This easy brownie mix cookie recipe transforms a simple box of brownie mix into rich, chewy cookies with crisp edges and fudgy centers. A quick and delicious way to enjoy that classic brownie flavor in cookie form.
1 (18 to 18.4 ounce)boxGhirardelli Double Chocolate Brownie Mix
¼cupall-purpose flour
2largeeggs
¼cupvegetable oil
½cupschocolate chipsoptional
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Mix Wet Ingredients: In a large bowl or stand mixer fitted with the paddle attachment, combine the neutral oil (or melted butter) and eggs.
Add in Dry Ingredients: Add in the brownie mix and flour. Mix until a thick dough forms. The dough will be very thick.Mix in chocolate chips or pieces, if using.
Scoop Dough: Scoop the dough onto the prepared baking sheet. For smaller cookies, use a small cookie scoop or a tablespoon, spacing them 2 inches apart. For a larger cookie, use a medium cookie scoop or about 2 tablespoons. Press a few pieces of chocolate chunks on top before baking for a pretty presentation.
Bake smaller cookies for 8-10 minutes and larger cookies for 10-12 minutes. The edges will be set, and the centers soft and fudgy.DO NOT OVERBAKE. They will bake fast and can dry out easily if cooked too long. Every oven is different, so watch your first batch carefully
Cool: Allow the cookies to cool completely on the baking sheet. They are fudgy and need time to set.
Enjoy!
Notes
Makes about 26 small cookies or 18 cookies larger.