Of course! Making cookies from brownie mix is a fantastic shortcut that yields incredibly fudgy, chewy, and delicious cookies in minutes. They’re like a cross between a brownie and a cookie—often called “Brookies” (brownie + cookie).
Here’s the basic formula, essential tips, and fun variations.
The Basic Brownie Mix Cookie Recipe
This is the standard ratio for one standard (18-20 oz) box of brownie mix.
Prep: 10 mins | Cook: 8-10 mins per batch | Yields: ~24 cookies
Ingredients
· 1 (18-20 oz) box fudge-style brownie mix (the kind that makes an 8×8 or 9×13 pan)
· ½ cup all-purpose flour (crucial for structure)
· ⅓ cup vegetable oil or melted butter (butter adds more flavor)
· 2 large eggs
· Optional but recommended: 1 cup add-ins (chocolate chips, M&Ms, chopped nuts, etc.)
Instructions
- Preheat: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix: In a large bowl, combine the brownie mix, flour, oil/melted butter, and eggs. Stir with a wooden spoon or spatula until just combined and a thick, sticky dough forms. Fold in your add-ins.
- Scoop: Drop rounded tablespoonfuls (about 1.5-inch balls) of dough onto the prepared sheets, leaving about 2 inches between them. For a cleaner look, roll them quickly in your hands (dampen hands slightly if dough is too sticky).
- Bake: Bake for 8-10 minutes. DO NOT OVERBAKE. The cookies will look puffed, slightly crackled, and still soft in the center. They will firm up as they cool.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They are very fragile when hot.
Why This Works & Critical Tips
· Flour is Non-Negotiable: Brownie mix is formulated to be wet and fudgy. Adding flour gives the dough the necessary structure to hold a cookie shape.
· The Under-baking Secret: For the perfect fudgy center, take them out when they look just set around the edges but still soft in the middle. They continue to cook from residual heat.
· Oil vs. Butter: Oil yields a denser, fudgier texture. Melted butter gives a richer flavor and a slightly crisper edge.
· Dough Consistency: The dough will be thick, sticky, and glossy—like a very stiff brownie batter. This is correct.
· Parchment Paper is Your Friend: It prevents sticking and makes cleanup a breeze.
Popular Flavor Variations
- Chocolate Chip Brookies: Fold in 1 cup semi-sweet chocolate chips.
- Peanut Butter Cup: Fold in 1 cup chopped peanut butter cups.
- Salted Caramel: After baking, immediately press a soft caramel candy into the center of each hot cookie and sprinkle with flaky sea salt.
- Mint Chocolate: Use a mint-chocolate brownie mix or add ½ tsp peppermint extract to the dough. Fold in 1 cup dark chocolate chips.
- Double Chocolate Chunk: Fold in 1 cup white or milk chocolate chunks.
- Cookie Stuffed: Flatten a dough ball, place a Rolo or a small piece of cookie dough in the center, and seal it inside before baking.
Advanced Hack: The Two-Ingredient Base (For a Quick Fix)
Yes, it exists! For an even simpler, denser cookie:
· Mix: 1 box brownie mix + ½ cup mayonnaise (sounds odd, but it works!) OR ⅔ cup plain Greek yogurt.
· Method: Combine until a thick dough forms, add mix-ins, scoop, and bake at 350°F for 8-10 minutes. The result is ultra-fudgy and moist.
Troubleshooting
· Cookies spread too much: Your oven may be running cool. Try chilling the dough for 30 minutes before baking.
· Cookies are too cakey: You likely over-measured the flour or over-mixed the dough. Also, check your brownie mix—some have leavening agents that make them puff more.
· Too sticky to handle: Chill the dough for 20-30 minutes or lightly wet your hands before shaping.
Enjoy your delicious, hybrid treats! They’re perfect for when you can’t decide between a brownie’s fudginess and a cookie’s portable charm.