11 Christmas Brownie Cookies Fudgy Textures

Classic Chocolate Brownie Cookies

Classic Chocolate Brownie Cookies are a delightful twist on traditional brownies, combining the fudgy richness and gooey texture of brownies with the hand-held convenience of cookies. These cookies are perfect for holiday gatherings or cozy nights in, delivering a chocolatey bite that is sure to please everyone. With chunks of chocolate mixed in, they bring a delightful indulgence that is hard to resist.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Melt the Butter: In a medium saucepan over low heat, melt the unsalted butter. Stir occasionally until fully melted, then remove from heat and let it cool slightly.
3. Combine Sugars: In a large mixing bowl, combine the granulated sugar and brown sugar. Pour the melted butter into the bowl with sugars and mix until well combined.
4. Add Eggs and Vanilla: Beat in the large eggs, one at a time, mixing well after each addition. Add the pure vanilla extract and stir until the mixture is smooth.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This helps to evenly distribute the dry ingredients.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the cookies tough.
7. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
8. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving enough space between each for spreading.
9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
10. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Serve and Enjoy: Once cooled, serve the Classic Chocolate Brownie Cookies as a festive treat. Enjoy with a glass of milk or a hot cup of cocoa!

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Peppermint Mocha Brownie Cookies

Peppermint Mocha Brownie Cookies are a festive variation of classic brownie cookies, infused with the rich flavors of chocolate and a invigorating hint of peppermint. Perfect for celebrating the holiday season, these cookies combine mocha coffee flavor and crushed peppermint candy for a deliciously indulgent treat. They’re perfect for holiday cookie exchanges, gatherings, or simply to enjoy with a warm cup of coffee.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy removal of the cookies.
2. Melt the Butter: In a medium saucepan, melt the unsalted butter over low heat. Stir occasionally until it is completely melted, then remove the saucepan from the heat and let it cool slightly.
3. Combine Sugars: In a large mixing bowl, combine the granulated sugar and brown sugar. Pour the melted butter into the bowl with the sugars and mix until everything is combined thoroughly.
4. Incorporate Eggs and Flavorings: Add the large eggs one at a time, mixing well after each addition. Incorporate the pure vanilla extract, instant coffee granules, and peppermint extract, stirring until the mixture is smooth.
5. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This step guarantees that the dry ingredients are evenly mixed.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, being careful not to overmix the batter, as this can affect the cookie’s texture.
7. Fold in Chocolate and Peppermints: Carefully fold in the semi-sweet chocolate chips and crushed peppermint candies, distributing them evenly throughout the dough.
8. Scoop the Dough: Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheet, allowing enough space between each scoop for spreading as they bake.
9. Bake the Cookies: Place the baking sheet in your preheated oven and bake for 10-12 minutes. The cookies should be set around the edges and slightly soft in the center.
10. Cool: Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive peppermint mocha brownie cookies!

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Holiday Cranberry Walnut Brownie Cookies

Holiday Cranberry Walnut Brownie Cookies are a delightful fusion of holiday flavors that combine rich chocolate brownie texture with tart cranberries and crunchy walnuts. These cookies not only bring a festive feel to any gathering but also provide a perfect balance of sweetness and tartness, making them an exquisite addition to your holiday cookie platters.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or using a silicone baking mat for easy cookie removal.
2. Melt the Butter: In a medium saucepan, melt the unsalted butter over low heat. Stir occasionally until fully melted, then remove from heat and allow it to cool for a few minutes.
3. Mix Sugars and Butter: In a large mixing bowl, combine the granulated sugar and brown sugar. Pour the melted butter over the sugars and mix thoroughly until well combined.
4. Add Eggs and Vanilla: Crack the large eggs into the mixture one at a time, making sure to mix well after each addition. Stir in the pure vanilla extract until the batter is smooth.
5. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This guarantees that the dry ingredients are evenly mixed and ready to combine with the wet ingredients.
6. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain a fudgy texture.
7. Incorporate Cranberries and Walnuts: Gently fold in the dried cranberries, chopped walnuts, and semi-sweet chocolate chips, making sure they are evenly distributed throughout the batter.
8. Scoop the Cookie Dough: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for approximately 12-15 minutes, or until the edges are set and the tops appear slightly cracked. The centers may look slightly underbaked but will firm up as they cool.
10. Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

Enjoy your Holiday Cranberry Walnut Brownie Cookies as a festive treat perfect for sharing or indulging!

