Best 8 Brownie Roll Out Cookies Recipes

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Dive into the delectable world of brownie roll out cookies, where each bite is an explosion of rich chocolate flavors and gooey goodness. These cookies are a perfect blend of chewy and crispy, sure to satisfy your sweet tooth cravings. With their roll out convenience, you can easily create fun and creative shapes, making them a delightful treat for any occasion. From classic chocolate chip to decadent triple chocolate, the possibilities are endless. So, get ready to embark on a culinary adventure as we unveil the secrets to creating the best brownie roll out cookies that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BROWNIE COOKIES



Brownie Cookies image

These are extra rich, extra fudge-like, and extra chewy brownie cookies. For best results, use good chocolate and follow this recipe closely.

Provided by Sally

Categories     Cookies

Time 50m

Number Of Ingredients 12

2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped
3/4 cup (94g) all-purpose flour (spoon & leveled)
1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
1 teaspoon espresso powder
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
optional: 3/4 cup (135g) semi-sweet chocolate chips

Steps:

  • Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn't melt the butter or cook the eggs).
  • Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together. Set aside.
  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes.
  • Pour in the the dry ingredients and beat on low speed until combined. Finally, beat in the chocolate chips.
  • Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. As the oven preheats, continue to step 6.
  • Cover and chill the dough in the refrigerator for just 20 minutes as the oven preheats. This quick chill time helps slightly solidify the chocolate and butter in the dough, which gives the cookies a nice spread (not over-spread). Chilling for longer creates thicker cookies where, in some cases, they may not spread at all. If chilling for longer than 20 minutes, allow the dough to sit at room temperature for 15 minutes before rolling and baking.
  • Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. (The centers will be quite soft, but will set up as the cookies cool.)
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Cookies stay fresh covered at room temperature for up to 1 week.

PEANUT BUTTER BROWNIE SWIRL COOKIES



Peanut Butter Brownie Swirl Cookies image

Why settle for one cookie flavor when you can have three? Peanut butter, sugar cookie and fudgy brownie batter are swirled together and baked into one giant cookie, making for a slice-and-bake you'll want to serve at parties and keep in the freezer for a weeknight cookie fix.

Provided by Food Network Kitchen

Categories     dessert

Time 8h20m

Yield 24 cookies

Number Of Ingredients 10

4 1/2 cups all-purpose flour (see Cook's Note), plus more for dusting
1 1/2 teaspoons baking soda
Kosher salt
4 sticks (1 pound) unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/2 cup creamy peanut butter
3 teaspoons vanilla extract
1/2 cup Dutch-process cocoa powder

Steps:

  • For the peanut butter cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
  • Beat 1 stick plus 2 tablespoons butter, 1/2 cup dark brown sugar and 1/2 cup granulated sugar together in a large bowl with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and beat until completely incorporated, scraping down the sides of the bowl as needed. Beat in the peanut butter and 1 teaspoon vanilla until creamy. Reduce the speed to medium and add the flour mixture, then beat until completely incorporated. Turn out the dough and form into a 3/4-inch-thick rectangle, then wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over-chill or the dough will crack when rolled.)
  • Meanwhile, make the sugar cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
  • Beat 2 sticks butter and 1 cup granulated sugar together in a large bowl on medium-high speed with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and 1 teaspoon vanilla and beat until completely incorporated, scraping down the sides of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until completely incorporated. Turn out the dough and form dough into a 3/4-inch-thick rectangle and wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over chill or the dough will crack when rolled.)
  • Make the brownie batter: Whisk the cocoa together with the remaining 1/2 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a medium bowl. Melt the remaining 6 tablespoons butter and whisk with the remaining 3/4 cup dark brown sugar in another medium bowl until incorporated. Add the remaining 2 eggs and 1 teaspoon vanilla and whisk until smooth with no large lumps of sugar remaining. Fold the dry mixture into the wet mixture and stir vigorously for 15 seconds until the batter is very thick and smooth.
  • Generously flour a large piece of parchment paper and roll the peanut butter dough into a 16-by-12-inch rectangle. Repeat with the sugar cookie dough. Using the parchment to help you, lift the sugar cookie dough and flip it onto the peanut butter dough, parchment-side up, so that edges of both doughs are lined up. Brush off any excess flour and trim the edges to square off all sides. Evenly spread the brownie batter over the entire surface of the sugar cookie dough using an offset spatula. Position the dough so that one of the short sides is facing you. Working from the bottom edge closest to you and using the parchment to help you, roll the dough up tightly, peeling back the parchment as you roll and form a tight log. Keep the log covered in parchment and freeze until firm, about 30 minutes. Remove from the freezer and roll gently on the counter to create a more circular log. Freeze until solid, at least 5 hours and up to 24.
  • Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Slice half the frozen dough with a sharp knife into 1/2-inch slices (keep the remaining dough frozen until ready to bake) and place on the lined pans spaced 2 inches apart (about 6 per sheet). Bake, switching the positions of the cookie sheets halfway through, until the peanut butter cookie is golden brown but the sugar cookie is still blonde, 14 to 18 minutes. Let cool for 15 minutes on the baking sheets, then transfer to racks to cool completely.
  • Let the baking sheets cool completely, then slice the remaining frozen dough and repeat.
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.

