These chocolate brownie cookies think they’re all that and a bag of chips.
Well, let’s face it. They are. They’re like the popular kid at school. Everyone wants to sit by the brownie cookies at lunch.
I’ve long been a fan of brownies. I mean, given the choice between chocolate cake or chocolate brownies, I’ll take the brownies every time. I’ve been wanting to turn them into cookies for a while now. I’ve been looking at how other people are doing it, and pinning some fantastic pictures of brownie cookies, and dreaming and planning until I could stand it no longer.
Kelly at Just a Taste makes such fabulous stuff all the time, and in the end it was her brownie cookie recipe that I finally decided to use. Sort of. I made a few changes, just to make it my own.
Isn’t it amazing how many flavors taste amazing with chocolate? Like mint. And peanut butter. Caramel. Strawberry. Raspberry. Blackberry. Vanilla. Orange. And let’s not forget… marshmallow.
My kids get very excited when I buy marshmallow fluff. Or “that marshmallow stuff,” as they call it. The thing is, most marshmallow frosting recipes I’ve seen are all egg whites and sugar, like making homemade marshmallows, but I really wanted a marshmallow creme frosting. I found a marshmallow creme frosting recipe for cupcakes, and decided to give it a whirl.
It did turn out very loose, but also very, very tasty.
If runny frosting that forces you to lick your fingers is not your thing, I recommend adding more powdered sugar, or chilling the frosting, {or frosted cookies} until you’re ready to eat them.
Personally, I like licking my fingers.
- ½ cup butter, cut into chunks
- 2 cups (1 12 oz. pkg.) bittersweet chocolate chips
- 2 oz. unsweetened chocolate
- 3 eggs
- 1 cup + 2 T. sugar
- 2 T. dark cocoa powder*
- 1 tsp. vanilla
- ½ tsp. salt
- ½ tsp. baking powder
- ¾ cup flour
- ½ cup semi sweet chocolate chips
- 1- 7 oz.jar of marshmallow creme
- ½ cup butter, melted
- ⅔ cup powdered sugar**
- Over double boiler, melt together butter, bittersweet chips, and unsweetened chocolate, stirring frequently, until completely melted, smooth, and well combined.
- Meanwhile, using a whipping attachment and stand mixer, cream eggs, sugar and cocoa powder for 3-4 minutes on high.
- Add melted chocolate to egg mixture, and mix well.
- Add vanilla, salt, baking powder, and flour, and mix until combined. Fold in semi-sweet chips.
- Drop spoonfuls of dough onto a baking sheet, leaving room for spreading, and bake at 350 for 10-12 minutes. Let sit on baking sheet 1-2 minutes before removing to a cooling rack.
- FOR FROSTING:
- Combine melted butter and marshmallow creme, using a hand mixer or a stand mixer with whipping attachment. Stir in powdered sugar.
- Pair cookies by size, then frost the bottom side of one cookie and sandwich it together with it's mate. Store in an airtight container in a cool place.
If you enjoy this recipe, you might also enjoy:
Add some peanuts to the cookie and you’ve totally got Rocky Road cookies!
These look so amazing! I can’t wait to try your take on these cookies. Yum!
I am a real sugar lover and am going to prepare this recipe with my son today. Thanks for the great idea 🙂
Hen these look awesome. The brownie cookies look soooo good! I’ve seen that recipe of Kelly’s via eicurious and have always wanted to try it. Now I really need to!
I like licking my fingers, too. 😉 These look terrific!
Haha, the popular kid at school. It’s a pretty accurate analogy though! These look SO GOOD I can barely stand it. They’re picturesque, and the frosting looks awesome.
I can’t believe I haven’t left a comment yet! Brownies…marshmallows…this is almost the ultimate bribe for me! Just toast these babies and you can practically have anything you want 😉
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