Brownie Mix Cookie Recipe
Chewy and chocolatey! These easy brownie cookies elevate a standard brownie mix with real melted chocolate. I’ve carefully adjusted the ingredients so you can scoop and bake cookies with crisp edges and soft chewy centers--just like your favorite brownies!Hint: To make these cookies you only need the ingredients listed below--you should totally ignore the back of the box!
Servings: 24 cookies
Calories: 198kcal
Ingredients
- 4 ounces dark chocolate bar (I’ve only tested this recipe with bar chocolate, not chips)
- 5 tablespoons vegetable oil
- 1 box brownie mix (mix must be 18.3-18.4 ounces)
- 2 large eggs (eggs should be room temperature)
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a large microwave-safe bowl, microwave 4 ounces of a dark chocolate bar and 5 tablespoons of vegetable oil in 20-second intervals, stirring in between until melted and smooth. Let cool 5 minutes.
- Whisk in 2 room temperature eggs and 1 teaspoon vanilla extract. Whisk briskly for 90 seconds. This helps achieve the pretty crackles on top of the cookies!
- Add the brownie mix (must be 18.3 or 18.4 ounces) and use a spatula to fold it in until dough is thick and smooth. Optional: fold in 1/2 cup semi-sweet chocolate chips.
- Use a #40 scoop (1.5 tablespoons) to scoop 24 cookies. Space cookies a few inches apart on your baking sheets and bake one pan at a time for about 11 minutes (cookies will be crackled on edges). Note that the cookies (even when fully baked) will still appear quite gooey, but that is because brownies require cooling down to set properly. An instant-read thermometer can be helpful. So long as the cookies measure at least 165°F, you can pull them from the oven and let them cool.
Notes
How to Store or Make Ahead: Store cookies in an air-tight container for 2-3 days. For longer storage, freeze cookies in freezer-safe packaging for up to 1-2 months.
How to know when they are done: Chocolate baked goods are tricky to discern when they are done baking! For these cookies you might wish to bake a test cookie and allow it to cool for 15-20 minutes to figure out the exact right time for your oven. The cookies will still appear quite gooey at the end of the baking time, but if you overbake then you will end up with crisp, dry cookies. I remove my cookies when they are puffed with lightly crackled edges, about 10-11 minutes.
Which brownie mix to use? You need to be sure to use an 18.3 or 18.4 ounce brownie mix. I’ve tested the recipe with Pillsbury’s Chocolate Fudge Brownie mix and Aldi’s Baker’s Corner mix. I prefer the Pillsbury mix for a better chocolate flavor. I also found the Aldi mix to be a bit salty. However, either option will work!
Do I really need room temperature eggs? Using room temperature eggs helps develop the characteristic crackle of the brownie cookies. However, I recently made this recipe again and forgot to use room temp eggs and it still turned out as expected. So your mileage may vary.
Want more chewy middles? Use a bigger cookie scoop! You can also use a 2 or 3 tablespoon scoop for more "chewy middle" to the cookie. You will need to get the timing right so experiment with adding 2-3 minutes to the bake time (bake just one tester cookie) and then allowing the cookie to cool to test the final chewiness result. Enjoy!
Nutrition
Calories: 198kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 92mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g | Vitamin A: 113IU | Calcium: 17mg | Iron: 2mg