|Nutrition Facts (per serving)|
|Servings: 18 to 24|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||2%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This brownie mix cookie recipe is about as easy as it comes, and it's delicious, too. All you need to add to the mix are simple ingredients that you likely already have on hand. Mix in extra chopped dark chocolate and top with raw sugar to take store-bought brownie mix to the next level.
The key to this recipe is the right balance of oil and flour. Too much oil and not enough flour will yield greasy, flat cookies. However, too much added flour and not enough oil will create thick cookies with a chalk-like texture. We tested and tested this recipe to get the perfect consistency with that signature crack on top.
Another key is shaping the cookies large enough for the centers to remain nice and soft. Be careful not to overbake; we recommend checking on them 10 minutes into baking. It's easy to customize this recipe by adding flavorings, like peppermint extract, or mix-ins, like white or peanut butter chips, or your favorite chopped nuts.
"The brownie mix cookies were excellent with the dark chocolate chunks. I made another batch with some white chocolate chunks, and they were delicious as well. The dough is extremely stiff, so an electric mixer made mixing easier." —Diana Rattray
1 (18.3-ounce) box brownie mix
2 large eggs
1/4 cup vegetable oil
1 teaspoon baking powder
1/2 cup all-purpose flour
1 tablespoon water
4 ounces dark chocolate, coarsely chopped
Turbinado sugar, for garnish
Gather the ingredients.
Line two large baking trays with parchment and spray evenly with cooking spray.
In a large bowl, combine the brownie mix, eggs, vegetable oil, baking powder, flour, and water. Mix until well combined with a wooden spoon or electric mixer. Fold in the chocolate. Cover the dough and refrigerate for 60 minutes.
Position racks in the upper and lower third of the oven and preheat to 350 F. Using a medium cookie scoop, arrange the cookies onto the prepared baking sheets about 1 1/2 inches apart. The scoops should be about 1 1/2 inches across. Evenly sprinkle the tops with raw sugar. Freeze the cookies for 10 to 15 minutes.
Bake until cookies begin to set on the edges being careful not to overbake, about 15 to 20 minutes.
Cool on the baking trays for 3 minutes before transferring to a baking rack to cool completely.
If you choose not to chill and freeze the cookie dough, be sure to leave a little more room on the baking sheets because they will spread more and be somewhat flat.
- Butterscotch or white chocolate chips are both delicious options in place of chopped dark chocolate.
- Or add 1 teaspoon peppermint extract and crushed peppermint candies for a chocolate mint brownie cookie.
- An exciting idea is to mix 1/2 cup granulated sugar with 1 tablespoon instant espresso powder and sprinkle this mixture on top of the cookies before baking. If you've got coffee lovers in your life, this version of the cookies paired with a bag of your favorite coffee beans would make a great gift.
You could make these ahead of time and freeze the dough for up to one month. Simply scoop the cookie dough onto a baking sheet in one even layer then wrap the baking sheet in plastic tightly and store in the freezer.
How to Store
- Store these cookies in an airtight container on the counter for up to five days. To bring them back to their fresh-from-the-oven goodness, just pop them in the microwave for a few seconds until warmed through.
- To freeze the baked brownie mix cookies, let them cool completely and place in zip-close freezer bags. Freeze for 1 to 2 months.