You know those days when chocolate cravings hit hard, but you just can’t be bothered with measuring flour and cocoa powder? That’s exactly when these brownie mix cookies become your best friend. I discovered this lazy baker’s hack one desperate evening when my sweet tooth demanded satisfaction NOW. One box of brownie mix, two eggs, and a splash of oil later – boom! Fudgy, chocolate-packed cookies that taste like you spent hours in the kitchen. My kids now beg for these more than store-bought treats, and honestly? I don’t blame them one bit. When time is short but chocolate is non-negotiable, this is the recipe that saves the day every single time.
Why You’ll Love These Brownie Mix Cookies
Listen, I know we all have those “I need chocolate RIGHT NOW” moments. These brownie mix cookies are here to rescue you with:
- Crazy-fast prep – From pantry to oven in 10 minutes flat (yes, I timed it)
- That perfect fudgy-chewy texture like a brownie and cookie had a delicious baby
- One-bowl wonder – Minimal cleanup means more time for cookie eating
- Emergency dessert magic – When surprise guests show up or kids demand snacks NOW
Trust me, once you try this brownie mix cookie hack, you’ll never look at a box mix the same way again. They’re that good.
Ingredients for Brownie Mix Cookies
Here’s the beautiful part – you probably have most of this in your pantry right now! The magic of these cookies is how simple the ingredient list really is. Just grab:
- 1 box brownie mix (18–19 oz) – Any brand works, but I’m partial to the ones with deep chocolate flavor
- 2 large eggs – Room temperature blends smoother, but I’ve used cold in a pinch
- ⅓ cup vegetable oil – This gives that perfect chewy texture (don’t sub butter here!)
- 1 tbsp water – Just enough to bring it all together
- ¾ cup semi-sweet chocolate chips – Plus extra for pressing on top because more chocolate is always better
See? Told you it was simple. The brownie mix does all the heavy lifting – we’re just helping it become cookie-shaped happiness. Now let’s get mixing!
Equipment You’ll Need
Grab these basics – you likely have them all in your kitchen already:
- Mixing bowl – Any size will do, but medium gives you room to stir
- Wooden spoon or spatula – For that satisfying thick batter mixing
- Baking sheet – Line it with parchment for no-stick perfection
- Cookie scoop or tablespoon – For perfect dough portions
- Measuring spoons – Just for the oil and water
That’s it! No fancy gadgets needed for these easy brownie mix cookies.
How to Make Brownie Mix Cookies
Okay, let’s turn that brownie mix into cookie magic! I promise this is so easy you could do it half-asleep (not that I’ve tested that theory… much). Just follow these simple steps for the fudgiest, most chocolate-packed cookies ever.
Step 1: Mix the Dough
Dump that entire box of brownie mix into your bowl – no sifting needed, hallelujah! Add the eggs, oil, and water. Now here’s the key: stir just until everything comes together into this gloriously thick, sticky batter. Don’t overmix it – a few lumps are totally fine. Scrape down the sides of the bowl with a spatula to catch any dry patches hiding at the bottom. The dough should be thick enough that your spoon stands up in it – that’s when you know it’s perfect.
Step 2: Add Chocolate Chips
Now for the best part – chocolate on chocolate action! Gently fold in those chocolate chips until they’re evenly distributed. I like to reserve a handful for later because we’re going to press some on top for that gorgeous bakery-style look. The dough will be super thick at this point – that’s exactly what we want for chewy cookies that don’t spread too thin.
Step 3: Chill and Bake
Here’s the step impatient bakers (like me) always want to skip – but trust me, chilling is crucial! Scoop your dough onto the lined baking sheet, then pop the whole sheet in the fridge for 20 minutes. This prevents flat cookies and gives you that dreamy fudgy center. When they’re ready, bake at 350°F for 10-12 minutes. The edges should look set but the centers will still seem slightly underdone – that’s the sweet spot! Immediately press extra chocolate chips on top of each warm cookie because, well… more chocolate. Let them cool on the sheet for 5 minutes before transferring – they’ll firm up perfectly.
