Found in Desserts, Quick.

Easy Brownie Cookies

April 15th, 2010 | Desserts, Quick | Christi | 6 Comments

The other day I found a box of Betty Crocker Moist Chocolate cake mix inside my pantry. What in the…? Now, mind you, I haven’t used a cake box mix for years but since I happened to have one handy, I figured why not?

Except that I think cake from a box tastes grody. So I made cookies- these are super quick and easy. Just remember to make them ahead of time since they need to chill out in your fridge for two hours. You can also freeze them in small batches and bake them fresh when you want! Just defrost them in the fridge for several hours or bake an additional 2-3 minutes.


Creaming butter and cream cheese, add the egg. Yup, that’s my hand. Yup, I cut my nails. :) See how sanitary I am?


Add real vanilla extract, my fav. I love to just stick my nose into the bottle and take a deep whiff. Wait, can I get high off this stuff?


Dump the cake mix into the bowl, gently. Though I’m probably the only person I know who can make a mess using a package of cake mix!


Scoop out into balls- about 12 to one standard baking sheet. Word of warning to all sweet-toothers: the dough tastes like fudge. Not kidding. Quite possibly as good as the cookies. Don’t say I didn’t warn you.


I like to line my baking sheets with foil and then spray baking spray over that. It makes my life a lot easier, with less swear words.


Where’s that glass of milk?

Easy Brownie Cookies
courtesy Paula Deen

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 large egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners’ sugar, for dusting

Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes.  Cool completely and sprinkle with more confectioners’ sugar, if desired.

 



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Christi

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  • Polly Motzko

    04.15.2010

    Hello there Honey,

    Polly Motzko here from CA. Looks like you’re making some great stuff again in the kitchen.
    Cake mixes are great because you can do all sorts of things with them. I rarely make “cakes” per se with them.

    I was wondering something, when you take your pics for the recipes, do you have someone else take them for you?

    I don’t have the “someone else” or the lighting crew. I would love you to email me with some of your picture secrets of how to get the best possible shots.

    We as food writers-small budget ones as we are, have to be a little bit of all of these things:

    1. Feature awesome and unique recipes
    2. Be good writers
    3. Be a good food stylist/photographer

    Doing the food blog thing has been more work than I thought it would be, but I really enjoy it.

    Check out my breakfast parfaits I put up on here.

    Polly Motzko

    I would love for you to join my cooking blog.

    I am giving you a very special invitation to become a member.

    http://www.CookingUpAStorminCA.ning.com

  • Cake mixes can be versatile, it’s true, thanks for reminding us of that fact. It’s starting to heat up so I won’t be baking much for some months but I’ll keep your idea in mind.

  • Cake mixes are not just handy–they are delicious too. I just made brownies yesterday for a spur of the moment pot luck at a firend’s house and the brownies were a hit!

  • Hi Polly,
    Thanks for your comment! I am super flattered that you like my photos! I have to say though, I have no fancy equipment or crew. It’s just me and my camera, which I’m still learning how to use since I’ve gotten it a month or so ago. :) I wish I were very experienced so I could give you lots of sage advice but I am very much still learning! I did find a cool link for you though, from a very seasoned food blogger- hope this helps!

    btw: Cute parfaits!

    http://smittenkitchen.com/2007/11/our-approach-to-food-photos/

  • Hello, love your name, Chocolate Priestess- sounds very mystical, but sweet! :) Is it getting hot already? We’re still in the light-jacket stage in so. cal but the weather is beautiful and breezy!

  • You’re right, they are convenient.. Though I think the brownie mixes tend to taste better than the cake ones. :)

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