Double Fudge Brownie Cookies

The cookies were a pleasant treat, especially when paired with a glass of milk. While I followed the recipe as is, I found the almond extract to be a bit overwhelming for my liking. The brownie mix was rich in flavor, and I believe adding vanilla extract would be a better choice. The cookies turned out a bit chewy for our liking, and their appearance wasn't the most appealing.

I have made these cookies several times already. I love using Ghirardelli brownie mix and this time I decided to experiment by adding different types of chips to separate batches - butterscotch, caramel, and chocolate. To give them a festive touch, I sprinkled some sparkling sugar on top. Using my KitchenAid standing mixer made mixing the dough a breeze. My husband claims that these are the greatest chocolate cookies he has ever tasted!

Absolutely fantastic outcome! Initially, the batter seemed quite thick. After adding white chocolate chips, I scooped out tablespoon-sized portions using a cookie scoop and followed the baking instructions. The cookies came out wonderfully soft and chewy...so delicious! In the spirit of Christmas, I melted peppermint baking chips and drizzled them on top, which added a delightful touch. I have no doubt these cookies will disappear in no time! Thank you for sharing such a fantastic recipe!

Here is the rewritten review: "I would rate this recipe a solid 4 stars. Both my husband and mother found these cookies to be delicious. They are moist, chewy, and have maintained their quality well even after a few days. I opted for Ghirardelli triple chocolate brownie mix, so I didn't need to include extra chocolate chips. I added slivered almonds, which paired nicely with the almond extract. For a variation without nuts, I would omit the almond extract. While mixing the ingredients, you might question if it will come together, but it does, resulting in a very manageable dough."

Super simple and incredibly tasty! These cookies taste just like brownies in a different form. I opted for Ghiradeli brownie mix, added white chocolate chips, and a dash of 1.5 teaspoons of vanilla extract. Managed to make 28 scrumptious cookies out of the batch.

These cookies are absolutely delicious! I baked two batches: one with a combination of chocolate and white chocolate chips, and the other with a blend of chocolate and peanut butter chips. Both variations turned out fantastic. The dough does get quite tough to mix, so be prepared to put some elbow grease into getting the chips evenly distributed.

Great recipe for cookies that are quick to make. The dough was quite thick and required some effort to mix, likely due to the brownie batter consistency. However, the taste was excellent. We decided to mix in a combination of chocolate chips and peanut butter chips, which added a nice touch. I also swapped out the regular Vanilla for Mexican Vanilla and doubled the amount as suggested by others. We will definitely be making these cookies again and will experiment with different extracts and chips next time! 😄

"These cookies resemble gooey brownies and they are absolutely delicious. We opted for Peanut M&M's instead of chocolate chips and skipped the almond extract. The kids were thrilled with them."

This recipe was quite simple to follow and my children had no trouble devouring the cookies. The dough was extremely thick, requiring me to flatten the cookies since they didn't spread much during baking. I included small amounts of walnuts, pecans, and mini chocolate chips, which paired nicely with the chocolate brownie taste. Overall, the cookies were tasty, but I probably wouldn't choose to make them again.

I absolutely loved this recipe! I decided to take the cookies out of the oven a couple of minutes early because the bottoms were a bit hard in my first batch. This time, they turned out perfect. The dough was wonderfully thick and incredibly tasty. I will definitely be making these cookies again.

Using a boxed mix makes this recipe a breeze to whip up. I split the batter in two portions and mixed white chocolate chips into one half and peanut butter chips into the other. My sons and their pals devoured these treats in no time. While they enjoyed both variations, they particularly favored the ones with the peanut butter chips.

This cookie recipe is amazing, I absolutely loved it!

Absolutely fantastic!

Great! The dough felt firm, but the cookies turned out delicious. I definitely plan on making these again.

Delicious and rich in flavor. The consistency is thick and satisfying. I used peanut butter chips instead of chocolate chips, which turned out to be a fantastic choice. The taste is simply amazing.

Added a small splash of water instead of almond extract. The cookies turned out fantastic with an abundance of chocolate chips! I can't figure out why I was craving chocolate so much!

Quick and tasty! I needed to whip up some cookies in a hurry for the kids who were playing outside, and these were ready in minutes. I only used vanilla extract, skipped the other one, and substituted 1/2 cup of egg whites instead of 2 eggs - they turned out just right. Thanks, this recipe is a keeper!

Simple. This recipe was a breeze to make. It combines the chewy texture of a brownie with the simplicity of a cookie. I improvised by using a mix of white and chocolate chips since I ran out of the latter. My 13-year-old son loved them at first bite! These will certainly be a regular treat in our home.

These cookies were absolutely fantastic - a delightful combination of brownie and cookie, incredibly tasty! We will definitely be baking these again!

Unfortunately, these cookies didn't meet my expectations at all. They turned out as flat as pancakes. When the first batch came out flat, I decided to transfer the remaining batter into a small stoneware pan and baked them like brownies instead.