It’s hard to find cookies that both my boys like. I’m happy to say this one was a hit – especially for Alex because he loves brownies and this really is a tender “brownie-cookie”. They are great on their own as a cookie – but a bonus is that they are perfect for making ice cream sandwiches, which is why Joshie loves them.
We discovered it from Smitten Kitchen as we were deciding what goodies to make for our annual Christmas cookie bake last month. We’ve made the recipe as-is a few times now, no tweaking and they’re great! In fact, I sent the boys with another batch of them to school this morning for their Tuesday fundraiser.
I’m guessing you already have everything you need to make these in your pantry. Go make a batch of these now – you will not be disappointed!
brownie cookies
Print RecipeIngredients
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup softened butter (1 stick unsalted, 1 stick salted)
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup unsweetened cocoa
Instructions
Whisk together the flour, salt, and baking powder in a bowl. Set aside.
Using a mixer, cream the butter and sugar together.
Continue mixing and add the eggs, vanilla, and cocoa.
Gradually add in the flour mixture and mix until it's all incorporated.
Wrap in plastic and chill for at least 1 hour.
Preheat oven to 350 degrees and line cookie sheets with parchment paper.
Roll out dough onto a floured surface. Use a generous amount of flour as this dough is sticky. If making as cookies, roll out 1/4 inch thick. If making for ice cream sandwiches, roll them out thinner, about 1/8 inch.
Cut into desired shapes.
Bake on prepared sheets for 8 (1/8 inch) to 11 (1/4 inch) minutes. Be careful not to overbake. The edges should be firm and centers slightly soft and puffed.
Transfer to a wire rack to cool.