Brownie Sundae Cookies
These brownie sundae cookies are what happens when a rich, fudgy brownie and a classic ice cream sundae decide to team up. Thick, chocolatey cookie base topped with fluffy cream, chocolate drizzle, and any fun toppings you decide to add, giving you that nostalgic sundae vibe in cookie form, without the melting part! They’re over the top in the best way, perfect for parties, celebrations, or anytime you’re craving a dessert that is sweet and refreshing!
Decorate Your Way
One of the best parts about these brownie sundae cookie sis that there’s absolutely no right way to decorate them. You can pipe on the topping for a classic sundae swirl, spoon it on for a more casual look, or pile it high and let it be a little messy. When it comes to toppings, anything goes, chocolatey syrup, sprinkles, crushed cookies, chopped candy, or whatever you’d normally throw on an ice cream sundae. These cookies are meant to be customizable, slightly chaotic, and totally fun, which somehow just makes them taste even better!
Ice cream has always been one of our favorite desserts, especially in the summer, but cookies are right up there too, so obviously we had to combine them. These brownie sundae cookies are basically a less messy, easier to eat, somehow even more delicious take on an ice cream sandwich. You still get all the fun, nostalgic sundae vibes, but without worrying about melting, dripping, or stick fingers. Just grab a cookie, take a bite, and enjoy the best of both worlds!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, with the perfect sundae flavor!
Once you have all of the ingredients ready to go, you’re officially set up for Brownie Sundae Cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Brownie Sundae Cookies
Ingredients
- 3/4 cup butter
- 1/3 cup white sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tbsp molasses optional
- 1 tbsp corn syrup optional
- 2 tsp vanilla extract
- 2 tsp espresso powder optional
- 2 1/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp corn starch optional
- 2 cups heavy cream
- 2 tbsp granulated sugar
- 1/3 cup heavy cream
- 1/2 cup white chocolate
Method
- Preheat oven to 350°F convection. Beat the butter until it turns an off-white color, about 2–3 minutes.
- Add the white sugar and brown sugar. Beat with the butter until light and fluffy, about 2 minutes.
- Mix in the egg, followed by the vanilla, molasses, and corn syrup, until fully combined.
- Add the flour, espresso powder, cocoa powder, baking soda, baking powder, and cornstarch, mixing until a dough forms.
- Butter mini pie pans or 4-inch cake pans. Scoop ½ cup of cookie dough into each pan.
- Smoosh the dough down and push it slightly up the sides (about ½ inch) to create a pie shape.
- Bake cookies for 13–15 minutes at 350°F.
- Let cookies cool in the pans for 10 minutes, then transfer them to the fridge or freezer for 5 minutes to make removal easier.
- Remove cookies from pans and repeat the process until all cookies are baked.
- In a microwave-safe bowl, heat ⅓ cup heavy cream with ½ cup (45 g) white chocolate in 30-second intervals, stirring between each, until smooth.
- Let ganache cool for 20 minutes (or 10 minutes in the fridge/freezer).
- In a bowl (or stand mixer with whisk attachment), add 2 cups heavy cream and 2 tablespoons sugar. Beat on high until whipped.
- Gently fold the cooled ganache into the whipped cream, being careful not to deflate it.
- (You can substitute 4 cups of pre-whipped cream if preferred.)
- Chill the whipped cream mixture for 10 minutes. Spoon two ¼-cup scoops onto each cookie.
- Add sprinkles and chocolate syrup if desired. Enjoy immediately or store cookies in the fridge for up to 12 days.
Nutrition
Private Notes
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