Brownie Mix Cookies
These rich and fudgy Brownie Mix Cookies come together with just 3 simple ingredients and zero chill time. With crinkly tops and gooey centers, they’re the perfect last-minute dessert that looks bakery-quality but takes less than 20 minutes from start to finish
Equipment
- Mixing bowl
- Whisk or hand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop (optional)
Ingredients
- 1 box 18 oz brownie mix
- ¼ cup all-purpose flour
- 2 large eggs
- Optional: chocolate chips chopped nuts, espresso powder, peanut butter chips, flaky sea salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the brownie mix and flour.
- Add in the eggs and mix until a thick dough forms.
- Use a cookie scoop or tablespoon to drop dough balls onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the tops have that classic brownie crinkle.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- (Optional) Drizzle with melted chocolate once cooled.
Notes
For extra richness, add 2 tablespoons melted butter or a splash of vanilla.
Don’t overbake—cookies continue setting as they cool.
Store in an airtight container for up to 5 days or freeze for longer storage.
Want to go gluten-free? Use a gluten-free brownie mix and flour substitute.