canola oil, or avocado oil. I don’t recommend using olive oil which can create a slightly savory taste.
Egg– You’ll use one egg. Ignore what the package says about the number of eggs! We want these cookies to be chewy and fudgy, not cakey and crumbly.
The Best Brownie Mix for Brownie Mix Cookies
My favorites were Betty Crocker’s Fudge Brownie mix or Aldi’s “Specially Selected” Brownie mix, which is a dupe for Ghirardelli brownie mix. Some brownie mixes call for oil, egg, and water. If this is the case, you’ll need to add 1 tablespoon of water to the dough. You’ll be able to tell if this is needed because the brownie mix will be crumbly rather than dough-like.
How to Make Brownie Mix Cookies
I like adding semi-sweet chocolate chips but you could also use white chocolate chips, dark chocolate chunks, toffee bits, peanut butter chips, or chopped walnuts. Have fun with it! And of course, you could serve these cookies with a scoop of vanilla ice cream for a fun treat!
Do not overbake these cookies. They’ll look underbaked when they first come out of the oven, but they’ll firm up as they cool. I also recommend using an oven thermometer to check the temperature of your oven. If it’s too hot, these cookies will brown too fast on the edges.
Move your oven rack to the upper-middle position. This will help prevent the bottoms of the cookies from browning too quickly.
I recommend using a non-stick baking sheet. If you don’t have one, useor a silicone liner to prevent the cookies from sticking.
You’ll need to allow the cookies to cool for a couple of minutes before removing them from the baking tray. Since they’ll be soft, I do not recommend moving them to a wire rack. Instead, transfer them to a plate or tray.
I like to use a cookie scoop so I can make uniform-sized cookies. For these brownie cookies, after scooping them onto the tray, I recommend pressing down on the cookies to flatten them slightly. They won’t spread as much as a traditional cookie, so this helps them flatten a bit.
How to Store Leftovers
These cookies are best the day they’re baked, but they’ll last up to 3 days in an airtight container. After a few days, they’ll start to dry out, so I recommend enjoying them sooner rather than later. (Don’t worry, these disappeared quickly at my house!)