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.