Prep 5 mins
Cook 8 mins
Fast, easy, and so yummy! I had a brownie mix to use up, and my 4 year old was sick and needed a pick me up. Thank you Duncan Hines! These would be great for kids to make. Just 5 ingredients, and you've got great chocolate-chocolate chip cookies. And don't forget the ice cold milk to have with these!
- 561.32 g box fudge brownie mix
- 1 large egg
- 29.58 ml water
- 78.07 ml vegetable oil
- 236.59 ml chocolate chips (or other kind of chip if you prefer)
- Heat oven to 375°, line cookie sheet with parchment paper, or grease cookie sheet.
- Mix the brownie mix, egg, water and oil in a large bowl.
- Stir until blended, fold in chips.
- Drop by teaspoons, 2 inches apart onto prepared cookie sheet.
- Bake 7-8 minutes until they are set in the center--do not overbake!
- Cool 1 minute on sheet before moving to cooling rack.
These were very good and so easy. I used mini reeses pieces instead of chocolate chips. There is definitely an art to cooking them just the right amount of time. If undercooked, they fall apart, if overcooked, a bit like a rock. But if you can get them 'just right" they are perfect. I'll keep this recipe on hand as I"m sure I'll be using it again. Thanks!
These were fabulous, instead of adding the chips I wrapped the dough around a mini reese's cup. Took them to work and everyone ate the two batches within a few hours!
These were good but I had a little trouble mixing them up. I ended up having to add closer to 4 tablespoons of water because at 2 TBS it was just a dry crumbly mess that wouldn't hold together at all. I added peanut butter chips and pecans and cooked them for 7.5 minutes and thought the texture and chewiness was perfect. I would recommend removing them from the sheet as soon as you get them out of the oven or they stick and break apart if they harden at all. For as simple as they are, it is a good cookie, but I wouldn't say it replaces a real homemade chocolate cookie.