A quick-fix treat for chocolate cravings—these fudgy, chewy cookies come together in under 15 minutes from start to finish. I love how they give you all the decadence of brownies in easy-to-eat cookie form, perfect for when I want something sweet .
Why You’ll Love This Recipe
I adore this recipe because it’s incredibly fast and uses just basic pantry ingredients—no special equipment or intricate steps. The texture is irresistibly gooey, and adding chocolate chips takes it from delicious to next-level chocolate heaven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 box (18–19 oz) brownie mix
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2 large eggs
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¼ cup vegetable oil
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2 Tbsp all‑purpose flour
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½ cup chocolate chips (optional for extra gooeyness)
Directions
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Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
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In a mixing bowl, stir together the brownie mix, eggs, oil, and flour until a thick dough forms.
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Fold in chocolate chips if I’m going for extra gooey texture.
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Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 8–10 minutes, or until the edges look set but the centers are still soft and underbaked.
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Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.
Servings and timing
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Yield: About 24 cookies (depending on size)
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Prep time: ~5 minutes
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Bake time: 8–10 minutes
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Total time: Around 15 minutes
Variations
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Nutty twist: Stir in ½ cup chopped nuts (walnuts, pecans, or almonds)
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Salted caramel: Drop a caramel square in the center of each cookie before baking
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Mint-chocolate: Swap chocolate chips for chopped Andes mints or mint chips
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Peanut butter swirl: Dollop peanut butter on top before baking and swirl with a toothpick
Storage/Reheating
I keep these in an airtight container at room temperature for up to 3 days—I love them fresh and chewy. For longer storage, I freeze cooled cookies in a freezer-safe bag for up to 2 months. To reheat, I pop them in the microwave for 10–15 seconds or in a 300 °F oven for 3–4 minutes until soft and melty.
FAQs
How do I know when they’re done baking?
I look for set edges but slightly soft centers—that gives me that gooey, fudgy texture I love. They’ll firm up as they cool.
Can I make the dough ahead of time?
Yes—I mix everything, cover the bowl, and refrigerate for up to 24 hours. I scoop and bake straight from the fridge; bake time may be 1–2 minutes longer.
Can I skip the added flour?
The flour gives some structure, keeping the centers from being too gooey. I don’t recommend skipping it unless I’m making brownie-like bars instead.
What if I don’t have chocolate chips?
No problem—I skip them or toss in chopped nuts, caramel bits, or white chocolate chips instead.
Can I make these dairy-free?
Sure—I check the brownie mix for dairy ingredients, then use dairy-free chocolate chips if needed. I’ve had success with vegan brownie mixes too.
Conclusion
These Cookies Made From Brownie Mix are my go-to solution for instant chocolate comfort. They’re fast, flexible, and deliver rich, fudgy goodness every time—ideal for a quick treat, party platter, or any time I want a dessert without the fuss.
