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Brownie Sundae Cookies Recipe

These Brownie Sundae Cookies are fudgy, chewy, and perfect for topping with ice cream and chocolate sauce. A decadent treat that combines brownie richness and cookie delight!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1/2 cup chopped nuts optional
  • ice cream for serving, your favorite flavor
  • chocolate sauce for drizzling
  • whipped cream for topping

Instructions

  • In a large mixing bowl, beat together 1 cup softened unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3-4 minutes.
  • Add 2 large eggs, one at a time, beating well after each addition. Then add 2 teaspoons vanilla extract and mix until combined.
  • In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
  • Fold in 1 cup chocolate chips and 1/2 cup chopped nuts if using.
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Drop rounded tablespoons of dough 2 inches apart onto the baking sheets.
  • Bake for 10-12 minutes until edges are set but centers remain slightly soft for a chewy texture.
  • Cool cookies completely on a wire rack. Top each cookie with a scoop of your favorite ice cream, drizzle with chocolate sauce, and add whipped cream before serving.

Equipment

  • Mixing bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Spatula
  • Baking Sheets
  • Parchment Paper or Silicone Mats
  • Cooling rack

Notes

  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • For dairy-free version, use plant-based butter and dairy-free chocolate chips.
  • Refrigerate dough up to 3 days to deepen chocolate flavor before baking.