I hope you all had a marvelous weekend!

We had a wonderful weekend enjoying a nice date night on Friday seeing “The Family,” which was  good, but not excellent, an amazing dinner that left us stuffed to the gills and to top it all off, we slept until 10:00 a.m. on Saturday (thanks to Keenan staying over at my parents’)!

To make things even more marvelous, we woke up to some beautiful, rainy weather on Saturday, which made for a perfect excuse to stay inside and bake (one of the many reasons why I love Fall!).

With that being said, I’m celebrating Katie’s Marvelous In My Monday with these incredible Double Chocolate Brownie Cookies that will rock your world!

Double Chocolate Brownie Cookie


I bought a few at our church festival last week and after tasting one, I HAD to have the recipe. My mom knew the lady who made them, so she gladly gave us a copy of the recipe. Oh my gosh, they are the simplest cookie to make and probably one of the best I have ever eaten! By no means are they healthy, but every once in a while we deserve a little indulgence, right? I sure didn’t find myself saying these things so often when I wasn’t pregnant!

Double Chocolate Brownie Cookies

Prep Time: 20 minutes

Cook Time: 17 minutes

Total Time: 37 minutes

Yield: 2 dozen cookies

Double Chocolate Brownie Cookies


  • 1 box brownie mix (I bought Duncan Hines originial)
  • 1/2 cup flour (I used oat flour, to make these a tad healthier)
  • 1/4 cup oil (I used grapeseed, but coconut would work well, too)
  • 1 egg
  • 2 Tbsp water
  • 1 package chocolate chips
  • 1/2 cup powdered sugar + more for rolling cookies in
  • 1/2 cups walnuts (chopped)


  1. Preheat oven to 350 degrees and grease two cookie sheets.
  2. In a large bowl, mix brownie mix and flour. Add oil, egg, water, powdered sugar, chocolate chips and walnuts. Mix well. **Add a little more water and oil if mixture is too dry. You want the dough to be moist, not dry and crumbly.
  3. Shape dough into balls and roll in powdered sugar.
  4. Place cookies onto greased cookie sheet.
  5. Bake for 15-17 minutes. Make sure not to over bake them, as you want the cookies to be moist and chewy. Enjoy!


I used semi-sweet chocolate chips because that is what I had on hand, but dark chocolate chips would be good (and a tad healthier, too!). To cut down the sugar content, xylitol would work well, too.

The next time I make these, I am going to use peanut butter chips instead of chocolate ones, as you can't go wrong with chocolate and peanut butter!


MiMM MIMM #67 Just a Chill Kind of Weekend!

That’s it for today. It’s time to get Keenan and myself ready for preschool, as I’m scheduled to work in Keenan’s classroom today!


What was marvelous about your weekend?

What is your favorite cookie recipe?

When do you allow yourself to indulge?