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February 9, 2015

Brownie Roll-Out Cookies

A cookie! A brownie! How about both?! Check out out these Roll-Out Brownie Cookies on Shutterbean!

Sometimes you just need to roll out some dough…you know?

Roll-Out Brownie Cookies // shutterbean

And sometimes you need to melt some chocolate and turn it into art.

Roll-Out Brownie Cookies // shutterbean

Edible art!  These cookies come from The Smitten Kitchen Cookbook. Deb has shown us how to make a brownie that’s a cookie and a cookie that’s a brownie. I picked this recipe because it’s a perfect way to knock out 36 little treats if you have some little party or school function for Valentine’s this week. I made these little sandwich cookies two years ago and last year these cinnamon sugar hearts (made with tortillas!) were a real hit.  But really, how can one resist chocolate and sprinkles?

And we’re off!

Roll-Out Brownie Cookies // shutterbean

Whisk the flour, salt, cocoa, and baking powder.

Roll-Out Brownie Cookies // shutterbean

Stir to combine.

Roll-Out Brownie Cookies // shutterbean

We use a KitchenAid Mixer to cream the butter and sugar.

Roll-Out Brownie Cookies // shutterbean

Add the eggs one at a time.

Roll-Out Brownie Cookies // shutterbean

Vanilla party.

Roll-Out Brownie Cookies // shutterbean

Dry meets wet. I totally turned on the mixer too fast at this point. Cocoa powder everywhere.

My life.

Roll-Out Brownie Cookies // shutterbean

DOUGH.

Roll-Out Brownie Cookies // shutterbean

I can’t say DOUGH without doing it in a Homer Simpson voice.

We wrap the dough up.

Roll-Out Brownie Cookies // shutterbean

Chill. ROLL OUT.

Roll-Out Brownie Cookies // shutterbean

Cut with a heart cutter. I used a three inch cutter.

Roll-Out Brownie Cookies // shutterbean

Therapeutic. This is exactly why I wanted to roll out dough.

Roll-Out Brownie Cookies // shutterbean

Lined up!  They don’t rise much so you don’t have to worry about making them too close.

Roll-Out Brownie Cookies // shutterbean

Go ahead and bake them. We’re going to talk about toppings.

Roll-Out Brownie Cookies // shutterbean

After the cookies have been baked, we melt chocolate in a bowl over simmering water.

Double boiler action.

Roll-Out Brownie Cookies // shutterbean

Take a fork and dip it in the chocolate. DRIZZLE.  It’s really fun.

Roll-Out Brownie Cookies // shutterbean

Sprinkle addition!

Roll-Out Brownie Cookies // shutterbean

Ready to be packed up!

Roll-Out Brownie Cookies // shutterbean

Off to the neighbors & coworkers because I CANNOT HAVE 36 in my house.

Brownie Roll-Out Cookies

makes about 36  3 inch cookies

recipe slightly adapted from The Smitten Kitchen Cookbook

  • 3 cups all-purpose flour, plus more for counter
  • 2/3 cups unsweetened cocoa
  • 3/4 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1  1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips (I used Guittard)
  • sprinkles for decorating

Preheat oven to 350F.

Whisk flour, cocoa, salt, and baking powder together in a medium sized bowl and set aside.

Beat butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, scraping down side of bowl. Mix in vanilla. Gradually mix the dry ingredients. Wrap dough in plastic wrap and chill for at least 1 hour.

Roll out the cookie dough on a floured counter to about 1/4 inch thickness.  Cut dough into heart shapes (I used a 3 inch cutter). Bake on a parchment lined baking sheet for about 7-8 minutes. The edges should be firm and the centers are slightly sod and puffed. Transfer to wire rack to cool.

Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the white chocolate constantly until it is melted. Using a fork, lightly drizzle the top of each cookie with the melted white chocolate. Lightly sprinkle the sprinkles on top and let set, about 5-10 minutes. Cookies last in an airtight container for up to 4 days.

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  • Rachel

    Love, love these cookies. They’re one of my favourite go to cookies, and in my view the best in the book. Love what you’ve done with them!

  • ALESSANDRA @ THE FOODIE TEEN

    Love the white chocolate on top – everything needs more chocolate, right?!

  • Katrina @ Warm Vanilla Sugar

    These look so delicious and so yummy. Definitely perfect for Valentine’s Day!

  • Christy @themuddyapron

    You can’t go wrong with brownies. My friend just made cupcake brownies… To die for!
    C.

  • Jessica H.

    Mmm, brownies! My favorite! I’m totally pinning this.

