I wanted an easy but delicious cookie recipe to bring to Easter. These Brownie Cookies from Pioneer Woman seemed perfect and I’m glad to say they were a hit. (Most of her recipes are!) Just like their name suggests, these are kind of a cross between a cookie and a brownie and will have that familiar brownie taste. My one mistake is that I made my cookies a little too big and some of them melded together into Franken-cookies when baking. (Didn’t affect the taste, though!) You could also do this recipe without a mixer, but I imagine it’d be really hard. I used a hand mixer and my arm was sore afterward!
I pasted the recipe and instructions below for convenience. If you follow the link to the recipe, there are lots of helpful and nice pictures too.
- 2 oz baking chocolate, unsweetened or bitterwseet
- 2 sticks butter, softened
- 2 cups sugar
- 3 whole eggs
- 1 tbsp vanilla extract
- 2 1/4 cups flour
- 1/4 cup + 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- Powdered sugar (for dusting)
- Preheat your oven to 350 degrees.
- Melt the baking chocolate according to package instructions. Stir and let it cool.
- Using your mixer, mix the sugar and butter together until well combined.
- With your mixer on low, add cooled chocolate and combine.
- Mix in the eggs one at a time, combining in between.
- Add vanilla extract and mix.
- Combine the flour, cocoa powder, baking powder and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients one scoop at a time, mixing in between.
- Mix well until all is combined.
- Scoop cookies onto a baking sheet, about 1 tbsp per cookie.
- Bake for about 11 minutes, until done.
- Remove from oven and let them cool on the sheet for about 2 minutes. Transfer to a cooling rack and let cool completely.
- Dust each cookie with powdered sugar on top.