Mint Brownie Cookies
Posted in Recipes on 10/17/2009 07:15 pm by enjanerd
Tried out a new cookie recipe today for Ian’s company outing thing. Modified from Brownie Mix Cookies:
Mint Brownie Cookies
1 package Ghirardelli triple chocolate brownie mix
1/4 cup flour
1/4 cup vegetable oil
3 Tbsp water
2 eggs
1/2 tsp peppermint extract
Mix the brownie mix (dry), flour, oil, water, eggs, and peppermint extract. Drop by spoonfuls onto cookie sheet. Bake at 375 degrees just until set, 10 to 12 minutes. Let stand 2 to 3 minutes before removing from cookie sheet and then cool completely. Makes about 3 dozen cookies.
Note: I would recommend a leavening agent, such as 1 tsp baking soda. You’ll get the same brownie flavor, with a cookier consistency. You might also be able to accomplish this by cutting back on the oil by a tablespoon or two to lower the density of the mixture, but that will make them a little cakier.
The batter was kinda liquidy, but was able to hold its shape long enough to get into the oven. They were pretty fragile after taking them out of the oven and letting them cool closer to 5 minutes on the cookie sheet, but did set after some time on the cooling rack.
In any case, the recipe as-is got rave reviews from Ian’s coworkers. So it’s definitely a keeper for me. And with a base that’s a mix I typically have around anyway, that’ll be a convenient backup.