Name: Brownie Mix Cookies – The Easiest, Fudgiest Cookies Ever
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 box of brownie mix (about 18 oz); 2 large eggs; ½ cup vegetable oil (or melted butter); ½ cup chocolate chips or chopped nuts (optional)

I’ve discovered the perfect crossover between brownies and cookies: these brownie mix cookies are unbelievably fudgy, chewy, and simple to whip up using store‑bought brownie mix. They’re soft, rich, and require just a few pantry staples! Brownie Mix Cookies – The Easiest, Fudgiest Cookies Ever

Why You’ll Love This Recipe

I love how effortlessly these cookies come together—no measuring cocoa or baking powder. Just mix, bake, and enjoy decadent results in under 20 minutes. The edges stay chewy while the centers remain irresistibly gooey. Plus, the recipe is flexible—add chocolate chips, nuts, or a swirl of caramel for a fun twist.

ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

1 box of brownie mix (about 18 oz)
2 large eggs
½ cup vegetable oil (or melted butter for richer flavor)
½ cup chocolate chips or chopped nuts (optional)

directions

I preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper.
In a bowl, I whisk together the brownie mix, eggs, and oil until smooth. If I’m adding extras like chips or nuts, I fold them in at this stage.
I scoop tablespoon‑sized portions of dough onto the prepared sheets, spacing them about 2 inches apart.
I bake for 9–11 minutes, until the edges look set but the centers still appear slightly underbaked.
After removing from the oven, I let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Servings and timing

These measurements make about 24 cookies.

Prep time: 5 minutes
Bake time: 10 minutes
Cooling & total time: Approximately 20 minutes

Variations

I fold in white or peanut butter chips for extra flavor.
I stir in chopped pecans or walnuts to add a nutty crunch.
I swirl in caramel sauce before baking for gooey caramel pockets.
For a minty twist, I add chopped Andes mints or peppermint chips.
I sprinkle sea salt on top right after baking for a sweet‑and‑salty contrast.

storage/reheating

I store cooled cookies in an airtight container at room temperature for up to 3 days. To reheat, I pop them in the microwave for 7–10 seconds or briefly warm them in a 300 °F oven for about 3 minutes to restore that melty, fudgy texture.

FAQs

1. Can I use a gluten‑free brownie mix?

Yes. I’ve used gluten‑free mixes and achieved the same fudgy texture—just check that any mix‑in add‑ons are also gluten‑free.

2. Can I bake these cookies in a muffin tin instead?

Absolutely. I press dough into greased muffin cups and bake at the same temperature for 12–14 minutes; they turn out more like brownie bites with chewy edges and gooey centers.

3. Why are my cookies cakier instead of fudgy?

If they turn cakey, I likely overmixed the dough or baked them too long. I mix until just combined and bake until the centers still look a bit wet.

4. Can I freeze the dough or baked cookies?

Yes. For dough, I roll balls and freeze on a tray, then transfer to a freezer bag for up to 3 months—bake from frozen, adding 2–3 minutes. Baked cookies also freeze well; I thaw them at room temperature or warm them briefly before serving.

5. Can I reduce the sugar?

Since the brownie mix already contains sugar, reducing sweetness is tricky without affecting texture. I suggest choosing a lower‑sugar mix or reducing optional chocolate chips if desired.

Conclusion

These brownie mix cookies are my go‑to when I want something quick and decadent. No fuss, minimal cleanup, maximum fudgy delight. I hope they become a favorite in your kitchen, too!