🍪 Cookies Made From Brownie Mix

These brownie-mix cookies are soft, chewy, fudgy, and rich, with crisp edges and a chocolatey center. They’re especially easy because you start with a boxed brownie mix.

🛒 Ingredients

Makes about 18–24 cookies

  • 1 box brownie mix — about 18–19 oz (510–540 g)
  • 2 large eggs
  • ⅓ cup (80 ml) vegetable or canola oil
  • ½ cup chocolate chips or chunks
  • ½ cup chopped walnuts or pecans — optional
  • 1 teaspoon vanilla extract — optional
  • ¼ teaspoon salt — optional, especially if using unsalted nuts
  • Flaky sea salt for topping — optional

👩‍🍳 Instructions

1. Prepare the oven
Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.

2. Make the cookie dough
Add the brownie mix, eggs, oil, and vanilla to a large bowl.

Stir with a wooden spoon or spatula until everything is thoroughly combined. The mixture will be thick and sticky, more like a soft cookie dough than traditional brownie batter.

3. Add the extras
Fold in the chocolate chips and chopped nuts, if using. Don’t overmix once they’re incorporated.

4. Chill the dough
For easier handling and thicker cookies, refrigerate the dough for 20–30 minutes. This step is particularly helpful if your dough feels too sticky.

5. Portion the cookies
Scoop approximately 1½ tablespoons of dough for each cookie. Place the portions on the prepared baking sheets, leaving about 2 inches (5 cm) between them because the cookies will spread.

For evenly sized cookies, a small cookie scoop works very well.

6. Bake
Bake at 350°F (175°C) for about 9–12 minutes.

Look for:

  • Edges that are set
  • Centers that still look slightly soft
  • A crackled, brownie-like surface

Don’t overbake. The centers will continue to set as the cookies cool.

7. Cool
Remove the baking sheet from the oven and let the cookies sit for 5 minutes. Then transfer them to a wire rack to cool completely.

If desired, sprinkle a tiny amount of flaky sea salt over the warm cookies.

🍫 Optional Variations

Double Chocolate:
Use chocolate brownie mix and add ½–1 cup chocolate chips.

Peanut Butter:
Add ½ cup peanut butter chips or swirl a small amount of peanut butter into the dough.

Mint Chocolate:
Add ½ teaspoon peppermint extract and use semi-sweet chocolate chips.

Nutty Brownie Cookies:
Add ½ cup chopped walnuts or pecans.

White Chocolate:
Replace the chocolate chips with white chocolate chips for a sweet contrast.

⭐ Tips for the Best Cookies

  • Don’t add the liquid ingredients listed on the brownie-box directions. You’re making cookies, so use the egg and oil amounts above instead.
  • Chill sticky dough before scooping.
  • Keep the cookies slightly underbaked in the center for a fudgy texture.
  • Let them cool on the baking sheet for a few minutes before moving them.
  • For extra chocolate flavor, use a combination of chocolate chips and chocolate chunks.
  • If making multiple batches, allow the baking sheet to cool before putting new dough onto it.

🫙 Storage

Store completely cooled cookies in an airtight container at room temperature for 3–4 days.

For longer storage, freeze the baked cookies in an airtight freezer bag or container for up to 2–3 months. Thaw at room temperature before serving.