1-18.3 oz boxBrownie MixI used Duncan Hines Chewy Fudgy Brownies
½cupbutter (1 stick)softened at room temperature (or ½ cup oil)
2largeeggs
3.4 oz boxvanilla Jell-O instant pudding
3Tablespoonswaterroom temperature
1cupchocolate chips
Instructions
Heat oven to 350 degrees F.
Line a baking sheet with parchment paper and set aside (you can also use a silicone mat in place of the parchment paper).
In a large bowl, mix the butter and half of the brownie mix with an electric mixer. Mix until combined.
Add eggs and water and mix until incorporated.
Add the remaining brownie mix and the Jell-O instant pudding. Mix until all ingredients are combined. You will have a thick batter at this point (almost closer to a thick dough).
Add the chocolate chips and fold them into your brownie mix cookie batter with a spatula.
Using a medium cookie scoop, scoop 1.5 tablespoons of brownie batter like a scoop of ice cream and place it onto the prepared baking sheet. Be sure to keep the dough balls 1 ½ inch apart as they will spread.
Bake in your 350 degree oven for 11 -12 minutes or until the edges are set.
Let it cool on the cookie sheet for 2-3 minutes. They are still very soft when they come out of the oven. Waiting an extra minute or two before transferring them will help them keep their shape!
Transfer to a wire rack to cool completely.
Serve and enjoy!Note: Try serving these while they are warm with a scoop of vanilla ice cream on the side- yum!
Notes
Storage: Store cookies in airtight container on the counter for 3-4 days or in the fridge for up to a week. Freezing: These chocolate cookies will freeze well after baking. You can store them in a freezer-safe, airtight container in the freezer for up to a month.