Brownie Mix Cookies
The cookies are so fudgy, rich and full of chocolate goodness. The white chocolate chunks are perfect for the not-too-sweet cookies. The edges are crisp. I tell you – you’ll love these!
Prep Time 8 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 12
Ingredients
- 105 g (½ cup) unsalted butter softened to room temperature
- 1 egg
- 1 packet instant coffee dissolved in 2 tbps water
- 1 tbsp vegetable or canola oil
- ½ tsp vanilla extract
- 1 box brownie mix
- 150 g white chocolate chunks or chips
Instructions
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In a bowl, beat butter until fluffy (about 3 minutes).
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Add egg, coffee mixture, oil and vanilla. Mix until well combined.
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Gradually add the brownie mix and mix until well incorporated.
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Add in chocolate chunks/chips and mix again.
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Place in the fridge for 30 minutes to firm up or up to overnight.
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When dough is ready, preheat your oven to 350 F. Prepare baking sheets lined with parchment paper.
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Scoop out about 1 & 1/2 tbsp of the dough and form into balls. (I used my ice cream scooper.) Place on the prepared baking sheet, leaving about 2 inches apart.
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Bake for 10-12 minutes or until edges are firm and crisp, but middle is little soft. Remove from the oven and leave on the pan for 5 minutes, then transfer to a cooling rack to cool further. The cookies will continue to cook as they cool down.
Recipe Notes
- Ovens differ from each other; watch your cookies closely.
- If your cookies are not done even on the 12-minute mark, you can add more time while checking every after one minute.
- These can be kept up to 4 days in an airtight container.