These Grandma-Approved Brownie Cookies are the perfect shortcut treat: all the rich, fudgy flavor of brownies baked into soft, chewy cookies using a simple box mix. They’re quick to stir together, need just a handful of pantry ingredients, and deliver that nostalgic, homemade taste without any fuss. Ideal for bake sales, last-minute guests, or whenever a chocolate craving hits.
Ingredients
- 1 box brownie mix (about 18–20 oz / 510–566 g)
- 2 large eggs, at room temperature
- 1/4 cup (60 ml) vegetable oil
- 1/8 cup (2 tbsp / about 15 g) all-purpose flour
- Optional: 1/2–3/4 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, add the brownie mix, eggs, vegetable oil, and all-purpose flour.
- Stir or whisk until everything is fully combined and no dry pockets of mix remain. The batter will be thick and sticky.
- If using nuts, gently fold them into the batter until evenly distributed.
- Using a spoon or cookie scoop, drop spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart to allow for spreading.
- Bake in the preheated oven for about 9 minutes, or until the tops are set, shiny, and slightly crackly around the edges.
- Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes to firm up.
- Carefully transfer the cookies to a wire rack and let them cool completely or enjoy warm for extra gooey centers.
- Don’t miss out on my next recipe thank you for following and baking along! Sweet, simple, and so satisfying!
Variation
- Stir-In Brownie Cookies: Fold in 1/2 cup chocolate chips, white chocolate chips, or butterscotch chips along with or instead of nuts for extra pockets of melty sweetness.
- Mint-Chocolate Brownie Cookies: Add 1/2 teaspoon peppermint extract to the batter and top each cookie with a few crushed peppermint candies after baking.
- Salted Caramel Brownie Cookies: Press a few soft caramel bits into the tops of the scooped dough and sprinkle with flaky sea salt right after baking.
Cooking Notes
- Oven temperatures can vary, so begin checking the cookies at the 8-minute mark the first time you make them.
- Cookies will continue to firm up as they cool on the baking sheet; if they look slightly soft in the center, that’s perfect for a fudgy texture.
- For more uniform cookies, chill the batter for 15–20 minutes before scooping, especially in a warm kitchen.
Serving Suggestions
- Serve warm with a cold glass of milk for that classic, nostalgic treat.
- Sandwich two cookies around a scoop of vanilla ice cream for easy brownie cookie ice cream sandwiches.
- Dust cooled cookies with powdered sugar or drizzle with melted chocolate for a prettier presentation on dessert platters.
Tips
- Lightly spray your cookie scoop or spoon with nonstick spray so the thick batter releases easily.
- Use room-temperature eggs to help the batter mix smoothly and bake more evenly.
- Let cookies cool completely before storing to prevent condensation from making them soggy.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 25 minutes
Nutritional Information (Per Cookie)
- Calories: Approximately 140 kcal
- Protein: About 2 g
- Sodium: About 120 mg
Frequently Asked Questions
- Can I make these brownie cookies without nuts?
-answer Absolutely. The nuts are completely optional. Simply leave them out, or replace them with chocolate chips or other mix-ins of your choice. - Can I freeze the baked cookies?
-answer Yes. Let cookies cool completely, then freeze in a single layer before transferring to a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw at room temperature or warm briefly in the microwave. - Can I use any brand of brownie mix?
-answer Yes, most standard 18–20 oz (510–566 g) brownie mixes work. Just note that texture and sweetness can vary slightly by brand, so you may need to adjust bake time by a minute or two. - How do I know when the cookies are done?
-answer The tops should look set, shiny, and slightly crackled, with edges that feel just firm when gently tapped. They’ll still be soft in the center but will finish setting as they cool.
Conclusion
These Grandma-Approved Brownie Cookies turn a humble box mix into something that tastes like it came straight from her cozy kitchen. With minimal prep, quick bake time, and that signature fudgy bite, they’re perfect for busy days, bake sales, or late-night cravings. Keep this simple recipe on repeat whenever you need a sweet, chocolatey crowd-pleaser.
Print
Grandma-Approved Brownie Cookies
- Total Time: 25 minutes
- Yield: About 18–24 cookies (depending on cookie size) 1x
- Diet: Vegetarian (contains eggs)
Description
These Grandma-Approved Brownie Cookies are the perfect shortcut treat: all the rich, fudgy flavor of brownies baked into soft, chewy cookies—using a simple box mix. They’re quick to stir together, need just a handful of pantry ingredients, and deliver that nostalgic, homemade taste without any fuss. Ideal for bake sales, last-minute guests, or whenever a chocolate craving hits.
Ingredients
Scale
- 1 box brownie mix (about 18–20 oz / 510–566 g)
- 2 large eggs, at room temperature
- 1/4 cup (60 ml) vegetable oil
- 1/8 cup (2 tbsp / about 15 g) all-purpose flour
- Optional: 1/2–3/4 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, add the brownie mix, eggs, vegetable oil, and all-purpose flour.
- Stir or whisk until everything is fully combined and no dry pockets of mix remain. The batter will be thick and sticky.
- If using nuts, gently fold them into the batter until evenly distributed.
- Using a spoon or cookie scoop, drop spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart to allow for spreading.
- Bake in the preheated oven for about 9 minutes, or until the tops are set, shiny, and slightly crackly around the edges.
- Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes to firm up.
- Carefully transfer the cookies to a wire rack and let them cool completely—or enjoy warm for extra gooey centers.
- Don’t miss out on my next recipe—thank you for following and baking along! Sweet, simple, and so satisfying!
Notes
- Every brand of brownie mix is a little different, so you may need to adjust the bake time by 1–2 minutes.
- For extra fudgy centers, slightly underbake and let the cookies finish setting on the hot pan.
- If the batter feels too runny, add up to 1 extra tablespoon of flour; if too thick, add 1–2 teaspoons of oil.
- These cookies stay soft for several days when stored in an airtight container at room temperature.
- Prep Time: 10 minutes
- Cook Time: 9 minutes per batch
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/18 of recipe)
- Calories: Approximately 140 kcal
- Sugar: About 12 g
- Sodium: About 120 mg
- Fat: About 7 g
- Saturated Fat: About 1.5 g
- Unsaturated Fat: About 5 g
- Trans Fat: 0 g
- Carbohydrates: About 18 g
- Fiber: About 1 g
- Protein: About 2 g
- Cholesterol: About 15 mg
Keywords: brownie cookies, box mix brownies, easy brownie cookie recipe, grandma-approved cookies, fudgy brownie cookies
