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Stack of fudgy Brownie Mix Cookies with shiny cracked tops on a white plate.
Linda

Brownie Mix Cookies

Chewy, fudgy cookies with crackly tops that taste like brownies but bake in half the time.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 box brownie mix 18-20 oz, any brand
  • 0.5 cup all-purpose flour keeps cookies from spreading too thin
  • 0.25 cup vegetable oil or melted coconut oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chips optional, for extra chocolate pockets
  • flaky sea salt for finishing

Equipment

  • Large Mixing Bowl
  • Electric mixer or wooden spoon
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Cookie Scoop or Tablespoon

Method
 

Prep
  1. Preheat oven to 350F. Line two baking sheets with parchment paper or silicone mats.
Make dough
  1. In a large bowl, stir together brownie mix and flour. Add oil, eggs, and vanilla. Mix with a wooden spoon or electric mixer on low until a thick dough forms, about 1 minute. It will be stiffer than brownie batter. Fold in chocolate chips if using.
Scoop and bake
  1. Scoop rounded tablespoons of dough and roll into balls. Place 2 inches apart on prepared sheets. Do not flatten.
  2. Bake 9-11 minutes, until tops look set and crackly but centers are still slightly soft. They will look underdone - this is correct.
Cool and finish
  1. Let cookies rest on the hot pan for 5 minutes to finish setting, then transfer to a wire rack. Sprinkle with flaky salt while warm if desired.

Notes

The added flour is crucial - without it, these spread into thin puddles. For extra chewy cookies, chill the dough 30 minutes before baking. These keep well in an airtight container for 5 days, or freeze baked cookies up to 3 months. Try swapping chocolate chips for chopped walnuts, peppermint bark, or peanut butter chips.