1. Preheat & Prep
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper (or grease lightly).
2. Make the Cookie Dough
In a bowl, mix brownie mix, eggs, and oil until combined (batter will be thick).
Fold in optional add-ins (chocolate chips, nuts, etc.).
3. Scoop & Bake
Drop 1-tbsp balls of dough onto the baking sheet, spacing 2 inches apart.
Bake for 8-10 minutes (cookies will look soft but firm up as they cool).
4. Cool & Enjoy!
Let cookies rest on the pan for 5 minutes before transferring to a rack.
Sprinkle with sea salt or drizzle with melted chocolate if desired.
Pro Tips for Perfect Cookies
🔥 Don’t overbake – They’ll firm up as they cool.
🌀 Add a caramel center – Press a soft caramel square into each dough ball before baking.
🍫 Use high-quality brownie mix – Ghirardelli or Betty Crocker work great.
⏳ Store in an airtight container – Keeps them chewy for days.
FAQs
❓ Can I use cake mix instead?
Yes, but texture will be lighter (like a cakey cookie).
❓ Why are my cookies flat?
Too much oil or overmixing can cause spreading. Chill dough for 15 mins next time.
❓ Can I make these gluten-free?
Use a GF brownie mix and check labels for add-ins.
❓ How long do they last?
Room temp: 5 days (in an airtight container).
Freezer: 1 month (thaw at room temp).
