Brownie Mix Cookies
These ultra-rich fudgy brownie mix cookies come together with just 6 simple ingredients and under 10 minutes of prep time. They bake up soft in the center, perfectly chewy around the edges, and packed with deep chocolate flavor. A small pinch of espresso powder enhances the cocoa and gives these cookies an even richer taste without making them taste like coffee.
Ingredients
- 2 large eggs Room temperature preferred
- ¼ cup unsalted butter Melted and slightly cooled
- 2 tbsp vegetable oil
- 1 tsp espresso powder Do not skip — deepens chocolate flavor without tasting like coffee
- 1 pinch flaky sea salt For topping right after baking
Instructions
- In a large mixing bowl, combine all of the ingredients and mix with an electric hand mixer until the dough is creamy, smooth, and evenly blended. Cover the bowl and refrigerate the dough for 30 minutes to 1 hour to help it firm up.2. After chilling, scoop out about 1½ tablespoons of dough using a cookie scoop and place each portion onto a baking sheet lined with parchment paper, leaving space between the cookies.3. Bake in a 350°F preheated oven for 7–9 minutes, or until the edges look set and the tops appear lightly puffed with small cracks forming. If desired, sprinkle a little sea salt over the warm cookies and gently shape them into perfect circles using a round cookie cutter or biscuit cutter. Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- Chill the dough — This is the most important tip. The dough is sticky and soft straight from the mixer. At least 30 minutes in the fridge is non-negotiable for clean scooping and perfect cookie shape.
- Don't overbake — Pull cookies out when they still look slightly underdone. They finish setting on the hot pan and the center stays wonderfully fudgy. Overbaked = dry and crumbly.
- Espresso powder is the secret — It doesn't add coffee flavor. It simply makes the chocolate taste more chocolatey. Worth every pinch.
- Storage: Room temperature in an airtight container for 3–4 days. Microwave for 10 seconds to revive the fudgy texture. Freeze for up to 3 months.
- Variations: Add peppermint extract + crushed candy canes for mint chocolate cookies. Fold in 1 cup of chocolate chips for extra richness. Top with cream cheese buttercream or salted caramel frosting for a showstopper dessert cookie.