These are chocolate cookies built like a sundae. The dough is cocoa-based, with chocolate chips and optional nuts, and it bakes up with set edges and a soft center, like a brownie. Once cool, each cookie gets a scoop of vanilla ice cream, a drizzle of chocolate syrup, whipped cream and a maraschino cherry. The recipe makes 12 cookies and takes 27 minutes: 15 minutes of prep and 12 minutes in the oven.
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The cookies are baked ahead and cooled, and the sundae is put together at the moment you serve it.
What Goes in the Dough
- All-purpose flour (1 cup) and unsweetened cocoa powder (1/2 cup): the flour gives structure and the cocoa gives the deep chocolate flavor.
- Baking soda (1/2 teaspoon) and salt (1/4 teaspoon): whisked in with the dry ingredients.
- Unsalted butter (1/2 cup, softened), brown sugar (1 cup, packed) and granulated sugar (1/2 cup): creamed together until light and fluffy. The brown sugar adds moisture.
- 1 large egg and vanilla extract (1 teaspoon): beaten in after the creaming.
- Semi-sweet chocolate chips (1/2 cup) and chopped nuts (1/2 cup, optional): stirred in at the end. The nuts add crunch.
For the sundae you need vanilla ice cream (1/2 cup), chocolate syrup, whipped cream and maraschino cherries.
Baking for a Gooey Center
Take the butter and egg out about 30 minutes before you start. At room temperature they mix more easily, and the batter comes out smoother.
Whisk the dry ingredients in one bowl. In another bowl cream the butter and both sugars, then beat in the egg and vanilla. Add the dry ingredients gradually and mix until just combined, then stir in the chips and nuts.
Drop rounded tablespoons of dough onto a parchment-lined baking sheet, about 2 inches apart. A cookie scoop keeps the cookies the same size so they bake evenly. If you have no scoop, two spoons work. Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are set but the centers are still soft. They keep cooking as they cool, so do not overbake.
Let them cool on the sheet for 5 minutes, then move them to a wire rack to cool completely before assembling.
Putting the Sundae Together
Place a cookie on a plate and top it with a scoop of vanilla ice cream. Drizzle with chocolate syrup, then finish with whipped cream and a maraschino cherry. Berries on the side, such as strawberries, raspberries or blackberries, balance the richness. Coffee or a glass of unsweetened almond milk goes with it.
Variations
- Peanut butter: mix 1 tablespoon of creamy or crunchy peanut butter into the dough.
- Other ice cream: mint chocolate chip, cookies and cream or coffee in place of vanilla.
- Gluten-free: use a gluten-free flour blend in place of the all-purpose flour.
- No nuts: leave them out. They are optional.
- Coconut cream: use it on top in place of whipped cream.
Nutrition per Cookie
One cookie, without the sundae toppings, has about 210 calories, 10 grams of fat (6 grams saturated), 28 grams of carbohydrates, 1 gram of fiber, 14 grams of sugar, 3 grams of protein and 100 milligrams of sodium. These are estimates.
FAQ
Can I freeze the cookies?
Yes. Cool them completely, then put them in an airtight container or freezer bag for up to three months. Thaw at room temperature or warm them in the microwave for a few seconds.
How should leftover cookies be stored?
Keep them in an airtight container at room temperature for about a week. Do not stack them too high, so they do not squash.
What can replace the egg?
Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens, then add it to the dough.
How can the cookies be made less sweet?
Reduce the brown sugar and granulated sugar by about 25%, or use a sugar substitute such as erythritol or stevia.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Brownie Sundae Cookies: Delightful Easy Recipe to Try!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips and nuts, if using.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies are cool, assemble your sundae by placing a cookie on a plate, topping it with a scoop of vanilla ice cream, drizzling with chocolate syrup, and finishing with whipped cream and a maraschino cherry on top.
Notes
For a fun twist, add a tablespoon of peanut butter to the cookie dough for a rich flavor.
Substitute the vanilla ice cream with your favorite flavor, such as mint chocolate chip or cookies and cream, for a unique sundae experience.
Nutrition
| Serving Size | 1 cookie |
|---|---|
| Calories | 210 calories |
| Sugar Content | 14g |
| Sodium Content | 100mg |
| Fat Content | 10g |
| Saturated Fat Content | 6g |
| Unsaturated Fat Content | 4g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 28g |
| Fiber Content | 1g |
| Protein Content | 3g |
| Cholesterol Content | 30mg |