Prep Time: 5 minutes
Cook Time: 10–12 minutes
Total Time: 20 minutes
Servings: 16–18 cookies
Macros (per cookie): ~140–160 calories | 2g protein | 20g carbs | 6g fat
Skill Level: Beginner-Friendly
Perfect For: Late-night cravings, bake sales, PMS chocolate emergencies, family desserts, parties
Ingredients
Here’s all you need to transform your brownie mix into cookie magic:
Base:
- 1 box fudge brownie mix (19.8 oz or close – Ghirardelli, Betty Crocker, Duncan Hines all work)
- 1/4 cup all-purpose flour (for cookie structure)
- 1/4 cup vegetable oil (can sub melted butter or coconut oil)
- 2 large eggs
Optional Add-Ins:
- 1/2 cup chocolate chips or chunks
- 1/4 tsp espresso powder (enhances chocolate flavor!)
- 1 tsp vanilla extract
- 1/4 tsp sea salt (if your mix is low-sodium)
- Crushed pretzels, Oreos, or chopped nuts for texture
| Ingredient | Substitutions |
|---|---|
| Brownie mix | Any brand — make sure it’s fudge-style for gooeyness |
| All-purpose flour | Almond flour (for GF), or omit for thinner cookies |
| Vegetable oil | Melted butter, avocado oil, or coconut oil |
| Eggs | 1/4 cup Greek yogurt per egg for eggless option |
| Chocolate chips | Chunks, white chips, M&Ms, or peanut butter chips |
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C).
Line 2 baking sheets with parchment paper or silicone baking mats. This prevents spreading and sticking.
2. Make the Dough
In a large bowl, combine:
- Brownie mix
- Flour
- Eggs
- Oil
Use a spatula or wooden spoon — dough will be thick and sticky, like brownie batter meets cookie dough. Add your chocolate chips or add-ins here.
TIP: Want a more dough-like texture? Chill dough for 15–30 minutes.
3. Portion the Dough
Use a medium cookie scoop or heaping tablespoon to drop dough balls onto your tray. Leave about 2 inches between each.
Optional: Roll the tops in extra chocolate chips or sea salt for bakery-style finish.
4. Bake
Bake for 10–12 minutes, depending on your oven and cookie size.
Look for glossy tops, firm edges, and a soft middle.
Cookies will set more as they cool, so don’t overbake.
5. Cool
Let them cool for 5 minutes on the pan before transferring to a cooling rack.
Eat warm (soft and gooey) or room temp (chewy and crackly)
Tips for Perfection
- Crackly Tops: Don’t overmix — the sugar in the mix + proper baking temp creates that signature brownie gloss.
- Extra Thick Cookies: Chill dough before scooping.
- Extra Fudgy Texture: Slightly underbake and cool in the fridge.
- Crispier Edges: Flatten dough slightly and bake a minute longer.
Baker’s Notes
- These cookies combine the chew of brownies with the grab-and-go charm of cookies. The result? Midnight snack heaven.
- They’re also cost-effective — you can make nearly 20 cookies from a $2 mix.
- And yes — they FREEZE like a dream. Just wrap in foil or store in freezer bags.
Storage Instructions
- Room Temp: Store in an airtight container for up to 5 days.
- Fridge: Chill for chewier texture and longer shelf life (up to 7–8 days).
- Freezer: Freeze fully baked cookies in a zip-top bag for up to 3 months.
To reheat: Microwave 10–12 seconds for warm-gooey joy.
