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Brookies

Soft and fudgy cookies that are half brownie and half chocolate chip cookie.

Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 20 cookies

Ingredients

Brownie Dough

  • 1 box brownie mix {fudge variety}
  • 2 eggs {whisked}
  • 1/3 cup vegetable oil
  • 2 tbsp all-purpose flour

Chocolate Chip Cookie Dough

  • 1 box yellow cake mix
  • 2 eggs {whisked}
  • 1/2 cup vegetable oil
  • 2 tbsp flour
  • 1 1/2 cups mini chocolate chips

Instructions

Brownie Dough

  1. In a large bowl add brownie mix and whisk to eliminate any lumps that might be in the mix.  Add whisked eggs, vegetable oil and flour.  Mix until well combined and set aside.

Chocolate Chip Cookie Dough

  1. In a large bowl add yellow cake mix and whisk to eliminate any lumps that might be in the mix.  Add whisked eggs, vegetable oil and flour.  Mix until well combined.  Add chocolate chips and mix until evenly incorporated.

Making Brookies

  1. Preheat oven to 350 degrees.  Using a medium cookie scoop, get an even mound of each dough.  Roll both dough's in your hand, being sure to keep the cookie half and half, until you get the right shape.  NOTE:  The dough might seem oily but it won't bake up that way.  Place 6-8 cookies on a parchment or Silpat lined baking sheet.  Bake for 10-12 minutes.  Remove cookies from oven and let them set on cookie sheet for 10 minutes.  This will allow cookies to cool and set up.  Don't skip this step, it is very important.  Continue until all of your cookies are baked.  Store in an airtight container at room temperature for up to 5 days.  Freeze for up to 3 months.