Made from only four ingredients, these cookies are chocolatey, fudgy and pleasing for brownie and cookie lovers alike. Add crushed candy canes to dress them up for the holiday
| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 24 cookies |
| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 24 cookies |
Ingredients
- One 18.3-ounce box fudge brownie mix
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 large egg
- 1 cup semisweet chocolate chunks
Instructions
- Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Stir together the brownie mix, butter and egg in a large bowl until smooth and combined, then fold in the chocolate chunks.
- Scoop 24 balls of dough (about 2 tablespoons each) onto the prepared baking sheets. Use the palm of your hand to gently press each ball into a thick disk. Bake until the cookies spread and the edges are just set, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 167 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 2 g |
| Cholesterol | 18 mg |
| Sodium | 67 mg |
| Serving Size | 1 of 24 servings |
| Calories | 167 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 2 g |
| Cholesterol | 18 mg |
| Sodium | 67 mg |
Reviews
I tied to make them eggless and they came out super fudgy. They are honestly still really good though though.
Delicious! 12 minutes for dark pan and 14 minutes for light pan.
These were great. I made ice cream sandwiches with them – half dipped in chocolate. Crazy good
Cheep, quick, and good. It’s the trifecta!
These are delicious and were a big hit! The directions are a bit confusing – make sure not to add any oil or water (or any of the directions on the brownie box) – just simply brownie mix (18oz!), a stick of butter, and an egg – and only bake 10 mins total (so turn trays at 5 mins). I did half a cup of semi sweet chocolate chips and one bar of Ghirardelli peppermint bark for the holidays. Highly recommend especially if you’re in a rush or looking for something easy!
We followed the recipe, making sure to use the correct size brownie mix. Delicious! On the second half of the batter we added chopped candy cane and they were great!
I’ve made these twice for our annual cookie exchange, and they’ve been a huge hit! Everyone asks me for the recipe. I use Ghirardelli dark chocolate brownie mix and add toasted walnuts as well as chocolate chips. I also brown the butter before adding it and I sprinkle in a tsp of freeze dried coffee granules. They take about 15 minutes in my oven and I watch them carefully, rotating the pans halfway through. It’s true that the dough is quite stiff, but they aren’t hard to form into balls and press slightly before baking. Really, really good!
the cookies were way to greasy so they wouldn’t firm up and all in all this was a waste of time and resources.
I really liked these cookies. There’s a but—to me, the baking time is a bit ambiguous. I baked for a total of 20 minutes which in hindsight, I think is not what the instructions meant. I baked 10 minutes then switched to the opposite racks. They turned out very crispy, which I don’t mind. Luckily, they did not burn.
A lot of the quick, cheap brownie mixes are just over 10 oz. So pay attention to amounts in a recipe always. My whole brownie mix calls for only 1/3 cup oil and I’m cutting it in 2! Of course I won’t use a whole stick of butter or 1/2 cup for my recipe. I’ll cut everything down proportionately from this one.