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Brownie Sundae Cookies Recipe

Brownie Sundae Cookies Recipe
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★★★★★

5.2 from 11 reviews

Indulge in these decadent Brownie Sundae Cookies, a delightful fusion of rich, fudgy brownie cookies topped with a light, creamy vanilla mousse, drizzled with thick fudge sauce, and finished with colorful sprinkles and maraschino cherries. Perfect for satisfying your sweet tooth with a fun sundae twist in cookie form.

Ingredients

Scale

Brownie Cookies

  • 4 ounces dark chocolate bar (preferably semi-sweet or bittersweet)
  • 5 tablespoons vegetable oil
  • 1 box brownie mix (18.3–18.4 ounces)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract

Vanilla Mousse

  • 1 ½ cups heavy cream
  • 3 tablespoons instant vanilla pudding mix (about 1 ounce)
  • 1 ½ tablespoons powdered sugar
  • ¼ teaspoon vanilla extract

Decorations

  • 3 tablespoons thick fudge sauce (slightly warmed for drizzling)
  • Sprinkles
  • Maraschino cherries

Instructions

  1. Prepare Brownie Cookies: Preheat your oven to 350°F and line a large baking sheet with parchment paper to prevent sticking.
  2. Melt Chocolate and Oil: In a large microwave-safe bowl, microwave the dark chocolate bar and vegetable oil in 20-second intervals, stirring between each interval until the mixture is smooth and fully melted. Let this mixture cool for about 5 minutes.
  3. Mix Eggs and Vanilla: Whisk in the two room temperature eggs and one teaspoon of vanilla extract briskly for 90 seconds to create the signature crackled top on the cookies.
  4. Add Brownie Mix: Fold in the entire box of brownie mix using a spatula until the dough is thick, smooth, and evenly combined.
  5. Shape Cookie Dough: Using a 1/3 cup measuring cup or scoop, portion out eight dough balls. Hand-shape each ball into a thick disk about 1 inch high. Place them on the prepared baking sheet spaced about 3 inches apart to avoid merging.
  6. Bake Cookies: Bake one sheet at a time for 15-17 minutes or until the cookies are puffed and have crackled edges. They will look gooey but will set as they cool. Remove when an instant-read thermometer reaches at least 165°F. Let them cool completely before decorating.
  7. Make Vanilla Mousse: In a medium bowl, gently whisk together heavy cream, instant vanilla pudding mix, powdered sugar, and vanilla extract until the pudding mix dissolves (about 1-2 minutes). Then whip with a hand mixer on low speed until the mixture forms soft to medium peaks. Avoid over-whipping. Chill in the refrigerator until ready to frost.
  8. Decorate Cookies: Once cookies are completely cooled, scoop about 3 tablespoons of the vanilla mousse onto the center of each cookie using a cookie scoop. Drizzle generously with warm fudge sauce. Finish by sprinkling colorful sprinkles and topping each with a maraschino cherry for the perfect sundae look.

Notes

  • The recipe works best with dark chocolate bars rather than chips to ensure proper melting and texture.
  • Room temperature eggs are essential for achieving the desired smooth batter and crackly cookie tops.
  • Cookies will seem very soft and gooey right out of the oven but will firm up as they cool.
  • Using an instant-read thermometer helps prevent overbaking; cookies are best removed when they reach 165°F internally.
  • Thick fudge sauce should be slightly warmed before drizzling for easy application.
  • You can bake a test cookie first to ensure your oven settings and texture preference match.

Nutrition

Keywords: brownie cookies, vanilla mousse, fudge sundae cookies, dessert cookies, chocolate cookies, easy brownie recipe, fun dessert, party cookies

Find it online: https://flavorsbymaya.com/brownie-sundae-cookies-recipe/