Duncan Hines Brownie Mix Cookies Recipes

DUNCAN HINES BROWNIE COOKIES

Duncan Hines Brownie Cookies image

soft and chewy

Categories Desserts Dessert Desserts Dessert

Yield 20

Number Of Ingredients 4

Ingredients

1 box Duncan Hines Dark Chocolate Fudge Brownie Mix Family Size
1/3 cup Extra Virgin Olive Oil
2 Tbsp Water, tap
1 large Egg, fresh, whole, raw

Steps:

Preheat oven to 375°F. Grease baking sheets.
Combine brownie mix, oil, water, egg in large bowl with wooden spoon until blended.
Drop by rounded tablespoons 2-inches apart on prepared pans (20 cookies).
Bake 7 to 8 minutes or until just set in center. Cool cookies 1 minute on pan. Cool completely on wire rack.

Nutrition Facts : Nutritional Info Servings Per Recipe 20 Amount Per Serving Calories

BROWNIE MIX DOUBLE CHOCOLATE CHIP COOKIES

Brownie Mix Double Chocolate Chip Cookies image

I retrieved this recipe from my Mom in Ohio. This is a great recipe for get togethers, bake sales or you can freeze the dough in a bowl and just pull out what you need and re-freeze.

Provided by Brandess

Categories Dessert

Time 20m

Yield 4 Dozen, 48 serving(s)

Number Of Ingredients 7

Ingredients

21 ounces brownie mix, Duncan Hines, pick your favorite
1/2 cup all-purpose flour
6 tablespoons canola oil
2 eggs, beaten
2 tablespoons water
6 ounces semi-sweet chocolate chips
3/4 cup nuts, chopped (optional)

Steps:

Preheat oven to 350°F.
In a medium bowl, combine all ingredients. Stir until well blended. I do not use the nuts.
Drop mix from a teaspoon onto a cookie sheet lightly sprayed with cooking spray. Bake for 9 to 10 minutes.
Once cookies have lost their gloss, yet still feel soft to the touch, remove from oven. DO NOT OVER BAKE THESE COOKIES.
Let cool 1 minute, then remove to racks to finish cooling. Store in airtight container for up to 1 week.

Nutrition Facts : Calories 97.4, Fat 5, SaturatedFat 1.2, Cholesterol 7.8, Sodium 43.3, Carbohydrate 13.4, Fiber 0.2, Sugar 1.9, Protein 1.1

CHEWY BROWNIE COOKIES

Chewy Brownie Cookies image

These taste just like the edge of a brownie! So easy and sooo yummy! I came up with this idea after trying to find a brownie cookie recipe that would give me that chewiness. Not being able to find one, I came up with this. Perfect for when you need a chocolate fix since it's so quick. Also great for those watching their weight but want a bit of an indulgence, since the portions are a lot smaller but just as yummy. Will keep in fridge for several days if covered well with plastic wrap. Update: Just made these using a heaping tablespoon and added chocolate chips and pecans to the mix, and they were great!

Provided by C. Taylor

Categories Dessert

Time 17m

Yield 25 cookies

Number Of Ingredients 4

Ingredients

20 ounces brownie mix (I use duncan hines)
2 eggs
1/3 cup oil (for an even chewier cookie, increase oil to 1/2 cup)
1 tablespoon water

Steps:

Preheat oven to 375 degrees F.
Mix all the ingredients together. Depending on the humidity, you may need to add a little more or less water. The batter should be the consistency of a very thick brownie batter. Refridgerate for about a 1/2 hour or longer, for best results.
On a non stick cookie sheet or even beter one lined with nonstick foil, drop a heaping teaspoon of batter on the foil. Continue, making sure to leave a good amount of room, since the batter tends to spread.
Bake for approximately 12 minute or until the cookie center looks like it has set. Try not to over or under cook.

Nutrition Facts : Calories 135.9, Fat 6.9, SaturatedFat 1.1, Cholesterol 16.9, Sodium 78.5, Carbohydrate 18.4, Protein 1.5

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