Ingredients
Equipment
Method
- Add your brownie mix, eggs, vanilla, salt, and oil to the bowl of your stand mixer.
- Using the paddle attachment, mix on low speed until everything comes together. Scrape down the sides with a spatula to make sure no dry bits remain.
- Cover the bowl tightly with plastic wrap and refrigerate overnight, or for at least 8 hours. This helps the dough firm up without needing to add flour and gives the cookies that chewy, brownie-like texture.It’ll keep fine in the fridge for up to 48 hours before baking.
- When ready to bake, preheat your oven to 375°F and line your baking sheet with parchment paper.
- Use a cookie scoop or two spoons to portion out about 2 tablespoons of dough per cookie. You can roll them in edible glitter, powdered sugar or leave them plain.Place them on the lined sheet 2 to 3 inches apart. Do not flatten them.
- Bake in your preheated oven for 12 to 15 minutes. For fudgier cookies, aim closer to 12 minutes. For a slightly firmer cookie, go up to 15.
- Remove from the oven and allow them to cool for a few minutes on the baking sheet before transferring to a cooling rack. They’ll set as they cool. Enjoy warm or room temperature, both are divine.
Notes
- The overnight chill replaces the need for flour, giving these cookies a rich, chewy texture.
- You can mix in whatever you have, like chocolate chips, chopped nuts, M&M’s, or crushed candy.
- Different box brownie brands may vary slightly in consistency. If your dough feels too sticky, chill it a bit longer.
Storage
- Store cookies in an airtight container at room temperature for up to 4 days.
- You can also freeze baked cookies for up to 2 months. Just let them thaw before serving or warm them briefly in the microwave for that fresh-baked feel.
Nutrition information is automatically calculated, so should only be used as an approximation.