PMS Crinkle Brownie Cookies

PMS BROWNIES! If you know, you KNOW. If you don’t know.. you need to know!!

The original recipe is in my cookboook Every Last Crumb. But I will be adding it to Club Angell in the near future.

SO what is a pms brownie or cookie? Chocolate + Peanut Butter Cups + Caramel. And in this case of these cookies some flaky salt too. All the best things combined in ONE BITE. Its an experience to say the least. One I really want all of you to live.

So naturally when I started down my cake mix cookie making adventure.. a crinkle brownie cookie had to happen and then DUH.. of course I had to make a PMS version. So here we are… we have arrived and OMG are they delicious.

Are these cookies healthy? HAHA NO. They are layered in sugar.. but if you need a serious treat- these are IT.

Recipe tips & tricks:

Can you remove eggs?

If you are allergic to dairy- no problem. You can use the brand unreal dark chocolates with crispy quinoa instead. I also recommend using Earth Balance buttery sticks. Other brands of vegan butter may work too but I find their melting point differs from real butter enough that they may spread more than the recipe intends.

Can you remove the eggs? 

I wouldn’t. Cookies are FINICKY and are by far one of the most challenging baked goods to make subs to.  Eggs play a vital role in balancing out the amount of fat and sugar in this recipe as well as how much they spread. 

Be careful not to over heat the chocolate. 40-50 seconds max in the microwave. Otherwise the chocolate may separate.  Using room temp or refrigerated butter works best. Frozen will melt too slowly.

Eggs for melted chocolate brownies ALWAYS need to be room temperature. Cold eggs can also break the chocolates emulsion. You can warm eggs up fast by soaking them in warm water . But be sure to dry them completely as water getting into the chocolate mix can break the emulsion. 

Can you sub the king arthur baking gluten free cake mix? I wouldnt. The king arthur mixes contain more sugar so therefore the cookies will spread too much. Look for a cake mix with the same amount of sugar and carbs per serving. 

Can you sub in other flours? No. The cake mix has sugar, salt, vanilla, baking powder/soda & a blend of flours. I’m able to simplify the recipes down to 5 ingredients because of that. No flour alone will perform the same.

I included gram measurements. Why?

Gluten baking can be seriously hit or miss if it’s not precise. ESPECIALLY cookies. No two people measure a cup of flour the same. If you want to make absolute sure that your cookies turn out grab an inexpensive kitchen scale. It’s so much easier- you’ll never look back .

How to tell when Cookies are done baking?

Cookies always look underdone when you pull them out of the oven. This is what we want! The way to tell is by looking at the edges and the outer pieces of the cookie-if they are golden brown or look cooked through the cookies are done. Cookies always continue to cook while they cool. The key to that gorgeous crinkly cookie top that everyone loves..is two things. Chunks of mix ins added to the dough & the center of the cookies collapsing as they cool. When you pull these out of the oven they look puffier. When you look at them again 10 minutes later they collapse and look just like my photos!

Gluten Free PMS Crinkle Brownie Cookies

Print

With ImageWithout Image

Yield: 10 cookies

Author: Brittany Angell

Prep time: 10 MinCook time: 8 MinTotal time: 18 Min

Ingredients

• 1/2 cup (92 g) Semi Sweet or Dark Chocolate Chips
• 3 tbsp (43 g) Room Temp Salted Butter or Vegan Butter
• 141 grams King Arthur Gluten Free chocolate cake mix.
• 1 large egg
• Addition 1/2 cup semi sweet or dark choc chips to stir in.
• ¼ cup Chopped Peanut Butter Cups
• 5 caramels cut into small pieces
• 5 Additional Peanut Butter Cups for topping
• Flaky salt (optional!)

Instructions

1. Preheat oven to 350. Line 1 baking sheet with parchment. 
2. Prep the toppings- chop the caramel, Cut the peanut butter cups to the size you like.
3. Pour chocolate chips and butter. Melt in microwave for 45 seconds. Mix until fully melted and smooth. 
4. Pour in the cake mix and egg. Stir until fully mixed. Stir in the second round of chocolate chips and pb cups.
5. Scoop 10 cookies spacing them out using a scoop that holds about 1.5 tbsp of cookie dough. Stick extra pieces of the caramel and pb cups in the top.
6. Bake 7-8 minutes. Finish by Sprinkling them with flaky salt on top.

Notes:

For dairy free use allergen free/dairy free chocolate chips and Earth balance butter. The brand cocomels makes great dairy free caramel & it works perfectly in this recipe.

The chocolate chips are optional (although they add the wow factor). Any brand of pb cups will work including dairy free. You may also use homemade pb cups.