Big Brownie Cookies


Big Brownie Cookies

These are the cookies for when you need something dense, chocolatey, and brownie-licious — in cookie form. Keep a box of brownie mix on hand (my hands-down favorite mix, store brand or otherwise, is Wal-Mart’s Great Value. Really!), and when the craving for chewy, dense brownies strikes but you don’t want to wait for them to bake and then cool so you can cut them neatly from the pan, these will do the trick.

To serve, sprinkle with powdered sugar.

Big Brownie Cookies

  • 1 (19.5 to 21.5-ounce size) box fudge brownie mix
  • 1/4 cup all-purpose flour
  • 1/4 cup oil
  • 3 tablespoons water 
  • 2 eggs
  1. Preheat oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray.
  2. Place all ingredients in a large mixing bowl. Stir until all dry ingredients are incorporated, but do not overmix. Drop by rounded tablespoons (I use a #40 scoop) onto the greased baking sheet. Leave at least 2 inches between cookies as these will spread. 
  3. Bake for 12 to 15 minutes, until cookies appear set and do not look “wet” in the middle. Let cookies sit on baking sheet for 3 minutes before removing to a wire rack to cool.

*If desired, you can stir in 1 cup of white chocolate, semisweet chocolate, or peanut butter chips; 1 cup of chopped almonds or pecans; or 1 cup of M&MS or Reese’s Pieces before scooping and dropping onto cookie sheet.

Makes about 2 dozen cookies 



Information and Links

Join the fray by commenting, tracking what others have to say, or linking to it from your blog.

Information
May 6th, 2008
16 Responses
Feeds and Links
Comment Feed
From This Author
Del.icio.us
Digg
Technorati
Categories
Recipes
Cookies
Beginning Baker
Dessert

Other Posts
Trust Your Instincts
Oven-Roasted Potatoes with Garlic and Rosemary

Write a Comment

Take a moment to comment and tell us what you think. Some basic HTML is allowed for formatting.

Reader Comments

Comment Number:
1
Written by:
rachel
Posted on:
May 6, 2008 at 4:21 pm

These sound delish. I love making cookies with cake mixes and trying new things, can’t wait to try these. Maybe for Teacher’s Appreciation this week.
yum.

Comment Number:
2
Written by:
Laurie
Posted on:
May 8, 2008 at 3:45 pm

Yum! I’m making these this weekend for company. Thanks for the great recipe.

Comment Number:
3
Written by:
SanSan
Posted on:
May 8, 2008 at 11:38 pm

These look great! Too bad I just made brownies yesterday… they’ll have to wait for next time, lol.

Comment Number:
4
Written by:
Dave
Posted on:
May 9, 2008 at 7:38 pm

Stumbled onto this recipe about 45 minutes ago, and my cookies are already done and I’ve enjoyed two of them! That’s how easily this comes together! Just a few observations, 1. I used 2 methods for non-stickiness, parchment and spray, found that the parchment works much better. 2. Scoop immediately before you put them into the oven. If you scoop and let it sit, they get too thin. 3. My oven is an accurate 375 (with thermal gun) and I found timing to be finished at 9 minutes. Imagine how good these would be used as the cookies for an ice cream sandwich! Nice work Sandy.

Comment Number:
5
Written by:
Lalla Mira
Posted on:
May 15, 2008 at 11:30 am

Hmmm! These look sinfully yummy! Why don’t we have brownie mixes down here. :(

Comment Number:
6
Written by:
Audra
Posted on:
May 15, 2008 at 8:58 pm

I’m going to put in the peanut butter chips. My mother used to make cookies like this the hard way from scratch so I can’t wait to try these! Thanks for the recipe!

Comment Number:
7
Written by:
Susan
Posted on:
May 19, 2008 at 2:13 am

I just made these and they turned out nothing like the picture. They came out flat (almost paper thin) and hard. Maybe it’s the altitude difference? Well they are still enjoyable, but not moist and chewy like the picture lead me to believe.

Comment Number:
8
Written by:
Sandy Smith
Posted on:
May 19, 2008 at 12:00 pm

Hi Susan,

Sorry these didn’t perform well for you! One of the best features (I found) about these is that they were pretty chewy for a couple of days at least. Altitude could be a factor, as could variations in oven temp. Do you use a thermometer in your oven?

Also, I find it’s necessary to drop these (and most other cookies) onto a cool baking baking sheet to avoid overspreading. If you want to try these again, you could try chilling the batter for half an hour before baking to see if that helps them hold their shape better.
Thanks for reading!
Best,
Sandy, editor Just Baking

Comment Number:
9
Written by:
Mary
Posted on:
May 23, 2008 at 5:41 pm

I just tried these. Mine also came out just about flat. Tasted good but not as good as they could have been if they held their shape. I did chill the dough and put them on a cooled pan and also “played” with the temperature. They still came out flat. I did make ice cream sandwiches with them. Sorry, I won’t make them again.

Comment Number:
10
Written by:
scotti
Posted on:
September 14, 2008 at 4:34 am

When I make brownies, I substitute coffee for the water. Makes a nice mocha flavor. I bet it would be great with these.

Comment Number:
11
Written by:
Kelly
Posted on:
September 17, 2008 at 7:04 pm

Just found your blog when I googled brownie cookies today.. and these look delish. I’ll be making them for my mom and aunt this weekend when they visit.

Comment Number:
12
Written by:
Monica M
Posted on:
October 13, 2008 at 1:56 am

I baked these for my husband. They can out get held their shape and the looked good and tasted even better.

Comment Number:
13
Written by:
Deborah Dowd
Posted on:
October 28, 2008 at 1:12 am

Cookies with the taste of brownies/ this is an inspiration!

Comment Number:
14
Written by:
diana
Posted on:
December 18, 2008 at 12:10 am

made these cookie for a cookie exchange they were loved by all and making more for another exchange for my daughters high school friends.

Comment Number:
15
Written by:
sydney & mary
Posted on:
February 2, 2009 at 1:15 am

me and my mom made these cookies shown a bove and they were as flat as the pan we havent tasted them yet though. we made another batch too, we added more flour to it to make it more thick and they look thick now, so we will just have to see how they turn out

Comment Number:
16
Written by:
Robin
Posted on:
May 22, 2009 at 7:56 pm

If you are above 5000 feet add a couple of T. of flour to brownie mix.
Some mixes make this suggestion on the box.