Fudgy Brownie Mix Cookies (Print)

Chewy chocolate treats made with brownie mix, eggs, and oil for a quick, fudgy delight.

# Ingredients:

→ Base

01 - 1 box brownie mix, approximately 18 to 20 ounces

→ Wet Ingredients

02 - 2 large eggs
03 - 1/3 cup vegetable oil

# Directions:

01 - Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.
02 - In a large mixing bowl, combine brownie mix, eggs, and vegetable oil. Stir with a spoon or spatula until a thick, glossy dough forms and all dry mix is fully incorporated.
03 - Scoop heaping tablespoonfuls of dough and roll into balls. Place 2 inches apart on prepared baking sheets.
04 - Gently press the tops of dough balls with your fingers or the back of a spoon for extra crinkle tops.
05 - Bake for 9 to 11 minutes, or until the edges are set but the centers still appear slightly soft.
06 - Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • You get restaurant-quality fudgy chocolate cookies in the time it takes to brew coffee, which means spontaneous dessert is finally possible.
  • Three ingredients means nobody's standing over the mixer or hunting for vanilla extract at midnight.
  • The crinkle tops look intentional and impressive, even though you basically just stirred and scooped.
02 -
  • Overbaking by even two minutes turns these into regular cookies instead of fudgy ones—pull them out when they still look slightly underdone, because the residual heat finishes the job.
  • Using melted coconut oil instead of vegetable oil adds a subtle flavor dimension that makes people ask what your secret ingredient is.
03 -
  • Room-temperature eggs incorporate into the dough faster and more smoothly than cold ones, so pull them out of the fridge five minutes before baking.
  • Slightly underbaking is what separates these from every other cookie—the centers should jiggle just a tiny bit when you pull them from the oven.
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