To hold myself back from eating all the flourless brownie cookies I had in front of me, I decided to think of another recipe use for them. Enter the brownie cookie sundae recipe. Which tastes just as good as it sounds!
Using the exact recipe from my brownie cookies, I decided to top them with some Cool Whip, chocolate sauce, sprinkles, & of course, a cherry on top! Since the cookies aren’t the most low cal of options, I thought using Cool Whip would be a refreshing substitute for frosting. Hey, if you’re one of those “go big or go home” folks, might as well top the thing with a scoop of ice cream! You could even turn this baby into an ice cream sundae sandwich. The options are endless. For my “health conscious” option, read the recipe below.
Brownie Cookie Sundae Recipe
Ingredients
- 4 cups powdered sugar
- ⅔ cups unsweetened cocoa powder
- 1 tbsp vanilla extract
- 3 large egg whites
- a pinch of salt
- 1.5 cups chocolate chips
- sprinkles
- chocolate sauce
- 8oz. Cool Whip
- maraschino cherries
Instructions
- Preheat 340 F. In large mixing bowl, combine powdered sugar, cocoa powder, & salt. Stir until combined.
- Add in vanilla & egg whites. Stir until absorbed. Add in chocolate chips & again, stir until completely mixed into batter.
- Line baking tray with parchment paper. Spray with baking spray. Scoop cookies into circles on tray & bake for 12-14 minutes.
- Let cookies cool completely & then scrape off paper by sliding an offset spatula completely underneath the cookie.
- Place Cool Whip in frosting bag. Frost the tops of each cookie in circular motion.
- Drizzle chocolate sauce over Cool Whip & top with sprinkles. Place a cherry in the center of the Cool Whip & enjoy!
Notes
- mixing bowl
- baking tray
- parchment paper
- baking spray
- cookie scoop
- offset spatula
- frosting bag
