Frosted Fudge Brownie Cookies

Thick and fudgy brownie cookies with a delectable chocolate frosting.

They have soft fudge middles and crackly tops just like a true brownie with a chewy texture like a cookie. The best of both worlds.

Their full of walnuts too. I favor brownies with walnuts for both their crunch and flavor. And ‘cause that’s what I grew up on.

Take away every dessert for the rest of my life except walnut brownies and I could survive. So long as they were fudgy and not cakey. Cakey brownies don’t do anything for me.

A super creamy frosting made from chocolate rather than cocoa turns them into something utterly sinful. And completely addictive.

You’ve been warned.

Frosted Fudge Brownie Cookies

Rating: 51

Prep Time: 25 minutes

Cook Time: 8 minutes

Total Time: 33 minutes

Yield: about 36 cookies

Frosted Fudge Brownie Cookies

Thick and fudgy brownie cookies with a delectable chocolate frosting.


2 1/4 cups confectioners' sugar (9 ounces), plus more if needed
1/4 teaspoon salt
1 teaspoon espresso powder, optional
1 cup cocoa powder, Dutch-process preferred (3 ounces)
3 large egg whites
2 teaspoons vanilla extract
1 cup walnuts, chopped
1/2 cup chopped chocolate or chocolate chips
2 tablespoons butter
1 + 1/4 cups confectioners' sugar, sifted (measure first, then sift)
2 tablespoons warm milk


  1. Preheat the oven to 350°F. Lightly grease 3 cookies sheets or line with parchment and grease the parchment.
  2. Stir together all of the ingredients until smooth, scrape the bottom and sides of the bowl and stir again till smooth - the batter should be thick enough to handle - if it's not slowly mix in more confectioners' sugar until you get a stiff batter.
  3. Scoop up rounded teaspoons of the batter and roll into balls. Set on cookie sheets 2 inches apart.
  4. Bake cookies 8 minutes; they should spread but still remain thick. Allow them to cool completely before removing from the pan.
  5. To make the frosting melt the chocolate and butter together; stir until well combined. Mix in sugar and milk until smooth. Dollop the top of each cookie with a spoon full. Store in tightly covered containers in a cool, dry place up to a week.


If you have a kitchen scale I recommend weighing the sugar and cocoa powder.

Adapted from King Arthur Flour

Do you like a fudge brownie or a cake brownie? Or are you an equal opportunist?

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  1. says

    I just saw this recipe on Pinterest and darn near licked the screen! Your warning should appear much earlier in the recipe like over the photo in big red letters. Haha!!! Can’t wait to make these treasures.

  2. Michelle says

    Are you supposed to beat the egg whites first, or just mix them with all the other ingredients?

  3. Deborah says

    Since these looked so delicious, I decided to make these today. I’m making these right now and the batter is too liquidy to roll into a ball. Is there supposed to be flour in the recipe? The only other thing I could think is that my three large eggs were larger than normal (LOL!), but I don’t know if that’s possible! Thanks for your help!

    • says

      Hi Deborah! I hope I’m not too late to help! There’s no flour – you can try placing the bowl in the refrigerator for 20 minutes or so to see if that helps. If they’re super liquidy I would slowly add more of the confectioners’ sugar until it thickens up – so much so that it’s hard to stir them. I adapted the recipe from King Arthur and after reading the reviews the best results came from measuring the sugar and cocoa – it may be you just don’t have enough. Hope this helps! Please let me know.

      • tracey says

        I also added more confectioners sugar to mine and it was no big deal at all. They were just too wet to roll without getting all chocolatey hands! Really good cookies though. I am adding them to my christmas cookies that I make for people. My husband who will only each chocolate chip cookies now likes these more!

      • says

        Hi Tracey! That’s part of the fun – the sticky hands. Thanks for making them! My family loved them too.

  4. Mellissa says

    Your recipe looks great, but I have a question on the frosting. It says to sift the sugar. Does it mean powdered sugar (which is what I think it means) or does it use granulated sugar? Thanks!

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