INTRODUCTION
These brownie mix cookies are thick, fudgy, soft in the center, and slightly chewy around the edges. They deliver the rich flavor of brownies with the texture and shape of bakery-style cookies. Using a boxed brownie mix keeps the recipe simple while adding flour and eggs creates a stable dough that bakes into perfect round cookies every time.
INGREDIENTS
1 box (18 oz) brownie mix
1/4 cup all-purpose flour
2 large eggs
1/4 cup vegetable oil
1 tablespoon water (optional for softer dough)
1/2 cup chocolate chips (optional, plus extra for topping)
INSTRUCTIONS
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the brownie mix and flour until combined.
- Add the eggs and oil. Mix until a thick cookie dough forms. If the dough is too stiff, add 1 tablespoon water.
- Fold in chocolate chips if using.
- Scoop 2–3 tablespoons of dough per cookie and shape into balls. Place on the baking sheet with space between each cookie.
- Slightly flatten the tops with your fingers.
- Press extra chocolate chips on top for a bakery-style look.
- Bake 10–12 minutes or until the edges are set and the centers look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
- For the glossy chocolate center seen in your image, press a spoon gently into the center of each cookie after baking and add a teaspoon of melted chocolate.
METHOD
This recipe uses a dry brownie base enriched with flour to create structure. Oil and eggs provide moisture and richness. The dough is thicker than standard brownie batter, allowing it to hold shape during baking. The cookies bake quickly at medium heat to keep the centers fudgy without overbaking.
HISTORY
Brownie mix cookies became popular as a shortcut version of bakery fudge cookies. Home bakers discovered that adding flour transforms brownie mix into a dough, giving a chewy, crackled top similar to brownies but in cookie form.
BENEFITS
Simple ingredients.
Quick preparation.
Soft and chewy texture.
Versatile for mix-ins.
Budget friendly and suitable for large batches.
FORMATION
The flour absorbs extra moisture from the eggs and oil, thickening the batter into dough. As the cookies bake, the edges set first while the center remains fudgy. Chocolate chips melt slightly, adding texture on top and inside.
VARIATIONS
Double chocolate: Add 1 tablespoon cocoa powder.
Nutty: Add 1/2 cup chopped pecans or walnuts.
Mint: Add 1/2 teaspoon peppermint extract.
Caramel: Add a caramel candy in the center before baking.
Peanut butter: Swirl 2 tablespoons peanut butter into the dough.
NUTRITION
( approx per cookie, 12 cookies total)
Calories: 190
Fat: 9 g
Carbohydrates: 25 g
Sugar: 16 g
Protein: 2 g
CONCLUSION
Brownie mix cookies are an ideal quick-bake treat for anyone who wants homemade chocolate cookies without a complicated process. They bake beautifully, stay soft, and offer endless customization.
LOVERS
These cookies are loved by chocolate lovers, brownie lovers, children, and anyone who enjoys soft, bakery-style cookies with a rich center.
