Brownie Mix Cookies Recipe
Brownie mix already has the sugar-to-fat ratio dialed in for that shiny, crackly top, so adding just enough flour and an extra egg turns the batter from pourable to scoopable without losing the dense, fudgy texture that makes brownies taste like brownies in cookie form.
- Prep
- 10 min
- Cook
- 11 min
- Total
- 21 min
- Servings
- 18
Ingredients
- 1 box boxed brownie mix (18-20 oz box)
- 1/2 cup all-purpose flour
- 2 large large eggs
- 1/3 cup vegetable oil
- 1 cup semisweet chocolate chips
- 1/4 teaspoon flaky sea salt, for topping
Nutrition per serving
- Calories
- 197
- Protein
- 2g
- Carbs
- 31g
- Fat
- 8g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2In a large bowl, whisk together the brownie mix and flour to break up any lumps before adding wet ingredients.
- 3Add the eggs and oil and stir with a spatula until a thick, fudgy dough forms, about 1 minute; the dough will be much stiffer than typical brownie batter.
- 4Fold in the chocolate chips until evenly distributed.
- 5Scoop the dough into 1.5-tablespoon mounds and space them 2 inches apart on the prepared baking sheets.
- 6Bake one sheet at a time for 10-12 minutes, until the edges look set and the tops are shiny and crackled but the centers still look slightly underdone.
- 7Sprinkle immediately with flaky sea salt, then let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Tips & variations
- Use fudge-style brownie mix rather than cake-style; cake-style mix has more leavening and will puff the cookies up instead of keeping them dense and chewy.
- Chill the scooped dough balls for 15 minutes if the kitchen is warm; the dough is soft enough that cookies can spread thin and merge on the sheet otherwise.
- Swap the chocolate chips for chopped walnuts, white chocolate chips, or mini peanut butter cups pressed into the tops right after baking.
- For a thicker, more brownie-like cookie, add an extra tablespoon of flour and bake 1-2 minutes longer.
Storage & reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days; they stay fudgy longer than most cookies because of the oil in the dough. Freeze baked cookies in a single layer, then in a zip-top bag, for up to 2 months, and thaw at room temperature for 20 minutes. Raw dough balls can also be frozen on a tray and baked straight from frozen, adding 1-2 minutes to the bake time.
Tips from the Tulo kitchen
- A cookie scoop keeps the mounds uniform, which matters more here than with regular cookie dough since underbaked centers are the whole point.
- If the tops aren't getting that classic shiny, crackled brownie look, the dough may be too warm; chilling it for 15-20 minutes before baking helps it develop that finish.
FAQ
Why is my brownie mix cookie dough too runny to scoop?
Most brownie mixes are formulated for pourable batter, not dough. If the mixture is still loose after adding the flour, mix in 1-2 more tablespoons of flour until it holds its shape on a spoon.
Can I use a different size brownie mix box?
Yes, but adjust the flour proportionally: for a 15-16 oz mix, use about 1/3 cup flour instead of 1/2 cup, since smaller boxes need less structure added.
Do brownie mix cookies taste different from regular brownies?
They're denser and chewier at the edges because the added flour firms up the dough and the smaller portion size means more surface area gets crisp, while the center stays fudgy like a brownie.
Can I add baking powder to make them puff more?
A scant 1/4 teaspoon can lighten the texture slightly, but adding more will push the cookies toward cakey instead of the dense, fudgy texture that's the point of this recipe.