If you’re craving that fudgy, crackly-top brownie goodness but want the hand-held convenience of a cookie, you’re in luck. These are often called “Brookies” or “Brownie Cookies,” and they are dangerously easy to make.
The secret is reducing the liquid from a standard brownie recipe so the dough stays thick enough to scoop.
The 5-Ingredient Brownie Mix Cookies
This recipe yields cookies that are crispy on the edges and soft/fudgy in the middle.
Ingredients
- 1 box (approx. 18 oz) Brownie Mix (Ghirardelli or Betty Crocker work great)
- 2 Large Eggs
- 1/3 cup Neutral Oil (Vegetable or Canola)
- 1 tbsp All-purpose Flour (Helps them hold their shape)
- 1/2 cup Chocolate Chips (Optional, but highly recommended)
Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- Mix: In a large bowl, whisk the eggs and oil together. Add the brownie mix and the tablespoon of flour. Stir until a thick, tacky dough forms. Fold in the chocolate chips.
- Scoop: Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the sheets, spaced about 2 inches apart.
- Bake: Bake for 9–11 minutes.Pro Tip: Don’t overbake! They will look slightly underdone and soft when you pull them out, but they’ll firm up as they cool.
- Cool: Let them rest on the baking sheet for at least 5-10 minutes before moving them. They are fragile when hot!
Customization Ideas
| Add-on | Why it works |
| Sea Salt | Sprinkle a pinch on top right after baking to cut the sweetness. |
| Peanut Butter | Swirl a teaspoon of creamy PB into the dough balls before baking. |
| Walnuts/Pecans | Adds a necessary crunch to the fudgy texture. |
| Mint | Use Andes mint chips for a “Thin Mint” style vibe. |
Why use the extra flour?
Standard brownie mix is designed to be a liquid batter. By adding just $1 \text{ tbsp}$ of flour and using fewer liquids than the box calls for, you change the structure to support a “dome” shape rather than a flat puddle.
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