These Brownie Cookies with Rum Sugar are a delicious hybrid with a crispy crunchy outside and a gooey chocolate inside. They are a fun addition to any holiday cookie tray!
It’s officially holiday cookie season! Now that we’ve had some time to settle from all the food we over-indulged on during the Thanksgiving weekend, it’s time to turn our attention to holiday baking! I’m dedicating the entire week here on VV to holiday desserts so if these brownie cookies aren’t your thing, make sure to check back later this week for another cookie recipe and a round-up of my favorite holiday dessert recipes.
What Are Brownie Cookies?
Think of these cookies as brownies in cookie form. With each cookie, you get a crunch from the outer layer and a gooey chocolate inside which will remind you of biting into a brownie. We achieve this outer crunchy layer from egg whites so the texture is similar to the outside of a French macaroon.
Do I need to plan ahead?
When making this recipe, make sure to start on the rum sugar the night before as it must dry out overnight. This recipe will most likely yield more rum sugar than you’ll need so use the rest to sprinkle into hot chocolate or to sprinkle over pancakes or waffles. Store leftover sugar rum in a sealed container in the fridge for a few days.
Any TipS For Making Brownie Cookies?
My biggest suggestion for this recipe is to make sure not to over mix the ingredients. I know many of us leans on the stand mixer for all of our baking needs but skip it for this one recipe and whisk by hand. If the dough ends up over mixed then it will become tough and the end product’s final texture will be off.
My last tip is that the dough is really sticky so use two spoons to scoop the dough onto the parchment paper. When doing this, use one spoon to scoop up a tablespoon of dough and then the other spoon to scrap the dough off that spoon and onto your baking sheet.
Need some more cookie inspiration? I’ve got you covered:
- Rye Caraway Snickerdoodle Cookies
- Cardamom Orange Sour Cream Cookies with Candied Citrus Peel
- Salted Tahini Chocolate Chip Cookies
- Shortbread Thumbprint Cookies with Cardamom Orange Caramel
- Cookie Dough Balls
- Almond Toffee Shortbread Cookies
- Amaretto Cherry Shortbread Cookie Slices
These Brownie Cookies with Rum Sugar are a delicious hybrid with a crispy crunchy outside with a gooey chocolate inside. They are a fun addition to any holiday cookie tray!
- 1 cup tublidado sugar
- 2 Tablespoons spiced rum
- 3 cups powdered sugar
- 3/4 cup cocoa powder
- 1 teaspoon salt
- 2 large egg whites
- 1 large egg
- 3 ounces of unsweetened chocolate, chopped into small chunks
- 2 ounces semi-sweet chocolate, chopped into small chunks
The night before: Preheat oven to 150 degrees and line a baking sheet with parchment paper. Whisk together the sugar and rum and spread onto the parchment paper.
Bake in the oven for one hour with the oven door slightly adjar. After an hour, close the oven completely, turn the heat off, and let the rum sugar sit in there overnight.
The next day: Preheat oven to 350 degrees and line two more baking sheet with parchment paper.
Whisk together the cocoa powder, powdered sugar, and salt.
Whisk in the egg whites and eggs until completely combined.
Fold in the chocolate chunk pieces.
Scoop the batter, a tablespoon per a cookie, onto the parchment lined baking sheets two inches apart.
Bake for 12 to 14 minutes or until they are puffed and set around the edges.
Break up the rum sugar with your clean hands or a large wooden spoon. Sprinkle with the rum sugar over the cookies and set aside to cool. Cookies will set as they cool.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!