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Salted Caramel Brownie Cookies

Salted Caramel Brownie Cookies are a sensational treat that effortlessly marries the luscious richness of brownie batter with the indulgent sweetness of salted caramel. These cookies possess a fudgy center with a chewy exterior, and the added touch of a salted caramel drizzle elevates them to a decadent dessert perfect for any occasion, especially during the holiday season.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
2. Melt the Butter: In a medium saucepan, melt the unsalted butter over low heat, stirring occasionally. Once melted, remove from heat and let it cool for a few minutes.
3. Combine Sugars and Butter: In a large mixing bowl, mix together the granulated sugar and brown sugar. Pour the cooled melted butter into the sugar mixture and mix well until combined.
4. Incorporate Eggs and Vanilla: Add the eggs to the mixture one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, mixing until the batter is smooth.
5. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This guarantees that the dry ingredients are evenly distributed.
6. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; a fudgy texture is ideal.
7. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, ensuring they are evenly mixed throughout the batter.
8. Scoop the Cookie Dough: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Add Caramel and Bake: Make a small indentation in the center of each cookie dough mound and fill it with a teaspoon of salted caramel sauce. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers appear slightly soft.
10. Cool and Sprinkle: Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. While they cool, sprinkle a pinch of sea salt on top of the warm cookies to enhance the flavor.
11. Serve and Enjoy: Allow the cookies to cool completely, and then enjoy these decadent Salted Caramel Brownie Cookies with a glass of milk or your favorite beverage!

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Double Chocolate Mint Brownie Cookies

Double Chocolate Mint Brownie Cookies are a decadent delight that combine rich chocolate brownie flavors with invigorating mint flavoring. These cookies deliver a fudgy texture, an intense chocolate taste, and a hint of mint that makes them perfect for the holiday season or whenever you crave a chocolatey treat.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Melt the Butter: In a medium saucepan, melt the unsalted butter over low heat. Stir occasionally until fully melted, then remove from heat and let it cool slightly.
3. Mix Sugars and Butter: In a large mixing bowl, combine the granulated sugar and brown sugar. Pour the cooled melted butter into the sugar mixture and stir until fully combined.
4. Add Eggs and Flavorings: Add the eggs to the mixture, one at a time, mixing well after each addition. Incorporate the vanilla extract and mint extract into the mixture, stirring until smooth.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Mixing these dry ingredients separately helps guarantee an even distribution.
6. Blend Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently until combined. Be careful not to overmix; a thick batter is the goal.
7. Add Chocolate Chips: Fold in the semi-sweet chocolate chips, dark chocolate chips, and mint chocolate chips until evenly distributed throughout the batter.
8. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges look set but the centers are still soft. They will continue to firm up as they cool.
10. Cool and Dust (Optional): Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. If desired, dust with powdered sugar for a festive touch before serving.

Enjoy your delicious Double Chocolate Mint Brownie Cookies!

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Snickerdoodle Brownie Cookies

Snickerdoodle Brownie Cookies are a delightful fusion of two beloved treats: classic snickerdoodle cookies and rich, fudgy brownies. These unique cookies feature the warm flavors of cinnamon and sugar, complemented by the decadent, chocolatey goodness of brownies. Perfectly soft and chewy, Snickerdoodle Brownie Cookies are a festive treat everyone will enjoy during the holiday season or anytime you want a special sweet indulgence.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Melt the Butter: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and allow it to cool slightly.
3. Mix Sugars and Butter: In a large mixing bowl, combine the granulated sugar and brown sugar. Add the melted butter and stir until well combined.
4. Add Eggs and Vanilla: Crack the eggs into the bowl, one at a time, mixing thoroughly after each addition. Then, incorporate the vanilla extract and mix until smooth.
5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, cream of tartar, salt, and ground cinnamon until evenly blended.
6. Blend Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix to maintain a fudgy texture.
7. Add Optional Chocolate Chips: If using, fold in the chocolate chips to enhance the chocolate flavor of the cookies.
8. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded mounds of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.
9. Prepare the Cinnamon Sugar: In a small bowl, combine the remaining granulated sugar with the ground cinnamon to create a cinnamon-sugar mixture.
10. Coat the Cookies: Before baking, sprinkle the cinnamon sugar mixture on top of each cookie dough mound for that signature snickerdoodle flavor.
11. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are set but the centers remain soft.
12. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired before serving. Enjoy your Snickerdoodle Brownie Cookies!

