Name: Cookies Made From Brownie Mix
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups dill pickle slices; 1/2 cup all-purpose flour; 1 large egg; 1 tablespoon water; 1/2 cup bread crumbs; 1/4 cup grated Parmesan cheese; 1 tablespoon Italian seasoning; Cooking spray

If I’m craving something chocolatey, chewy, and super easy to whip up, these cookies made from brownie mix always hit the spot. They combine the rich, fudgy texture of brownies with the convenient, hand-held joy of cookies. With minimal ingredients and almost no prep time, they’re perfect for when I want a quick treat without a lot of effort.

Why You’ll Love This Recipe

I love how this recipe transforms a simple box of brownie mix into irresistibly chewy cookies in just a few steps. It’s a great way to save time and still get that homemade taste. These cookies come out soft in the center with just the right amount of crisp on the edges. Plus, they’re versatile—I can add nuts, chocolate chips, or even a sprinkle of sea salt to switch things up.

ingredients

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

Brownie mix (standard 18- to 20-ounce box)
Eggs
Vegetable oil
Optional mix-ins: chocolate chips, chopped nuts, M&Ms, or caramel bits

directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I combine the brownie mix with eggs and oil. I mix until a thick dough forms—this takes just a couple of minutes.
If I’m using any add-ins, I fold them into the dough at this point.
I scoop out tablespoon-sized portions of the dough and place them about 2 inches apart on the prepared baking sheet.
I bake the cookies for 9 to 11 minutes, just until the edges are set but the centers are still soft.
I let them cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to finish cooling.

Servings and timing

This recipe makes about 20 to 24 cookies, depending on the size I scoop. From start to finish, it takes around 20 minutes total—about 5 minutes of prep time and 10–12 minutes of baking time.

Variations

To make these cookies my own, I like to:

Stir in a handful of white or dark chocolate chips for extra richness.
Add chopped pecans or walnuts for a crunchy texture.
Sprinkle a little sea salt on top before baking for a sweet-salty twist.
Use mint or peanut butter chips to change the flavor profile.

storage/reheating

Once cooled, I store the cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them for up to 3 months. To reheat, I pop one or two in the microwave for about 10 seconds for that fresh-out-of-the-oven warmth.

FAQs

Can I use any brand of brownie mix?

Yes, I’ve used various brands, and they all work well. Just make sure it’s around 18 to 20 ounces.

Do I need to chill the dough before baking?

No chilling is required. The dough is thick enough to bake immediately without spreading too much.

Can I make these cookies gluten-free?

Absolutely—just use a gluten-free brownie mix, and follow the same steps.

Why are my cookies too flat?

If my cookies come out too flat, I make sure not to overmix the dough and avoid using too much oil.

Can I add frosting or drizzle?

Yes, I sometimes drizzle melted chocolate or caramel on top once the cookies cool for an extra indulgent treat.

Conclusion

These cookies made from brownie mix are my go-to when I want something sweet and satisfying without spending hours in the kitchen. They’re easy, customizable, and always a crowd-pleaser. Whether I’m baking for a party or just treating myself, they never disappoint.