I love whipping up my Chewy Fudge Cookies using a simple box mix. I mix 18.3 oz of brownie blend with eggs, oil, and even sprinkle in some semisweet chocolate chips. The combination of these ingredients creates a surprisingly delightful treat that surprises me every time I whip up a batch.

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I’ve been experimenting in my kitchen lately and stumbled upon a cool twist on an old favorite. I decided to try my hand at making cookies straight from a brownie mix and let me tell you, it’s a game changer.

I grabbed a box of about 18.3 oz fudge brownie mix, tossed in 2 large eggs, added 1/2 cup vegetable oil, and 1/2 cup water with a teaspoon of vanilla extract. Then I stirred in a generous cup of semisweet chocolate chips which gave it that extra chocolate punch.

I was craving something that balanced a gooey brownie with the charm of a classic cookie so I gave this recipe a whirl. The result is a chewy, fudgy treat that reminds me of the best cake mix cookies ideas you’ve seen before.

I was pretty surprised at how easy these turned out to be. Let’s bake some together and experience this delightful fusion!

Why I Like this Recipe

I like this recipe because:

1. I love how quick and easy it is to make – sometimes I don’t have a lot of time, and using a box mix means I can whip up a tasty treat without too much hassle.
2. I appreciate the chewy texture that comes out of the middle, while still having a slightly crisp edge.
3. I enjoy the bursts of chocolate from the semisweet chips that make every bite satisfying.
4. I like that it feels like a fun twist on a classic dessert, reminding me of homemade cookies while still being super simple.

These brownie mix cookies are so awesome because they’re made from a store bought fudge brownie mix and really don’t require much effort. You just mix together the box mix with eggs, oil, water and vanilla, then toss in chocolate chips for that extra boost. It’s a no-fuss recipe that always turns out delicious, and I love that its straightforward enough for anyone to try. Lets bake some together and enjoy these yummy treats!

Ingredients

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Fudge brownie mix adds mostly carbohydrates and sugar, giving those cookies a rich, sweet taste.
Large eggs bring protein and help bind all the ingredients together so the cookies hold their shape.
Vegetable oil makes the cookies moist and tender but is high in fat so use it smartly.
Water is essential for blending the mix and gives the dough just the right consistency.
Vanilla extract enhances flavor with a warm aroma and just a hint of natural sweetness.
Semisweet chocolate chips deliver bursts of chocolaty flavor and a nice melty texture.

Ingredient Quantities

1 box (about 18.3 oz) fudge brownie mix

2 large eggs

1/2 cup vegetable oil

1/2 cup water

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper so the cookies wont stick.

2. In a large bowl, mix the box of fudge brownie mix, eggs, vegetable oil, water and vanilla extract until the ingredients are well combined.

3. Stir in the chocolate chips making sure they are evenly distributed throughout the batter.

4. Use a spoon or small ice cream scoop to drop dollops of batter onto the baking sheet. Keep them about 2 inches apart so they dont merge while baking.

5. Bake the cookies in the preheated oven for about 10 to 12 minutes or until the edges are set.

6. Check the center of a cookie with a toothpick; it should come out with small moist crumbs for a chewy texture.

7. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes.

8. Transfer the cookies to a wire rack to cool completely if you have time to wait (they taste best when a little warm).

Equipment Needed

1. Oven – you’ll need this to get the cookies baked at 350°F.
2. Baking sheet – a flat surface to hold the cookies while they bake.
3. Parchment paper – lines the baking sheet so the cookies don’t stick.
4. Large bowl – for mixing the brownie mix, eggs, oil, water, and vanilla.
5. Mixing spoon – or any utensil to stir the ingredients until combined.
6. Measuring cups and spoons – to accurately measure ingredients like water, oil, and vanilla.
7. Small ice cream scoop or spoon – to drop even dollops of batter onto the baking sheet.
8. Toothpick – used to test the cookies’ centers for the right chewy texture.
9. Wire rack – for cooling the cookies once they’re done baking.

FAQ

Q: How long should I bake these cookies?

A: They usually take about 10-12 minutes in a preheated 350°F oven. Keep an eye on em cuz every oven bakes a bit different.

Q: Can I use a different brownie mix or flavor?

A: Sure thing, you can experiment with other brownie mixes. They might taste slightly different, but most will still be delicious.

Q: Do I have to chill the dough before baking?

A: Nah, you can drop the spoonfuls of dough straight onto a parchment lined cookie sheet with no chill time needed.

Q: Can I add extra ingredients like nuts?

A: Yep, tossing in about 1/2 cup of walnuts or pecans is perfect if you like a little crunch.

Q: Why am I using both water and oil in the recipe?

A: The water helps with a smoother batter while the oil adds moisture and richness to make the cookies chewy.

Easy To Make Brownie Mix Cookies Recipe Substitutions and Variations

Eggs: You can swap each egg out with 1/4 cup unsweetened applesauce or even mashed banana if you dont mind a slight flavor change
Vegetable Oil: If you prefer, you can use melted butter instead of veg oil. Butter kinda adds a richer taste to the cookies
Water: Instead of plain water, try using milk which can make the cookies a bit softer and add a creamier consistency
Semisweet chocolate chips: You can substitute dark chocolate chips or chopped chunks of a good quality chocolate bar if thats what you have

Pro Tips

1. Make sure your eggs and other ingredients are at room temp before you start. This helps with mixing ’em together without getting any weird lumps that can mess up the texture.
2. If you wanna get cookies that are super even, use a small ice-cream scoop or a standard spoon for each dollop. I learned the hard way that uneven sizing means some cookies end up overbaked while others are still soft.
3. Try not to overmix the batter once you add in the chocolate chips. Over stirring can cause the cookies to turn out tough instead of chewy.
4. Experiment a little bit with add-ins if you like. A handful of chopped nuts or even a sprinkle of sea salt on top before baking can really boost the flavors even if it’s just a small twist.