Ingredients
Basic Cookie Dough
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1 box (18–18.4 oz) brownie mix (fudge-style works best)
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2 large eggs
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1/4 cup (60 ml) vegetable oil or melted butter
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1 tablespoon water or milk
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1 teaspoon vanilla extract
Optional Mix-Ins
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1/2 cup chocolate chips (milk, dark, or semi-sweet)
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1/2 cup white chocolate chips
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1/2 cup chopped walnuts or pecans
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1/3 cup crushed chocolate sandwich cookies
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1/2 cup peanut butter chips
Instructions
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, combine the brownie mix, eggs, oil (or melted butter), water or milk, and vanilla extract.
Mix until a thick, glossy dough forms. The dough will be thicker than brownie batter but softer than traditional cookie dough.
Fold in your chosen mix-ins, such as chocolate chips or nuts.
Avoid adding more than 1–1½ cups total, or the cookies may spread too much.
Cover the dough and refrigerate for 20–30 minutes.
Chilling helps control spreading and creates thicker, fudgier cookies.
Use a cookie scoop or tablespoon to portion the dough into balls.
Place them 2 inches apart on the prepared baking sheets.
Bake for 9–11 minutes, until the tops appear crackly and the edges are set.
The centers should still look slightly soft—they will firm up as they cool.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
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Fudge-style brownie mix yields the best chewy texture.
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Do not overbake—cookies should remain soft in the center.
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Chilling the dough is key for thick cookies.
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Different brands of brownie mix may vary slightly in moisture.