Easy Brownie Mix Cookies

1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
2. Make sure you measure the flour correctly. In large bowl, using a mixer, mix the brownie mix, flour, oil and eggs all together until just combined, without over-mixing. Mixture will be really thick and should come together in a ball when you scoop it up or place it in your hands to make a ball.
3. Add chocolate chips or any add-ins now or after you’ve baked your cookies. I like to add chocolate chips to the tops after they’ve baked, but do what you like!
4. Using large cookie scoop, fill scoop and place 6 scoops of dough on each baking sheet.
5. These large cookies will bake 12-15 minutes, you just want to make sure the cookies on top aren’t still wet.  You can touch them, and if they are too gooey, put them back in the oven for a couple more minutes. Adjust baking time for smaller cookies, if you wish to make smaller.  We love the jumbo cookies, but for parties, you may want to go smaller.
6. Let cookies cool 5 minutes, then remove them with spatula to wire racks to finish cooling, unless you want them warm, then devour!  Cool completely if you’re wanting to frost.
7. Store in airtight container up to 1 week.

More Brownie Mix Cookie Variations!

• If you like your cookies, hot out of the oven, take a couple and put your favorite ice cream of choice, hot fudge and devour!
• Add a delectable brownie frosting to the tops of your cookies for a real chocolate decadence!
• Take 2 of these cookies and make an brownie ice cream sandwich or 3!
• Add some mini m&m’s or Reese’s pieces to these cookies for extra chocolate candy crunch!
• Love walnuts and brownies together?  I do too!  Add some to your brownie batter.
• Add your favorite extract to make them different flavors, like coffee, chocolate, cherry, peppermint and almond!
• Add in some random peanut butter chips or some white chocolate chips for a fun variation of flavors.

Tips for My Brownie Mix Cookie Recipe

• Measure flour correctly when adding to brownie mix. Fluff up the flour, lightly spoon the flour into your dry-cup measurement, without packing it down and then scrape off the excess with a straight edge by using the handle of a spoon or knife. Otherwise the cookies will not come together to form a ball easily.
• Store leftover cookies at room temperature for up to 1 week in a sealed container.
• This cookie dough freezes well too. By freezing the cookie dough, I just bake off a few cookies at a time, when I got the chocolate cravings, which can be several times a day for me, seriously.  The only thing is if you chill the dough, let the cookies bake a minute or two longer.