Description
These Caramel Toffee Brownie Mix Cookies combine the rich chocolate flavor of brownie mix with the delightful crunch of toffee bits and the chewy sweetness of caramel bits, creating an irresistible treat that’s quick to make and perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 box of brownie mix (18.3 oz size)
- 1/4 cup all-purpose flour
Wet Ingredients
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 large egg
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup caramel bits
- 1/2 cup toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large mixing bowl, mix the brownie mix and all-purpose flour thoroughly to create a uniform base for the cookie dough.
- Add Wet Ingredients: Pour in the vegetable oil, water, and crack in the egg. Mix everything until the dough is fully combined and has a consistent, dough-like texture.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, caramel bits, and toffee bits, ensuring they are evenly distributed without overmixing.
- Portion Dough: Using a medium cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet, keeping cookies spaced at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are firm but the centers remain slightly soft to maintain a chewy texture.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Serve or Store: Enjoy the cookies once cool, or keep them fresh in an airtight container for later enjoyment.
Notes
- Make sure not to overbake to keep cookies chewy in the center.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Feel free to add nuts like walnuts or pecans for extra crunch.
- Store cookies at room temperature in an airtight container for up to 3 days, or freeze for longer storage.
