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Brownie Sundae Cookies Recipe

Brownie Sundae Cookies Recipe
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★★★★★

5.2 from 22 reviews

Indulge in the decadent combination of chewy brownie cookies topped with a light and fluffy vanilla mousse, finished with rich fudge sauce, colorful sprinkles, and a maraschino cherry. These Brownie Sundae Cookies capture the essence of a classic sundae in cookie form, perfect for dessert lovers looking for a unique treat.

Ingredients

Scale

Brownie Cookies

  • 4 ounces dark chocolate bar (bar chocolate only, no chips)
  • 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 microwave-safe bowl, melt the dark chocolate bar with vegetable oil in 20-second increments, stirring after each interval until smooth and fully melted. Let this mixture cool for 5 minutes.
  3. Mix Eggs and Vanilla: Whisk the eggs and vanilla extract briskly into the cooled chocolate mixture for about 90 seconds to achieve beautiful crackles on the cookie tops.
  4. Add Brownie Mix: Fold in the brownie mix gently using a spatula until the dough is thick and smooth in texture.
  5. Shape and Bake Cookies: Using a 1/3 cup measuring cup or scoop, portion dough into eight large balls. Shape each into a thick disk approximately 1 inch high, spacing them 3 inches apart on the baking sheet to prevent merging during baking. Bake for 15-17 minutes until puffed and crackled at the edges; the cookies will look gooey but will firm up upon cooling. Ensure cookies reach at least 165°F internally before removing from oven.
  6. Prepare Vanilla Mousse: In a bowl, gently whisk together heavy cream, instant pudding mix, powdered sugar, and vanilla extract for 1-2 minutes until pudding mix dissolves. Using a hand mixer on low with a whisk attachment, whip until soft to medium peaks form, taking care not to overwhip. Refrigerate until ready to use.
  7. Decorate Cookies: Once cooled, scoop about 3 tablespoons of vanilla mousse onto the center of each cookie. Drizzle with slightly warmed fudge sauce using a spoon or piping bag, then garnish with sprinkles and a maraschino cherry to complete the sundae look.

Notes

  • The recipe has only been tested with bar chocolate, not chocolate chips.
  • Room temperature eggs are essential for achieving the perfect crackle on cookie tops.
  • Cookies will be gooey when hot, but will set as they cool so avoid overbaking.
  • An instant-read thermometer is helpful to confirm the cookies have reached 165°F internally.
  • Thick fudge sauce should be warmed slightly before drizzling for ease of application.
  • Chilling the mousse before decorating helps it hold its shape better on the cookies.
  • Spacing cookies at least 3 inches apart prevents them from fusing during baking.

Nutrition

Keywords: brownie cookies, sundae cookies, vanilla mousse, fudge sauce, dessert cookies, chocolate cookies, easy dessert

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