Snowy-Topped Brownie Drops

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Snowy-Topped Brownie Drops-soft, fudgy brownie cookies rolled in confectioners’ sugar to create a beautiful snowy top. These cookies are a holiday favorite! 

Snowy-Topped Brownie Drops Recipe

If you’ve been reading the blog, you know I am currently obsessed with Dorie Greenspan’s new cookbook, Dorie’s Cookies. I featured it in our Holiday Gift Guide and in our Cookbook Gift Guide. It is my favorite cookbook of the year and probably my favorite cookbook ever.

When I heard Dorie was coming out with a cookbook all about cookies, I knew it was going to be good, but Dorie really nailed this one. It is the best cookie cookbook I have ever read. If you are a cookie monster, like me, you NEED this book. It is filled with classic, creative, and delicious cookies. You are going to want to bake them ALL…and I highly recommend you start with the Snowy-Topped Brownie Tops! They are the perfect cookie for the holiday season.

Chocolate Crinkle Cookies

These cookies remind me of the classic chocolate crinkles, but I think they are even better! Snowy-Topped Brownie Drops are my new crinkle. I don’t think I will ever go back. They are that good!

The cookie dough is a variation of Dorie’s classic brownies, which are amazing, so I knew the cookies would be out of this world good. A brownie in cookie form is my kind of treat. Why choose when you can have both?

Snowy-Topped Brownie Drops Recipe

Before the cookies go into the oven, they get to roll around in the snow…confectioners’ sugar. That is my kind of snow:)

The chocolate cookies are soft, fudgy, and melt in your mouth. The cookies are pretty rich and I thought I was only going to eat one when they came out of the oven, but they were so good I HAD to eat two. I only let my boys have one so I snuck around the corner to eat my second cookie. I didn’t think they would notice, but they caught me because I came back with white sugar on my face. I told them I was playing in the snow. Busted:)

Snowy-Topped Brownie Drops Recipe

Snowy-Topped Brownie Cookies are FOR SURE making our holiday baking list every year. They are my new favorite cookie and Dorie’s Cookies is my new favorite cookbook. I can’t wait to bake and eat all of the cookies!

Snowy-Topped Brownie Drops Recipe

Snowy-Topped Brownie Drops

Soft brownie cookies that are decorated with confectioners' sugar to create a beautiful snowy cookie! These cookies are a Christmas favorite!
5 from 2 votes
Cook Time
12 minutes

Ingredients

  • 5 tablespoons unsalted butter cut into about 10 pieces
  • 8 ounces semisweet or bittersweet chocolate
  • 3/4 cup granulated sugar
  • 2 cold large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 3/4 cup all-purpose flour
  • Confectioners' sugar for rolling cookies

Instructions

  1. Fit a heatproof bowl over a pan of gently simmering water, making sure the water doesn't touch the bottom of the bowl, and put the butter in the bowl. Coarsely chop 6 ounces of the chocolate and scatter it over the butter. Finely chop the remaining 2 ounces of chocolate and set it aside. Leave the bowl over simmering water, stirring occasionally, until the ingredients are just melted, taking care that they don't get so hot that they separate. Remove the bowl from the pan.
  2. Using a whisk or heatproof spatula, stir in the sugar. The mixture will turn grainy, but that is ok. One by one, add the eggs, whisking energetically after each one goes in and then for a minute or two more. The dough will become smoother, shinier, and thicker. Whisk in the vanilla and the salt and then, less vigorously, the flour. Stir in the finely chopped chocolate. Transfer the dough to a bowl, cover and refrigerate for at least 3 hours.
  3. When ready to bake, center a rack in the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats.
  4. Put confectioners' sugar in a small bowl. Using a medium cookie scoop, scoop out level portions of dough or use a tablespoon to get rounded spoonfuls. Roll each into a ball and drop into the bowl of sugar. Gently toss the dough around in the sugar until well coated. Place the ball on one of the baking sheets and repeat, giving the balls about 2 inches of spread space.
  5. Slide the baking sheet in the oven and bake the cookies for 12 minutes, rotating the baking sheet after 6 minutes. The cookies will have spread and cracked, their sides should feel set and their centers should still be a little soft. Put the baking sheet on a cooling rack and wait 2 minutes, then carefully transfer the cookies to the rack using a broad spatula. Let the cookies cool completely.
  6. Repeat with the second baking sheet and the remaining dough.
  7. Note-store cookies in an airtight container on the counter for up to 3 days.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. From what I can tell, these are the “hot” cookie of 2016. My husband love them. And I’m going to make a batch and hope and pray he finishes the drywall in the basement. But I can vouch for him not dipping them in peanut butter =) 

  2. These Look amazing! I tried making them today but they became one large blob while baking. I followed all the instructions and chilled the batter in the fridge for about five hours…I really want to try again tomorrow (because while a big blob they still tasted amazing!) do you have any ideas what could of happened?

  3. They totally spread into very thin cookies, and they were soooo tasty (we already ate them all) but I would like to put some in gift boxes for friends so I want them to look good too. The dough was very sticky and hard to work with even after all the chilling time so it felt like I did something wrong. In any case, I’ll try another batch tonight! Yours look amazing and I already know how good they taste 🙂

  4. I made these over the last two days – made the dough and chilled overnight. I had mostly only bittersweet chocolate but not quite enough, so I used semi-sweet chocolate chips to finish off. (5/8 bittersweet to 3/8 semi) I guess I made them slightly small (about one inch round) as my recipe made 29 cookies. Baked up beautifully in exactly the amount of time as suggested. They are rich and delicious. I love that – I love that I can have one and really feel like I’ve quenched my need for chocolate. I kind of thought they would be too “semi-sweet” for my boys to enjoy (ages 9 and 7) but NOPE. They haven’t stopped asking for “brownie cookies” since the moment they came out of the oven. I did freeze some for later this week but I’m not sure they’ll last that long. 🙂 Delicious.


  5. Delicious cookies that are worth the wait! They are very similar in makeup to my favorite brownie recipe. Thanks for another keeper!

    1. Yes, you can freeze these cookies. I would roll them in powder sugar again before serving to make sure they are still pretty:)

  6. I live in Arusha, Tanzania and my Mom brought me the cook book. I have a question about the chocolate, which is quite difficult to source here. We have dark chocolate in blocks from Indonesia. Would you substitute dark chocolate for the bittersweet or semi sweet? Should I add more sugar? I don’t want to experiment too much, the cost of ingredients are very high.

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