Chewy Brownie Cookies
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!
- Ready In:
- 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
- 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.
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Loving these! Used cold coffee instead of water, 1/2 cup olive oil (for chewiness), added 1/2 cup milk chocolate bits, 3/4-1 (did not measure..) cup broken walnuts, 1/2 pinch sea salt, oiled parchment lightly with bacon drippings/olive oil for mysterious home-baked magic. Old man said best sweets since a cheesecake 6 years ago. Also rolled and chilled each ball to 1" to create 52 killer cookies. These are secrets, so nobody tell (LOL). Baked from chilled, so added 4 minutes to bake. Irresistable.1Reply
I'm sorry, but we really didn't care for these very much. They're not nearly as good as regular brownies. I made as written with the addition of chocolate chips per the intro. These really spread A LOT. I definitely recommend using either the foil, parchment paper, or greasing the pans well, because otherwise these stick very hard. It was an interesting idea, anyway. Thanks for posting!Reply
I'm giving this 5 stars because even though I did not make it exactly as the recipe calls for the ones I made were similar and really good and I don't want to mess up the reviews on this. So here is what I did:<br/>I used one 19.9 oz. box of Betty Crocker Dark Chocolate mix and added 1/2 c. melted, unsalted butter, two Tblsp. brewed espresso coffee (cooled) and two eggs beaten until frothy.<br/><br/>I really like to taste a little of the coffee flavor in there but if you don't, i suggest adding less. The cookies spread quite a bit so space them well. They are crisp/chewy and delicious!1Reply
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!2Reply