Brownie Mix Cookies
These to-die-for Brownie Cookies are made using brownie mix and taste even better than a brownie! They are rich and fudgy, studded with chocolate chips, chewy on the outside, and gooey in the middle. The sugar and cocoa coating creates a crinkly crust, adding the perfect amount of chewiness.
Servings: 22 cookies
Calories: 174kcal
Ingredients
- 1/4 cup granulated sugar
- 2 teaspoons cocoa powder
- 1 batch Homemade Brownie Mix sub: 1 18-ounce box of brownie mix
- 2 tablespoons all-purpose flour
- 1/4 cup unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup semi-sweet chocolate chips
Instructions
- Rolling Mix: In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons cocoa powder and set aside.
- Dry Ingredients: In a large bowl, whisk together the brownie mix and additional 2 tablespoons flour.
- Wet Ingredients: In a medium bowl, whisk together the melted (and slightly cooled!) butter, vanilla, and eggs until smooth.
- Combine: Add the butter mixture to the dry ingredients and stir with a spatula or wooden spoon until almost combined, then add the chocolate chips and mix until no flour is visible (be careful not to over mix). It will be thick. Let dough chill (covered or uncovered) for about 15 minutes in the refrigerator.
- Prep: While the dough is chilling, preheat oven to 350°F. Line a cookie sheet with parchment paper or silpat or grease with cooking spray.
- Roll: Form balls using about 1 1/2 tablespoons of dough and roll in the sugar and cocoa mixture before placing on the cookie sheet about 1-2 inches apart. (No need to press them down.)
- Bake: Bake about 12 minutes (rotating halfway) until the edges are set. Let cool for about 10 minutes before transferring to a wire rack to finish cooling. They may seem doughy in the middle when you remove them from the oven, but the cookies will set as they cool.
Video
Notes
- Make sure the butter is not too hot before combining with the eggs - it should be lukewarm or colder.
- The dough can be mixed in a stand mixer, using a spatula, or by kneading together by hand (wearing gloves or coating hands with water or cooking spray/oil is recommended).
- If using a cookie scoop, spray with cooking spray to prevent a buildup of dough.
- If you feel the dough is still too sticky to roll in the sugar, continue to chill in the fridge until it is firm enough.
- The chocolate chips can be omitted or replaced with white chocolate chips or any other mix in, like walnuts.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Cholesterol: 21mg | Sodium: 74mg | Fiber: 1g | Sugar: 16g