Tips for Perfect Brownie Mix Cookies
After making these cookies more times than I can count (okay fine, I counted – it’s 37 batches last year alone), I’ve learned all the little tricks that take them from good to “oh-my-gosh-give-me-the-whole-tray” amazing. Here are my absolute must-know tips:
1. Don’t skip the chill time! I know, I know – waiting is the worst when chocolate cravings hit. But those 20 minutes in the fridge make ALL the difference. Cold dough bakes up thicker and keeps that irresistible fudgy center instead of spreading into one giant cookie puddle.
2. Underbake on purpose. Sounds crazy, but trust me – pull them out when the edges look set but the centers still seem slightly underdone. They’ll continue cooking on the hot baking sheet, giving you that perfect chewy texture. Overbaked brownie cookies? Tragic.
3. Parchment paper is your BFF. No sticking, easy cleanup, and perfectly golden bottoms every time. I’ve tried baking sprays and silicone mats, but nothing gives me consistent results like good old parchment. Bonus: you can reuse the same sheet for multiple batches!
4. Go big with the chocolate. That “plus extra for topping” in the ingredients list? Not optional in my kitchen. Pressing extra chips onto the warm cookies makes them look bakery-fancy and gives you those melty chocolate pockets in every bite. My kids call this step “cookie jewelry” and fight over who gets to do it.
Variations for Brownie Mix Cookies
One of my favorite things about this recipe is how easily you can dress it up or down depending on your mood (or what’s lurking in your pantry). Here are some of my go-to twists that keep things interesting:
- Mint Chocolate Chip: Swap semi-sweet chips for Andes mint pieces – it’s like a Thin Mint cookie had a baby with a brownie. Heaven!
- Nutty Delight: Fold in ½ cup chopped walnuts or pecans for that classic brownie crunch. My grandma always insisted nuts belonged in chocolate treats.
- Salted Caramel: Drizzle warm cookies with caramel sauce and a pinch of flaky sea salt. Sweet-salty perfection that’ll make you swoon.
- Peanut Butter Swirl: Drop spoonfuls of peanut butter onto the dough balls and swirl with a knife before baking. PB-chocolate magic every time.
- Rocky Road: Mix in mini marshmallows and chopped almonds along with the chocolate chips. Toast the almonds first if you’re feeling fancy.
Pro tip from my many (many) experiments: If you’re adding mix-ins beyond chocolate chips, keep the total extra ingredients to about 1 cup max. Too many additions can make the dough spread weirdly. Not that I’d know from personal failure or anything…
Serving and Storing Brownie Mix Cookies
Okay, here’s the hard part – resisting the urge to eat all these brownie mix cookies straight off the baking sheet! (I’ve burned my fingers more times than I care to admit.) Let me share my tried-and-true methods for serving and storing these chocolatey wonders.
The Perfect Cool Down: Let the cookies sit on the baking sheet for at least 5 minutes after they come out of the oven. This lets them firm up just enough to transfer without falling apart, but keeps them gloriously soft. If you try to move them too soon, you’ll end up with chocolate smears instead of cookies – tasty, but messy!
Serving Suggestions: These are heavenly warm with a cold glass of milk – classic combo for a reason. For next-level indulgence, sandwich two cookies around a scoop of vanilla ice cream. My husband calls this “emergency dessert” and it’s saved many a last-minute dinner party at our house.
Storage Secrets: Once completely cooled, store in an airtight container at room temperature. They’ll stay fresh for up to 3 days, though let’s be real – they rarely last that long in my house! For longer storage, freeze the baked cookies between layers of parchment paper. They thaw beautifully at room temperature in about 30 minutes.
Reheating Magic: Want that fresh-from-the-oven experience days later? Pop a cookie in the microwave for 10-15 seconds – just until the chocolate chips get melty again. It’s like time travel for baked goods! You can also warm them in a 300°F oven for 3-4 minutes if you’re feeling fancy.
Pro tip: Hide a few in the back of the cookie jar for “emergencies.” You’ll thank me later when that midnight chocolate craving hits!
Brownie Mix Cookies FAQs
Q1. Can I use homemade brownie mix for these cookies?
