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Cookies Made From Brownie Mix

Cookies Made From Brownie Mix
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These Cookies Made From Brownie Mix combine the rich, fudgy flavor of classic brownies with the fun, portable form of cookies. Perfect for a quick and easy dessert, this recipe uses basic pantry ingredients and a single box of brownie mix to deliver irresistibly chewy and crispy cookies with a fudgy center. Customize with nuts, chocolate chips, or caramel swirls to suit your cravings. Ideal for last-minute baking, family activities, and gluten-free adaptations, these cookies are a delightful twist on traditional treats.

Ingredients

Scale

Base Ingredients

  • 1 box brownie mix (gluten-free if desired)
  • 1 egg (room temperature)
  • ⅓ cup melted butter or oil

Optional Ingredients

  • Sugar (to taste, for added sweetness and crisp top)
  • Chocolate chips or nuts (for extra texture and flavor)
  • Mix-ins like caramel swirls, peanut butter, white chocolate chips, or mint extract

Instructions

  1. Preheat Your Oven and Prepare Baking Sheet: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy cookie removal and minimal cleanup.
  2. Mix the Brownie Mix and Wet Ingredients: In a mixing bowl, combine the brownie mix with one egg and ⅓ cup melted butter or oil. Stir until a consistent dough forms. If you want, add in chocolate chips, nuts, or your favorite mix-ins at this stage.
  3. Scoop the Dough: Using a spoon or cookie scoop, place dough balls evenly spaced on the baking sheet. Flatten them slightly with your fingers or the back of a spoon to encourage even baking and chewiness.
  4. Bake Until Set: Bake for 8 to 10 minutes or until cookies have set edges but remain soft in the center. Avoid over-baking as these cookies continue firming up as they cool.
  5. Cool and Enjoy: Let the cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack. This helps them finish firming without breaking apart.

Notes

  • Avoid overmixing the dough to keep cookies tender and fudgy.
  • Use room temperature eggs for smooth blending and consistent texture.
  • Measure butter or oil precisely to avoid greasy or dry cookies.
  • For thicker cookies, chill the dough before baking to prevent spreading.
  • Start checking cookies at 8 minutes to prevent overbaking.
  • Substitute egg with flaxseed meal plus water or commercial egg replacer for egg-free version.
  • Use dairy-free butter/oil and chocolate chips for a dairy-free option.

Nutrition

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