WW Recipe of the Day: Kahlua White Chocolate Chunk Brownie Cookies
I made a batch of these Brownie Mix Cookies recently when I wanted a quick and easy sweet treat to take to a backyard birthday party.
These rich and delicious chewy chocolate-espresso-Kahlua brownie mix cookies with chunks of white chocolate filled the bill perfectly.
They are both incredibly easy (because they begin with a box of brownie mix) and delicious.
I found the recipe in a fun cookbook, The Ultimate Shortcut Cookie Book: More Than 800 Scrumptious Recipes that Start with Refrigerated Cookie Dough, Cake Mix, Brownie Mix, or Ready-to-Eat Cereal by Camilla Saulsbury.
Because I don't like too much icing and to save a few calories, I only made a half batch of the Kahlua coffee icing called for and gave the cookies just a little drizzle, which was more than enough.
How Many Calories and WW Points in these Cookies?
According to my calculations, each two-cooking serving has 186 calories and:
10 *SmartPoints (Green plan)
10 *SmartPoints (Blue plan)
10 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
But you may find that they are so delicious, you only need one to satisfy your chocolate craving.
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Kahlua White Chocolate Chunk Brownie Mix Cookies
For the Cookies
- ¼ cup (2 ounces) Kahlua or other coffee liquor (I used Patron XO Cafe)
- 1 tablespoon instant coffe or espresso powder
- 1 package (about 20 ounces) brownie mix (I used Ghirardelli Triple Chocolate)
- ¼ cup butter, melted
- 1 large egg
- 4 ounces white chocolate baking bar, chopped into small chunks
For the Kahlua Coffee Icing
- 2 tablespoons (1 ounce) Kahlua or other coffee liquor
- 1 tablespoon water
- 1 teaspoon instant coffee powder
- ½ teaspoon vanilla extract
- Pinch of salt
- 1-½ cups powdered sugar, sifted to remove lumps
- Position an oven rack in the center of the oven and preheat the oven to 350F degrees. Line the cookie sheets with silicone mats or spray them with nonstick cooking spray.
- Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared cookie sheets.
- Bake one cookie sheet at a time in the center of the oven until the edges are set and the center is just barely set when lightly touched, 10 to 13 minutes.
- Remove from the oven and allow the cookies to cool for about 1 minute on the cookie sheets and then transfer the with a spatula to wire racks to cool completely.
- Repeat with remaining cookie dough, being sure that your cookie sheets are completely cooled before using them. (I sometimes run the backs of the cookie sheets under cold water to speed up the process.)
Make the Kahlua Icing:
- In a small bowl , combine the coffee liqueur, espresso powder, water, vanilla, and pinch of salt in a medium bowl until dissolved.
- Whisk in the powdered sugar until smooth. Add more water a little at a time, if necessary, to achieve a nice drizzling consistency.
- When the cookies are completely cool drizzle them with a little Kahlua icing.
- Makes 48 cookies.
Source: Slightly adapted from The Ultimate Shortcut Cookie Book: More Than 800 Scrumptious Recipes that Start with Refrigerated Cookie Dough, Cake Mix, Brownie Mix, or Ready-to-Eat Cereal by Camilla Saulsbury
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like these brownie mix cookies, you might also like
- Chocolate Topped Peanut Butter Oat Cookie Bars
- Skinny Chocolate Coconut Cake Mix Cookies
- Chewy Chocolate Cookies with Espresso
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