Delicious, soft, and chewy brownie cookies that are quick and simple!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

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  • Combine brownie mix, flour, oil, water, eggs, and chocolate chips in a large bowl. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.

  • Bake in preheated oven until cookies are just set, about 9 minutes. Let cool on baking sheets for 2 minutes before removing to a wire rack to cool completely.

Cook's Note:

Try substituting chocolate chips with butterscotch or vanilla chips, or your favorite candy-coated chocolate pieces (such as M&M's (R)).

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

165 calories; 8.2 g total fat; 16 mg cholesterol; 77 mg sodium. 23.1 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews (105)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/18/2012
I had the same problem as the previous reviewer (spread too much impossible to scrape off the cookie sheet without breaking) until I let the dough refrigerate overnight after whichitit turned out perfectly. Read More
(132)

Most helpful critical review

Rating: 2 stars
08/11/2012
Did not work for me. Cookies spred out way too much in the oven. Stuck to the pan really bad. If I were to make again I would put in way more flour. Read More
(23)
112 Ratings
  • 5 star values: 59
  • 4 star values: 30
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 7
Rating: 4 stars
08/18/2012
I had the same problem as the previous reviewer (spread too much impossible to scrape off the cookie sheet without breaking) until I let the dough refrigerate overnight after whichitit turned out perfectly. Read More
(132)
Rating: 4 stars
08/18/2012
I had the same problem as the previous reviewer (spread too much impossible to scrape off the cookie sheet without breaking) until I let the dough refrigerate overnight after whichitit turned out perfectly. Read More
(132)
Rating: 5 stars
09/25/2012
I just made these the other day with my 3-year-old daughter and they really were super easy! A few people mentioned that their cookies spread out too much. After making these myself I have a few factors for future bakers of this recipe to consider. I just happened to read this recipe the day before seeing brownie mix on sale at the grocery store, so I just picked up the box with trying this recipe in mind. However, the recipe calls for "1 (19.8 ounce) package brownie mix" and when I got home and checked out my box of Duncan Hines Extra Thick & Fudgy mix it was only 18.3 oz. This got me thinking, how will this affect my results? First, the recipe calls for just a box of brownie mix, thus I think it might be important to consider the "style" of brownie mix you are using-there is a lot of variety out there. AND my mix weighed one (1) ounce less than the recipe called for. I hadn't thought about the fact that NOT all boxed brownie mixes are created equal until I cam across this recipe. To compensate I played around with adding a little bit more all purpose flour (one tablespoon at a time)to make sure my dough was thick. I also skipped the part about greasing my baking sheets and just used parchment paper. The cookies came out perfect, they did not spread out too much or anything. Very chewy, yummy, and easy to make. I think this is a great recipe to do baking with kids or for a new "baker" trying to gain confidence by baking "outside the box"! Read More
(126)
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Rating: 5 stars
08/02/2012
Really easy to make!!! Wonderfully moist! YUM. Followed this recipe to a tee without complaints:) Read More
(68)
Rating: 5 stars
07/03/2012
Made these as the recipe stated. They came out very moist. They were very easy to throw together. I actually prefer these to the regular boxed brownie! Will be making again! Read More
(61)
Rating: 5 stars
02/04/2013
My mix was also 18.3oz. Followed recipe with these changes. To compensate for the 1/4 cup flour I added a tablespoon of sugar. I cut back on the water to only add 2 tspn water and 2 tsp vanilla. Dough was not runny and a good cookie consistency. They turned out delicious! Read More
(31)
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Rating: 2 stars
08/11/2012
Did not work for me. Cookies spred out way too much in the oven. Stuck to the pan really bad. If I were to make again I would put in way more flour. Read More
(23)
Rating: 5 stars
09/22/2012
These cookies were amazing. I did as another suggested and I refrigerated them overnight and then cooked them for about 10 minutes (until the tops were cracked.) They were gone in a flash! Read More
(21)
Rating: 3 stars
09/25/2012
If you love the corner pieces of regular brownies you might actually enjoy these cookies.I used way more than 1/4 cup of flour but I couldn't tell you how much I ended up using; I just kept adding flour until I got the cookie dough consistency I was looking for. Because I did THAT the first batch of cookies was a little bland. I added 1/4 teaspoon of vanilla extract to the rest of the batter and that seemed to help. These are not the BEST cookies I have ever made but I will definitely try again. Read More
(11)
Rating: 3 stars
08/12/2013
Tried this recipe before and it just didn't work for me. Cookies spread out too thinly and just weren't the consistency I was looking for. So I made some changes and they turned out fabulous. I did use the 19.8 oz box of brownie mix but added 1 cup of flour 2 tablespoons of sugar 1 teaspoon of baking powder 1 tablespoon of vanilla 1/4 cup of vegetable oil 1/2 cup of water and only 1 egg. They hold their shape well rise just enough and come out like brownie cake cookies. Read More
(9)