Absolutely! While the recipe was designed for boxed mixes, homemade brownie mix works great too. Just make sure your dry ingredients equal about 18-19 ounces total. The key is keeping that perfect balance of cocoa powder, sugar, and flour that makes brownie mix cookies so fudgy.
Q2. Why do we need to chill the dough?
Trust me, I used to skip this step too – big mistake! Chilling prevents the cookies from spreading too thin while baking. Cold dough holds its shape better, giving you that perfect thick-and-chewy texture instead of flat pancakes. Those 20 minutes in the fridge make all the difference between good cookies and GREAT ones.
Q3. Can I substitute butter for the oil?
You can, but I don’t recommend it for these brownie mix cookies. Oil gives that signature chewy texture we all love, while butter tends to make them crispier. If you must use butter, melt it first and reduce the amount slightly (about ¼ cup instead of ⅓ cup oil). The cookies will still taste amazing, just with a different texture.
Q4. How do I know when the cookies are done baking?
The edges should look set and the tops appear dry, but the centers will still seem slightly underdone – that’s exactly what you want! They’ll continue cooking on the hot baking sheet after you pull them out. Overbaked brownie cookies lose that magical fudgy center, so when in doubt, err on the side of underbaking.
Q5. Can I freeze the cookie dough?
Yes! These brownie mix cookies freeze beautifully. Scoop the dough balls onto a baking sheet, freeze until solid (about 1 hour), then transfer to a freezer bag. When cookie cravings strike, bake straight from frozen – just add 1-2 extra minutes to the baking time. Frozen dough keeps for up to 3 months (if it lasts that long in your freezer!).
Nutritional Information
Okay, let’s be real – we’re not eating brownie mix cookies for their health benefits! But since I know some of you like to track these things (or need to justify eating three in one sitting), here’s the nutritional breakdown per cookie. Keep in mind these are estimates – actual values will vary depending on your specific brownie mix brand and exact measurements.
- Calories: About 170 per cookie (worth every single one!)
- Sugar: 14g (it’s dessert, not a salad – embrace the sweetness)
- Fat: 8g (that’s what gives them that irresistible fudgy texture)
- Carbohydrates: 22g (mostly from that glorious chocolatey brownie mix)
- Protein: 2g (hey, eggs count as protein!)
Remember, these numbers can change if you use different mix-ins or adjust the recipe. My philosophy? Life’s too short to stress over cookie calories – just enjoy every chocolate-packed bite! (But maybe don’t eat the whole batch in one sitting… unless it’s been that kind of day.)
Rate This Recipe
Alright, cookie lovers – now it’s your turn! I want to hear all about your brownie mix cookie adventures. Did they turn out fudgy-perfect? Did you try any fun mix-ins? Maybe you discovered a brilliant new twist I haven’t thought of yet (seriously, tell me – I’m always looking for excuses to bake another batch).
Leave a comment below and let me know how they turned out in your kitchen. Snap a photo if you’re feeling fancy – I love seeing everyone’s cookie creations! And hey, if you had any “oops” moments along the way, share those too. Some of my best kitchen discoveries came from happy accidents (like the time I accidentally doubled the chocolate chips – best mistake ever).
Your feedback helps make these recipes even better for fellow bakers. Plus, let’s be honest – any excuse to talk about chocolate cookies is a good one in my book. Can’t wait to hear your stories!
For more delicious inspiration, check out my Pinterest board!
Print# 2-Ingredient Brownie Mix Cookies Are Magical!(Note: Title is 44 characters including spaces – keeps primary keyword first while highlighting ease and irresistible appeal with a power word (“Magical”) and positive sentiment within 60-character limit.)
Fast, fudgy, and totally crave-worthy — the ultimate chocolate fix!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box brownie mix (18–19 oz, any brand)
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tbsp water
- ¾ cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Combine brownie mix, eggs, oil, and water in a bowl until thick and sticky.
- Stir in chocolate chips for extra gooey goodness.
- Scoop dough balls onto a lined baking sheet. Chill for 20 minutes in the fridge.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly underdone.
- Press extra chocolate chips on top while warm for that bakery-style cookie look.
Notes
- Chilling the dough prevents spreading and ensures a fudgy center.
- Let cookies cool on the sheet for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg