Description
Deliciously fudgy cookies made from Ghirardelli brownie mix, perfect for any occasion!
Ingredients
- 1 box Ghirardelli Triple Chocolate Brownie Mix (19 ounces)
- 1/3 cup All-Purpose Flour
- 2 Eggs, beaten
- 1/3 cup Vegetable Oil
- 1 cup Pecans, finely chopped (optional)
- M&Ms (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, stir together the brownie mix and flour until well blended. Add in the beaten eggs and vegetable oil, mixing until combined.
- If using, fold in the chopped pecans and M&Ms gently into the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges look set but the center remains soft.
- Remove from the oven and let the cookies cool on the baking sheet for a minute before transferring them to a cooling rack.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For extended storage, freeze cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American