Chewy Brownie Cookies

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“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!”
25 cookies

Ingredients Nutrition

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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Bake for approximately 12 minute or until the cookie center looks like it has set. Try not to over or under cook.

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