4-Ingredient Brownie Mix Cookies

brownie mix cookies stacked 5 high with a glass of milk in background

5 from 1 vote

These fudgy brownie mix cookies are the shortcut dessert your chocolate-loving crew will flip for. Made with boxed brownie mix and just a handful of pantry staples, they’re chewy, chocolatey, and totally weeknight-friendly. Perfect for dessert, lunchboxes, or late-night cravings!

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: American

Diet: Kosher, Vegetarian

Servings: cookies

Calories: 47kcal

Author: Marni Katz

Ingredients

1 Boxed Brownie Mix (Duncan Hines Chewy Brownie mix is our preferred brand, with Ghiradelli a close second)
2 eggs
½ cup oil
2 TB water

Instructions

Preheat your oven to 350 degrees and line a baking tray with parchment paper.
In a large mixing bowl, add the brownie mix, eggs, oil and water. Stir just until you can’t see any more dry cake mix, being careful not to overmix.
Using a cookie scoop, scoop the cookie dough onto your prepared baking tray, leaving about 2” between dough balls.
Bake for 8-10 minutes until you see cracks on the top of the cookies, being careful not to overbake them. Remove from the oven and let cool on the baking tray until set.

Notes

To make brownie sandwich cookies: Let the cookies cool completely before filling. Then fill with either vanilla frosting or ice cream. For ice cream, wrap each one individually in plastic wrap, then pop into a zip top bag to freeze.

Freezing Instructions: I suggest baking the cookies as directed and freezing them once baked. They will last in the freezer for up to 2 months.

Nutrition