Brownie Sundae Cookies Treat

Brownie Sundae Cookies deliver everything I love about a warm brownie sundae in a single handheld treat. These rich fudgy cookies are topped with a scoop of creamy vanilla ice cream and finished with a bright cherry on top just like the nostalgic dessert shop favorite

The first time I baked these for a movie night I watched my friends snatch them up so quickly I barely got one for myself. They have become my go to dessert for celebrations.

Gather Your Ingredients

• Unsalted butter: lends richness and keeps the cookies soft. Seek out high quality butter for deeper flavor
• Semisweet chocolate chips: provide that essential fudgy bite. Use a reputable chocolate brand for best results
• Granulated sugar: supports the shiny crackled top. Look for fine white sugar for smoother mixing
• Large eggs: bind the dough together and create the chewy structure. Fresh eggs make all the difference
• Vanilla extract: builds background notes in both cookie and ice cream. Opt for pure vanilla if available
• All purpose flour: supplies structure without heaviness. Choose unbleached flour for a tender crumb
• Unsweetened cocoa powder: amps up real chocolate taste. Go for Dutch processed for a deeper hue
• Salt: balances the sweetness and sharpens all the flavors. Use fine sea salt if possible
• Vanilla ice cream: brings creamy contrast. Allow to soften slightly for easier scooping
• Maraschino cherries: add that classic sundae finish and a pop of color. Look for ones with stems for fun presentation

How to Make It

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment paper. This keeps the cookies from sticking which helps keep edges chewy and centers soft.

Melt Chocolate and Butter:

Combine chocolate chips and unsalted butter in a small saucepan. Set over low heat and stir frequently until melted and smooth. Set aside to cool for three to four minutes so the mixture doesn’t scramble your eggs.

Make the Cookie Batter:

Whisk in granulated sugar, eggs, and vanilla extract. Stir firmly for at least one minute until the mixture is shiny and slightly thick. This lengthy whisk creates that irresistible chewy edge.

Mix Dry Ingredients:

Add all purpose flour, cocoa powder, and salt to the wet mixture. Stir with a spatula until just combined. Scrape down the sides to be sure no streaks remain but avoid overmixing.

Portion and Bake:

Drop rounded tablespoons of dough onto the prepared sheet. Space them apart to allow gentle spreading. Bake for nine to eleven minutes until the edges are set but the centers still look soft for that fudgy interior.

Cool and Assemble:

Let cookies cool on their tray for several minutes to firm up. Then transfer to a wire rack until fully cool. Top each with a scoop of vanilla ice cream right before serving so the ice cream slightly melts and settles into the cookies.

Decorate Like a Sundae:

Finish with a drizzle of chocolate sauce and a maraschino cherry. For extra flair add sprinkles or chopped nuts to mimic a classic sundae bowl.

For me the chocolate chips are the star. They melt into gooey pockets that remind me of childhood bake sales where gooey brownies were always the first treat to disappear. My daughter now requests her own sundae cookie every birthday.

Flavor Boosters

For extra flavor use bittersweet chips instead of semisweet. You can swap in non dairy butter and ice cream for a lactose free treat. Try adding a splash of almond extract for a twist on the classic.

Serving Suggestions

Pile a platter with still warm cookies and bring out scoops of several ice cream flavors so guests can mix and match. Top with whipped cream, sprinkles, or even a dusting of cocoa for a true sundae bar experience.

Creative Twists

Try strawberry or mint ice cream in the spring and summer. For winter swap in cinnamon or coffee ice cream to complement holiday gatherings. Chilling the batter for thirty minutes creates a thicker cookie that holds its shape.

Brownie sundae cookies bring the spirit of the classic dessert to your kitchen. Bake a batch for your next celebration and see everyone’s eyes light up.

Common Questions About This Recipe

→ How do you melt chocolate without burning?

Melt chocolate slowly over low heat or use a double boiler, stirring constantly to prevent scorching.

→ Can I use a different ice cream flavor?

Yes, try other flavors like strawberry or mint to customize your dessert to your preference.

→ What can I use instead of semisweet chocolate chips?

Bittersweet or dark chocolate can be substituted for a richer taste and deeper cocoa flavor.

→ How should the cookies be stored before serving?

Keep cookies in an airtight container at room temperature if assembling later, or freeze for longer storage.

→ Can the assembled treats be made ahead of time?

It's best to assemble just before serving to keep cookies crisp and ice cream firm.