BROWNIE MIX COOKIES



Brownie Mix Cookies image

Made from only four ingredients, these cookies are chocolatey, fudgy and pleasing for brownie and cookie lovers alike. Add crushed candy canes to dress them up for the holiday

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 24 cookies

Number Of Ingredients 4

One 18.3-ounce box fudge brownie mix
1 stick (8 tablespoons) unsalted butter, melted
1 large egg
1 cup semisweet chocolate chunks

Steps:

  • Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Stir together the brownie mix, butter and egg in a large bowl until smooth and combined, then fold in the chocolate chunks.
  • Scoop 24 balls of dough (about 2 tablespoons each) onto the prepared baking sheets. Use the palm of your hand to gently press each ball into a thick disk. Bake until the cookies spread and the edges are just set, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

BROWNIE ROLL-OUT COOKIES



Brownie Roll-Out Cookies image

I got this recipe from smittenkitchen.com and am putting it here so I will always be able to find it. It makes the most wonderful, chewy, fudgey cookies. A definite keeper. *The recipe says to use parchment paper on the cookie sheets, but I didn't. I allowed them to sit on the cookie sheet for about 1 minute before transferring them to the cooling rack and it worked just fine.

Provided by Mega8718

Categories     Dessert

Time 1h27m

Yield 36-40 cookies

Number Of Ingredients 8

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup salted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa

Steps:

  • Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
  • Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don't overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
  • Transfer to a wire rack to cool.

Nutrition Facts : Calories 123.3, Fat 5.7, SaturatedFat 3.5, Cholesterol 23.9, Sodium 86.9, Carbohydrate 17.3, Fiber 0.8, Sugar 8.4, Protein 1.8

BROWNIES



Brownies image

The first time I made brownies without my mother was in the late 1960s, using a recipe from Paula Peck, the cookbook writer. Over the years, I tinkered with that and a similar version by Marion Cunningham. As my daughters learned to cook, they experimented a bit further. But we never really strayed from the originals. As long as you keep the flour to a minimum and don't add chemical leavening like baking powder, you will produce a true and beautiful brownie.

Provided by Mark Bittman

Categories     easy, cookies and bars, dessert

Time 40m

Yield About 1 dozen brownies

Number Of Ingredients 7

3 ounces unsweetened chocolate
8 tablespoons (1 stick) salted or unsalted butter, more for greasing pan
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt if you use unsalted butter
1/2 teaspoon vanilla extract, optional

Steps:

  • Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
  • Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
  • Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 13 milligrams, Sugar 17 grams, TransFat 0 grams

EASY BROWNIE MIX COOKIES



Easy Brownie Mix Cookies image

Delicious, soft, and chewy brownie cookies that are quick and simple!

Provided by TrudyBear

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h15m

Yield 24

Number Of Ingredients 6

1 (19.8 ounce) package brownie mix
¼ cup all-purpose flour
¼ cup vegetable oil
3 tablespoons water
2 eggs
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Combine brownie mix, flour, oil, water, eggs, and chocolate chips in a large bowl. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
  • Bake in preheated oven until cookies are just set, about 9 minutes. Let cool on baking sheets for 2 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 23.1 g, Cholesterol 15.5 mg, Fat 8.2 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 76.7 mg, Sugar 3.9 g

BROWNIE COOKIES



Brownie cookies image

Cookies and brownies in one! Could life get any better? This dough requires chilling the dough overnight, keep this in mind while planning your cookie baking.

Provided by Cheryl

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 12

Number Of Ingredients 9

¾ cup vegetable oil
2 cups white sugar
⅔ cup cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
4 eggs
2 teaspoons vanilla extract
½ cup chopped walnuts
¼ cup confectioners' sugar

Steps:

  • In a small mixing bowl combine flour and baking powder.
  • Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
  • Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
  • Bake cookies for 12 to 15 minutes.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 55.4 g, Cholesterol 62 mg, Fat 19.4 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 3 g, Sodium 106.1 mg, Sugar 36.2 g

ROLL-OUT COOKIES



Roll-Out Cookies image

My favorite cookie recipe to use with cookie cutters.There is no need to chill the dough so it is fast.

Provided by crawfish pie

Categories     Dessert

Time 25m

Yield 2 dozen [will vary ,on size of cutter]

Number Of Ingredients 6

1 cup butter
1 cup sugar
1 large egg
2 teaspoons baking powder
1 teaspoon vanilla
2 3/4 cups flour

Steps:

  • Pre heat oven to 400F degrees.
  • In a large bowl cream butter and sugar with electric mixer.
  • Beat in egg and vanilla.
  • Mix flour and baking powder.
  • Add 1 cup at a time,combining after each addition.
  • You will need to add last 3/4 cup by hand.
  • Do not chill dough it will be stiff.
  • Divide dough into 2 balls.
  • On floured surface roll out to 1/8 inch thickness.
  • Use any cookie cutter and cut away.
  • Bake for 6-10 minutes or until light brown.
  • Enjoy!

Tips:

  • Use a kitchen scale to measure your ingredients for the most accurate results.
  • Make sure your butter is cold before you start mixing the dough.
  • Don't overmix the dough, or the cookies will be tough.
  • Chill the dough for at least 30 minutes before rolling it out.
  • Use a sharp knife to cut the cookies, or they will be ragged.
  • Bake the cookies until they are just set, or they will be dry.
  • Let the cookies cool completely before frosting them.

Conclusion:

Brownie roll-out cookies are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple tips, you can make sure your cookies turn out perfect every time. So what are you waiting for? Give this recipe a try today!

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