Chewy & Fudgy Brownie Mix Cookies – So Easy & Delicious! Recipe

I turned a single box into Brownie Mix Cookies using only a few pantry ingredients, and I’m sharing the unexpected shortcut that makes it work every time.

I made something dangerously simple: chewy, fudgy cookies made from fudge brownie mix and studded with semisweet chocolate chips. They somehow keep that deep brownie chew but show up as a cookie you can pop in your mouth, messy fingers and all.

I keep telling people this belongs in every Brownie Mix Recipes list, because it’s that satisfying and lazy. The first time I baked them I almost accused the oven of witchcraft.

If you like quick wins that still taste like you cared, these Brownie Mix Cookies will ruin other cookies for you.

Ingredients

• Boxed brownie mix gives sweet chocolate base, mostly carbs and sugar, not very healthy.
• Eggs add protein, moisture and structure, they also make cookies rich and chewy binding.
• Oil gives tender fudgy texture, adds calories but keeps cookies soft longer silky mouthfeel.
• Vanilla brightens flavor, a little goes far, subtle sweet floral note, warm and cozy.
• Chocolate chips boost gooey pockets, add sugar and fat, pure indulgence, melty in every bites.
• Walnuts or pecans give crunch plus some protein and healthy fats, slightly bitter, toasty notes.
• Sprinkled salt balances sweetness and heightens chocolate flavor, tiny but mighty savory pop always.

Ingredient Quantities

• 1 box (18.3 oz) fudge brownie mix (plain or double chocolate, its up to you)
• 2 large eggs
• 1/2 cup vegetable oil or neutral oil
• 1 teaspoon vanilla extract (optional)
• 1/2 cup semisweet chocolate chips or chunks (optional)
• 1/2 cup chopped walnuts or pecans (optional)
• Flaky 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 lightly grease it.

2. In a large bowl whisk together the brownie mix, eggs, oil and vanilla (if using) until just combined; the dough will be thick and glossy, dont overmix.

3. Fold in the chocolate chips and chopped nuts if you chose to use them.

4. For thicker, less spread cookies chill the dough 20 to 30 minutes, but you can skip this if youre in a rush.

5. Scoop rounded tablespoons of dough (or use a small cookie scoop) and place them about 2 inches apart on the prepared sheet.

6. Gently press the tops down a bit with your fingers or the back of a spoon if you want them flatter and fudgier.

7. Bake 9 to 12 minutes: aim for 9 to 10 minutes for smaller cookies and 11 to 12 for larger ones; edges should look set but centers still soft.

8. Right after they come out of the oven sprinkle flaky sea salt on top if using, it makes the chocolate pop.

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

10. Store cooled cookies in an airtight container at room temp for up to 3 days or freeze dough balls for later baking.

Equipment Needed

1. Large mixing bowl, youll mix the brownie mix, eggs, oil and vanilla here
2. Whisk or fork, to beat the eggs and combine ingredients
3. Rubber spatula or wooden spoon, for folding in chips and scraping the bowl
4. Measuring cups and spoons, for the oil eggs and vanilla
5. Baking sheet lined with parchment paper or lightly greased
6. Cookie scoop or rounded tablespoon, to portion dough evenly
7. Oven mitts and kitchen timer, for safe handling and accurate bake times
8. Wire cooling rack, so cookies finish setting and dont get soggy

FAQ

Chewy & Fudgy Brownie Mix Cookies – So Easy & Delicious! Recipe Substitutions and Variations

• Eggs: swap the 2 large eggs for 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, let sit 5 min), or use 1/2 cup applesauce for egg free cookies, or a commercial egg replacer, follow package directions. Flax keeps the chewiness so it’s a great vegan option
• Vegetable oil: use 1/2 cup melted unsalted butter for richer fudgy cookies, or 1/2 cup melted coconut oil (use refined if you don’t want coconut flavor), or 1/2 cup applesauce to cut fat but the cookies will be cakier
• Vanilla extract: instead of 1 tsp vanilla try 1 tsp almond extract for a nutty twist, or 1 tsp instant espresso dissolved in a little hot water to boost chocolate flavor, or just skip it if your mix is already super chocolatey
• Chopped walnuts or pecans: for nut allergies swap 1/2 cup toasted sunflower seeds or pepitas, or use an extra 1/2 cup chocolate chips or 1/2 cup dried cherries for chew and tang

Pro Tips

1) Chill or freeze the dough balls before baking if you want thicker, less spread cookies. If youre short on time stick them in the freezer for 10 to 15 minutes, it works fast and helps them hold shape.

2) Add a tiny pinch of instant espresso or strong instant coffee powder to the batter to make the chocolate flavor pop, but dont overdo it or youll taste coffee. Also using chocolate chunks instead of chips gives melty pockets that feel fancier.

3) Watch the bake time and pull them when the edges look set but centers still soft, they continue to cook on the hot pan. Let them sit on the sheet 5 to 10 minutes before moving so they finish setting without getting dry.

4) For even baking use a cookie scoop so all cookies are same size, rotate the pan halfway through if your oven has hot spots. To store: airtight container at room temp with a paper towel to keep moisture right, or freeze dough balls and bake straight from frozen adding a minute or two to the bake time.