Chewy Brownie Mix Cookies with Sea Salt
These chewy brownie mix cookies combine a fudgy brownie base with melty chocolate chips and a sprinkle of flaky sea salt for a perfect sweet and salty treat. Quick and easy to make, they are a crowd-pleasing dessert perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 18-ounce box brownie mix (recommend Ghirardelli for best fudgy texture)
- 2 large eggs, at room temperature
- 1/3 cup (80 ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup (170 g) semi-sweet or dark chocolate chips
- About 1 teaspoon flaky sea salt, for sprinkling
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the eggs, oil (or melted butter), and vanilla extract until smooth.
- Pour the brownie mix into a large bowl. Slowly add the wet mixture and stir gently until just combined; do not overmix.
- Fold in the chocolate chips and optional nuts.
- Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the baking sheet. Gently flatten them slightly with the back of a spoon.
- Sprinkle a pinch of flaky sea salt on each cookie before baking.
- Bake for 10-12 minutes until edges are set but centers remain soft. Avoid overbaking to keep chewiness.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
[‘Do not overmix the batter to keep cookies chewy.’, ‘Use room temperature eggs for smoother batter.’, ‘Chill dough for 30 minutes before baking for extra fudgy cookies.’, ‘Watch baking time closely; cookies should be soft in the center when removed.’, ‘Sea salt topping is key for balancing sweetness and adding crunch.’, ‘Can substitute coconut oil for vegetable oil for dairy-free version.’, ‘For vegan version, use vegan brownie mix, flax or chia eggs, and vegan butter or coconut oil.’, ‘Cookies can be baked in mini muffin tins; reduce baking time by 2-3 minutes.’, ‘Store cookies in airtight container at room temperature up to 4 days or freeze up to 3 months.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: brownie mix cookies, chewy cookies, chocolate chip cookies, sea salt cookies, easy dessert, quick cookies, fudgy cookies