If you love chewy, chocolatey cookies but don’t want the hassle of measuring a dozen ingredients, these three-ingredient brownie mix cookies are your new go-to. They’re rich and fudgy with that crackly brownie top and soft center. The best part?

You can whip them up in minutes with pantry staples. They’re perfect for last-minute cravings, bake sales, or when you need a quick dessert that still feels special.

What Makes This Special

This recipe gives you the flavor of brownies in a convenient, poppable cookie form. You get chewy edges, soft middles, and a deep chocolate taste without any fuss.

Because it starts with a boxed mix, the process is consistent and reliable. It’s also easy to customize with simple add-ins if you want to switch things up. And with just three ingredients, cleanup is a breeze.

Ingredients

• 1 box (about 18–20 oz) brownie mix – Any standard brand works.Choose regular, fudge, or dark chocolate based on your taste.
• 2 large eggs – These bind the dough and give the cookies their chewy texture.
• 1/3 cup neutral oil – Canola, vegetable, or light olive oil. Melted butter works too for a slightly richer flavor.

Optional add-ins (not required): 1/2 cup chocolate chips, chopped nuts, or a pinch of espresso powder to boost the chocolate flavor.

Instructions

1. Preheat your oven. Set it to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix the wet ingredients. In a medium bowl, whisk the eggs and oil until smooth.This helps create an even dough.
3. Add the brownie mix. Pour the dry brownie mix into the bowl and stir with a spatula or wooden spoon. The dough will be thick and sticky—this is normal.
4. Chill briefly (optional but helpful). Pop the bowl in the fridge for 10–15 minutes if the dough feels too sticky. It makes scooping easier and helps the cookies hold their shape.
5. Scoop the dough. Use a tablespoon or small cookie scoop to portion the dough into 1–1.5 tablespoon balls.Place them 2 inches apart on the baking sheets.
6. Flatten slightly (optional). For a more classic cookie shape, gently press the tops with your fingertips. If you like thicker, fudgier cookies, leave them as mounds.
7. Bake. Bake for 8–10 minutes, or until the edges are set and the tops are slightly crackly. Don’t overbake—cookies will continue to set as they cool.
8. Cool. Let the cookies rest on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.

Yield: About 18–24 cookies, depending on scoop size.

Storage Instructions

• Room temperature: Store in an airtight container for 3–4 days.Slip in a small piece of bread or a marshmallow to keep them soft.
• Freezer: Freeze baked cookies for up to 2 months. Layer with parchment to prevent sticking and thaw at room temp.
• Freeze the dough: Scoop the dough into balls and freeze on a sheet until firm, then store in a freezer bag. Bake from frozen at 350°F, adding 1–2 extra minutes.

Benefits of This Recipe

• Minimal effort, maximum payoff: Only three ingredients and a few minutes of prep give you bakery-style results.
• Beginner-friendly: No specialty tools or tricky steps.Great for kids or new bakers.
• Customizable: Add chocolate chips, peanut butter chips, walnuts, or a sprinkle of flaky salt.
• Quick turnaround: From mixing to cooling, you can be done in under 30 minutes.
• Consistent results: Boxed mix ensures reliable texture and flavor every time.

Common Mistakes to Avoid

• Overbaking: If you bake until they look fully set, they’ll end up dry. Pull them when the edges are set but the centers still look soft.
• Using too much oil: Stick to the measured amount or the cookies can spread too much and turn greasy.
• Skipping the chill when needed: If your dough is very sticky or warm, a short chill prevents spreading and makes shaping easier.
• Poor spacing: These cookies expand. Give them at least 2 inches of space on the sheet.
• Hot baking sheet: If baking in batches, let the sheet cool or use a fresh one.Hot sheets cause excess spread.

Alternatives

• Oil swaps: Use melted butter for richer flavor, or half oil and half applesauce for a lighter texture. Keep total liquid close to 1/3 cup.
• Add-in ideas: Stir in chocolate chips, white chocolate chunks, toffee bits, or chopped pecans. A teaspoon of vanilla or a pinch of cinnamon adds warmth.
• Stuffed cookies: Flatten a scoop, add a mini peanut butter cup or caramel square, and wrap the dough around it before baking.
• Double chocolate: Use a dark chocolate brownie mix and fold in semisweet chips for extra depth.
• Mint variation: Add a few drops of peppermint extract and top with crushed peppermint candies after baking.
• Gluten-free version: Use a gluten-free brownie mix and check that your add-ins are gluten-free.

FAQ

Can I make these without oil?

Yes.

You can replace some or all of the oil with melted butter for richer flavor or use applesauce for a lighter option. If using applesauce, the cookies may be slightly cakier, so avoid overbaking and consider chilling the dough to help with structure.

Why is my dough so sticky?

Brownie mix dough is naturally thick and sticky. If it’s hard to handle, chill it for 10–15 minutes, lightly oil your hands, or use a small cookie scoop.

This makes portioning cleaner and keeps the cookies uniform.

How do I know when they’re done?

Look for set edges and a soft, slightly shiny center with a crackly top. They should look a touch underbaked when you pull them from the oven. They’ll firm up as they cool on the sheet.

Can I use different sizes of brownie mix?

Most boxes range from 18 to 20 ounces.

If your mix is smaller (like 15 oz), start with 1/4 cup oil and 1 egg, then add the second egg if the dough seems dry. You’re aiming for a thick, scoopable dough that holds shape.

Do I need to add water like the brownie instructions say?

No. Follow the ingredient list here, not the box directions.

The eggs and oil are enough for cookie texture. Adding water makes the batter too thin and cake-like.

Can I make them larger or smaller?

Absolutely. For small cookies, bake 7–8 minutes.

For larger 2-tablespoon scoops, bake 10–12 minutes. Watch the visual cues rather than the clock.

How can I get that shiny, crackly top?

The crackle comes from sugar and egg in the batter. Whisk the eggs and oil well before adding the mix, don’t overflour (you won’t here), and avoid overbaking.

A slightly higher-heat oven that’s fully preheated helps too.

Why did my cookies spread too much?

Warm dough, hot baking sheets, or extra oil can cause spreading. Chill the dough briefly, line your sheets with parchment, and measure the oil accurately. If needed, add 1–2 tablespoons of the dry mix from a second box or a tablespoon of cocoa to firm the dough.

How can I make them look bakery-style?

Use a cookie scoop for even portions, gently press a few chocolate chips on top before baking, and finish with a light sprinkle of flaky sea salt right out of the oven.

Let them cool on the sheet for a few minutes to set clean edges.

Are these good for gifting?

Yes. They hold their shape, stay soft for days, and pack well. Layer them with parchment in a tin or box, and include a note that they’re made from a brownie mix—people love the surprise.

Wrapping Up

Brownie mix cookies with 3 ingredients are the kind of dessert you can make on a busy weeknight or right before guests arrive.

They’re rich, chewy, and delightfully simple. Keep a box of brownie mix in the pantry and you’re never more than a few minutes away from fresh, homemade cookies. Once you try them, you’ll want to experiment with add-ins and sizes to make them your own.

Simple, dependable, and delicious—exactly what a weeknight treat should be.