Why Make This Recipe
Brownie Sundae Cookies are a delightful twist on traditional cookies, combining two beloved desserts into one delicious treat. With their rich chocolatey flavor, chewy texture, and the sweetness of ice cream, these cookies are ideal for any occasion. They are perfect for parties, family gatherings, or simply when you want to indulge in something special. Plus, the combination of warm cookies topped with cold ice cream creates a wonderful contrast that everyone will love. Making Brownie Sundae Cookies is not only fun but also a great way to satisfy your sweet tooth!
How to Make Brownie Sundae Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- Ice cream (vanilla or your favorite flavor)
- Maraschino cherries for topping
- Chocolate sauce for drizzle
Directions:
- Preheat your oven: Start by preheating your oven to 350°F (175°C). This step is important to ensure that your cookies bake evenly.
- Prepare your baking sheets: While the oven is heating, line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
- Mix the wet ingredients: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix until the mixture is smooth and creamy, which should take about 2-3 minutes.
- Add the eggs and vanilla: Add the two large eggs one at a time, making sure to mix well after each addition. This ensures that the eggs are fully incorporated. Then, add the 2 teaspoons of vanilla extract for flavor.
- Combine dry ingredients: In another bowl, whisk together the 2 cups of all-purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. This will help to evenly distribute the dry ingredients.
- Mix dry and wet ingredients: Gradually add the dry mixture to the wet mixture while mixing on low speed. Be careful not to overmix; you just want to combine everything until there are no dry streaks left.
- Fold in chocolate chips: Gently fold in the 1 cup of chocolate chips. This adds extra chocolatey goodness to your cookies.
- Shape the cookies: Use a spoon or cookie scoop to drop dollops of cookie dough onto the prepared baking sheets. Leave about 2 inches of space between each dollop as the cookies will spread while baking.
- Bake the cookies: Place the baking sheets in the oven and bake for 10-12 minutes. Look for edges that are set but with a soft center; they will continue to cook slightly after removing from the oven.
- Cool the cookies: Allow the cookies to cool on the baking sheet for about 5 minutes. This helps them firm up before you transfer them.
- Transfer to wire rack: Carefully move each cookie to a wire rack to cool completely.
- Top with ice cream: Once the cookies have cooled slightly, it’s time to assemble the brownie sundae cookies. Place a scoop of your favorite ice cream on top of each cookie.
- Add toppings: Drizzle chocolate sauce over the ice cream and finish with a maraschino cherry on top. This adds a fun and colorful touch!
How to Serve Brownie Sundae Cookies
Brownie Sundae Cookies are best served warm, especially since the melting ice cream contrasts beautifully with the warm cookie. You can serve them on a platter for a fun dessert table, or individually on dessert plates. When serving, make sure to provide extra napkins, as these cookies can get a little messy with all the toppings. Pair them with a glass of cold milk or a scoop of ice cream on the side for a truly indulgent treat!
How to Store Brownie Sundae Cookies
To store your Brownie Sundae Cookies, allow them to cool completely first. Then, place them in an airtight container at room temperature. They will stay fresh for up to 3 days, but they are best enjoyed within the first day or two. If you want to keep them longer, you can freeze unbaked cookie dough for up to a month. Just scoop the dough onto parchment paper, freeze until solid, then transfer the dough balls to a Ziplock bag. When you’re ready to bake, no need to thaw; just add a couple of extra minutes to the baking time.
Tips to Make Brownie Sundae Cookies
- Make sure your butter is softened, not melted. Softened butter blends better with the sugars.
- Don’t skip the chilling time if you plan to bake later; chilling helps to solidify the butter and prevents the cookies from spreading too much.
- You can mix and match ice cream flavors for variety; try mint chocolate chip or cookie dough for a fun twist.
- If you prefer a more fudgy texture, reduce the baking time by a minute or two.
- For an extra crunch, add chopped nuts like walnuts or pecans to the cookie dough.
Variations
There are endless ways to customize Brownie Sundae Cookies to suit your taste:
- Nutty Delight: Add 1 cup of chopped walnuts or pecans to the dough for a crunchy texture.
- S’mores Style: Incorporate mini marshmallows and crushed graham crackers into the cookie dough before baking. Top with a toasted marshmallow instead of ice cream.
- Flavored Ice Cream: Use different ice cream flavors or even frozen yogurt for a lighter option.
- Cookie Sandwich: Instead of topping the cookies with ice cream, sandwich a scoop of ice cream between two cookies for a fun twist.
FAQs
1. Can I use a sugar substitute in this recipe?
Yes, you can use a sugar substitute, but keep in mind that it may change the taste and texture of the cookies. It’s best to use a substitute designed for baking.
2. Can these cookies be made gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients are gluten-free as well.
3. How do I prevent cookies from spreading too much?
Chilling the cookie dough for about 30 minutes in the fridge before baking can help prevent excessive spreading. Also, ensure your oven is properly preheated.
4. Can I add other mix-ins?
Absolutely! Feel free to add ingredients like caramel bits, toffee pieces, or even crushed candies to make your Brownie Sundae Cookies unique.
5. What’s the best way to reheat leftover cookies?
To reheat cookies, place them in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes. This will help restore their chewy texture.
These Brownie Sundae Cookies are sure to be a hit with everyone. With their rich chocolate flavor and delightful toppings, they make for a fun and delicious dessert that is perfect for sharing. Enjoy making and indulging in this delectable treat!
Print
Brownie Sundae Cookies
- Total Time: 42 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful twist on traditional cookies, combining brownies and sundaes into a chocolatey treat topped with ice cream.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- Ice cream (vanilla or your favorite flavor)
- Maraschino cherries for topping
- Chocolate sauce for drizzle
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture while mixing on low speed until just combined.
- Gently fold in chocolate chips.
- Drop dollops of cookie dough onto the prepared baking sheets, leaving about 2 inches of space.
- Bake for 10-12 minutes until edges are set and centers are soft.
- Cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Top each cooled cookie with a scoop of ice cream, drizzle with chocolate sauce, and add a maraschino cherry.
Notes
These cookies are best served warm with melting ice cream on top. Store in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg