Blog | Sue Recipe

Brownie Mix Cookies

June 12, 2025 by Sue Leave a Comment

I turn a box of brownie mix into chewy, fudgy cookies in under 15 minutes—crisp edges with soft, rich centers, and only four ingredients.

Why You’ll Love This Recipe

I love how easy these are—with just four ingredients and minimal hands-on time, I get bakery-style cookies that taste like homemade brownies. They come together in under 15 minutes, bake quickly, and are always a hit. Plus, I can easily swap in chocolate chips, nuts, or sea salt to customize them.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box brownie mix (I use Ghirardelli double chocolate or Pillsbury; I avoid Betty Crocker unless I add baking soda)
2 large eggs
¼ cup vegetable or canola oil (or coconut oil)
1⅛ tablespoons all-purpose flour

directions

I preheat the oven to 350 °F (175 °C)
I mix the brownie mix, eggs, oil, and flour in a bowl using an electric mixer until everything is just combined
I scoop rounded tablespoons of cookie dough about 1 inch apart onto a baking sheet lined with parchment or a silicone mat
I bake them for 8–9 minutes, until the edges are set but the centers are still soft
I let them cool for about 5 minutes on the pan before transferring to a rack—they finish firming up as they cool

Servings and timing

Yields: about 36 cookies
Prep time: ~5 minutes
Bake time: 8–9 minutes per batch
Total time: ~13–15 minutes

Variations

I often mix these up with:
Chocolate chips or chunks
Peanut butter chips or toffee bits
A dash of cinnamon
Sprinkles or chopped nuts
A light sprinkle of sea salt on top
These options allow me to turn a simple base into endless favorites

storage/reheating

At room temperature: I store them in an airtight container for up to 5 days
Freezing: I cool them completely, then freeze in a zip-top bag for up to 3 months; I thaw in the refrigerator or at room temperature before serving
Reheating: I reheat them gently in a 300 °F oven for a few minutes, or microwave for about 10–15 seconds for a warm, gooey treat

FAQs

What brands of brownie mix work best?

I prefer Ghirardelli or Pillsbury for their fudgy texture. Betty Crocker lacks baking soda, so I’d add ½ teaspoon of baking soda to avoid flat cookies

Can I make these gluten-free?

Yes—using a gluten‑free brownie mix works great. They turn out with crispy outsides and soft insides, and they freeze well too

Why do I need flour in the mix?

Just a tablespoon helps add structure so the cookies hold shape; otherwise, they’d spread too much

Can I add toppings or mix-ins?

Absolutely—I’ve added chocolate chips, peanut butter chips, toffee, cinnamon, sprinkles, and even a sprinkle of sea salt on top for extra flavor and texture

How do I know when they’re done?

They’re done when the edges are set but the centers still look a bit soft and shiny—after cooling on the pan, they'll be fudgy and delicious

Conclusion

I love how this recipe takes a simple box of brownie mix and turns it into something special—warm, gooey brownie-like cookies that are effortless and crowd‑pleasing. With countless ways to mix them up and minimal cleanup, these cookies are my go-to for fast, satisfying baking. They're now a staple in my recipe rotation.

Brownie Mix Cookies

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Author: Sue
Prep Time: 5 minutes
Cook Time: 8–9 minutes per batch
Total Time: 13–15 minutes
Yield: About 36 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Turn a box of brownie mix into chewy, fudgy cookies with crisp edges and soft centers using just four ingredients in under 15 minutes.

Ingredients

1 box brownie mix (Ghirardelli double chocolate or Pillsbury preferred)
2 large eggs
¼ cup vegetable or canola oil (or coconut oil)
1⅛ tablespoons all-purpose flour

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Instructions

Preheat the oven to 350 °F (175 °C).
In a bowl, mix the brownie mix, eggs, oil, and flour using an electric mixer until just combined.
Scoop rounded tablespoons of dough about 1 inch apart onto a baking sheet lined with parchment paper or a silicone mat.
Bake for 8–9 minutes, until edges are set but centers remain soft.
Let cookies cool on the pan for 5 minutes, then transfer to a rack to finish cooling.

Notes

Use Ghirardelli or Pillsbury brownie mix for best results; avoid Betty Crocker unless adding ½ teaspoon baking soda.
Customize with chocolate chips, nuts, or sea salt for extra flavor.
Cool completely before freezing for up to 3 months.
Microwave for 10–15 seconds or warm in a 300 °F oven for a gooey texture.

Nutrition

Serving Size: 1 cookie
Calories: 100
Sugar: 9g
Sodium: 70mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0.5g
Protein: 1g
Cholesterol: 10mg

Street Corn Chicken Rice Bowl

June 11, 2025 by Sue Leave a Comment

I bring together tender grilled chicken, smoky creamy street corn, and bright cilantro-lime rice to create a satisfying bowl that's packed with flavor and perfect for any meal.

Why You’ll Love This Recipe

I love how this bowl brings bold, fresh, and zesty flavors together without being complicated. The smoky spice blend on the chicken paired with the creamy, tangy corn creates a balance of textures and tastes that feel special yet homey. It also makes prepping ahead easy—perfect for weeknight dinners or meal prep. Plus, it's customizable and crowd-pleasing.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken

4 boneless, skinless chicken breasts or thighs (about 1 lb)
1 tablespoon avocado oil
2 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper

Corn salad

2 cups grilled corn (kernels from about 3 ears)
¼ cup chopped red onion
½ cup sour cream
2 tablespoon mayonnaise
½ cup cotija cheese, crumbled
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
1 tablespoon lime juice
Kosher salt and black pepper to taste

Cilantro-lime rice & extras

2 cups cooked jasmine rice
¼ cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 (15 oz) can black beans, rinsed and drained (optional)
Garnishes (optional): avocado, lime wedges, tomatoes, jalapeños, pico de gallo, green onions, hot sauce, extra cotija

Directions

Marinate the chicken
I whisk together avocado oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. I coat the chicken evenly and let it marinate for at least 20 minutes or up to 4 hours in the fridge.
Grill the chicken and corn
I preheat the grill to medium-high. I grill the chicken for about 6–7 minutes per side until fully cooked and nicely charred. I let it rest for 5 minutes before slicing. I brush the corn lightly with oil and grill it until charred all around, then slice the kernels off the cob.
Prepare the corn salad
I mix the grilled corn with red onion, sour cream, mayonnaise, cotija cheese, chili powder, garlic powder, smoked paprika, lime juice, salt, and pepper until everything is creamy and well combined.
Make the cilantro-lime rice
I cook the jasmine rice, fluff it with a fork, and mix in the chopped cilantro and lime juice.
Assemble the bowls
I layer the cilantro-lime rice in the bottom of each bowl, top it with sliced chicken, a generous scoop of the creamy corn salad, black beans if I want, and any extra garnishes I like.

Servings and timing

Makes: 4 bowls
Prep time: 30 minutes (plus marinating)
Cook time: 20 minutes
Total time: 50 minutes

Variations

Vegetarian: I swap the chicken with grilled portobello mushrooms or crispy tofu.
Seafood or steak: I replace chicken with grilled shrimp, steak, or even salmon.
Low-carb: I serve it over cauliflower rice or a bed of greens instead of rice.
Spicy twist: I add jalapeños, chipotle peppers, or a dash of hot sauce.
Taco-style: I break up tortilla chips on top or serve it in a wrap.

Storage/reheating

I store the chicken, corn salad, and rice in separate airtight containers in the fridge for 3–4 days.
I freeze the cooked chicken and rice for up to 3 months, but I don’t freeze the corn salad to keep its texture.
I reheat the chicken and rice in the microwave with a splash of water to keep them moist. I always serve the corn salad cold or room temperature.

FAQs

Can I make this without a grill?

Yes, I’ve made it with a grill pan or even sautéed the chicken and corn on the stovetop. I can also roast the corn in the oven at 425°F until charred.

What’s a good substitute for cotija cheese?

I like to use feta cheese, queso fresco, or Parmesan. They all bring a similar salty, crumbly texture.

Is this recipe gluten-free?

Yes, it is naturally gluten-free. I just make sure my spices and other packaged ingredients don’t have hidden gluten.

Can I use frozen corn instead of fresh?

Absolutely. I thaw and sauté frozen corn in a hot skillet until it's slightly charred to get that grilled flavor.

Can I prep this ahead of time for meal prep?

Yes, I grill the chicken and corn, mix the corn salad, cook the rice, and keep everything in separate containers. It’s great for grab-and-go lunches.

Conclusion

This street corn chicken rice bowl is one of my favorite ways to bring together bold, savory, and fresh flavors in one easy meal. Whether I’m making it for a quick dinner or prepping for the week, it never disappoints. With a little grilling and a lot of creamy, zesty corn, this bowl keeps me coming back for more.

Baked Cream Cheese Chicken Taquitos

June 11, 2025 by Sue Leave a Comment

These Baked Cream Cheese Chicken Taquitos are everything I love in a quick, comforting meal. They're crispy on the outside, creamy on the inside, and packed with bold flavors. Perfect for a busy weeknight dinner, a party appetizer, or even a lunchbox treat, these taquitos are oven-baked to perfection for a lighter twist on the classic fried version.

