Cookies Made From Brownie Mix

This is a brilliant “cheat” recipe for when you need deeply chocolatey, fudgy cookies in a flash. They are unbelievably easy and delicious.

Here is the formatted, no-fuss recipe to save, plus pro tips to make them perfect every time.

Prep Time: 10 minutes
Cook Time: 8-10 minutes per batch
Yields: About 2 dozen cookies

1 box (18-19.5 oz) family-style brownie mix
¼ cup all-purpose flour
2 large eggs
¼ cup vegetable oil (or melted butter for richer flavor)
1 cup mix-ins (chocolate chips, chopped nuts, M&Ms, etc.) – optional but highly recommended

PREHEAT: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
COMBINE: In a medium bowl, stir together the brownie mix and flour. This step is crucial – the flour gives the cookies the right structure so they don’t spread too much.
MIX WET INGREDIENTS: Create a well in the center of the dry mix. Add the eggs and oil. Stir until just combined and no dry streaks remain. Do not overmix!
ADD-INS: Gently fold in your choice of mix-ins (like chocolate chips).
SCOOP: Drop rounded tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be thick and sticky.
BAKE: Bake for 8-10 minutes. The cookies will look puffy and the tops will be crackly. They should still be soft in the center. Do not overbake!
COOL: Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Why Flour? Brownie mix is designed to be baked in a pan. The added flour gives the dough more structure so it can hold its shape as a cookie.
The Secret to Fudgy Centers: UNDERBAKE SLIGHTLY. Take them out when the edges look set but the centers still look soft and slightly underdone. They will continue to cook on the hot pan.
Don’t Overmix: Overmixing develops gluten in the flour, which can make the cookies tough instead of tender.
Get Creative with Mix-Ins:
- Classic: Semi-sweet or milk chocolate chips
- Decadent: White chocolate chips and macadamia nuts
- Festive: Peppermint M&Ms or crushed candy canes
- Crunchy: Toffee bits or chopped pecans/walnuts
For a Puffy Cookie: Chill the dough for 30 minutes before scooping and baking.
Storage: Keep in an airtight container at room temperature for up to 5 days.

Enjoy your incredibly easy, rich, and fudgy cookies! This is a recipe you’ll come back to again and again.