These 3-Ingredient Brownie Cookies Are My Favorite Chocolate-y Treat

I am a chocolate fiend. I need the stuff on a daily basis, preferably in the form of a fun dessert (cookie, brownie, etc.) or a high-quality confection, although I have been known to eat little bowls of chocolate chips when desperate. 

Luckily, I always have this recipe for chocolate cookies in my back pocket. Actually, I don’t need the recipe anymore—it’s so simple that you’ll soon have it memorized, too. The trick is using a boxed brownie mix. Combined with an egg and some melted butter, it makes for an ideal cookie dough.

The resulting brownie cookies have lightly crisp edges, a chewy, gooey center, and a flavor that satisfies my chocolate cravings. Best of all, this recipe requires just three ingredients and the first batch of cookies is out of the oven in under 20 minutes.

How to Choose a Brownie Mix

Any standard brownie mix will work for this recipe, but not all brownie mixes are created equal. All of my fellow brownie lovers know that Ghiradelli makes some of the best brownie mixes out there. I like to use any of their mixes that say “includes chocolate chips” on the front, such as the , Triple Chocolate, and Ultimate Chocolate varieties.

That being said, any typical brownie mix will do. The more chocolatey the better, and bonus points if they come with chocolate chips. Note that I have not tested this recipe with gluten-free mix, so try it at your own risk!

How to Make My 3-Ingredient Brownie Cookies

To make about 18 cookies, you’ll need:

• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 1 large egg
• 1 (18 to 19-ounce) box brownie mix, preferably Ghiradelli’s

Bonus ingredients:

• 1/3 cup dark or semi-sweet chocolate chips, optional
• , for finishing, optional

Preheat the oven to 350°F with oven racks in the top third and bottom third of the oven. Line two large baking sheets with parchment paper.

Add the melted butter to a medium mixing bowl. It should be slightly warm, not hot. Add the egg and stir to combine. Add the brownie mix and stir until no noticeable pockets of the dry mix remain.

Use a medium cookie scoop or heaping tablespoon to dole the batter out in 1 1/2 tablespoon mounds at least 2 inches apart. I can fit 6 cookies per half sheet pan. For extra special cookies, gently press 3 or 4 chocolate chips in the top of each and sprinkle with flaky salt.

Bake until the centers of the cookies are shiny but not wet, 11 to 12 minutes, swapping the pans top to bottom mid-bake. Let cool for a few minutes before using a thin metal spatula to transfer the cookies to a cooling rack. Repeat with any remaining dough. Enjoy warm or room temperature.

Brownie Cookie Upgrades

I always have chocolate chips or chunks handy as well as flaky salt, and they really add something special to the tops of these cookies. Sometimes I toss in a teaspoon of instant espresso powder in the batter, which helps . 

Chopped toasted nuts would also be nice, especially walnuts or pecans. Or add crumbled freeze-dried raspberries for a sophisticated and fruity touch.