Gluten Free Brownie Cookies
This time-saving recipe takes a boxed brownie mix and makes it feel more homemade by adding a few extra ingredients.
Servings: 30 Cookies
Calories: 169kcal
Ingredients
- 8 ounces cream cheese at room temperature
- ½ cup unsalted butter (1 stick) at room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 16-ounce box gluten-free brownie mix
- ¾ cup chopped walnuts
- ½ cup semisweet chocolate chips
- ½ cup granulated sugar
- Powdered sugar for dusting optional
Instructions
- In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the cream cheese and butter together until smooth. Add the egg and vanilla and beat well. Beat in the brownie mix. Add the walnuts and chocolate chips and mix well to incorporate. The batter will be stiff. Refrigerate the dough for 2 hours or place in the freezer for 20 minutes.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Roll the chilled dough into tablespoon-sized balls, then roll in the granulated sugar and place on the prepared baking sheets. Bake for 10-12 minutes – you want them slightly “under baked” so they remain soft and chewy. Let cool on the pans for 10 minutes, then transfer to a wire rack to finish cooling. Dust with powdered sugar, if desired.
Nutrition
Calories: 169kcal | Carbohydrates: 16g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 100mg | Potassium: 42mg | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 0.7mg | Calcium: 14mg | Iron: 0.7mg