Frosted Brownie Cookies {Recipe}

Many, many people work out to eat good.  Do you do it too?  Some people say it’s the “work out high” that they get that keeps them sweating to the oldies.  I say screw that, there better be a reward at the end of my sweatfest – and by reward I mean “Chocolate something or other” that will make that pain all worth it.  Can I get an amen? If that’s you, then you must try these at the end of your next jazzercize session.  Ignore the instructors Moves Like Jagger and daydream all about gooey brownie cookies.  Carry them in your gym bag, and sneak a bite in the shower.  These won’t disappoint.  

Katie, from Hungry Runner, might or might not agree with my theory – verdict is still out.  However, we did find these little gems hidden on her blog so I assume she shares in our enthusiasm of all things brownie.  She’s a runner, personal trainer, and HUNGRY.  So there you go – it’s like we’re twins (minus the runner and personal trainer parts). Chocolate Swirl Brownie Cookies

Frosted Brownie Cookies

Ingredients:
1 C all purpose flour
1/2 C cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
1/2 + 1/4 tsp. baking soda
1/2 cup brown sugar
2 tsp. vanilla extract
5 T coconut oil
5 T butter (I used unsalted), melted
chocolate & white chocolate chips

Pre-heat oven to 325F. In a large bowl, mix together the first six ingredients.
In a separate bowl, mix together the oil, melted butter, and vanilla.
Stir the wet ingredients into the dry and mix until a thick, fudgy dough is formed and all of the flour is absorbed.
Place the dough in a plastic bag and mush it all together into one big ball using your hands. Freeze for 15 minutes.
Break apart the dough to create small cookie shaped pieces and place on a greased cookie sheet. (Note: Use a conservative amount of dough for each cookie. Their circumference will increase as they bake.)
For “Polka Dot” cookies, press chocolate and white chocolate chips into the tops of each cookie before baking. (For regular chip cookies you can simply fold the chips into the dough before freezing.) *And for swirl-topped cookies, place 2-3 white & chocolate chocolate chips on top of each cookie after removing from the oven. Let sit for 2-3 minutes. When they have softened, take the tip of a small spoon and very gently press down while making a light swirling motion.
Bake at 325F for 13-15 minutes. Remove from oven and let cool for an additional 10 minutes before removing from pan.

Like what you see?  Show her some sugar…  Website

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