Brownie Mix Cookies Recipe

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Imagine a cookie that delivers the rich, fudgy decadence of a brownie with the convenience of a grab-and-go treat. That’s exactly what these Brownie Mix Cookies bring to your table. With crinkly tops and gooey chocolate chunks nestled in every bite, they’re a chocolate lover’s dream come true.

Whether you need a quick dessert for a gathering or just want to indulge in something irresistibly chewy, these cookies have your back. Using brownie mix as the base means less prep, fewer ingredients, and all the flavor. Plus, they come out with those beautiful crackly tops that make them look as good as they taste.

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Ingredients for this Brownie Mix Cookies Recipe

• 1 box brownie mix (around 18.3 oz)
• 2 large eggs
• 1/4 cup vegetable oil
• 1 tablespoon water
• 1/2 cup semi-sweet chocolate chips or chunks (plus extra for topping)
• Optional: 1/4 teaspoon sea salt for sprinkling on top

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.

Step 2: Mix the Dough

In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the mixture is thick and fully combined. The dough will be sticky and dense, similar to brownie batter.

Step 3: Fold in Chocolate

Add the chocolate chips or chunks into the dough. Use a spatula to gently fold them in so they’re evenly distributed throughout.

Step 4: Scoop and Shape

Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading. Press a few extra chocolate chips on top of each dough ball if you want a bakery-style finish.

Step 5: Bake

Bake for 9 to 11 minutes, or until the edges are set and the tops have that signature brownie crackle. Do not overbake—the centers should still be soft.

Step 6: Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up while keeping the chewy center intact.

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Frequently Asked Questions

How do I know when the cookies are done?

The edges should be set, and the tops will have a crinkly appearance. The centers might still look soft, but they will firm up as they cool.

Can I use a different type of chocolate?

Yes! Feel free to use dark chocolate, milk chocolate, or even white chocolate chips. Chopped chocolate bars also work well for bigger chunks.

Do I need to chill the dough?

No chilling is required for this recipe. The dough is thick enough to bake immediately, making this a super quick option.

Can I make these cookies gluten-free?

Absolutely. Just use a gluten-free brownie mix and double-check that your add-ins are gluten-free as well.

How can I make them even more decadent?

Try adding chopped nuts, caramel bits, or a swirl of peanut butter into the dough for a flavor twist.

Can I prepare the dough ahead of time?

Yes, you can make the dough and refrigerate it for up to 24 hours. Just let it sit at room temperature for 10–15 minutes before scooping and baking.

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