These soft and chewy, ultra chocolatey Two Bite Brownie Cookies from a brownie mix were baked up in partnership with Reynolds® Kitchen and Socialstars. #ReynoldsCrowd If chocolate = love, I am speaking your language!!
I might have mentioned it before, but my hard working hubby, Chris, is not a big fan of sweets. Seriously tragic for a food blogger with a truckload of dessert recipes on her blog and a Sweet Stuff Pinterest Board with over 1700 pins.
And pretty tough for a romantic occasion like Valentine’s Day …
“Here honey, I made you some hot wings.”
But after almost 16 years of marriage, I know the short list of sweet treats that will tempt his sadly neglected sweet tooth. Carrot cake, ice cream and brownies! Yay for chocolate!
So these small little cookies that pack a big chocolate punch are perfect to tuck in his lunch box or share a la Lady & the Tramp style for Valentine’s Day 😉
Two Bite Brownie Cookies from a Brownie Mix
They may look like any ol’ chocolate cookie, but just look at that soft, tender brownie center with ooey gooey melty chocolate chips! If this doesn’t say love, I don’t know what will.
Just like the Easiest Jam Thumbprint Cookies, I start with a baking sheet lined with one of my Reynolds® Cookie Baking Sheets. They are pre-cut (no rolling up and no wrestling to size it to my sheet pan) and oven safe up to 420 degrees F. Plus, there is no greasy overspray from non-stick cooking spray on my counters and stove!
Now, these brownie cookies are not made by just mixing up the brownies per the instructions on the box. A cup of all purpose flour thicken the dough so the cookies keep their shape. And while you can use melted butter or oil in the recipe, I find that using butter is more flavorful but oil works in a pinch.
After the brownie cookie dough is mixed and chilled, use a small cookie scoop to portion the dough (about 1 tablespoon) and roll into balls. This will give you that perfect “two bite” size and makes for quick baking!
Place the brownie cookie dough balls a few inches apart – I got 15 cookies per pan and 36 cookies from one brownie mix!
Then, bake until the cookies are just set (no liquid batter in the center when tested with a toothpick) … they’ll be soft and tender and oh-so-chocolately!
I mean, with 3 dozen of these brownie cookies in my arsenal, Chris is going to feel the love all week long!
And I love the easy clean up … so this dessert is a win-win!
Now, we love brownies with ‘extras’, so I used a mix with chocolate chips and chocolate chunks added. Feel free to add a 1/2 cup of your favorite mix in to the dough if you are using a plain brownie mix – white or milk chocolate chips, mint chips, peanut butter chips, cinnamon chips, caramel bits, toffee bits, nuts, etc.
- One 18.9 oz box Triple Chunk Brownie Mix
- 1 cup all purpose flour
- 2 eggs (beaten)
- 2 tablespoons water *See notes.
- 1/2 cup unsalted butter (melted and cooled or 1/2 cup vegetable oil)
Make and chill the brownie cookie dough
- In a large bowl, stir together the dry brownie mix and all purpose flour.
- Add the beaten eggs, water and butter (or oil).
- Stir until thoroughly combined.
- If you are using a plain brownie mix and want to add nuts or chips, stir in 1/2 cup to the dough.
- Refrigerate the cookie dough for at least an hour.**See notes.
Ready to bake?
- Preheat oven to 350 degrees F.
- Line a baking sheet with a Reynolds® Cookie Baking Sheet.
- Use a small cookie scoop to portion out 1 tablespoon of dough and roll into a ball.
- Place balls of cookie dough a few inches apart on the baking sheet.
- Bake for 9-12 minutes until cookies are baked through. (No liquid batter in the center when tested with a toothpick.)
*Instead of water, you can up the flavor of your brownies by using leftover coffee or even flavored coffee creamer!
**My dough was refrigerated for 24 hours and was just fine.
Have you ever made cookies from a brownie mix? These might be my new favorite cookie!
More Cookies? Grab your milk!
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