Brownie Mix Cookies
Made from only four ingredients, these cookies are chocolatey, fudgy and pleasing for brownie and cookie lovers alike. Add crushed candy canes to dress them up for the holiday
Equipment
- 2 Baking Sheets
- 1 Parchment Paper for lining baking sheets
- 1 Large Mixing Bowl
- 1 Rubber Spatula or sturdy wooden spoon
- 1 Wire Cooling Rack
Ingredients
Main
- One 18.3-ounce box fudge brownie mix
- 1 stick 8 tablespoons unsalted butter, melted
- 1 large egg
- 1 cup semisweet chocolate chunks
Instructions
- Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Stir together the brownie mix, butter and egg in a large bowl until smooth and combined, then fold in the chocolate chunks.
- Scoop 24 balls of dough (about 2 tablespoons each) onto the prepared baking sheets. Use the palm of your hand to gently press each ball into a thick disk. Bake until the cookies spread and the edges are just set, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
To ensure consistently fudgy centers and slightly crisp edges, avoid overbaking; the cookies should appear just set at the edges. For enhanced flavor, a pinch of flaky sea salt can be sprinkled over the dough before baking, balancing the sweetness. For holiday variations, fold in crushed candy canes or peppermint chips. Make sure your butter is fully melted but not hot, as this can affect the egg. Gently pressing the dough balls into disks ensures even thickness and uniform baking.