I want to make cookies from a brownie mix. How?

I have a box of brownie mix but I’m trying to figure out how to make cookies from it instead. It calls for 2 eggs, 1/4 c water, and 1/2 c oil for “fudgy” brownies, or an additional egg for “cake” brownies.
I’d like a fudgy cookie. Ideas?
Thanks!
karol

I’ve never actually tried so this is all just conjecture.

Cookies are made with dough, and brownies with batter, so you’ll need to make the batter thicker to a doughy-like consistancy. Try using less ingredients. Start out with one egg, 1/8 cup of water and 1/4 cup of oil. If that’s too thick, gradually add more oil until you’re pleased with the thickness and spoon it out onto a cookie sheet. Not sure how long/what temp to bake them though. 10 minutes at 350?

Failing that, go to the grocery store and buy some pre-made cookie dough :wink: .

Not a bad starting point. I’d go with one egg, omit the water, and use softened butter instead of oil. Cream together the brownie mix and butter, then add the egg, already beaten. Then add a teaspoon of real vanilla extract. If the dough is still too dry/stiff, add a second beaten egg, a little bit at a time, until you get right consistency (i.e., until it’s about the same consistency as pre-made cookie dough). Don’t worry if you don’t end up using any/all of the second egg. I’d be inclined to make these a little bigger/thicker than your typical chocolate chip cookie, which means you’ll probably want to bake in a slightly cooler oven for a little longer – say 15 minutes or so at 350 rather than 10 minutes at 375. You’re just going to have to watch them carefully in order not to have them get burned/too dry.

Cookies generally are made with brown sugar and brownies with white granulated sugar. This is reflected in the consistentcy of a cookie versus a brownie. You can manipulate the recipe as already suggested to get a chewy type brownie but when it is all said and done you still will have little cookie shaped brownies.

Not really: lemon cookies, butter cookies, spritz cookies, and so forth aren’t made with brown sugar.

Looking briefly at some chocolate cookie recipes online, about half of them have brown sugar.

I’d think about adding some extra flour to the mix, and possibly a half-teaspoon of baking soda.

Actually, I’d just make the cookies from scratch, but I’m kind of a baking snob :).

Daniel

Most of the cookies I have made use brown sugar. Most who bake could agree that the type of sugar used has everything to do with the texture of the cookie !

Sure, absolutely. I would guess (not having experimented much) that brown sugar in a chocolate cookie gives you a rounder flavor, whereas white sugar gives you a flavor more like bittersweet chocolate.

Daniel

MMmmmmMMMmmmm… cookies.

If you google “brownie mix cookies” there are several choices. It’s hard to tell what the texture would be exactly.

Here’s a basic one:

http://www.vikingrange.com/recipes/desserts/brownie_cookies.html

That’s exactly the sort of recipe I was looking for! When I did a google search, I kept getting pages and pages of those cookie-mix-in-a-jar type recipes.

Thanks! I’ll let you all know how it comes out!