I don’t know about you, but there’s something about the smell of chocolate baking in the oven that just fills the whole house with pure happiness. Today, we’re diving into a fun, nostalgic treat—Brownie Cookies! This recipe has been a little gem in my family’s kitchen for years. When my kids were younger, these cookies were an absolute favorite. We’re talking about the best of both worlds here: the chewy, fudgy goodness of a brownie with the convenient, hand-held charm of a cookie.
Now, if you’re a chocolate lover like me, you’re in for a treat. These cookies are all about that chewy center with just a touch of crispiness around the edges. I mean, who doesn’t love those crispy brownie edges? I’m definitely the one picking off all the corners when we make brownies, so these cookies give me the best of both textures.
And here’s the best part—this recipe couldn’t be easier. It’s all about the classic dump-and-go method. No complicated steps, no fuss. We’re actually using a boxed brownie mix here, which keeps things super simple. If you keep a box of brownie mix on hand (like I do!), then you’re just a few steps away from delicious brownie cookies any time the craving hits.
What You’ll Need
This recipe only calls for a few basic ingredients. You’ll need:
- 1 box (18.3 oz) of Duncan Hines Chewy Fudge Brownie Mix – I swear by the chewy fudge variety for that perfect texture.
- 1 large egg
- 1/3 cup vegetable oil – keeps the cookies soft and moist
- 2 tablespoons water – just enough to bring everything together without making the dough too thin
For baking, have a cookie sheet lined with parchment paper ready, and preheat your oven to 375°F. My oven runs a bit hot, so you might need to adjust yours a bit. We’re aiming for a bake time of about 7-8 minutes, just enough for the cookies to set but stay nice and soft in the center.
How to Make Brownie Cookies
- Prepare the Dough
Start by adding your egg, oil, and water to a large mixing bowl. Give that egg a little whisk to break up the yolk before you add in the brownie mix. Now, dump in the brownie mix and stir everything together until it forms a thick, sticky dough. Don’t worry if it feels a little denser than regular cookie dough—that’s exactly what we want here. The dough should be soft, but make sure you don’t have any dry patches of mix left. - Portion the Cookies
I use a 1-tablespoon measuring spoon to scoop the dough. It helps to use a little cookie scoop if you have one (one of those tiny ice cream scoops with the lever to release the dough). This makes it easier to drop the dough onto the cookie sheet without making too much of a mess. Space the dough balls a couple of inches apart on your lined baking sheet because they’ll spread a bit in the oven. - Bake
Pop the cookies into your preheated 375°F oven and set a timer for 6-8 minutes. Keep an eye on them—this is the part that can be a little tricky. You want them to look just set around the edges, but still a bit soft in the center. Remember, they’ll continue cooking on the hot baking sheet even after you pull them out, so don’t wait for them to look fully baked in the oven. (source:Ineskohl.info) - Cool and Enjoy
Let the cookies cool on the baking sheet for about 10-15 minutes. This helps them firm up just enough to handle without losing that gooey, brownie-like texture in the middle. Trust me, this step is worth the patience. When you break one open, it should still have that fudgy, chewy center with a nice little crunch on the edges—perfection!
Tips for the Perfect Brownie Cookie
- Watch the Bake Time Carefully
Over-baking is the biggest mistake with these cookies. Since they’re thin and soft, even an extra minute or two can make them go from chewy to crispy. I find that 8 minutes is my sweet spot, but ovens vary, so keep an eye on them after the 6-minute mark. - Add a Twist if You Like
Want to jazz these up a bit? Some people like to sprinkle a little powdered sugar on top after baking for that crinkly look, almost like a crinkle cookie. You could even add a handful of chocolate chips or chopped nuts to the dough if you’re feeling fancy. I like to keep mine classic, though—just pure brownie flavor. - Storage Tips
If by some miracle you have leftovers, store these in an airtight container at room temperature for up to a week. They stay soft and chewy for days, but honestly, they rarely last that long in my house!
Serving Suggestions
These cookies are fantastic on their own, but if you want to get a little indulgent, try them with a scoop of vanilla ice cream on the side. Warm up a cookie in the microwave for just 10 seconds before adding the ice cream, and you’ll have an instant dessert that tastes just like a brownie sundae.
Or, if you’re in a hurry, just grab a glass of cold milk or a cup of coffee. The contrast of a hot coffee with a gooey chocolate cookie is heavenly. My husband always says he can tell when I’ve made these because he finds crumbs and chocolate fingerprints all over his coffee mug!
Final Thoughts
These Brownie Cookies have been a go-to in my kitchen for years, and they never disappoint. They’re quick, fun to make, and a guaranteed crowd-pleaser. Whether you’re baking for your family, a get-together, or just because you need a little chocolate fix, these cookies have got you covered.
Give them a try, and I bet they’ll become one of your favorites too. And don’t forget to grab the edges first if you’re a crispy brownie fan like me! Enjoy, and happy baking!
