It’s borderline embarrassing just how many unutilized pins I have on Pinterest. It’s as if every pin binge is followed by an immediate black out.
The cookie recipe below is the product of not one but TWO over due efforts. Well, the original plan (when I found this recipe in March) was to make this my contribution to the Rhoads’ Easter Extravaganza. Granted, Jon did get sick so we didn’t actually go but here we are three months later and I’m finally circling back. Now, where it gets really sad— about a week ago I decided I’d finally make these cookies and bring them to our 4th of July party at work but this was also a fail! My hectic week got best of me and I folded for store-bought cookies instead.
So, here we are three days after the party (but still a day before the holiday!) and I’ve finalllllly made these cookies from Cincy Shopper ! They’re a little on the messy side but overall pretty cheap and easy. Couple notes before we get started:
1. I swear by Ghiradelli brownie mix but I wouldn’t recommend using the chocolate chip variety for this particular activity. The cookie recipe itself calls for 1 cup of chocolate chips so for me it was almost a little too chocolatey having both.
2. When you drop the cookie batter into the powdered sugar it’s going to be goopy. Don’t freak out, just dust the sugar over the dough and it’ll act like flour. With a few mini kneads you’ll be able to scoop it out and place it on the pan with no problems. Just don’t over-work the sugar, the recipe is sweet enough as it is!
3. For me, these cookies turned out a lot larger than expected. With the first tray I definitely went overboard with my scoops– they were heaping. On the second tray I backed off and kept it to a plastic spoon full for each. Even then, the cookies turned out pretty sizable (maybe 3-4 bites, instead of 1-2 bites like I anticipated).
4. Sprinkles weren’t part of the recipe but I needed an element of “God bless America”. About 2-3 minutes before the timer went off I just tossed a few sprinkles on and lightly patted them down into the cookies so they wouldn’t roll away.
Alright, that’s all I got. Recipe time!
C R A C K L E B R O W N I E
C O O K I E S
1 1/4 Cup flour
1/3 Cup vegetable oil
1 Tablespoon water
1 Cup semi-sweet chocolate chips
3/4 Cups powdered sugar
1. Preheat oven to 350 degrees.
2. In a large bowl combine brownie mix, flour, eggs, olive oil, and water. When smooth, slowly add chocolate chips.
3. In a smaller bowl sift 1/3 cup of powdered sugar.
4. For each cookie, scoop dough with a small spoon and place a dollop into the bowl of powdered sugar. Sprinkle a little sugar on the top of the dough (so it doesn’t stick to your hands) and lightly roll it around. Then place directly onto a non-stick cookie sheet.
5. Bake cookies for 10- 12 mins on the middle rack. Once done, allow cookies to cool for atleast 15 mins.