Fudgy, chewy, crackly-top cookies using a simple boxed brownie mix — ready in under 20 minutes!

🛒 Ingredients (Makes 18–24 Cookies)

• 1 box (18–19 oz) brownie mix

• 2 large eggs

• ¼ cup vegetable oil (or melted butter)

• 1 tbsp water (optional, for softer texture)

Optional Add-Ins:

• ½ cup chocolate chips

• ½ cup chopped nuts

• ½ cup white chocolate chips

• Crushed Oreos or M&M’s

👩‍🍳 Instructions

1️⃣ Preheat

Heat oven to 350°F (175°C).
Line baking sheet with parchment paper.

2️⃣ Mix

In a bowl, combine:

• Brownie mix

• Eggs

• Oil

• Water (if using)

Stir until thick and glossy. Dough will be sticky.

3️⃣ Scoop

Drop tablespoon-sized balls onto baking sheet.
Leave space (they spread).

4️⃣ Bake

Bake 8–10 minutes.

⚠️ Do NOT overbake. Centers should look slightly soft.

Cool on pan 5 minutes before transferring.

🔥 Texture Guide

🍫 Flavor Variations

🍪 Double Chocolate

Add ½ cup chocolate chips.

🧂 Salted Brownie Cookies

Sprinkle flaky sea salt on top before baking.

🥜 Peanut Butter Swirl

Add small spoonfuls of peanut butter and swirl with toothpick.

❄️ Powdered Sugar Crinkle

Roll dough balls in powdered sugar before baking.

🥗 Nutrition (Approx Per Cookie – 20 cookies)

• Calories: 130–160

• Carbs: 18g

• Fat: 6–8g

• Protein: 2g

(Varies by brand.)

⚖ WW Points Estimate

Typical box + oil version:
➡ 5–7 points per cookie

Using applesauce instead of oil:
➡ 4–5 points per cookie

💡 Pro Tips

✔ Chill dough 20 minutes for thicker cookies
✔ Slightly underbake for gooey centers
✔ Use parchment for easy removal
✔ Add espresso powder to intensify chocolate

❄ Storage

Room temp: 4 days
Freeze: Up to 2 months