Christmas Brownie Cookies
These Christmas brownie cookies combine rich chocolate fudge, festive sprinkles, and a chewy texture for a perfect holiday dessert that’s easy to make and irresistible to everyone.
Ingredients
- 8 tablespoons unsalted butter melted
- 4 oz semi-sweet chocolate chopped or chips
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/3 cup holiday sprinkles red and green
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a microwave-safe bowl, combine the melted butter and chopped chocolate; microwave in 30-second bursts, stirring between sessions until smooth and glossy.
- Whisk the granulated sugar, brown sugar, eggs, and vanilla extract into the chocolate mixture until fully incorporated and slightly thickened.
- Sift in the cocoa powder, flour, baking powder, and salt; gently fold until just combined to avoid overmixing.
- Gently stir mini chocolate chips and holiday sprinkles into the dough, reserving a few tablespoons for topping.
- Cover the dough and chill in the refrigerator for at least 15 minutes to firm up and enhance the fudgy texture.
- Use a 1.5-tablespoon cookie scoop to drop dough onto the prepared sheets, pressing a few extra sprinkles on top, and bake for 12 minutes until edges are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely and set.
Notes
For extra fudgy cookies, refrigerate the dough overnight; leftovers keep well in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 180kcal
Love this recipe?Follow us at @thenandnowspace for more