👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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2
In a medium mixing bowl, whisk together the 2 large eggs and 1/2 cup vegetable oil until well combined.
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3
Add the entire box of fudgy brownie mix to the wet ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few dry streaks are acceptable.
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4
Drop rounded tablespoons of the dough onto the prepared baking sheet, ensuring about 2 inches of space between each cookie. A small ice cream scoop works well for uniform sizing.
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5
Bake for 10-12 minutes. The cookies should appear set around the edges but may still look soft in the center. They will continue to firm up as they cool.
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6
Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them maintain their shape.
💡 Notes
For an extra touch, fold in 1/2 cup of chocolate chips or chopped nuts with the brownie mix. Store leftover cookies in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
10g
Saturated Fat
2g
Carbs
23g
Fiber
1g
Sugar
17g
Sodium
120mg
Cholesterol
20mg
