Chewy Brownie Mix Cookies (Print Version)
# Ingredients:
→ Base ingredients
01 -
1 box (18-20 oz) brownie mix
02 -
2 large eggs
03 -
⅓ cup vegetable oil (or melted butter for a richer taste)
04 -
2 tablespoons all-purpose flour
05 -
1 teaspoon vanilla extract (optional)
→ Optional add-ins
06 -
½ cup chocolate chips or chunks
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. This will prevent your cookies from sticking.
02 -
In a large mixing bowl, combine the brownie mix, eggs, vegetable oil (or melted butter), flour, and vanilla extract if using. Stir everything together until well combined. The dough will be thicker than brownie batter but not as firm as traditional cookie dough - this is exactly what you want!
03 -
If you're using chocolate chips or chunks, gently fold them into the dough. This adds extra pockets of melty chocolate goodness throughout your cookies.
04 -
Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheet. Leave about 2 inches between each cookie as they will spread a bit while baking. For best results, don't flatten the dough balls.
05 -
Bake in your preheated oven for 9-12 minutes. You'll know they're done when the edges are set but the centers still look slightly soft. For extra fudgy cookies, err on the shorter baking time - they'll continue to set as they cool.
06 -
Allow the cookies to cool on the baking sheet for about 5 minutes. This helps them set up without breaking. Then, transfer them to a wire cooling rack to cool completely. Though it's tempting to eat them right away, they're even better once they've had time to set!
# Notes:
01 -
For thicker cookies, refrigerate the dough for 20 minutes before scooping and baking.
02 -
Any type of brownie mix works - fudge, chewy, or even ones with mix-ins like nuts or chocolate chips already included.
03 -
These cookies will stay soft and chewy for 3-4 days when stored in an airtight container at room temperature.