Brownie Mix Cookies
Ok, so these cookies are way too fun. A boxed brownie mix + a few simple ingredients = the most killer brownie cookies of all time.
I’ve actually posted brownie cookies before (from scratch), and those cookies are good too. I liked them. But I’ve been wanting to make some brownie cookies that are more along the lines of that signature flavor and fudginess of box mix brownies. And while I’ll always love a great homemade brownie, sometimes you just can’t beat the box mix, you know?
I couldn’t believe how perfect these turned out on the first try– gooey insides, crackly tops, deep chocolate-y flavor. All I did was slightly modify my favorite Cake Mix Cookie recipe, and they turned out so, so amazing.
And, as you can imagine, there is a ton of potential for yummy variations for this recipe! I’ve already got two more versions than I’m planning to share with you in the next few months, but seriously– the possibilities are endless! Toss in your favorite candies, add peanut butter, roll them in powdered sugar….
Or make the most ultimate ice cream sandwich ever 🙂
I hope you love these as much as I did!
- 18.25 ounce box brownie mix (JUST the dry mix)
- 2 eggs
- 1/4 cup canola or vegetable oil
- 1/4 cup flour
- 3/4 cup chocolate chips
Preheat oven to 375ºF.
Use an electric mixer to beat all the ingredients into a smooth dough.
Scoop two tablespoons of dough at a time into mounds on an ungreased cookie sheet (see below for a step-by-step photo tutorial on my scooping method), keep dough about 2 inches apart.
Bake for 9 minutes.
Remove from oven and give cookie sheet a light tap on the top of the oven or counter top to release some air from the cookies (which creates those nice crackly tops).
Let cool for 2-3 minutes on baking sheet before transferring to a wire rack to cool completely.
Can be stored in an airtight container or in the freezer.
Nutrition Information: https://www.somethingswanky.com/nutrition-brownie-mix-cookies/