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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