Brownie Cookies

If you love cookies, brownies, and/or chocolate, you have to make these cookies. Seriously, stop whatever you’re doing right now and make these cookies because they are that good and you will be glad you did. Do not let the rolling out part scare you off because this is honestly the easiest dough I have ever worked with. These cookies are fabulous plain but you could use them to make ice cream sandwiches or decorate them with frosting (though I personally would never do this because I hate frosting on brownies, but that’s me). Let me know what you think in the comments!


3 cups flour
½ teaspoon salt
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups sugar
2 large eggs
1 teaspoon vanilla
2/3 cup unsweetened cocoa

Whisk flour, salt, and baking powder together in a large bowl and set aside. In a stand mixer or with a hand-held mixer blend together the butter, sugar, eggs, vanilla, and cocoa. Slowly add the flour mixture and mix just until everything is incorporated. Shape the dough into a large disk, wrap in plastic, and chill for 1 hour.

Preheat oven to 350 degrees. Cut the disk of dough into quarters and place 1 quarter on a sheet of parchment or wax paper and roll out to ¼ inch thickness. Use cookie cutters to cut out shapes and place them on parchment-lined baking sheets. Repeat with remaining quarters of dough. Bake each batch for 9 to 11 minutes, until the edges are firm but the centers are slightly puffed. Let the cookies rest on the baking sheet for 5 minutes and then transfer them to a cooling rack. Cookies can be stored in an airtight container for up to 1 week.

Yields: 2-3 dozen cookies, depending on size of cookie cutters


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