Chocolate Brownie Cookies Using Bisquick

Make these easy fudgy chocolate brownie cookies for the perfect addition to your holiday cookie trays. Using Bisquick pancake mix to make them super soft and a boxed brownie mix to make them super fudgy, these cookies pack in the softness and flavor without tons of work.

Course Dessert

Cuisine Cookie

Prep Time 10

Cook Time 10

Total Time 20

Servings Cookies

Calories 33kcal

Author Melissa Rose

Ingredients

1 box dry Brownie Mix 18.3 oz box
1 ½ cups Bisquick
3 Tablespoons Butter Softened
3 large Eggs
2 Teaspoons Water
¾ Cup Powdered Sugar for rolling

Instructions

Combine the box of dry brownie mix (18.3 ounce box) and Bisquick (1 ½ cups). Once mixed, add the butter (3 tablespoons), eggs (3 large), and water (2 teaspoons) to the bowl. Mix for about one minute or until all powder disappears. What you will have is a THICK dough. This is normal. Scrape down the sides of the bowl and cover the bowl with plastic wrap. Place in the refrigerator for one hour to chill. (Chilling this dough is not mandatory, but not doing so will result in flatter cookies.)
While chilling, put powdered sugar (¾ cup) into a bowl (cereal bowl sized is fine). After chilling, scoop & roll the dough into one inch balls. Roll each ball in powdered sugar and place on a greased or parchment-lined cookie sheet, about 3 inches apart.
Bake at 350℉ for 8-9 minutes. If your cookies do not look completely done at 9 minutes, take them out anyway. Overbaking will result in hard, crunchy cookies. The cookies will continue to bake on the hot pan after taking them out of the oven.

Notes

** For this recipe, I recommend using a stand mixer or hand mixer. The dough will be stiff, and may be hard to stir solely by hand.

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