Cookies Made From Brownie Mix
Ingredients:
1 box (18 oz) brownie mix
1/4 cup all-purpose flour
2 large eggs
1/4 cup vegetable oil
1 cup chocolate chips (optional but highly recommended!)
Instructions:
Preheat Oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Mix Ingredients
In a large bowl, stir together the brownie mix and flour.
Add eggs and oil, and mix until a thick dough forms. Fold in chocolate chips if using.
Scoop Dough
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake
Bake for 9–12 minutes, or until edges are set but centers still look slightly soft.
Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips:
For chewier cookies, bake closer to 9 minutes.
Add-ins like walnuts, peanut butter chips, or mini marshmallows make great variations.
Slightly chill dough for 20 minutes if it feels too sticky to handle.
Room Temperature:
Store in an airtight container at room temperature for up to 5 days.
Place a piece of parchment paper between layers to prevent sticking.
Add a slice of bread to the container to help keep cookies soft.
Refrigerator (Optional):
If your kitchen is warm or humid, you can refrigerate them in an airtight container for up to 1 week.
Let cookies come to room temp or microwave for a few seconds before serving.
Freezer:
Freeze baked cookies: Place in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or zip-top bag.
Freeze for up to 2 months.
Freeze dough: Scoop into balls, freeze on a tray, then store in a bag. Bake straight from frozen, adding 1–2 extra minutes.
Fun Variations
1. Double Chocolate Lovers
Use chocolate chunks or mini chips in addition to or instead of regular chips.
Stir in a tablespoon of cocoa powder for an even richer chocolate flavor.
2. Nutty Twist
Add 1/2 cup chopped walnuts, pecans, or hazelnuts for crunch and flavor.
3. Peppermint Brownie Cookies
Stir in 1/2 teaspoon peppermint extract and sprinkle crushed candy canes on top before baking.
4. Mocha Brownie Cookies
Add 1 teaspoon instant espresso powder for a subtle coffee kick that enhances the chocolate.
5. Peanut Butter Swirl
Dollop small teaspoons of peanut butter on top of each dough ball and gently swirl with a toothpick before baking.
6. Salted Caramel
Press a soft caramel candy into the center before baking and sprinkle lightly with sea salt after baking.
7. S’mores Style
Mix in mini marshmallows, graham cracker bits, and chocolate chunks.
Baking Tips
Chill the dough for 15–30 minutes if it’s too sticky or if you want thicker cookies.
Don’t overbake—they should look slightly underdone in the center when you pull them out. They’ll set as they cool.
For uniform cookies, use a cookie scoop.
Let cookies cool on the baking sheet for a few minutes before moving them—they’re soft when hot!
Per Cookie (1 of 24):
Calories: ~140
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 85mg
Total Carbohydrates: 20g
Sugars: 13g
Protein: 1g
Fiber: <1g
Notes:
Omitting the chocolate chips lowers each cookie by about 20–25 calories and 1–2g of fat.
Using a reduced-fat brownie mix or replacing some oil with applesauce can reduce fat and calories.
Exact values can vary depending on the brand of brownie mix and add-ins.