Families looking for a seasonal kitchen activity can turn to the latest release from Food Network Magazine, The Big, Fun Kids Cookie Book. Editorial director Maile Carpenter demonstrates a standout recipe – brownie‑chunk cookies – that swaps traditional chocolate chips for fudgy brownie pieces, creating a richer flavor that kids love.
Why the recipe works for families
Carpenter notes that the ingredients and steps are straightforward, making the process accessible for young bakers. Parents can involve children in measuring dry ingredients, stirring in the brownie cubes, and even adding extra chunks on top of each cookie before baking. This hands‑on involvement helps children build confidence in the kitchen while reinforcing basic math and reading skills.
Recipe details
Active time: 30 minutes
Total time: 1 hour, 15 minutes, plus cooling
Makes: About 16 cookies
Ingredients
- 2 ¼ cups all‑purpose flour
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ½ cups cubed fudgy brownies, cut into roughly ½‑inch cubes (store‑bought or leftover homemade brownies work)
Directions
- Whisk flour, salt and baking soda together in a medium bowl.
- In a large bowl, beat butter, brown sugar and granulated sugar on medium speed until light and fluffy, about five minutes. Add eggs one at a time, then stir in vanilla.
- Reduce mixer speed to low and blend in the flour mixture until just combined. Fold in one cup of the brownie cubes with a wooden spoon.
- Preheat the oven to 400°F, positioning racks in the upper and lower thirds. Line three baking sheets with parchment paper.
- Scoop ¼‑cup portions of dough onto a sheet. Press the remaining 1½ cups of brownie cubes onto the tops of the cookies, flattening slightly. Refrigerate until firm, about 20 minutes.
- Divide the chilled dough onto the prepared sheets, five or six cookies per sheet.
- Bake two sheets at a time, rotating halfway through, until edges are golden brown and centers are set, 12–16 minutes.
- Cool on the sheets for 10 minutes, then transfer to racks to cool completely.
The recipe yields a batch of soft‑centered, chocolate‑rich cookies that are perfect for school‑age children to enjoy with family. By letting kids handle measurable tasks and see immediate results, the activity supports both culinary skill development and family bonding.
Tips for success
For a smoother dough, ensure butter is softened but not melted. If using homemade brownies, let them cool completely before cubing to avoid excess moisture. Adjust the amount of brownie chunks to taste – more cubes create a denser, fudgier bite.
Carpenter encourages families to experiment with additional mix‑ins such as chopped nuts or a drizzle of caramel after baking, fostering creativity while keeping the core recipe simple.
These brownie‑chunk cookies exemplify the cookbook’s mission: to make baking approachable, enjoyable, and a shared family experience during the fall season and beyond.
Original reporting: 40/29 / KHBS (NW Arkansas) — read the source article.