Why You’ll Love This Recipe

I love how simple and satisfying this recipe is. It combines shredded chicken, cream cheese, and a mix of flavorful seasonings into a creamy filling that's wrapped in tortillas and baked until golden and crispy. They’re great for meal prep and can be customized to match whatever I have in the fridge. Plus, since they’re baked, I can enjoy that crispy texture without the extra oil.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken
Cream cheese, softened
Shredded cheddar or Mexican blend cheese
Salsa or diced green chiles
Garlic powder
Onion powder
Chili powder or taco seasoning
Salt and pepper
Flour or corn tortillas
Cooking spray or olive oil for brushing

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, I mix the softened cream cheese, shredded chicken, shredded cheese, salsa (or green chiles), and seasonings until well combined.
I warm the tortillas slightly to make them easier to roll, then place a few tablespoons of the filling in each tortilla and roll it tightly.
I place the rolled taquitos seam-side down on the prepared baking sheet.
I lightly spray or brush the tops with cooking spray or olive oil to help them crisp up.
I bake for 15–20 minutes, or until the taquitos are golden and crispy on the outside.
I let them cool for a few minutes before serving with my favorite dips like sour cream, guacamole, or salsa.

Servings and timing

This recipe makes about 10–12 taquitos, serving 4 people as a main dish. Preparation takes about 15 minutes, and baking time is around 20 minutes. In total, I can have them ready in about 35 minutes.

Variations

I sometimes swap the chicken for shredded turkey or pulled pork for a fun twist.
If I want a spicier version, I add some chopped jalapeños or use hot salsa in the filling.
To make them gluten-free, I use corn tortillas instead of flour.
I’ve also added chopped spinach or black beans to the filling for extra nutrition.
For a vegetarian option, I substitute the chicken with sautéed mushrooms or mashed beans.

storage/reheating

I store leftover taquitos in an airtight container in the refrigerator for up to 4 days. To reheat, I pop them back in the oven at 375°F (190°C) for 10–12 minutes to bring back the crispiness. They can also be frozen before or after baking. If frozen, I bake them straight from the freezer at 400°F (200°C) for 20–25 minutes.

FAQs

How do I keep the taquitos from unrolling while baking?

I make sure to place them seam-side down on the baking sheet, and I don’t overfill them. This helps keep them sealed as they bake.

Can I make these taquitos ahead of time?

Yes, I often roll them ahead and refrigerate or freeze them until I'm ready to bake. That way, I always have a quick meal ready to go.

What type of chicken works best?

I usually use rotisserie chicken or leftover cooked chicken breast. Any shredded, cooked chicken will work perfectly.

Can I air fry these instead of baking?

Absolutely. I air fry them at 400°F (200°C) for about 10–12 minutes, flipping once halfway through, until they’re crispy and golden.

What dips go best with these taquitos?

I love dipping them in sour cream, guacamole, salsa, or even queso. It depends on my mood and what I have on hand.

Conclusion

These Baked Cream Cheese Chicken Taquitos have become a staple in my kitchen because they're quick, easy, and always a crowd-pleaser. Whether I’m feeding my family or making snacks for a gathering, they hit the spot every time. I love how customizable and freezer-friendly they are, making dinner time a whole lot easier.

Black Pepper Chicken

June 11, 2025 by Sue Leave a Comment

I love how this Black Pepper Chicken brings together juicy, tender chicken and crisp bell peppers in a rich, savory black pepper sauce—ready in just about 25 minutes and so much better than takeout.

Why You’ll Love This Recipe

I like how quick and easy this stir-fry is, with bold peppery flavor and tender chicken that’s marinated for maximum taste. It’s a dish I can whip up in under half an hour, and the savory sauce clings to every bite. I can also adjust the spice, veggies, or sauce thickness to make it exactly how I like it.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breast or thighs, sliced ¼″ thick against the grain
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch

For the sauce

½ cup chicken broth
2 tablespoons light soy sauce
2 tablespoons Shaoxing wine
2 teaspoons dark soy sauce
1 tablespoon cornstarch
1½ tablespoons sugar
2 teaspoons coarsely ground black pepper
⅛ teaspoon salt

For stir-frying

2 tablespoons peanut or vegetable oil
1 tablespoon minced ginger
2 cloves garlic, minced
½ white onion, chopped
2 bell peppers, chopped (I like using a mix of red and green for color and sweetness)

Directions

I start by mixing the sliced chicken with soy sauce, Shaoxing wine, and cornstarch, letting it marinate for about 10–15 minutes.
While it marinates, I whisk together the sauce ingredients in a bowl until smooth.
I heat 1 tablespoon of oil in a skillet or wok over medium-high heat, add the chicken in a single layer, and sear for 1 minute. Then I flip it and cook another 30 seconds to 1 minute until just pink inside. I remove the chicken from the pan.
In the same pan, I add the rest of the oil, sauté the ginger and garlic until fragrant, then toss in the onion and bell peppers, stirring for about 20 seconds.
I stir the sauce again to make sure the cornstarch hasn't settled, then pour it into the pan. It thickens quickly.
I return the chicken to the pan and stir everything together until well coated. I take it off the heat and serve right away.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes

Variations

I sometimes use chicken thighs for a juicier texture.
For a gluten-free version, I switch to tamari and use dry sherry instead of Shaoxing wine.
I like to add snow peas, baby corn, or even celery for extra texture.
When I want it spicy, I add a pinch of red pepper flakes.
If I’m out of chicken, tofu or shrimp also work well with this sauce.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either microwave it in short bursts or stir-fry it in a pan over medium heat until warmed through. It also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

How can I keep the chicken tender?

I always slice the chicken against the grain and marinate it in soy sauce and cornstarch. A short sear in a hot pan helps lock in moisture without overcooking it.

Can I make this dish ahead of time?

Yes. I often prep the chicken, chop the veggies, and mix the sauce a day in advance. When it’s time to cook, everything comes together in minutes.

What can I use instead of Shaoxing wine?

Dry sherry works great, and mirin is also an option if I cut back slightly on the sugar. If I have neither, I use a splash of white wine or skip it entirely for a milder flavor.

Can I change the vegetables?

Absolutely. I switch things up depending on what I have—carrots, zucchini, broccoli, or bok choy all work well. I just make sure to cut everything into bite-sized pieces for even cooking.

How do I adjust the spice level?

If I want it spicier, I add more black pepper or toss in chili flakes. For a milder version, I dial back the pepper a little and focus more on the savory elements of the sauce.

Conclusion

This Black Pepper Chicken has become one of my favorite quick dinners. It’s flavorful, flexible, and satisfying—perfect for weeknights or when I want a fast homemade meal that beats takeout. Once I made it, I knew it was going to be part of my regular rotation.

Ritz Cracker Thin Mints

June 11, 2025 by Sue Leave a Comment

I love how these no-bake minty treats come together with just two ingredients—Ritz crackers and melted Andes mints—for a quick, crisp, chocolatey snack that tastes like Thin Mint cookies. They're perfect for holidays or whenever a sweet bite calls!

Why You’ll Love This Recipe

I find this recipe irresistible because it's so effortless—just melt and dip. The combo of salty crunch and cool mint chocolate hits all the right notes, and they're ready in under half an hour with minimal clean-up.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ritz crackers (about one sleeve, roughly 35 crackers)
Andes mints or Andes baking chips (2 cups)

directions

I lay out parchment paper or a silicone mat on a baking sheet.
Then I melt 2 cups of Andes mints in a microwave‑safe bowl, heating 30 seconds at a time and stirring until completely smooth.
Using a fork, I dip each Ritz cracker into the melted chocolate, allow the excess to drip off, then place them on the lined sheet.
I let them set at room temperature for about 15–30 minutes, or place them in the fridge to speed it up.

Servings and timing

Yield: about 35 cookies
Prep time: 10 minutes
Set time: 15–30 minutes
Total: 25–40 minutes

Variations

I’ve made these with gluten‑free crackers for a GF-friendly version and they turned out great.
If I don’t have Andes mints, I use semi‑sweet chocolate chips with a little peppermint extract.
Sometimes I top them with crushed peppermint, sprinkles, or a drizzle of white chocolate to dress them up for the holidays.

storage/reheating

I store them in an airtight container layered with parchment paper. They stay fresh at room temperature for up to 5 days, or in the fridge for about 2 weeks. I’ve also frozen them for up to 3 months with good results. No reheating needed—just let them come to room temp or enjoy straight from the fridge.

FAQs

How can I make these gluten‑free?

I just substitute the regular Ritz crackers with a gluten‑free version. Everything else stays the same.

Can I use another chocolate besides Andes mints?

Yes, I’ve used semi‑sweet chocolate chips with peppermint extract and they taste very close to Thin Mints.

How do I avoid the crackers cracking while dipping?

I dip them gently using a fork and tap off the extra chocolate carefully so they don’t break.

What’s the best way to store leftovers?

I layer them with parchment in an airtight container. They’re fine at room temperature, but I prefer storing them in the fridge or freezer to keep them extra crisp.

Can I add toppings like sprinkles?

Absolutely. Right after dipping, I like to add crushed candy canes, festive sprinkles, or even a little sea salt for a fancy touch.

Conclusion

These Ritz Cracker Thin Mints are one of the easiest and most delicious treats I make. The combo of salty cracker and cool minty chocolate is seriously addictive. Whether it’s for the holidays or just a fun no-bake snack, I always keep this recipe on hand for a quick sweet fix.