Are you a huge fan of brookies like me? I love them because they’re the best of both worlds (if you just thought of the cheez-itz commercial we should probably be friends 🙂 ); a cookie and a brownie. As a dairy farmer I often don’t have a lot of time at night to whip up a delicious dessert. Brownies and bars are the solution. They’re quick and easy to prepare and the whole batch can be baked in around 30 minutes.
If you want the more traditional brookie, check these out. If you’re ready to switch it up from the usual chocolate chip cookie brownie combo, try this recipe.
The snickerdoodle cookie is chewy and buttery. I love the simplicity of the flavors of snickerdoodles. They’re sweet and buttery and covered in a light dusting of cinnamon sugar. This makes them the perfect cookie to pair with other desserts. They’re simplicity combined with the rich, fudgy chocolate brownies creates an amazing dessert bar.
If you’re looking for the perfect Superbowl dessert, make these snickerdoodle brookies! They will be a welcome change from the usual Superbowl desserts. They’re quick and easy to make beforehand when you have your hands full with a million other party planning and meal prepping needs. And they’re not messy and can be eaten on just a napkin. This is a must when watching football! If you can’t wait until the Superbowl make them next weekend for the divisional playoffs. Or if you’re really excited to make them and need a reason to, make them tomorrow for the wild card games. You probably have all of the ingredients on hand! I’m actually eating one right now while watching the Jayhawks. Trust me brookies are the perfect effortless dessert when watching a game.
- ½ cup (72 grams) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (35 grams) cocoa powder (I usually measure first, then sift)
- 1¼ cup (250 grams) sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla
- ⅔ cup oil
- 1¼ cups (175 grams) all-purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup unsalted butter, soft
- ¾ cup + 2 Tablespoons (175 grams) sugar
- 1 large egg
- 1 Tablespoon sugar
- ¼ teaspoon cinnamon
- Preheat oven to 350°
- Grease and foil a 9x13-inch baking pan
- In a medium mixing bowl, combine the flour, baking soda, salt and cocoa powder. Set aside.
- In a large mixing bowl, combine the sugar, egg, egg yolk and vanilla.
- Add in the oil and mix until completely combined.
- Add in the flour mixture, stirring just until combined.
- Pour into the prepared pan.
- Bake for 10 minutes.
- While the brownies are baking, prepare the snickerdoodle dough.
- Cream butter and sugar until fluffy
- Add eggs, beat until well blended
- In a separate mixing bowl, combine flour, baking soda and salt
- Add the flour mixture to the sugar mixture
- In a small bowl, combine sugar and cinnamon
- Drop the remaining dough over the top by teaspoonfuls. There may be some brownie batter showing through the top, but that's okay! The cookie dough will spread to cover it.
- Sprinkle the cinnamon sugar over the top
- Bake at 350° for 12-18 minutes or until a toothpick inserted in the center comes out with just a few crumbs on it.
- Cool completely on a wire rack.