Brownie Cookies
So you want some brownies, but you’re out of vegetable oil. Or you don’t like using vegetable oil in general. Or you’re in the mood for cookies but want or need them to be quick and easy with minimal ingredients. Or you’re in the mood for brownies but they are too messy for your purposes. There are lots of reasons why you might want to make brownie cookies, but whatever your reason you really should try these! I have a child who doesn’t like cake…he gets a pan of brownies for his birthday (decorated, of course). He was appalled that I would make cookies instead of regular brownies. Until he tried these. He has now been begging me to make more! Have I convinced you yet? Seriously, try these.
Brownie Cookies
1 box brownie mix (13 x 9 pan size) – I like to use Duncan Hines milk chocolate variety but any will work
1 stick of butter (1/2 cup), at room temperature. Do NOT substitute margarine.
1 egg
1 cup chocolate chips (optional, but come on…you want the chips, admit it. You could add nuts, also.)
Preheat oven to 350º F.
Combine brownie mix, butter and egg until just combined. Stir in chocolate chips (and nuts), if desired. Drop by spoonfuls or cookie scoop on an ungreased cookie sheet. I prefer to use parchment paper but this is not required. Bake for 11 minutes. Let cool for 2 minutes, then remove from the pan to continue cooling. These will not be beautiful cookies but they taste great!
Store in an airtight container. Using a rounded 1/2 Tbsp. measure, I got about 4 dozen cookies (using chips).
Enjoy!
