Brownie Batter Cookies

Brownie Batter Cookies are chocolate gooey little pieces of heaven. This dessert will have you going back for more and more!

BROWNIE BATTER COOKIES

Ever since I had the brownie batter stuffed doughnut at Dunkin Donuts I’ve been trying to stuff everything with brownie batter.

All of my creations were unsuccessful so I gave up and decided to try Trisha Yearwood’s brownie batter cookies.

In my mind Trisha and I are good friends. I see her every year at the Teammates For Kids charity that we are involved with.

Reality is…she has no idea who I am and if anything might vaguely remember me as the girl who is literally pregnant every single year with the hairy faced husband.

I told my husband that these were cookies that tasted like brownies to which he replied, “Why not just make brownies then.”

I didn’t answer him because I was too busy eating brownie cookies…er…cookie brownies. What-evs.

One important thing to check before you make these cookies is the expiration date on your baking powder. Mine had expired an embarrassingly long time ago.

I used a cookie scoop to make sure all of my cookies were the exact same size.

As with most brownies, the crucial step to making sure that your brownies are amazing and not ordinary is to slightly underbake them so that the centers are a bit gooey. Crucial step.

FREEZING COOKIES

Scoop cookie dough balls onto a baking sheet and freeze for at least 30 minutes. Then you can transfer the balls to a freezer bag and freeze up to 3 months. To bake: bake as directed from frozen adding 2-3 minutes to the bake time or just until cookies aren’t shiny but are set.

OTHER COOKIE RECIPES:

• Chocolate Crinkle Cookies
• Sprinkle Cookies
• No-Bake Cookies
• S’mores Cookies
• Soft Chocolate Chip Cookies
• Chewy Coconut Lime Sugar Cookies

Brownie Batter Cookies

Christy Denney

5 from 2 votes

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 9 minutes mins

Total Time: 19 minutes mins

Servings: 30 cookies

Ingredients

  

½1x2x

• 1 cup butter, softened, (2 sticks)
• 1 1/4 cups granulated sugar
• 3/4 cup brown sugar
• 1 ounce unsweetened baking chocolate, melted (you can also just use 1 ounce of chocolate chips if you don't have this)
• 1 tablespoon vanilla extract
• 3 large eggs, at room temperature
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1 1/2 cups semisweet chocolate chips

Equipment

cookie scoop

Instructions

 

• Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
• In a stand mixer with the beater blade attachment (or just a hand mixer), beat the butter, granulated sugar, brown sugar, melted chocolate, and vanilla until smooth. Add the eggs and mix until combined.
• In a separate bowl, add the flour, cocoa powder, baking powder and salt; use a fork to mix together. Slowly add the flour mixture to the wet mixture and mix until combined. Fold in the chocolate chips. The dough will be wet.
• Use a cookie scooper to place dough, about 1½ tablespoon balls onto the prepared baking sheet, about 2 inches apart. Bake for 9-11 minutes or until cookies are not glossy anymore. Do not overbake! The difference between an amazing cookie and a mediocre one is if it is baked correctly. I like to press extra chocolate chips on top of the cookie right after they come out and sprinkle with a little flaked salt. Let cookies cool on the baking sheet, then transfer to a cooling rack.

Notes

FREEZING COOKIES

Scoop cookie dough balls onto a baking sheet and freeze for at least 30 minutes. Then you can transfer the balls to a freezer bag and freeze up to 3 months. To bake: bake as directed from frozen adding 2-3 minutes to the bake time or just until cookies aren't shiny but are set. 

 

Source: Trisha Yearwood

Cuisine: American

Course: Dessert

Author: Christy Denney