Chocolate Brownie Roll-Out Cookies

  • Yield 5 1/2 dozens
  • Prep
  • Cook 8-11 minutes

Imitating the crunchiness of brownie edges, these cookies will delight any brownie lover.

Brownie Cookies
Deb Perelman


3 cups all-purpose flour
2/3 cup unsweetened cocoa
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract


  1. Preheat oven to 350F. Line a baking sheet with parchment.
  2. Whisk flour, cocoa, salt and baking powder together in a bowl.
  3. Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in dry ingredients. Scrape dough onto a piece of plastic wrap and wrap tightly. Refrigerate 1 hour.
  4.  Roll dough to 1⁄4-inch thickness on a floured surface. Cut into desired shape using a 1 1⁄2-inch cutter, brushing extra flour off tops. (It disappears once baked, so don’t fret if they go into the oven looking white.) Bake 8 to 11 minutes, until edges are firm and centers are slightly soft and puffed. Transfer to a wire rack to cool. Makes 5 1⁄2 dozen.

Excerpted with permission from The Smitten Kitchen Cookbook by Deb Perelman.



Get every new post delivered to your Inbox.

Join 262 other followers