Recipe by C. Taylor
These taste just like the edge of a brownie! So easy and sooo yummy! I came up with this idea after trying to find a brownie cookie recipe that would give me that chewiness. Not being able to find one, I came up with this. Perfect for when you need a chocolate fix since it's so quick. Also great for those watching their weight but want a bit of an indulgence, since the portions are a lot smaller but just as yummy. Will keep in fridge for several days if covered well with plastic wrap. Update: Just made these using a heaping tablespoon and added chocolate chips and pecans to the mix, and they were great!
Top Review by CheapThrills
AWESOME! So doggone easy, and I'm able to use my stockpile of brownie mix for pennies. I'm gonna have to keep some of these in the freezer for myself. Nice, thick batter. I used a small cookie scoop and got 30 cookies (2 1/2 dozen). Plan to drizzle some with white bark for Christmas treats. Thanks for this keeper!
- 20 ounces brownie mix (I use duncan hines)
- 2 eggs
- 1⁄3 cup oil (for an even chewier cookie, increase oil to 1/2 cup)
- 1 tablespoon water
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Mix all the ingredients together. Depending on the humidity, you may need to add a little more or less water. The batter should be the consistency of a very thick brownie batter. Refridgerate for about a 1/2 hour or longer, for best results.
- On a non stick cookie sheet or even beter one lined with nonstick foil, drop a heaping teaspoon of batter on the foil. Continue, making sure to leave a good amount of room, since the batter tends to spread.
- Bake for approximately 12 minute or until the cookie center looks like it has set. Try not to over or under cook.