Fudgy Brownie Mix Cookies (Printable version)

Chewy, chocolatey cookies made quickly with brownie mix, eggs, and oil for a fudgy texture.

# What you need:

→ Base

01 - 1 box brownie mix (approximately 18-20 oz)

→ Wet Ingredients

02 - 2 large eggs
03 - 1/3 cup vegetable oil

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
02 - In a large mixing bowl, combine brownie mix, eggs, and vegetable oil. Stir with a spoon or spatula until a thick, glossy dough forms with all dry ingredients fully incorporated.
03 - Scoop heaping tablespoonfuls of dough and roll into balls. Space 2 inches apart on prepared baking sheets.
04 - Gently press the tops of dough balls with your fingers or the back of a spoon for enhanced crinkle tops.
05 - Bake for 9-11 minutes until edges are set but centers remain slightly soft.
06 - Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.

# Expert Advice:

01 -
  • Minimal ingredients mean you can whip up a batch anytime the chocolate craving strikes
  • No mixer required – just a bowl and spoon for easy cleanup
  • Perfectly fudgy texture with crispy edges and soft, gooey centers
  • Great for beginner bakers or anyone short on time
  • Endlessly customizable with mix-ins like chocolate chips, nuts, or sea salt
02 -
  • Don't overmix the dough – stir just until the dry mix disappears to keep cookies tender
  • For chewier cookies, slightly underbake and let them finish setting on the hot baking sheet
  • Room temperature eggs blend more easily into the dough for better texture
  • Store cooled cookies in an airtight container at room temperature for up to 5 days
  • These cookies freeze beautifully – freeze baked cookies for up to 3 months or freeze dough balls and bake from frozen, adding 1-2 minutes to baking time
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