Frosted Brownie Cookies give you the best of both worlds: chewy edges like a brownie and a soft center like a cookie. They bake faster than a pan of brownies, which makes sharing them so much easier. They’re everything you love about a classic brownie, made handheld.

These cookies are rich, fudgy, and full of chocolate flavor. The frosting on top adds that extra layer of sweetness. And one cookie is the perfect couple of bites.

Close-up of a single frosted brownie cookie with creamy topping.

With the frosting on top these cookies look like something straight from a bakery case, with that melt-in-your-mouth texture that makes it hard to stop at one. They’re perfect for holidays, parties, or just when you need an easy treat that looks impressive.

What You Need To Make Frosted Brownie Cookies

Making a quick grocery list is an easy way to save both time and money. You’ll buy exactly what you need and won’t be tempted by extras.

vegetable oil
granulated sugar
unsweetened cocoa powder
all-purpose flour
baking powder
eggs
vanilla extract
unsweetened baking chocolate
unsalted butter
heavy cream
powdered sugar

Change it up by adding sprinkles or colored sugars to match the season. Red and green for Christmas, pastel for spring, or even orange and black for Halloween — they always look festive.

Stack of frosted brownie cookies showing soft texture.

How To Store Brownie Cookies

Store any leftover cookies in an airtight container at room temperature for a few days. After that, you can store them in the fridge.

Or freeze them for up to a month. Lay the frosted cookies on a baking sheet and freeze them. Once frozen, slide them into a freezer bag or an airtight freezer container. Layer wax paper or parchment paper between the layers to keep the frosting intact.

Freezing them is a great way to store them. Bake them now before the holiday baking season comes into full swing. Let them come to room temperature before serving so the frosting softens again.

Frosted Brownie Cookies

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Prep Time: 10

Cook Time: 15

Frosting Time: 20

Total Time: 45

Servings: Cookies

Calories: 192kcal

Everything you love about brownies, baked into a soft, frosted cookie that’s rich, chocolatey, and ready faster than a pan of brownies.

Print Recipe

Ingredients

Cookies:

¾ cup vegetable oil
2 cups granulated sugar
⅔ cup cocoa powder unsweetened
2 cups all-purpose flour
2 tsp baking powder
4 eggs
2 tsp vanilla extract

Frosting:

2 oz baking chocolate unsweetened
4 tbsp unsalted butter
1 tsp vanilla extract
4-5 tbsp heavy cream
2 cups powdered sugar

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper
Whisk together flour and baking powder in a small bowl and set aside
In a large bowl, mix oil, sugar, and cocoa until combined
Add eggs one at a time, mixing well after each addition
Stir in vanilla extract
Gradually add the flour mixture and mix until just combined
Using a medium scoop or 1½ tablespoons of dough, portion onto the prepared baking sheet
Bake for 12 to 15 minutes until set
Cool on the sheet for a few minutes, then transfer to a wire rack to cool completely

Frosting:

Melt baking chocolate and butter together in a small saucepan over medium heat
Remove from heat and let cool for 15 minutes
In a stand mixer or medium bowl, mix the cooled chocolate with vanilla extract and heavy cream
Add powdered sugar and mix until smooth
If too thick or crumbly, add a little more cream until the desired consistency is reached
Spread frosting evenly over cooled cookies
Let the frosting firm up slightly before serving or enjoy right away