Brownie Sundae Cookies Recipe

There’s something irresistibly delightful about a dessert that marries the chewy richness of brownies with the nostalgic joy of a sundae. That’s exactly what you get with these Brownie Sundae Cookies. Imagine sinking your teeth into a thick, fudgy brownie cookie topped with fluffy vanilla mousse, a generous drizzle of warm fudge, colorful sprinkles, and a bright maraschino cherry to crown the whole experience. These cookies bring the best of both worlds to your plate and are perfect for sharing – or not! Let me walk you through how to make this drool-worthy treat that’s sure to become your new go-to dessert.

Ingredients You’ll Need

These Brownie Sundae Cookies come together with simple pantry staples that are easy to find but essential for the textures and flavors to shine. Each ingredient plays a unique role – from the deep cocoa notes of dark chocolate to the light creaminess of the vanilla mousse topping.

• 4 ounces dark chocolate bar: Use bar chocolate for a smoother melt and richer fudge flavor.
• 5 tablespoons vegetable oil: Adds moisture and helps create that fudgy cookie texture.
• 1 box brownie mix (18.3-18.4 ounces): The base for these cookies, giving them structure and intense chocolate taste.
• 2 large eggs (room temperature): Binds the ingredients together and helps create the signature crackled top.
• 1 teaspoon vanilla extract: Enhances all the chocolate flavors with a sweet, aromatic touch.
• 1 ½ cups heavy cream: The backbone of the luscious vanilla mousse topping.
• 3 tablespoons instant vanilla pudding mix (about 1 ounce): Adds sweetness and stability to the mousse.
• 1 ½ tablespoons powdered sugar: Sweetens and lightens the mousse without graininess.
• ¼ teaspoon vanilla extract: Gives the mousse a smooth, fragrant finish.
• 3 tablespoons thick fudge sauce: The rich drizzle that takes the sundae vibe to the next level.
• Sprinkles: For a pop of color and festive fun atop your cookies.
• Maraschino cherries: The cherry on top, literally, for that classic sundae look and flavor.

How to Make Brownie Sundae Cookies

Step 1: Melt the Chocolate and Combine Wet Ingredients

Start by preheating your oven to 350°F and lining a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking. Next, melt the dark chocolate bar and vegetable oil together in a microwave-safe bowl using short 20-second bursts, stirring in between until silky smooth. Let it cool for about five minutes; this step ensures you don’t scramble the eggs in the next step. Whisk in the eggs and vanilla extract vigorously for 90 seconds to not only combine but to help create those irresistible crackly tops on your cookies later. The whisking also aerates the batter slightly, giving a lovely texture balance.

Step 2: Add Brownie Mix and Form Dough Balls

Once your wet mixture is ready, gently fold the brownie mix into the chocolate mixture using a spatula until you have a thick, smooth dough. This isn’t a batter you want to overmix, so keep it gentle but thorough. Use a ⅓ cup measuring cup or scoop to portion the dough into eight large balls. Shape each one into a thick disk about an inch high, spacing them about three inches apart on your baking sheet to allow room for spreading without sticking together. Pro tip: Baking just one test cookie first can help you perfect your baking time and temperature!

Step 3: Bake to Perfection

Bake your cookies one sheet at a time for 15-17 minutes. You’ll know they’re ready when the edges are puffed and crackled, but the centers still look gooey – don’t worry, they set up as they cool. Using an instant-read thermometer to check that the internal temperature hits 165°F helps ensure safety without overbaking. Once baked, allow the cookies to cool completely on the sheet before moving on to decorating.

Step 4: Whip Up the Vanilla Mousse Topping

While your cookies cool, prepare the vanilla mousse. In a mixing bowl, gently whisk together the heavy cream, instant vanilla pudding mix, powdered sugar, and ¼ teaspoon vanilla extract for a minute or two, just until the pudding mix dissolves. Then switch to a hand mixer set to low speed with the whisk attachment and whip until soft to medium peaks form. Be careful not to over-whip or the mousse could become grainy. Once whipped, chill the mousse until you’re ready to frost the cookies.

Step 5: Decorate Your Brownie Sundae Cookies

Now to the fun part! With your cooled brownie cookies laid out, scoop about three tablespoons of the vanilla mousse onto the center of each cookie using a cookie scoop or spoon. Drizzle slightly warmed fudge sauce artfully over the mousse, using a spoon or piping bag for control. Finally, crown each masterpiece with colorful sprinkles and a shiny maraschino cherry. Voilà! Your Brownie Sundae Cookies are ready to wow.

How to Serve Brownie Sundae Cookies

Garnishes

Adding sprinkles and maraschino cherries transforms these cookies from delicious to delightfully festive. You can also experiment with chopped nuts or mini chocolate chips for extra texture and visual appeal. Fresh mint leaves provide a refreshing contrast if you want to surprise your guests with a subtle twist.

Side Dishes

These Brownie Sundae Cookies are indulgent enough to stand alone, but pairing them with a scoop of vanilla ice cream or a cold glass of milk elevates the experience to true sundae bliss. If you’re feeling fancy, serve alongside fresh berries or a tangy raspberry coulis to balance the richness.

Creative Ways to Present

For a party or gathering, arrange the cookies on a large platter with extra fudge sauce in a drizzle bottle for guests to customize their topping. Placing each cookie on a mini dessert plate with a tiny fork and napkin makes it feel extra special. You can also serve them in clear treat bags tied with a ribbon for delightful edible favors.

Make Ahead and Storage

Storing Leftovers

After decorating, store any leftover Brownie Sundae Cookies in an airtight container in the refrigerator to keep the mousse fresh. They’ll stay moist and tasty for up to three days, making them perfect for prepping ahead or enjoying for a few days after baking.

Freezing

If you want to freeze these delightfully rich cookies, freeze the brownie cookies plain before adding mousse and toppings. Wrap each cookie tightly in plastic wrap and place them in an airtight container or freezer bag. When ready to serve, thaw in the refrigerator and add mousse, fudge, and garnishes fresh to preserve their best texture and flavor.

Reheating

Since these cookies are best served chilled with mousse, avoid reheating after assembling the sundae toppings. However, if you’ve frozen the plain cookies, gently warm them in a low oven (about 300°F) for a few minutes before adding the mousse topping to reclaim that freshly baked warmth.

FAQs

Can I use chocolate chips instead of a chocolate bar?

For the best texture and smooth melting, this recipe relies on a dark chocolate bar. Chocolate chips often contain stabilizers that prevent smooth melting, which might affect the fudgy consistency of the cookie.

Why does the recipe call for whisking the eggs and chocolate mixture for 90 seconds?

Whisking briskly aerates the mixture, which results in those pretty crackles on top of the cookies and a slightly lighter texture that balances the rich brownie.

Can I make these cookies gluten-free?

Yes! You can substitute the brownie mix with a gluten-free brownie mix, ensuring it’s around the same weight for similar results. Just make sure all other ingredients you use are gluten-free.

How long can I keep the mousse topping in the fridge?

The vanilla mousse made with instant pudding is best used within 2-3 days when kept covered in the refrigerator to maintain its freshness and texture.

Is it okay if the cookies seem gooey right after baking?

Absolutely! The cookies will feel gooey coming out of the oven but firm up as they cool completely. This gooey-then-firm texture is what makes them so delightfully fudgy.

Final Thoughts

If you’re ready to impress friends and family with something truly scrumptious, these Brownie Sundae Cookies are your new secret weapon. They deliver all the joy of a classic ice cream sundae in cookie form, making every bite a celebration. Trust me, once you try this recipe, these cookies will become the highlight of your dessert rotation. Happy baking and even happier eating!

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