Name: Frosted Brownie Cookies Recipe
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Yield: 32
Cuisine: dessert
Ingredients: 3/4 cup vegetable oil; 2 cups granulated sugar; 2/3 cup unsweetened cocoa powder; 2 cups all purpose flour; 2 tsp baking powder; 4 eggs; 2 tsp vanilla extract; 2 ounces unsweetened baking chocolate; 4 tbsp unsalted butter; 1 tsp vanilla extract; 4-5 tbsp heavy cream; 2 cups powdered sugar

Amazing Frosted Brownie Cookies

These frosted brownie cookies are so delicious I almost need to place a disclaimer with the recipe because I can almost guarantee you will want to eat all 32!

I have been making this frosted brownie cookie recipe for over 10 years. I usually make these cookies for school events for my kids or when my hubby needs something for a potluck at work.

Without fail, my hubby and kids come home with EMPTY containers!. Sometimes with notes asking for the recipe! I always oblige and send the recipe along to whomever asked for it. It’s nice knowing a recipe I picked up and perfected over the years is doing its rounds!

Frosted Brownie Cookies Recipe

Yields : 32 cookies

Prep Time : 10 minutes for cookies + 20 minutes for frosting (including a 15 minute cooling time)

Cook Time : 12-15 minutes

Ingredients

Cookies:

3/4 cup vegetable oil

2 cups granulated sugar

2/3 cup unsweetened cocoa powder

2 cups all purpose flour

2 tsp baking powder

4 eggs

2 tsp vanilla extract

Frosting:

2 ounces unsweetened baking chocolate

4 tbsp unsalted butter

1 tsp vanilla extract

4-5 tbsp heavy cream

2 cups powdered sugar

Instructions:

Preheat oven to 350 degrees.

In a small bowl, whisk together the flour and baking powder. Set aside.

In a large bowl, mix together the oil, granulated sugar and cocoa. Add in the eggs, one at a time and mixing well between each addition. Mix in the vanilla. Slowly add in the flour mixture and mix until just combined.

Using a medium scoop or about 1 1/2 tbsp, scoop the dough onto a lightly greased cookie sheet, or lined with parchment paper. The dough will be wet so if you don’t have a scoop you might chill the dough for a few hours. Otherwise, the dough doesn’t need to be chilled.

Bake for 12-15 minutes, cool for a few minutes on a sheet and move to a cooling rack until cooled.

Frosting:

In a small saucepan, melt the baking chocolate and butter on medium heat. Once melted, set the saucepan on the counter to cool for 15 minutes.

In a stand mixer, or a medium bowl with hand mixer, mix together the cooled chocolate, vanilla extract and heavy cream. Add in the powdered sugar and mix until combined. If the mixture is crumbly like the process picture, add in some more heavy cream until the desired consistency has been reached.

Spread the frosting onto the cooled cookies and set aside to allow the frosting to harden a little bit. Or eat them now. Store in an airtight container at room temperature or freeze. Enjoy!

Printable recipe

Frosted Brownie Cookies Recipe

Yield: 32 cookies

Prep Time: 30 minutes

Cook Time: 13 minutes

Total Time: 43 minutes

These frosted brownie cookies are so delicious I almost need to place a disclaimer with the recipe because I can almost guarantee you will want to eat all 32!

Ingredients

Cookies

3/4 cup vegetable oil
2 cups granulated sugar
2/3 cup unsweetened cocoa powder
2 cups all purpose flour
2 tsp baking powder
4 eggs
2 tsp vanilla extract

Frosting

2 ounces unsweetened baking chocolate
4 tbsp unsalted butter
1 tsp vanilla extract
4-5 tbsp heavy cream
2 cups powdered sugar

Instructions

Cookies

Preheat oven to 350 degrees.
In a small bowl, whisk together the flour and baking powder. Set aside.
In a large bowl, mix together the oil, granulated sugar and cocoa. Add in the eggs, one at a time and mixing well between each addition. Mix in the vanilla. Slowly add in the flour mixture and mix until just combined.
Using a medium scoop or about 1 1/2 tbsp, scoop the dough onto a lightly greased cookie sheet, or lined with parchment paper. The dough will be wet so if you don’t have a scoop you might chill the dough for a few hours. Otherwise, the dough doesn’t need to be chilled.
Bake for 12-15 minutes, cool for a few minutes on a sheet and move to a cooling rack until cooled.

Frosting

In a small saucepan, melt the baking chocolate and butter on medium heat. Once melted, set the saucepan on the counter to cool for 15 minutes.
In a stand mixer, or a medium bowl with hand mixer, mix together the cooled chocolate, vanilla extract and heavy cream. Add in the powdered sugar and mix until combined. If the mixture is crumbly like the process picture, add in some more heavy cream until the desired consistency has been reached.
Spread the frosting onto the cooled cookies and set aside to allow the frosting to harden a little bit. Or eat them now. Store in an airtight container at room temperature or freeze. Enjoy!

Notes

These cookies freeze extremely well. So don't feel bad about making a double batch.

Nutrition Information:

Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 43mgCarbohydrates: 27gFiber: 1gSugar: 20gProtein: 2g

This info has not been verified by me, it has been calculated by Nutritionix.

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

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