Brownie Cookies Recipe by The Pioneer Woman
Simple no-chill dough yields cookies with rich chocolate flavor and a tender interior.
Brownie Cookies: The Best of Both Worlds
When a brownie and a cookie fall in love and decide to get married, the result is the Brownie Cookie. This magical recipe from The Pioneer Woman delivers everything you love about chewy brownies, but in an easy-to-eat, shareable cookie form. They’re perfect for bake sales, family gatherings, or simply satisfying a chocolate craving anytime.
Ingredients
Great recipes start with quality ingredients. Here’s what you’ll need for these irresistible Brownie Cookies:
| Ingredient | Amount |
|---|---|
| Baking chocolate (unsweetened or bittersweet) | 2 oz (weight) |
| Salted butter (softened) | 2 sticks (1 cup) |
| Granulated sugar | 2 cups |
| Large eggs | 3 |
| Vanilla extract | 1 Tbsp |
| All-purpose flour | 2 1/4 cups |
| Cocoa powder | 1/4 cup + 1 Tbsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Powdered sugar (for dusting) | Optional |
Directions
Follow these simple steps for Brownie Cookies that come out perfectly every time.
- Preheat the oven to 350°F. Line your baking sheets with silicone mats or parchment paper for easy cleanup and to prevent sticking.
- Melt the chocolate in a microwave-safe bowl, stopping to stir every 15–30 seconds until smooth. Let it cool slightly.
- Cream butter and sugar in a large bowl using an electric mixer until light and fluffy (about 3 minutes). Scrape down the bowl as needed.
- Drizzle in the melted chocolate with the mixer running on low. Mix until fully incorporated, then scrape the bowl and mix again.
- Beat in the eggs one at a time, followed by the vanilla extract. Beat until combined, then scrape the bowl again.
- Whisk together the dry ingredients (flour, cocoa powder, baking powder, and salt) in a separate bowl. Gradually add them to the butter mixture, beating on low until just combined. Avoid overmixing.
- Drop generous tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. No need to chill the dough—just scoop and bake!
- Bake for 11 minutes or until the cookies are puffy and set on top. Remember, they will continue to firm up as they cool. Let them sit on the pan for 1–2 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving for an extra special touch.
Tips for Perfect Brownie Cookies
- Measure ingredients precisely: Baking is a science, so use a kitchen scale or measuring cups and spoons for accuracy—especially for the chocolate and flour.
- Let melted chocolate cool: If the chocolate is too hot, it can melt the butter and affect the dough’s texture.
- Don’t overbake: Brownie Cookies are supposed to be soft and chewy inside. They’re done when they look set on top and just slightly firm around the edges.
- Use quality chocolate: Since chocolate is the star flavor, choose a bar you love to eat on its own.
- Customize your add-ins: Fold in chocolate chips, chopped nuts, or a swirl of peanut butter for extra flavor and texture.
Serving and Storage
These cookies are best enjoyed fresh from the oven (once cooled), but they also keep well in an airtight container at room temperature for up to three days. For best results, layer them with small pieces of parchment paper to prevent sticking and maintain their texture.
FAQs
Here are answers to some common questions about Brownie Cookies.
Do you have to chill Brownie Cookie dough?
No, this dough doesn’t need chilling. You can bake the cookies as soon as you finish mixing the dough for fresh, gooey cookies every time.
How do you know when Brownie Cookies are done?
Bake them just until they puff up and look set on top—about 11 minutes in most ovens. They’ll continue to set as they cool on the pan, so err on the side of underbaking if you want a fudgy center.
Can you freeze Brownie Cookie dough?
Yes, scoop the dough onto a tray, freeze until firm, then transfer to an airtight container. Bake from frozen, adding a minute or two to the baking time.
How long do Brownie Cookies keep?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag or container.
What’s the best way to store Brownie Cookies?
Place parchment paper between layers in an airtight container to prevent sticking. Freeze if you want to enjoy them over longer periods.
What others are reading
Variations and Serving Ideas
- Chocolate Chips: Stir in a cup of semi-sweet or dark chocolate chips for an extra chocolate boost.
- Nuts: Add chopped walnuts, pecans, or hazelnuts for crunch.
- Swirls: Gently swirl in peanut butter, Nutella, or salted caramel for a decadent twist.
- Toppings: Dip half of each cooled cookie in melted chocolate, or drizzle with chocolate ganache.
- Mini Cookies: Use a teaspoon to portion dough for bite-sized treats that are perfect for parties.
- Ice Cream Sandwiches: Sandwich a scoop of vanilla ice cream between two Brownie Cookies for the ultimate dessert.
The Science Behind the Recipe
Brownie Cookies get their signature texture from the combination of melted chocolate, ample butter, and a higher ratio of sugar and eggs to flour. This creates a dough that spreads slightly as it bakes, developing a crisp exterior and a fudgy, brownie-like interior. The cocoa powder boosts the chocolate flavor without making the cookies too dense.
Why You’ll Love This Recipe
- Quick and Easy: No chilling required—just mix, scoop, and bake.
- Crowd-Pleasing: Perfect for parties, gifts, and bake sales.
- Versatile: Easily adaptable with your favorite mix-ins and toppings.
- Kid-Friendly: Simple enough for little hands to help with measuring and mixing.
Final Thoughts
Brownie Cookies are a true celebration of chocolate, delivering the satisfying chew of a brownie in a hand-held cookie form. They’re a guaranteed hit at any gathering and a fun recipe to bake with family and friends. With this Pioneer Woman recipe, you’ll master the art of the Brownie Cookie and discover why they’ve become such a beloved treat.
References
Similar Articles
Read full bio of Sneha Tete
