Brownie Mix Cookies
These Brownie Mix Cookies are soft, chewy, and fudgy. They're made with brownie mix, melted butter, eggs, vanilla, chocolate syrup, and chocolate chips!
Servings: 18 cookies
Ingredients
- 18.3 ounce box Brownie Mix I used Betty Crocker
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 cup butter melted
- 1 tablespoon chocolate syrup
- 1 teaspoon vanilla extract
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F and line 2 cookie sheets with parchment paper.
- In a medium mixing bowl, add the brownie mix and flour. Stir until combined.
- Add the eggs, melted butter, chocolate syrup, and vanilla. Mix well with a spatula or hand mixer if preferred.
- Add the chocolate chips and stir until evenly distributed.
- Using a 2 tablespoon cookie scoop, scoop the cookie dough balls and place about 2 inches apart on the prepared cookie sheet.
- Place in the preheated oven and bake for 8 to 10 minutes. For a gooey center, the edges of the cookie will look set and the center may still look soft and slightly darker than the edges. For a not so gooey center, bake an additional minute or two until the center is the same color as the edges.
- Remove the cookies form the oven and let cool completely on the cookie sheet if you opted for the gooey center, or 10 minutes if you went with a less gooey option.
- Place on a paper towel or cooling rack to cool completely.
- Place in an airtight container and store at room temperature.
Notes
• Chocolate chips: They help create the decadent, chocolate flavor and softness. They can be substituted with regular dark chocolate, semi-sweet, or milk chocolate chips.
• Chocolate syrup: This adds a little additional liquid to thin out the cookie dough, helps create a tender cookie, and gives an extra chocolate punch. It can be substituted with the same measurement of chocolate ganache in the drizzling consistency or evaporated milk.
• Baking time: Do not overbake these cookies. They will become hard like the edges of a brownie.
• Storage: Store the cookies in an airtight container or zippered storage bag at room temperature for up to 5 to 7 days.
• Freezing: The brownie cookie dough can be prepared and placed on a parchment paper-lined cookie sheet in the freezer until firm. Place in a freezer-safe container with wax paper separating the layers for up to 3 months in the freezer. When you’re ready to bake the cookies, pop them in the preheated oven still frozen, and bake for 9 to 11 minutes.
• Chocolate syrup: This adds a little additional liquid to thin out the cookie dough, helps create a tender cookie, and gives an extra chocolate punch. It can be substituted with the same measurement of chocolate ganache in the drizzling consistency or evaporated milk.
• Baking time: Do not overbake these cookies. They will become hard like the edges of a brownie.
• Storage: Store the cookies in an airtight container or zippered storage bag at room temperature for up to 5 to 7 days.
• Freezing: The brownie cookie dough can be prepared and placed on a parchment paper-lined cookie sheet in the freezer until firm. Place in a freezer-safe container with wax paper separating the layers for up to 3 months in the freezer. When you’re ready to bake the cookies, pop them in the preheated oven still frozen, and bake for 9 to 11 minutes.
Nutrition
Calories: 243kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 114mg | Potassium: 87mg | Fiber: 1g | Sugar: 20g | Vitamin A: 112IU | Vitamin C: 0.002mg | Calcium: 12mg | Iron: 2mg