This easy Pioneer Woman Brownie Cookies recipe is the perfect treat for any chocolate lover. These rich, fudgy cookies are quick to make with simple ingredients you likely already have at home. The result is a soft, indulgent bite, dusted with powdered sugar for that extra sweetness!
Ingredients Needed
- 2 oz unsweetened or bittersweet baking chocolate
- 2 sticks (1 cup) softened butter
- 2 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 tbsp additional cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- Powdered sugar (for dusting
How To Make Brownie Cookies recipe
- Preheat the oven to 350°F (175°C).
- Melt the chocolate in the microwave in a heatproof bowl. Stir well, then set aside to cool.
- Mix the butter and sugar together in a large bowl until completely combined and creamy.
- Add the cooled chocolate to the butter-sugar mixture while mixing on low speed. Scrape down the sides of the bowl and mix again.
- Add the eggs, one at a time, mixing well after each addition, followed by the vanilla extract. Scrape the bowl once more and mix until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet mixture in batches, mixing on low speed after each addition. Scrape down the bowl and mix until fully combined.
- Scoop the dough onto a baking sheet lined with parchment paper or a baking mat. Use a generous tablespoon for each cookie.
- Bake the cookies for 11 minutes, or until they are puffed up and set.
- Cool the cookies: Let the cookies rest on the baking sheet for 1-2 minutes, then transfer them to a cooling rack to cool completely.
- Dust with powdered sugar once the cookies have cooled.
Recipe Tips
- Use softened butter: Make sure the butter is softened, not melted, for a smoother texture and easier mixing.
- Cool the chocolate: Let the melted chocolate cool before adding it to the butter and sugar mixture to avoid curdling.
- Don’t overmix the dough: Mix the dough until it’s just combined to avoid dense cookies.
- Measure flour correctly: Spoon the flour into the measuring cup and level it off to avoid using too much flour, which can make cookies dry.
- Don’t skip the resting time: Let the cookies cool on the pan for 1-2 minutes before transferring to a rack for the best texture.
How To Store Leftovers
- Refrigerate: Let the leftovers brownie cookies cool to room temperature before storing them in an airtight container. Keep them in the fridge for up to 5 days.
- Freeze: To freeze, place leftovers brownie cookies in a single layer on a baking sheet to freeze them first. Once frozen, transfer them to a sealed container or bag for up to 3 months. To thaw, simply leave them at room temperature for 30 minutes before enjoying.
Nutrition Facts
Serving Size: 1 cookie (makes 36 cookies)
- Calories: 147
- Total Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 20 mg
- Sodium: 50 mg
- Potassium: 50 mg
- Total Carbohydrate: 19 g
- Dietary Fiber: 1 g
- Sugars: 15 g
- Protein: 2 g
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Pioneer Woman Brownie Cookies recipe
Description
This easy Pioneer Woman Brownie Cookies recipe is the perfect treat for any chocolate lover. These rich, fudgy cookies are quick to make with simple ingredients you likely already have at home. The result is a soft, indulgent bite, dusted with powdered sugar for that extra sweetness!
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the chocolate in the microwave in a heatproof bowl. Stir well, then set aside to cool.
- Mix the butter and sugar together in a large bowl until completely combined and creamy.
- Add the cooled chocolate to the butter-sugar mixture while mixing on low speed. Scrape down the sides of the bowl and mix again.
- Add the eggs, one at a time, mixing well after each addition, followed by the vanilla extract. Scrape the bowl once more and mix until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet mixture in batches, mixing on low speed after each addition. Scrape down the bowl and mix until fully combined.
- Scoop the dough onto a baking sheet lined with parchment paper or a baking mat. Use a generous tablespoon for each cookie.
- Bake the cookies for 11 minutes, or until they are puffed up and set.
- Cool the cookies: Let the cookies rest on the baking sheet for 1-2 minutes, then transfer them to a cooling rack to cool completely.
- Dust with powdered sugar once the cookies have cooled.
Notes
- Use softened butter: Make sure the butter is softened, not melted, for a smoother texture and easier mixing.
- Cool the chocolate: Let the melted chocolate cool before adding it to the butter and sugar mixture to avoid curdling.
- Don’t overmix the dough: Mix the dough until it’s just combined to avoid dense cookies.
- Measure flour correctly: Spoon the flour into the measuring cup and level it off to avoid using too much flour, which can make cookies dry.
- Don’t skip the resting time: Let the cookies cool on the pan for 1-2 minutes before transferring to a rack for the best texture.
Pioneer Woman Brownie Cookies recipe