Cookies Made From Brownie Mix – Fudgy, Chewy & Shockingly Easy 3-Ingredient Brownie Cookies

Cookies Made From Brownie Mix – Fudgy, Chewy & Shockingly Easy 3-Ingredient Brownie Cookies

If you love brownies and cookies, these Cookies Made From Brownie Mix are the best of both worlds — thick, chewy, fudgy cookies with rich chocolate flavor and crackly brownie tops… all made with just a brownie mix and a few simple ingredients. They’re gooey in the center, slightly crisp at the edges, and loaded with that classic brownie richness. Perfect for last-minute dessert cravings, holiday cookie trays, bake sales, or any time you want a chocolatier-than-chocolate cookie without any fuss. The magic of this recipe is how fast and foolproof it is. In under 15 minutes, you’ll have irresistibly soft, bakery-style brownie cookies that taste like you spent hours baking.

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Prep Time 5

Cook Time 10

Servings: 20 Cookies

Ingredients Equipment Method Notes

Ingredients

1 box 18–20 oz brownie mix (any brand)
2 large eggs
¼ cup melted butter or ¼ cup vegetable oil
Optional mix-ins:
½ cup chocolate chips
½ cup chopped nuts
½ teaspoon espresso powder
Flaky sea salt
Mini marshmallows for rocky road

Equipment

Mixing bowl
Whisk or spoon
Baking sheet
Parchment paper
Cookie scoop
Cooling rack

Method

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.

Step 2: Mix the Dough

In a large bowl, combine:
brownie mix
eggs
melted butter or oil
Stir until a thick, sticky dough forms.
(It will look thicker than actual brownie batter — this is correct!)
Fold in chocolate chips or other add-ins if desired.

Step 3: Scoop & Shape

Scoop dough into rounded tablespoons.
Place on the baking sheet 2 inches apart.
For cleaner edges, slightly flatten the tops with damp fingers.

Step 4: Bake

Bake for 8–10 minutes.
Cookies will look soft and slightly underbaked — they firm up as they cool.
Let them sit on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

🧊 Storage & Reheating

Room Temperature: 4–5 days
Refrigerator: Up to 1 week
Freeze Baked Cookies: Up to 2 months
Freeze Dough Balls: Up to 2 months

Warm a baked cookie 7 seconds in the microwave for maximum fudginess.

🥄 Variations

Triple Chocolate: Add chocolate chips + drizzle with melted chocolate.

Mint Chocolate Brownie Cookies: Add ½ tsp peppermint extract.

Peanut Butter Swirl: Add peanut butter chips or swirl in peanut butter.

Rocky Road Cookies: Add mini marshmallows + chopped almonds.

Salted Dark Chocolate: Sprinkle flaky sea salt on warm cookies.

Mocha Fudge: Add espresso powder to the batter.

S’mores Brownie Cookies: Press a mini marshmallow + graham cracker piece on top.

Nutty Brownie Cookies: Add chopped pecans or walnuts.

Peppermint Crunch: Add crushed candy canes for a holiday twist.

Caramel Brownie Cookies: Drizzle caramel sauce over cooled cookies.

❓ 10 FAQs

What brownie mix works best?
Any brand — Ghirardelli, Betty Crocker, Pillsbury, or store brands.

Why is my dough too sticky?
Chill 10–15 minutes for easier scooping.

Can I use oil instead of butter?
Yes — butter gives richness, oil gives fudginess.

Why did my cookies spread too much?
Dough may be too warm — chill briefly.

Can I make these gluten-free?
Yes — use a gluten-free brownie mix.

Can I add flavor extracts?
Vanilla, almond, mint, or caramel extract work well.

Should they look soft when done?
Yes! Overbaking makes them dry.

Can I stuff them?
Yes — add a cube of chocolate or caramel to the center.

Are they cakey or fudgy?
Fudgy in the center with chewy edges.

Can I double the recipe?
Absolutely — brownie mix cookies scale perfectly.

🏁 Conclusion

These Cookies Made From Brownie Mix are the ultimate quick-fix treat — soft, rich, fudgy, and bursting with chocolate flavor. They’re unbelievably simple, incredibly delicious, and endlessly customizable. Whether you want a fast holiday cookie, an easy bake-sale recipe, or just a late-night chocolate fix, these cookies deliver big flavor with minimal effort.