Recipe
Scale
Ingredients
- 1 box brownie mix (17–19 oz)
- 1/4 cup vegetable oil
- 2–3 tablespoons all-purpose flour
- 2 large eggs
- 3/4 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the eggs and vegetable oil until fully combined.
- Add the brownie mix and 2 tablespoons of flour. Mix until a thick, soft cookie dough forms. If the dough is too sticky, add the remaining tablespoon of flour.
- Fold in the chocolate chips if you’re using them.
- Using a cookie scoop or spoon, scoop the dough into evenly sized balls and place them about 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are set but the centers are still slightly soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
- Enjoy your delicious, chewy, fudgy brownie cookies!
Connie’s notes
Perfect Brownie Cookies 1. Don’t overbake your cookies. This is the most important tip! Brownie cookies should have a soft, fudgy center. They might look slightly underbaked when you remove them, but they’ll continue to set as they cool. 2. Use your favorite brownie mix. Any standard 17–19 oz boxed brownie mix should work. Different brands may produce slightly different textures. 3. Chill the dough if needed. If your dough is too sticky to roll or scoop, refrigerate it for 15–20 minutes. This makes it easier to handle. 4. Add extra chocolate. Chocolate chips are optional, but they make these cookies even richer. You can use milk chocolate, semisweet, dark chocolate, or white chocolate chips. 5. Don’t overmix. Mix just until everything is combined. Overmixing can make the cookies tougher. 6. Make them look bakery-style. Press a few extra chocolate chips on top of each dough ball before baking for beautiful, chocolate-loaded cookies. 7. Store them properly. Keep your cookies in an airtight container at room temperature for up to 4 days to maintain their soft texture. 8. Freeze for later. You can freeze the baked cookies for up to 2–3 months. Just thaw them at room temperature whenever you’re craving something sweet. My favorite way to enjoy them: Warm them in the microwave for about 10 seconds and serve with a cold glass of milk or a scoop of vanilla ice cream. It’s like having a warm brownie and a cookie all in one!
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