Brownie Cookies (The Pioneer Woman Cooks!)

When a brownie and a cookie meet, fall in love, and get married, this is the wedded bliss that results. I love these beautiful babies, because they’re everything that’s wonderful about brownies, but in easy-to-eat cookie form.

And the easier chocolate is to eat, the happier and more contended my days on this earth are.

Here’s how I made them!

Start with some baking chocolate. I actually used bittersweet, but for a deeper, more chocolatey cookie, unsweetened is good!

Melt the chocolate in the microwave for 45 seconds or so, then give it a stir. Then, by no means do what I did: I was in a hurry, so I set the little dish of chocolate into a bowl of ice and stirred it around for a second to get it to rapidly cool down. Then I got distracted and wound up going outside to deal with some dog drama, and when I came back inside, the chocolate was hard again and the fork was wedged in the middle of the bowl.

I can’t be trusted with life.

While the chocolate is cooling after being microwaved for the second time because you messed it up the first time (or maybe that was just me), get the other ingredients ready: softened butter and sugar are a good start.

Just cream them together until they’re totally combined.

When you’re sure the chocolate is no longer warm (because if it is, it will wreak havoc on the butter), turn the mixer on low and slowly drizzle it in.

You’ll be left with this madness! Scrape the bowl really well, then mix it so the chocolate is all combined.

Next come the eggs. Three of ‘em.

Would it be weird if I packed up my bags, said goodbye to my family, and moved into this bowl?

Great. I’ll get started now.

Next, add a good amount of vanilla…

And mix it till combined. Again, give the bowl a good scrape and mix again to make sure everything’s incorporated.

Now it’s time for the dry ingredients! Flour, a little cocoa powder (so you’ll have chocolate coming from two different directions), baking powder, and salt. Simple stuff here, Maynard!

Mix it together…

And then, with the mixer on low, add scoops of the dry ingredients gradually until they’re all mixed in.

This is…this is…this is outrageous! This is preposterous!

This is life, my friends.

Preheat the oven to 350 degrees and scoop generous tablespoons of dough onto a baking sheet lined with parchment or a baking mat. (This mat is for bread because all my regular baking mats have found their way up to the lodge and haven’t made it back because I’m disorganized, but this mat is better than no mat. Amen.)

Bake them for 10 to 11 minutes, until they’re nice and puffed up and lovely.

Let them cool on the pan for a minute or two, then transfer them to a cooling rack. As they settle down, they’ll get a nice wrinkly/crinkly texture on top; that’s how you know they’re brownie cookies instead of regular cookies.

Or something like that.

Keep going until they’re all done!

My house smells really good right now.

Let the cookies cool completely (well, first eat a warm one straight off the pan, of course), then sift on some powdered sugar.

Sprinkle on a little…

Or a lot!

A responsible mother always tastes the food she’s about to feed her children.

It’s for the children. Always for the children.

Then serve them with ice gold glasses of milk.

Enjoy these. They’re chocolatey and lovely.

Here’s the handy dandy printable!

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Recipe

Brownie Cookies

Prep Time: 15 Minutes Cook Time: 11 Minutes Difficulty: Easy Servings: 36

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Ingredients

2 ounces, weight Baking Chocolate (unsweetened Or Bittersweet)
2 sticks Softened Butter
2 cups Sugar
3 whole Large Eggs
1 Tablespoon Vanilla Extract
2-1/4 cups Flour
1/4 cup Cocoa Powder
1 Tablespoon (additional) Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Salt
Powdered Sugar, For Dusting

Preparation Instructions

Preheat the oven to 350 degrees.

Melt the chocolate in the microwave, stir, and let it cool.

Mix the butter and sugar together until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.

Combine the flour, cocoa powder, baking powder, and salt in a bowl. Stir it together, then add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.

Scoop generous tablespoons onto a baking sheet lined with a baking mat or parchment, then bake them for 11 minutes until poufy and set. Remove them from the oven, let them sit on the pan for 1 to 2 minutes, then remove them to a baking rack to cool completely. Once cool, sprinkle generously with powdered sugar.

Posted by Ree | The Pioneer Woman on March 12 2015