Chewy Brownie Mix Cookies – Your New Favorite 5-Ingredient Dessert
Introduction
If brownies and cookies had a baby, it would be these chewy brownie mix cookies—fudgy in the center, lightly crisp at the edges, and packed with chocolatey goodness. This is your go-to recipe for a quick, comforting treat that tastes homemade but takes minimal effort. With just a box of brownie mix and a few pantry staples, you’ll have rich, bakery-style cookies on the table in under 30 minutes.
Whether you’re baking for a party, a last-minute dessert craving, or a cozy night in, these cookies deliver every time. They’re simple, satisfying, and downright irresistible.
Pro Tip
Let the dough rest for 5–10 minutes before scooping. This allows the mix to hydrate slightly, making it easier to handle and helping the cookies hold their shape during baking.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for a quick and easy dessert.
- Enjoy with a hot cup of coffee or milk for an afternoon pick-me-up.
- Use them in an ice cream sandwich for an extra-indulgent summer treat.
Variations
- Gluten-Free: Use a gluten-free brownie mix and substitute with 1:1 gluten-free flour.
- Mint Chocolate: Add a ½ tsp peppermint extract and swap in mint chocolate chips.
- Nutty Crunch: Stir in ½ cup chopped walnuts, pecans, or almonds for added texture.
- Salted Caramel: Top each dough ball with a soft caramel piece and sprinkle lightly with sea salt before baking.
Equipment Needed
- Mixing Bowl: To combine your ingredients into a thick, fudgy dough.
- Wooden Spoon or Sturdy Spatula: For mixing—this dough is thick and sticky!
- Measuring Cups and Spoons: To keep your ingredient ratios on point.
- Baking Sheet: A flat surface for even baking.
- Parchment Paper: Keeps cookies from sticking and makes cleanup easy.
- Cooling Rack: Allows cookies to cool evenly without overbaking on the hot sheet.
Tips for Success
- Don’t overbake. The cookies should look slightly underdone in the center when you take them out.
- Let them cool for 2–3 minutes on the baking sheet before transferring—they’ll firm up perfectly.
- Use a cookie scoop to portion evenly for consistent baking.
- Add chocolate chips or chunks for extra gooey pockets of melted chocolate.
- Chill the dough for 15 minutes if it’s too sticky or you want puffier cookies.
Why You’ll Love This Recipe
This is the kind of cookie recipe you’ll make again and again—not just because it’s quick, but because it delivers on flavor and texture every single time. It’s perfect for beginner bakers or anyone short on time but craving something warm and chocolatey. The result? A chewy, fudgy cookie that tastes like it came from your favorite bakery.
Recipe Card
Chewy Brownie Mix Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 cookies
Ingredients:
- 1 box (18 oz) brownie mix
- ¼ cup all-purpose flour
- 2 large eggs
- ¼ cup vegetable oil
- 1 cup chocolate chips (optional but highly recommended)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the brownie mix, flour, eggs, and oil. Stir until a thick dough forms.
- Fold in chocolate chips, if using.
- Scoop tablespoon-sized portions and place 2 inches apart on the baking sheet.
- Bake for 9–11 minutes, or until edges are set and centers are still soft.
- Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to finish cooling.
Nutrition Table (Estimated per cookie)
| Nutrient | Amount |
|---|---|
| Calories | ~140 kcal |
| Protein | 2g |
| Carbohydrates | 18g |
| Fat | 7g |
| Fiber | 1g |
| Sugar | 11g |
| Sodium | 80mg |
Note: Based on standard brownie mix and includes chocolate chips.
FAQ
1. How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. They stay soft and chewy!
2. Can I freeze them?
Yes! Freeze baked cookies in a zip-top bag for up to 2 months. Reheat in the microwave for 10–15 seconds to restore that fresh-baked texture.
3. Can I make the dough ahead of time?
Absolutely. Store the dough in the refrigerator for up to 24 hours. Let sit at room temperature for 10 minutes before scooping.
4. What if I only have a 15 oz brownie mix?
You can still use it—just slightly reduce the oil (to about 3 tbsp) and adjust flour if needed to reach a thick dough consistency.
5. Can I double the recipe?
Yes! It scales easily. Just mix in batches if your bowl is small, and bake in multiple rounds.
