Pioneer Woman Brownie Cookies

Pioneer Woman brownie cookies are fudgy chocolate cookies with melted bittersweet chocolate, cocoa powder and a snowy dusting of powdered sugar, ready in 1 hour 30 minutes. Save this easy Christmas cookie recipe for holiday cookie exchanges, bake sales or Super Bowl parties, because it's a simple no-chill dough.

Let the melted chocolate cool before you drizzle it into the creamed butter and sugar, because hot chocolate would soften the butter and change the dough. Skip that wait and the cookies spread thin instead of baking up thick and fudgy.

Ree uses 4 ounces of bittersweet chocolate plus cocoa powder, so you get a double dose of chocolate in every bite. The dough also needs no chilling, which means you can scoop it straight onto the baking sheet the minute it's mixed.

Pioneer Woman Brownie Cookies

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

48

servings

Prep time

25

minutes

Cooking time

24

minutes

Calories

106

kcal

These cookies bake up with a slightly crisp edge and a tender, brownie-like center that stays soft and chewy. A heavy snowfall of powdered sugar goes on once they cool completely.

Ingredients

• 4 oz. bittersweet chocolate, chopped
  

• 2 sticks salted butter, at room temperature
  

• 2 c. granulated sugar
  

• 3 large eggs, at room temperature
  

• 1 tbsp. vanilla extract
  

• 2 1/4 c. all-purpose flour
  

• 1/4 c. plus 1 Tbsp. unsweetened cocoa powder
  

• 1 tsp. baking powder
  

• 1/2 tsp. kosher salt
  

• Powdered sugar, for dusting
  

Directions

• Melt the chocolate: Preheat the oven to 350°F and line a baking sheet with parchment paper. Microwave 4 oz. chopped bittersweet chocolate in a bowl, stirring every 15 seconds, until melted, then let it cool.
• Cream butter and sugar: Beat 2 sticks room-temperature salted butter and 2 cups granulated sugar in a stand mixer with the paddle attachment on medium-high speed. Keep going for 3 to 4 minutes, until the mixture turns light and creamy.
• Add chocolate and eggs: With the mixer on low, slowly drizzle in the cooled chocolate, then scrape down the bowl and beat until it's incorporated. Beat in 3 large eggs one at a time, then 1 tablespoon vanilla extract, and finish on medium speed for about 30 seconds.
• Mix the dry ingredients: Whisk 2 1/4 cups all-purpose flour, 1/4 cup plus 1 tablespoon cocoa powder, 1 teaspoon baking powder and 1/2 teaspoon kosher salt in a medium bowl. With the mixer on low, add it to the butter mixture a little at a time, beating just until combined after each addition.
• Scoop the dough: Scoop the dough into heaping tablespoon-size balls and arrange them 2 inches apart on the prepared baking sheet. Scrape the sides of the bowl as needed so nothing gets left behind.
• Bake the cookies: Bake for 11 to 12 minutes, until the cookies look puffed and set. Let them cool 2 minutes on the baking sheet, then move them to a rack.
• Dust and serve: Repeat with the remaining dough, then let every cookie cool completely. Once they're cool, sprinkle them generously with powdered sugar.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO medium cookie scoop, Checkered Chef cooling racks, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use semisweet chocolate instead of bittersweet?

Yes, semisweet chocolate works if that's what you have, though the cookies will taste a little sweeter and less deep. Since there's already 2 cups of sugar in the dough, bittersweet keeps the flavor balanced.

Can I freeze brownie cookies?

Baked cookies freeze well in an airtight container with parchment between the layers. Thaw them at room temperature, then add the powdered sugar right before serving so it stays bright and white.

Can I make the dough ahead of time?

You can scoop the dough balls and keep them covered in the fridge until you're ready to bake. Let them sit out a few minutes first, because very cold dough can take longer to puff and set.

Do I need a stand mixer for this recipe?

A hand mixer works just as well for creaming the butter and sugar and adding the eggs. Just stir in the flour mixture gently at the end, so the dough stays tender.

Why did my brownie cookies spread too thin?

The most common cause is adding the chocolate while it's still warm, which melts the butter and loosens the dough. Let it cool fully, and make sure you space the dough balls 2 inches apart.