It's traditional chocolate chip cookie batter blasted with brownie batter.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
20 mins
total:
45 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Add egg and vanilla extract and beat until smooth.

  • Mix flour, salt, and baking soda together in a separate bowl; add to butter mixture and blend until just incorporated into a dough.

  • Beat brownie mix, milk, water, and vegetable oil together in a separate bowl; add to dough and stir gently to keep the two batters distinct but somewhat evenly mixed.

  • Drop dough onto ungreased baking sheets by heaping tablespoonful.

  • Bake in preheated oven until set in the middle and crackling on top, 10 to 12 minutes. Cool cookies on sheets for 5 minutes before moving to a wire rack to cool completely.

Nutrition Facts

127 calories; protein 1.3g 3% DV; carbohydrates 17.9g 6% DV; fat 5.9g 9% DV; cholesterol 14.1mg 5% DV; sodium 116mg 5% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/29/2015
These were a nice twist to two familiar favorites. I made two changes to the recipe: I added 1/2 bag of mini chocolate chips to the cookie dough (it just felt right) and I added an egg to the brownie mix because when I mixed it as written it was way too dry and wouldn't blend. I used my large ice cream scoop to make large cookies and as such needed to increase the bake time to about 15 minutes. THANKS for the recipe! Read More
(2)

Most helpful critical review

Rating: 2 stars
08/20/2015
Tho the concept was a nice thought, these did not make the cut for me. The cookies spread out pretty flat and then once cooled were more crunchy like. After making 3 pans I decided to spray cupcake liners and put the batter in those. Slightly better but still not great. Taste was decent, definitely better in the cupcake liners. Will keep looking. Read More
(1)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/29/2015
These were a nice twist to two familiar favorites. I made two changes to the recipe: I added 1/2 bag of mini chocolate chips to the cookie dough (it just felt right) and I added an egg to the brownie mix because when I mixed it as written it was way too dry and wouldn't blend. I used my large ice cream scoop to make large cookies and as such needed to increase the bake time to about 15 minutes. THANKS for the recipe! Read More
(2)
Rating: 2 stars
08/20/2015
Tho the concept was a nice thought, these did not make the cut for me. The cookies spread out pretty flat and then once cooled were more crunchy like. After making 3 pans I decided to spray cupcake liners and put the batter in those. Slightly better but still not great. Taste was decent, definitely better in the cupcake liners. Will keep looking. Read More
(1)
Rating: 4 stars
04/06/2015
I loved the idea of this recipe and the final product was very loved by all who tried them however I had to subtract a star because the brownie mix was way too dry as written. It was just powder with a couple wet spots on it; I wonder if there is a typo in the recipe? We added 2 more tablespoons of oil and 2 more tablespoons of water to get it to a batter consistency. I really recommend these cookies just make sure you add more liquid to the brownie mixture!:) Read More
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