Brownie Mix Cookies Recipe
Soft and super chocolatey - these brownie mix cookies have been tested with all the major brands - add your favorite mix-ins and make the best brownie cookies ever!
Servings: 20 -24 cookies
Cost: $6
Ingredients
- 1 (16-18 ounce) box brownie mix (see notes)
- 2 large eggs
- ¼ cup (31g) all-purpose flour
- ¼ cup vegetable oil
- 1 cup Mix-ins (see notes)
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Place brownie mix in a large bowl. Add eggs, flour, and oil. Mix until a thick batter forms.
- Mix in your optional mix-ins (up to 1 cup total).
- Scoop 2 tablespoon sized balls of cookie dough 3-inches apart on prepared cookie sheets.
- Bake chilled cookies for 8-12 minutes, until they just loose their glossy sheen.
- Betty Crocker Brand: This is a 16.3 ounce box and the recipe can be made as written.
- Pillsbury and Duncan Hines Brands: These are 18.4 ounce boxes. Both produce a bit thicker of dough. If you're struggling to incorporate all the dry ingredients add 1 tablespoon of water, but you don't have to. I've tried it both ways and both ways work.
Notes
- Yield depends on what your mix-ins are. No mix-ins makes about 20 (2 tablespoon size) cookies.
- You can use melted butter in place of vegetable or canola oil.
- Mix In Options:
- 1 cup chopped nuts (approx 106g)
- 1 cup chocolate chips (170g)
- 1 cup chopped candy (i.e. Reese's Pieces) or M&Ms
- Anything you like - as long as it's only 1 cup
- Store cooled cookies in an airtight container at room temperature or freeze for several months.
Nutrition
Serving: 1cookie | Calories: 41kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 13mg | Potassium: 9mg | Fiber: 0.04g | Sugar: 0.05g | Vitamin A: 27IU | Calcium: 3mg | Iron: 0.2mg
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