Chocolate Brownie Mounds

If you like brownies in the form of cookies, here’s a recipe that lives up to its name. It’s called Chocolate Brownie Mounds, and I found it in a collection of recipes using Hershey’s chocolate.

chocolate brownie mounds

This recipe originally called for margarine, but you don’t have to use it. Cookies made with margarine are often softer, a characteristic you probably want in a brownie type cookie, but a lot of bakers don’t keep margarine around. For this recipe, I used unsalted butter plus an extra pinch of salt to make up for what was in the margarine. For kicks, I may try it with tub style I Can’t Believe it’s Butter to see if I can get the insides even softer without getting the trans-fats from margarine.

cross-section of a chocolate cookie

The recipe calls for a full 1 1/2 cups of walnuts. Toasting them is always a good idea, so I did that. Also, I used less than half as many walnuts called for in the recipe and added in a heaping cup of dark chocolate chips. Those were definitely needed. While the base cookie dough is fabulous, the dark chocolate chips enhanced the good results.

Finally, the recipe says it makes 4 dozen cookies but the directions say to just use a rounded teaspoon. Well, that must be a generously rounded teaspoon or the kind of tea you use for tea rather than a measuring spoon because I used almost a tablespoon and got 4 dozen.

So those are my nit-picky notes for the day, but boy was that ever a good cookie! It really did remind me of a brownie with a dry-ish shell and a soft and chocolaty inside. To make the cookies more brownie-like I put a walnut half in the center as soon as they came out of the oven.

Recipe as submitted by the user is on Hershey’s cookie site — Chocolate Brownie Mounds.  In case you have a problem accessing the link and want the recipe now, here it is.

Chocolate Brownie Mounds
Prep time
Cook time
Total time
Thick, chewy, chocolate cookies with a soft inside and firm shell.
Recipe type: Dessert
Cuisine: American
Serves: 48
  • 2/3 c margarine, softened (I used unsalted butter)
  • 1 1/2 c white (granulated) sugar
  • 2/3 c corn syrup
  • 2 large eggs
  • 2 t vanilla
  • 3 1/2 c flour (all purposed, unbleached -- fluff, scoop, level)
  • 1 t baking powder
  • 1/2 t salt
  • 6 squares baking chocolate, melted (and slightly cooled)
  • 1 1/2 c coarsely chopped walnuts (toasted if you have time!)
  1. Preheat oven to 350ºF.
  2. Cream together margarine (or room temperature butter) and sugar. Stir in syrup, vanilla and eggs.
  3. Sift or just stir together flour, baking powder and salt. Add to sugar mixture, mixing well. Add melted chocolate and nuts. Stir until mixed.
  4. Drop by heaping teaspoons onto parchment lined baking sheet. Bake for 10 to 12 minutes. Makes about 4 dozen cookies.
The dough keeps well in the refrigerator. I baked some of the cookies right away, then shaped the rest of the dough into balls and put them in the refrigerator for a few hours. The cookies which I shaped and chilled definitely had a nicer shape.


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  1. Darlene says

    This seems like a perfect cookie for those who prefer brownies cut from the edge of the pan. You get the best of both worlds with each cookie, a crisp outer edge and soft inside. Yum!

  2. says

    Camille, wow! There are a lot of cookies here.

    Natalie, they are. BTW. I like your Phineas and Ferb cake from Nov. 4.

    Darlene, that’s a good point. Best of both worlds.

    Dawn, these cookies didn’t spread at all. I also liked that the dough seemed sturdy enough to hold just about any type of chunk. These would be great as dark chocolate cherry cookies made with dried cherries, dark chocolate chips and/or cherry flavored chocolate of some sort.

  3. Marian says

    I make a very similar cookie and put chopped up dried cherries and halved macadamia nuts in addition to the dark chocolate chips. Best cookies ever!

    I’ll try this recipe, too. Thanks.

  4. says

    These look delicious– so fudgy and rich!

  5. Shari says

    Is that baking chocolate supposed to be the unsweetened or the semisweet? I would love to make these but I think it’s probably going to make a big difference…help!

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