Brownie Cookies with Walnuts and Chocolate Chips

It doesn’t get easier than this – turn a brownie mix and a handful of ingredients into deliciously fudgy, oh so chewy cookies for your Christmas cookie exchange or holiday dessert table.

Dec 12, 2023

Cookie exchange enthusiasts, have I got a recipe for you – Brownie Cookies with Walnuts and Chocolate Chips. Ready in under 30 minutes, this recipe uses a box of brownie mix as the main ingredient. This unique ingredient streamlines the entire cookie making process. There’s no creaming together butter and sugar, no measuring and sifting flour and leavening agents like baking powder and baking soda, and no need for multiple bowls to house wet and dry ingredients. For these cookies, you just need one bowl, one brownie mix, and seven additional ingredients – it’s just so simple. Let me take you through the process.

Start by adding a boxed brownie mix to a large bowl. I used a fudge brownie mix because I like the intense chocolate flavor it provides. You’ll notice that boxed brownie mixes vary in weight, typically ranging from 16.3 ounces to 18.75 ounces. I used an 18.3-ounce brownie mix for this recipe.

To the brownie mix, you’ll add a 1/4 cup of flour (I used whole-wheat flour). This added flour helps to thicken the batter making it more scoopable when portioning out onto the baking sheet. I also added instant espresso coffee to the brownie mix. Incorporating just a small amount of this coffee powder intensifies the chocolate flavor. It’s an optional ingredient, so no worries if it’s not in your pantry.

Once you’ve given the dry ingredients a quick stir, add the oil, eggs, and water and mix just until a thick batter forms. Fold in the walnuts and chocolate chips and these cookies are ready to bake.

For evenly portioned cookies, I used a 3/4-ounce scoop (also labeled #40) filled with cookie dough and leveled. You could also use a one-tablespoon measuring spoon that’s slightly heaping.

Bake the brownie cookies in a preheated 350-degree oven for 10 to 12 minutes. You know they’re done when the tops of the cookies become a bit shiny and crackly. The center of the cookies may look a little soft, but that’s ok as they will continue to cook even after they come out of the oven. The result will be a delicious cookie with a chewy, fudgy center and slightly crunchy exterior. Enjoy!

To your health,

Darlene

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BROWNIE COOKIES with WALNUTS and CHOCOLATE CHIPS

Yield: 28 servings

Serving Size: 1 cookie

Prep: 10 minutes

Ready: 20 minutes

INGREDIENTS

Parchment paper or vegetable oil cooking spray
1 (18.3 ounce) box fudge brownie mix
1/4 cup white whole-wheat flour
2 teaspoons instant espresso coffee (optional)
1/4 cup neutral oil, such as canola or vegetable oil
2 large eggs
2 tablespoons water
2/3 cup walnut halves, chopped
1/2 cup chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or spray with cooking spray.
In a large bowl, combine brownie mix, flour, and instant espresso coffee (if desired) and stir to combine. Add oil, eggs, and water to brownie mixture and stir to combine. Add walnuts and chocolate chips to batter and stir to incorporate.
Using a 3/4-ounce scoop (#40) or tablespoon measure, drop dough onto prepared baking sheet, placing 3 1/2 inches apart (baked cookies will be about 2 to 2 1/2 inches in diameter). Bake for 10 to 12 minutes. Remove from oven and allow to cool on baking sheet for 3 to 4 minutes. Transfer cookies to a wire rack and allow cookies to cool. Recipe yields 28 cookies.

Nutrition Information per Serving

133 Calories, 5.5 g Total fat, 1 g Saturated fat, 0 g Trans fat, 13 mg Cholesterol, 61 mg Sodium, 20 g Total carbohydrate, 1 g Dietary fiber, 13 g Total sugars, 13 g Added sugars, 2 g Protein, 0 mcg (0%) Vitamin D, 2 mg (0%) Calcium, 1 mg (6%) Iron, 60 mg (2%) Potassium