Description: A simple and delightful shortcut to homemade cookies, these treats utilize brownie mix as a base, resulting in fudgy, chewy cookies that are incredibly easy to make. Perfect for a quick dessert or a fun baking project with kids.
Ingredients:
- 1 box (about 18 to 20 ounces) brownie mix (any brand or flavor – dark chocolate, fudge, or even a mix with nuts will work!)
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 cup vegetable oil (canola, sunflower, or even melted coconut oil work well)
- 2 tablespoons water
- 1/2 cup chocolate chips (optional, but highly recommended! Consider using different types of chocolate chips – milk chocolate, dark chocolate, white chocolate, or even peanut butter chips for added variety)
Preparation:
step 1
- Preheat your oven to 350°F (175°C). This is the optimal temperature for ensuring the cookies bake evenly and develop a slightly chewy center. An oven thermometer is a handy tool to ensure your oven is accurately calibrated.
Step 2:
- Line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheet and makes cleanup a breeze. Alternatively, you can lightly grease the baking sheet with cooking spray, but parchment paper is generally preferred for easier release.
Step 3:
- In a large bowl, combine the brownie mix and flour. Stir to blend. The flour helps to give the cookies a slightly firmer texture and prevents them from spreading too thin during baking. Whisking the brownie mix and flour together ensures even distribution and avoids clumps.
Step 4:
- Add the eggs, vegetable oil, and water to the dry ingredients. Stir until a thick dough forms. Be careful not to overmix the dough, as this can lead to tough cookies. Mix just until the ingredients are combined. If using, gently fold in the chocolate chips. Folding ensures the chocolate chips are evenly distributed without breaking them.
Step 5:
- Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This spacing allows the cookies to spread slightly without running into each other. A cookie scoop helps to ensure uniform cookie sizes, which will result in even baking.
Why you will love this recipe
This recipe is a game-changer for anyone seeking a quick and satisfying treat. The use of brownie mix as a base dramatically simplifies the process, eliminating the need for multiple ingredients and precise measurements. What you get is a batch of fudgy, chewy cookies that taste like a brownie in cookie form – a perfect combination! It’s also incredibly versatile. You can easily customize the recipe by adding different types of chocolate chips, nuts, or even dried fruit. The recipe is also foolproof; even novice bakers can achieve delicious results. Plus, the minimal ingredients and quick baking time make it an ideal choice for spontaneous baking sessions. The texture is unique, offering a delightful contrast between the slightly crisp edges and the soft, fudgy center. And, let’s be honest, who doesn’t love a cookie that tastes like a brownie?
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a glass of cold milk or a scoop of vanilla ice cream.
- Enjoy as a midday snack or an after-dinner dessert.
- Package them up in a decorative tin for a thoughtful homemade gift.
- Crumbled over ice cream or yogurt for an extra-special treat.
- Serve with coffee or tea for a cozy afternoon break.
Tips:
- Don’t overbake the cookies! They should be set around the edges but still slightly soft in the center. They will continue to firm up as they cool.
- For chewier cookies, slightly underbake them. For crispier cookies, bake them for an extra minute or two.
- Experiment with different brownie mix flavors and add-ins to create unique variations.
- If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before scooping.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- For a richer flavor, use melted butter instead of vegetable oil. Be sure to let the melted butter cool slightly before adding it to the dough.
- Add a sprinkle of sea salt on top of the cookies before baking for a delightful salty-sweet combination.
- For gluten-free cookies, you can try a gluten-free brownie mix and gluten-free all-purpose flour.
- Use a kitchen scale for precision measurements. This will ensure the cookies turn out perfectly every time.
Prep Time:
10 minutes
Cook Time:
8-10 minutes
Total Time:
18-20 minutes
Nutritional Information:
(Estimates based on average brownie mix, without chocolate chips. Actual values may vary.)
- Calories: Approximately 180 kcal per cookie
- Protein: Approximately 2g per cookie
- Sodium: Varies depending on the brownie mix, approximately 100-200mg per cookie
Conclusion
These Cookies Made from Brownie Mix are a testament to the fact that delicious treats don’t have to be complicated. This recipe is a perfect example of how simple ingredients and a clever shortcut can result in a truly satisfying dessert. Whether you’re a seasoned baker or just starting out, you’ll appreciate the ease and versatility of this recipe. So, grab a box of your favorite brownie mix and get ready to bake up a batch of fudgy, chewy goodness that everyone will love! This recipe is more than just a way to satisfy a sweet tooth; it’s an opportunity to create memories and share joy with loved ones. Baking these cookies is a simple act of kindness that can brighten someone’s day.
Questions and Answers About This Recipe:
Q1: Can I use a sugar-free brownie mix for this recipe?
A: Yes, you can definitely use a sugar-free brownie mix! However, keep in mind that the texture and sweetness of the cookies might be slightly different. You may want to add a touch more sweetener (like stevia or erythritol) to compensate for the lack of sugar in the mix. Also, be aware that sugar-free mixes sometimes behave differently in baking, so you might need to adjust the baking time slightly.
Q2: What can I use instead of vegetable oil?
A: There are several great alternatives to vegetable oil! Melted coconut oil works wonderfully and adds a subtle coconut flavor. You can also use melted butter for a richer, more buttery taste. Another option is unsweetened applesauce, which adds moisture and a slightly tangy flavor. Just be sure to use the same amount as the vegetable oil called for in the recipe.
Q3: My cookie dough is too sticky. What should I do?
A: If your cookie dough is too sticky to handle, don’t worry! Simply cover the bowl with plastic wrap and chill it in the refrigerator for about 30 minutes. This will help the dough to firm up and become easier to scoop and shape. You can also try adding a tablespoon or two more of flour to the dough, but be careful not to add too much, as this can make the cookies dry.
Q4: Can I freeze the cookie dough or the baked cookies?
A: Absolutely! You can freeze both the cookie dough and the baked cookies. To freeze the dough, scoop it into individual portions and place them on a baking sheet lined with parchment paper. Freeze for about an hour, then transfer the frozen dough balls to a freezer-safe bag or container. When you’re ready to bake, you can bake the cookies directly from frozen, adding a few extra minutes to the baking time. To freeze the baked cookies, let them cool completely, then place them in a single layer in a freezer-safe container. They can be stored in the freezer for up to 2-3 months.
Q5: Can I add nuts to this recipe?
A: Absolutely! Nuts are a fantastic addition to these cookies. Chopped walnuts, pecans, or almonds would all work beautifully. You can add about 1/2 cup of chopped nuts to the dough along with the chocolate chips (or instead of the chocolate chips if you prefer). Just be sure to chop the nuts into small pieces so they are evenly distributed throughout the cookies.
