Easy peasy brownie cookies! I like to make things from scratch, but some days you’re low on time or don’t have all the ingredients you need and a box mix as a base saves the day!
Read the full recipe, they are quick to make, but require 2 hours chill time in the refrigerator before baking.
- 1 box of brownie mix
- 1 1/4 cups all purpose flour
- 1/4 cup packed brown sugar
- Optional: 1-2 TBS espresso powder to bring out the chocolate flavor
- 2 eggs
- 1 stick unsalted butter, melted and cooled
- 2-4 TBS cold water
- 1 cup chocolate chunks or chips
- 1/2 cup Andes peppermint crunch baking chips
Whisk together the flour, brown sugar and brownie mix (and espresso powder if using) in a large bowl or bowl of a stand mixer. Stir in the eggs, one at a time, then add the melted butter and 2 tablespoons of cold water. The batter will be very thick, but if you feel that it isn’t quite moist enough, you can add another tablespoon or two of water. I ended up using 3 tablespoons of cold water, total. Also my brownie mix had a packet of hershey’s syrup in with it, so this added liquid to the mix.
Fold in chocolate chips with wooden spoon. Add peppermint chips now if you wish, or you can add later on top before baking like I did. I wanted to be able to make some without the peppermint chips for those who prefer just chocolate…
Cover the dough with plastic wrap and refrigerate for 2 hours. This will help your cookies NOT to be flat!
Pre-heat oven to 350 degrees.
Line a baking sheet with parchment paper or silpat mats and drop heaping tablespoons of dough onto the baking sheet, placing cookies a few inches apart. Press down on each cookie to flatten SLIGHTLY.
Add peppermint chips on top now if you wish.
Bake for 8 – 10 minutes. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
Enjoy with a glass of milk!
Nutritional facts per cookie: 101 calories, 4.4 grams fat, 13.6 carbs, 0.3 gram fiber, 8.7 grams sugar, 1 gram protein.