These perfectly gooey and chewy brownie cookies make for the perfect after school snack or last minute housewarming offering. Grab a box of brownie mix – the road to these delightful chocolate cookies couldn’t be easier.
If I were to smack a theme on my kitchen this year it would be this: OK But Can I Make It With Cake Mix?
This coming from an avid and enthusiastic baker. The question when I enter my kitchen is, can I make this easier? No shame in my game, friends. Remember that time we literally lived through a pandemic? LOL me too, that was like, five minutes ago. Because I’m certain I can’t be the only person with a sweet tooth and no bones, this year’s After School Cookie is a gooey chocolate BROWNIE in cookie form.
Here’s reason #14 why I always have a few boxes of brownie mix in my pantry.
Here are the ingredients you’ll need to make these super easy chocolate brownie cookies:
• brownie batter (I like Ghirardelli Brownie Mix though, if you don’t find that easily, look at the ingredient list of your chosen brownie mix and make sure it includes baking soda.) (But Ghirardelli makes the best brownie mix so do what you can!)
• all-purpose flour
• 2 large eggs
• vegetable oil or melted unsalted butter
• vanilla extract
• semi-sweet chocolate chips or chocolate chunks
• sprinkles if you’d like or flaky sea salt if you’d like an extra salty chocolate cookie
In a large bowl, use a whisk of an electric hand mixer to bring together all of the ingredients aside from the chocolate chips and sprinkles. Whisk until glossy smooth and thick.
Stir in a handful of chocolate chips if you’re feeling extra. The Ghirardelli brownie mix may very well have chocolate chips but more is more.
This brownie batter mixture will be looser than a traditional cookie dough. They’ll bake to soft and fluffy with crisp brownie edges.
Line one or two baking sheets with parchment paper and spoon brownie batter about 2-inches apart on the prepared baking sheet. The batter
Place the cookies in the oven and bake until just cooked through and dry across the top of the cookie. At the long range of the baking time, the cookies will still be gooey chocolate inside.
Remove from the oven and allow to cool on the baking pan for at least 15 minutes to allow the cookie to settle. Use a thin metal spatula to transfer the cookies to a wire rack to cool (snacking on as many as you’d like during this process).
These are brownies! These are bite-size brownies that, essentially, you could sneak into your pocket. If nothing else, you can sneak them into the movie theater, with a bottle of cold milk. Wait, is that why we just buy movies on our home televisions? (I’m nodding yes.)
These easy, soft and chewy brownie cookies are the simplest sweet treat – more satisfying than the effort that goes into then. That’s the sweet spot we’re looking for theses early back-to-school days.
Pack theses cookies in a bakery box and gift to a friend. Wrap pairs of these cookies bottom to bottom in waxed paper for lunchboxes. Store in an airtight container at room temperature until they’ve disappeared. They certainly won’t last long!
Two other recipe in the “OK But Can I Make It With Cake Mix?” category:
The Best Coconut Sheet Cake with Cream Cheese Frosting, friends!
The Best Strawberry Sheet Cake with Strawberry Cream Cheese Frosting, amen!
The easiest double chocolate cookie made with brownie mix!
- 1 (18 ounce) box Ghirardelli Double Chocolate Brownie Mix
- 1/2 cup (64 grams) all-purpose flour
- 2 large eggs, at room temperature
- 5 tablespoons vegetable oil
- 2 tablespoons milk
- Splash of vanilla extract
- 1 cup chocolate chunks
- Place a rack in the upper third of the oven and preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment or a large bowl with electric hand beaters, combine all of the ingredients except for the chocolate chunks and mix well, scraping down the sides as needed. The dough will be very sticky. Use a spatula to fold in 3/4 cup of the chocolate chunks.
- Using a small cookie scoop, scoop out the dough and drop onto the prepared baking sheet about 2 inches apart. Press a few chocolate chunks into the top of each cookie dough.
- Bake for 8 minutes to start, cookies should have a thin film on top and the batter should no longer be glossy, should still be able to see small ripples of darker batter. DO NOT OVERBAKE THESE COOKIES. They will cook up fast and can dry out easily if cooked too long. Every oven is different, so do a few in a test batch to see how long they need.
- Remove from oven and allow to cool on pan for a couple of minutes before transferring to a cooling rack.
- Consume immediately or store in an air-tight container for up to one week (if they last that long).
If you aren’t using Ghirardelli Brownie Mix be sure the mix you’re using includes baking soda. If not, add 3/4 teaspoon baking soda to the batter.
Keywords: chocolate, brownie, cookie, chocolate chips, sprinkles, after school cookies, easy cookies, brownie mix