Soda Shop Frosted Chocolate Brownie Cookies

September 21, 2020Brianna

If you live in a place that doesn’t sell brownie mixes in the store, first I’m giving you a virtual hug, but this recipe will be a good thing for you to make! These soda shop frosted chocolate brownie cookies taste so much like a frosted brownie. They are super soft cookies with a fudge-y dark chocolate frosting.

If you’re looking for other soda shop cookies you should check out the original recipe, mini fruit pizza cookies, or the lemon cookies too!


Soda Shop Frosted Chocolate Brownie Cookies

Super soft chocolate sugar cookie with a fudge-y and smooth chocolate frosting. The combination tastes like a brownie in cookie form!

  • Prep Time: 35 minutes
  • Cook Time: 8 minutes
  • Total Time: 43 minutes
  • Yield: about 2 dozen cookies 1x




1 cup butter, softened

1 ¼ cup (9.25 oz) sugar

¾ cup (3 oz) powdered sugar

2/3 cup vegetable or canola oil

2 large eggs

1 teaspoon vanilla extract

4 cups (20oz) flour

1 cup (4 oz) dutch process cocoa powder

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon cream of tartar

½ cup sugar, for pressing cookies


½ cup butter, softened

2 cups (8 oz) powdered sugar, sifted

½ cup dutch process cocoa powder

1/3 cup heavy cream

½ teaspoon vanilla extract



In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a hand mixer, combine the butter, sugar, and powdered sugar till light and fluffy. Add the oil, eggs, and vanilla and mix till well combined again.

In a medium bowl combine the flour, sifted cocoa powder, baking soda, baking powder, salt and cream of tartar. Mix together till well combined.

Add the flour mixture to the butter mixture all at once and mix, scraping the sides as needed, till combined. Don’t over mix. You want your dough to be soft, but also not overly sticky.

Put the ½ cup sugar in a small bowl. With a flat-bottomed glass or cup, press the bottom into the bowl of cookie dough to get the bottom to be a bit greasy (this way it will pick up the sugar from the bowl, you only need to do this the first time). Dip the glass into the sugar and press a cookie ball till it’s about 1/2 inch thick. If you want them a bit thinner then press a bit more and bake a bit less. Dip the glass in between pressing each cookie.

Place in oven and bake for about 7-9 minutes. You want to slightly under-bake these cookies or they will be dry instead of soft and moist. Pull out of the oven when the middle still looks unset. Let the cookies cool for about 3-4 minutes on the baking sheet before moving to a cooling rack.



In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, combine the butter and sifted powdered sugar till light and creamy. Add the sifted cocoa powder, vanilla, heavy cream and mix/whip for at least 3-4 minutes. If your frosting is too soft you can either refrigerate it for 10-15 minutes before frosting your cooled cookies, or add a bit more powdered sugar.

Frost the cookies and dust with sprinkles, if desired.


I like eating these cookies refrigerated, but they taste good at room temperature too.

If you don’t use Dutch process cocoa powder (like Hershey’s special dark) your cookies will be a little less dark/chocolatey.

I always suggest in any recipe you use cocoa powder/powdered sugar to sift before using. It gets rid of the clumps that are nearly impossible to get rid of later and lends to a smoother frosting.

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