Introduction

These Easy Brownie Mix Cookies combine the rich, fudgy flavor of brownies with the fun, handheld form of cookies. With just a few simple ingredients and minimal effort, you can enjoy gooey, chocolatey treats anytime.

A stack of three rich chocolate cookies is shown on a black cooling rack placed on a white marbled surface. The top cookie is broken in half, revealing a thick, melted, glossy chocolate center inside with a soft, gooey texture. The cookie exterior is cracked and slightly crisp, with a deep brown color and hints of darker chocolate chunks within. The cookies appear thick and dense, with uneven, rustic edges that highlight their homemade look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (18-20 oz) brownie mix
2 large eggs
⅓ cup vegetable oil (or melted butter for a richer taste)
2 tablespoons all-purpose flour
1 teaspoon vanilla extract (optional, but adds great flavor)
½ cup chocolate chips or chunks (optional, for extra chocolatey goodness)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easier.
Step 2: Combine the brownie mix, eggs, and vegetable oil (or melted butter) in a large mixing bowl. The mixture will be quite thick and sticky – using a sturdy wooden spoon works best for mixing.
Step 3: Add the all-purpose flour and vanilla extract (if using) to the bowl and stir until completely incorporated. The flour helps achieve that perfect cookie texture rather than a straight brownie consistency.
Step 4: Fold in the chocolate chips or chunks, distributing them evenly throughout the dough. This adds pockets of melty chocolate that make these cookies truly irresistible.
Step 5: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread slightly during baking.
Step 6: Bake for 10-12 minutes until the edges are set but the centers still look slightly underbaked. Don’t overbake—they continue cooking on the hot baking sheet after removal from the oven.
Step 7: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. They’re quite fragile when hot but firm up beautifully as they cool.
Step 8: Serve warm for that irresistible gooey center, or allow to cool completely for a chewier texture. The contrast between the crackly top and fudgy interior is what makes these cookies so special!

Tips & Variations

Use melted butter instead of vegetable oil for a richer, more buttery flavor.
Add nuts like walnuts or pecans for extra crunch.
Try mini chocolate chips to evenly distribute melty chocolate throughout.
For a dairy-free version, substitute eggs with flax eggs and use dairy-free oil alternatives.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. Reheat gently in the microwave for 10-15 seconds for a warm, gooey treat.

How to Serve

A close-up of a stack of four thick, chewy chocolate cookies on a white plate lined with white parchment paper. Each cookie has a cracked, slightly shiny surface with large, melted chocolate chips embedded on top, creating small peaks of glossy chocolate. The top cookie is slightly broken at the edge, showing a moist, dark brown interior with gooey melted chocolate inside. The background is blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a cake or fudge brownie mix instead?

Yes, cake brownie mix will yield a lighter, cakier cookie, while fudge brownie mix keeps them dense and fudgy. Adjust baking time slightly if needed.

What if I don’t have vanilla extract?

Vanilla extract is optional but adds depth of flavor. If you don’t have any, you can omit it without affecting the overall success of the cookies.