Baking · Uncategorized

Brownie Bit Cookies

My roommate was about to throw away some overbaked brownie edges when I told her that I might be able to use them. After all, I hate seeing food go to waste. That’s how I came up with the idea to make cookies with them.


Creamed butter and sugar. What’s your name, man?

It’s pretty basic. You take your favorite chocolate chip cookie recipe and substitute brownie crumbs for the chocolate chips. It even works with regular brownie edges, if you’re not into overbaking yours. I wouldn’t recommend the fudgy center, however, as that would be hard to crumble.



The following recipe assumes that you’ve already made your brownies and taken the edges off. You want about a cup of crumbles, which I found to be most of the edges of a 13 x 9 pan.

Brownie Bit Cookies

I discovered that these are really good for dunking in hot cocoa!


  • 1 ¼ cups all-purpose flour
  • ¼ tsp baking soda
  • 1/8 tsp salt
  • ½ cup dark brown sugar, firmly packed
  • ½ cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup brownie edge crumbles


  1. Preheat oven to 300°F.
  2. In a medium bowl, combine flour, baking soda, and salt. Set aside. Using an electric mixer, cream the butter and sugars until creamy. Add in the egg and vanilla. Scrape down the sides of the bowl to ensure it’s well incorporated.
  3. On a low speed, slowly add in the flour mixture until it just starts to form a dough. Be careful not to overmix.
  4. Fold in the brownie crumbles. Drop the dough by rounded tablespoons onto an ungreased baking sheet. Leave about 2 inches between cookies as they will spread out a bit. Bake for 22-24 minutes or until golden brown around edges.

2 thoughts on “Brownie Bit Cookies

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