Brownie Mix Cookies
Easy 4-ingredient Brownie Mix Cookies with fudgy centers and crackled tops. Perfect chewy texture in just 20 minutes.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Cookie scoop
- Wire cooling rack
Ingredients
- 18.3 oz fudge brownie mix Betty Crocker, Duncan Hines, or Ghirardelli
- 1/2 cup vegetable oil canola or grapeseed oil also work
- 2 large eggs room temperature
- 1 cup semi-sweet chocolate chips dark chocolate chips recommended
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In large bowl, combine brownie mix, oil, and eggs. Stir 50-75 strokes until soft dough forms.
- Fold in chocolate chips until evenly distributed.
- Scoop 1.5-inch dough balls onto baking sheet, spacing 2 inches apart.
- Bake for 10 minutes until edges set but centers still soft.
- Cool on pan 10 minutes before transferring to wire rack.
Notes
- Add 1/4 cup flour if cookies spread too much
- Reserve chocolate chips to press on tops before baking
- Store in airtight container up to 5 days
- Freeze baked cookies up to 3 months