The Brownie Cookies transform a classic brownie mix into a portable, bite-sized summer dessert that captures the rich, fudgy essence of brownies. With their crackly tops, chewy centers, and crispy edges, these cookies offer the perfect balance of textures. Using a box mix like Ghirardelli or Pillsbury simplifies the process, making it accessible for novice bakers while delivering bakery-quality results. Whether enjoyed at a summer barbecue, packed for a picnic, or served with ice cream for a sundae twist, Brownie Cookies are a versatile treat that brings chocolatey joy to any occasion.
Why You’ll Love This Brownie Cookies Recipe
These Brownie Cookies are a standout summer dessert, blending decadent flavor with effortless preparation. Here’s why they’re a must-try:
- Quick and Easy: Ready in less than 20 minutes with only four ingredients.
- Fudgy Perfection: Chewy centers and crispy edges deliver the best of brownies in cookie form.
- Customizable: Add chocolate chips, nuts, or sprinkles for a personalized touch.
- Party-Ready: Perfect for summer gatherings, potlucks, or last-minute dessert needs.
- Kid-Friendly: Simple to make and loved by all ages for a fun baking project.
Ingredients for Brownie Cookies
To prepare these fudgy Brownie Cookies (makes about 24 cookies), gather these ingredients:
- 1 box (18-20 oz) brownie mix (Ghirardelli Double Chocolate or Pillsbury recommended)
- 2 large eggs
- 1/4 cup vegetable oil (or canola oil)
- 1/8 cup all-purpose flour
Ingredient Tips:
- Brownie Mix: Avoid Betty Crocker mix, as it lacks baking soda and may cause flat cookies; add 1/2 tsp baking soda if using.
- Oil: Vegetable or canola oil ensures a moist texture; coconut oil can substitute for a subtle flavor twist.
- Eggs: Use large eggs for proper binding and structure in this summer dessert.
- Flour: A small amount of flour helps achieve the perfect cookie consistency.
How to Make Brownie Cookies
Follow these steps to create irresistible Brownie Cookies:
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Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
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Mix the Dough: In a large bowl, combine 1 box brownie mix, 2 eggs, 1/4 cup vegetable oil, and 1/8 cup flour. Mix with an electric mixer or by hand until just combined; the dough will be thick and sticky.
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Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 1 inch apart.
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Bake: Bake for 8-9 minutes, until the edges are set and the tops are crackly. The centers should look slightly underdone, as they’ll firm up while cooling.
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Cool and Serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve as a decadent summer dessert, plain or with add-ins like chocolate chips or ice cream.
Prep Time: 10 minutes
Cooking Time: 9 minutes
Total Time: 19 minutes
Calories: ~120 per cookie (based on 24 cookies)
Servings: 24 cookies
Macros per Cookie: 15g carbs, 2g protein, 5g fat, 1g fiber
Tips for the Perfect Brownie Cookies
- Choose the Right Mix: Use Ghirardelli or Pillsbury brownie mix for best results; add 1/2 tsp baking soda if using Betty Crocker.
- Don’t Overbake: Bake for 8-9 minutes to keep the centers fudgy in this summer dessert.
- Use a Cookie Scoop: Ensures uniform cookies for even baking and a polished look.
- Line Baking Sheets: Parchment paper or silicone mats prevent sticking and make cleanup easy.
- Cool Properly: Let cookies set on the baking sheet for 5 minutes to avoid breaking.
Creative Variations for Brownie Cookies
Customize these Brownie Cookies with these delicious twists:
- Chocolate Overload: Mix in 1/2 cup chocolate chips or chunks for extra richness.
- Nutty Crunch: Add 1/2 cup chopped walnuts, pecans, or almonds for texture.
- Salty-Sweet: Sprinkle sea salt on top before baking for a gourmet summer dessert.
- Spiced Up: Add 1/4 tsp cinnamon or cayenne for a warm or spicy kick.
- Ice Cream Sandwich: Sandwich vanilla ice cream or marshmallow fluff between two cookies for a fun treat.
Serving and Presentation Tips
These Brownie Cookies are a versatile summer dessert that shines at any occasion. Try these serving ideas:
- Arrange on a platter with a dusting of powdered sugar for a simple, elegant presentation.
- Serve with a scoop of vanilla ice cream or whipped cream for an indulgent sundae-inspired treat.
- Pair with iced coffee, lemonade, or a summer cocktail like a mojito for a refreshing contrast.
- Pack in a tin for picnics or barbecues, as they travel well and stay fudgy.
- Create cookie sandwiches with frosting or ice cream for a kid-friendly, interactive dessert.
Storage Tips
- Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Refrigerate: Keep in the fridge for up to a week to maintain freshness in warm weather.
- Freeze: Freeze cooled cookies in a freezer-safe bag for up to 3 months; thaw in the fridge before serving.
- Prep Ahead: Mix dough and refrigerate for up to 24 hours; scoop and bake when ready.
- Refresh: Warm in the microwave for 5-10 seconds to restore the fudgy texture.
FAQs About Brownie Cookies
Can I make this summer dessert ahead of time?
Yes, bake Brownie Cookies and store in an airtight container for up to 5 days or freeze for 3 months.
Why did my cookies flatten in this summer dessert?
Using a brownie mix without baking soda (like Betty Crocker) can cause flattening; add 1/2 tsp baking soda to compensate.
Can I use a different oil in this summer dessert?
Yes, canola or coconut oil works well in Brownie Cookies; avoid olive oil due to its strong flavor.
How do I make uniform cookies for this summer dessert?
Use a cookie scoop to portion dough evenly for consistent Brownie Cookies.
Can I add mix-ins to this summer dessert?
Yes, add 1/2-3/4 cup of chocolate chips, nuts, or sprinkles to customize your Brownie Cookies.
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Conclusion
These Brownie Cookies are a fudgy, chocolatey summer dessert that brings the best of brownies to your table in under 20 minutes. Perfect for picnics, parties, or quick cravings, they’re easy to make and endlessly customizable. Try this recipe today and enjoy a batch of chewy, crispy-edged cookies that are sure to become a summer favorite!
Brownie Cookies
Ingredients
- 1 box 18-20 oz brownie mix (Ghirardelli Double Chocolate or Pillsbury recommended)
- 2 large eggs
- 1/4 cup vegetable oil or canola oil
- 1/8 cup all-purpose flour
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix the Dough: In a large bowl, combine 1 box brownie mix, 2 eggs, 1/4 cup vegetable oil, and 1/8 cup flour. Mix with an electric mixer or by hand until just combined; the dough will be thick and sticky.
- Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake: Bake for 8-9 minutes, until the edges are set and the tops are crackly. The centers should look slightly underdone, as they’ll firm up while cooling.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve as a decadent summer dessert, plain or with add-ins like chocolate chips or ice cream.
Notes
- Choose the Right Mix: Use Ghirardelli or Pillsbury brownie mix for best results; add 1/2 tsp baking soda if using Betty Crocker.
- Don’t Overbake: Bake for 8-9 minutes to keep the centers fudgy in this summer dessert.
- Use a Cookie Scoop: Ensures uniform cookies for even baking and a polished look.
- Line Baking Sheets: Parchment paper or silicone mats prevent sticking and make cleanup easy.
- Cool Properly: Let cookies set on the baking sheet for 5 minutes to avoid breaking.
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