Sunday, August 17, 2008

Brownie cookies

These are the cookies for when you need something dense, chocolatey, and brownie-licious — in cookie form. Keep a box of brownie mix on hand (my hands-down favorite mix, store brand or otherwise, is Wal-Mart’s Great Value or Albertson’s store brand . Really!), and when the craving for chewy, dense brownies strikes but you don’t want to wait for them to bake and then cool so you can cut them neatly from the pan, these will do the trick.
To serve, sprinkle with powdered sugar. Or top with sweetened cream cheese and fruit like fruit pizza
Brownie Cookies
1 (19.5 to 21.5-ounce size) box fudge brownie mix
1/4 cup all-purpose flour
1/4 cup oil
3 tablespoons water
2 eggs
1. Preheat oven to 375 degrees F. line a baking sheet with parchment paper
2. Place all ingredients in a large mixing bowl. Stir until all dry ingredients are incorporated, but do not overmix. Drop by rounded tablespoons (I use a medium cookie scoop) onto the parchment lined baking sheet. Leave at least 2 inches between cookies as these will spread.
3. Bake for 9 to 10 minutes (in my oven,) until cookies appear set and do not look “wet” in the middle. Let cookies sit on baking sheet for 3 minutes before removing to a wire rack to cool.
*If desired, you can stir in 1 cup of white chocolate, semisweet chocolate, or peanut butter chips; 1 cup of chopped almonds or pecans; or 1 cup of M&MS or Reese’s Pieces before scooping and dropping onto cookie sheet.
Makes about 2 dozen cookies
You can chill batter for 30 minutes if you have problem with cookies spreading out. When I used a Dunkin Hines mix I had to chill the batter (it is about the same consistency as brownie dough) When I used a store brand mix I did not have to chill the batter. These are really good!!!!

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