  • Tori@Gringalicious.com

    Love these adorable things for V-day!

  • Jessica @ Golden Brown and Delicious

    So pretty! And delicious. I kind of love rolling out dough too. It really is a stress reliever!

  • Diane@aplanforcooking.com

    Thanks Tracy, these look like the perfect Valentines Day treat my daughter and I can tackle together.

  • Abby

    These are so gorgeous, Tracy. I must give them a try soon… love that pretty white chocolate drizzle! <3 :)

  • Kayla

    These are beautiful! Love the white chocolate contrast :)

  • Stefanie - Sarcastic Cooking

    Ah! I looooove these cookies! I made them last year for Christmas. Mine were not as pretty as yours! These are like the Jackson Pollock version of brownie cookies!

  • Catherine

    Simply delicious and perfect for the Valentine’s Day celebration!
    xo

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  • Sara

    So cool the way you decorated these cookies. I wanted to make them for christmas but didn’t get around to it last year. Thanks for giving me an good reason/occasion/excuse to make them now and not wait til next christmas!
    Btw I love love love your blog, it’s definitely one of my favorite and one of the few I always check on a (probably very) regular basis.

  • diane

    So do these bake up like a cakey brownie? or like a sugar cookie? I’m just curious about the end products texture.

    • Tracy

      It’s a cross between the two. A cakey cookie brownie

      • Diane

        just pulled my third bath out of the oven, my dough is really crumbly but holy cow you called it! these are brownie cookies! i couldn’t imagine it till I tasted it for myself. Taste and fluffy texture of cake like brownie in a thin little cookie. Great recipe, Thanks!

  • Millie | Add A Little

    Confession time: I know for a fact that I would eat 36 in one go.
    Probably too dangerous to make these!

  • Emily @ Life on Food

    Rolling out dough is a complete stress reliever for me. I would probably be much happier if I could do this once a day. The daily cookies would also help :)

  • Coty and Mariah@quirksandtwists

    The white chocolate drizzle just kicked these cookies up a notch! Can’t wait to make them:)

  • Amy @ Thoroughly Nourished Life

    Tracy! These are a work of art :)
    And two of my favourite desserts smashed up into one beautiful heart-shaped package. Better than a box of chocolates for sure!

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  • Nicolette

    This was a great recipe! Thanks, Tracy. Super simple to make, and makes a whole whack of cookies. I brought some in to my laboratory today for our little Valentine’s Day tea time and these were a big hit. I also packed up a dozen for both my papa and brother, who I am sure will love these!

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  • Elise @ Harvey Ever After

    Wow! I have to try these! They look so easy, but SO delicious!

  • pau

    These are the best cookies I’ve ever baked!! Thanks for the legendary recipe! :)))

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  • Florencia

    Great recipe! Thanks for sharing!! 😀 Perfect for valentines!!!
    Just to be sure, the cups referred here are US? Because other countries have slightly different measurements. Thanks

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  • madelyn

    These are really good cookies, but I would suggest using 3.5 cups of flour instead of 3 because the dough is a bit sticky.

  • Rachel

    I tried these for my son’s class Valentine party, with some red velvet cupcakes. The flavor is rich & wonderful, just sweet enough with the white chocolate. The texture felt a bit drier and denser than I expected, though. I chugged a glass of milk after one cookie. Maybe I need to shorten the baking time? Or perhaps that’s just the particular mouth feel of a cookie brownie. I was thinking they’d be more soft and chewy. I’d like to try them again – Great with coffee. Maybe with drizzled Nutella & crushed nuts. Or melted dark chocolate & spicy, crunchy cinnamon sugar for kick. Thanks Tracy!

  • Barbara

    I was “heartbroken” when I tried to drizzle the white chocolate and found it way too thick. Looking up how to thin it with butter or shortening didn’t work either. How would you ever get it thin enough to drizzle rather than blob? I had to switch gears and throw together some powdered sugar drizzle to get your artistic cookies. I am not an inexperienced baker, but there is no way that chocolate was going to thin. I am hoping the icing works. The cookies are nice and the dough behaved, but if there is a secret to the drizzle perhaps you should have clued people in.

    • Tracy

      maybe it’s the chocolate you used? you can always add a little warm milk to the mixture/stir it in and it will thin it.

  • Barbara

    Re the thickness of the melted chocolate: I used the chocolate recommended, and everything I read said do not add moisture or it will seize, even though it is white chocolate; instead, add a fat like butter, oil or shortening. Milk would have made it much easier. I did make a powdered sugar drizzle that looks just fine. They are super cute cookies, but the white chocolate debacle remains a mystery.

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