27 Reviews

SO ridiculously easy! I did as another user had posted and had to alter the recipe a tad due to my box being 18 ounces, as opposed to the 21 ounces this original recipe calls for. All I changed was: I used 5 tablespoons of oil instead of 6, and 1 tablespoon of water instead of 2. I rolled mine in powdered sugar before placing them on the pan to bake! I posted a picture of them so you can see the effect the sugar has on the cosmetics of the "cookie."

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CourtneePalmer December 24, 2012

Easy and yummy! a challenge to stir for my little helper, but we did it

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Curls_m December 23, 2012

These were easily the best cookies I have ever made! I followed the recipe exactly, except for one variation - I added dried cherries in place of the nuts. Even my neighbor who hates sweets loved them - and my crowd all agreed that the cherries added a lot to the mix - so I highly recommend that addition. Thanks!

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Cindy O. May 08, 2011

I needed a treat I could make in 40 minutes and knew that my brownies probably wouldn't be done, let alone be cool enough to cut. This delicious recipe saved me! I used a TBS scoop and can see why a smaller scoop is recommended. If you want to eat these warm, they fall apart if you use a TBS. Once they are cool, they are fine at that size though. They made perfect brownie ice cream sandwiches and are a really yummy cookie! Thanks for the recipe!

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Liv C. November 02, 2015

Just made these using 5 Tsp. oil-1 Tsp. water and no nuts. Dropped dough by heaping tablespoons full on a parchment lined baking sheet for 10 minutes and they came out perfect. The dough was very thick and sticky but I wet my hands and tablespoon with warm water and it worked great. Made 24 cookies. Just think of all the goodies you can add to your dough like chopped bits of caramel, crushed candy pieces, etc. Great for making ice cream sandwiches.

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Pamela2479 September 06, 2015

These brownies were sooo good! I had a 19 oz brownie mix and so I didn't add water and it made the cookies very fudgey and chewy and delicious. I would recommend watching the timer, 9 minutes was a perfect time for them. I will definitely make these again!

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Tiffany D. December 16, 2013

Delicious! I used peanut butter chips instead of nuts

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justinpreyer January 01, 2013

I was looking for a double chocolate chip cookie recipe, so decided to try this. These are really good, but (not surprisingly) they taste like a brownie. Rich and fudgy, but still a brownie. So if you like that (which I really do) then this is the recipe for you. But if you can't get past it tasting like a brownie, then skip this one. I will do these again, but still be looking for just the right double chocolate chip recipe. My husband wants one that tastes like those Grandma's cookies you can buy. I may be looking for a while!!

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Mark & Stacy December 05, 2012

These were very easy to make. I used Ghirardelli brownie mix which is my favorite and white chocolate chips and they turned out superb.

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chico10900_6934667 July 31, 2012

I used a 16 oz package of Marie Callendar's brownie mix. I used almost 2/3 cup coconut flour and used coconut oil instead of canola. I cooked them for 11 minutes at 350 and they were perfect. The mix was a little difficult to stir at first, but once I start "smooshing" instead of stirring it seemed to incorporate the wet into the dry better.

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MelodyCanStamp April 18, 2012
Brownie Mix Double Chocolate Chip Cookies