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Gingerbread Brownie Cookies

Gingerbread Brownie Cookies are a delightful holiday treat that combines the classic spiced flavors of gingerbread with the rich, fudgy texture of brownies. These cookies are perfect for celebrating the festive season, bringing together warm notes of ginger, cinnamon, and molasses, all while maintaining that satisfying chocolatey goodness. They’re ideal for holiday gatherings or as a cozy treat on a chilly winter day.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Melt the Butter: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove the saucepan from heat and set it aside to cool slightly.
3. Combine Sugars and Butter: In a large mixing bowl, combine the granulated sugar and brown sugar. Pour in the melted butter and mix until well combined and smooth.
4. Add Eggs and Vanilla: Crack the eggs into the mixture, adding one at a time. Mix thoroughly after each addition. Then stir in the vanilla extract until well incorporated.
5. Blend Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt until everything is evenly mixed.
6. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the brownie cookies luscious and fudgy.
7. Incorporate Molasses: Gently fold in the molasses until fully integrated into the dough. If using, add the chopped nuts for added texture and flavor.
8. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded mounds of dough onto the lined baking sheets. Space them about 2 inches apart to allow for spreading.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
10. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Gingerbread Brownie Cookies fresh or store them in an airtight container for future indulgence.

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White Chocolate Raspberry Brownie Cookies

White Chocolate Raspberry Brownie Cookies are a heavenly treat that combines the rich, fudgy texture of traditional brownie cookies with the sweet tartness of fresh raspberries and creamy white chocolate. This delightful tandem creates a perfect harmony of flavors, making these cookies an irresistible addition to your holiday dessert spread or a special treat any time of year.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper. This will help to prevent the cookies from sticking.
2. Melt the Butter: In a medium saucepan, melt the unsalted butter over low heat. Once melted, take the saucepan off the heat and allow the butter to cool slightly while you prepare the other ingredients.
3. Mix Sugars and Butter: In a large mixing bowl, combine the granulated sugar and brown sugar. Pour the melted butter into the bowl and mix until the sugars are well blended and the mixture is smooth.
4. Add Eggs and Vanilla: Crack the eggs into the mixture one at a time, mixing well after each addition. Stir in the vanilla extract to combine everything.
5. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until they are evenly mixed.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix to keep the cookies nice and chewy.
7. Fold in Raspberries and Chocolate: Gently fold in the fresh raspberries and white chocolate chips until evenly distributed throughout the dough.
8. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded amounts of dough onto the prepared baking sheets, leaving space between each cookie to allow for spreading.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for about 12-15 minutes, or until the edges look set and the tops are slightly cracked.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious White Chocolate Raspberry Brownie Cookies as a sweet treat to share or savor on your own!

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Almond Joy Brownie Cookies

Almond Joy Brownie Cookies are a delightful twist on classic brownie cookies, inspired by the popular candy bar. These cookies feature a rich chocolate base studded with toasted almond pieces and shredded coconut, then topped with a drizzle of chocolate for an extra indulgent touch. They are perfect for satisfying your sweet tooth during the holiday season or any time you crave a chocolatey treat.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee easy removal of the cookies once baked.
2. Melt the Butter: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove the saucepan from the heat and allow the butter to cool slightly while you prepare the other ingredients.
3. Mix Sugars and Butter: In a large mixing bowl, whisk together the granulated sugar and brown sugar. Pour the cooled melted butter into the bowl and mix until the sugars are well combined and the mixture is smooth.
4. Incorporate Eggs and Vanilla: Add the eggs to the sugar mixture one at a time, stirring well after each addition. Mix in the vanilla extract to combine all the ingredients.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well blended.
6. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, gently folding it together with a spatula. Mix until just combined, being careful not to overmix.
7. Add Coconut and Almonds: Fold in the shredded coconut and chopped almonds into the cookie dough, making sure they are evenly distributed throughout.
8. Scoop the Dough: Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers may look slightly underbaked. This will create a chewy texture in the final cookies.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
11. Drizzle with Chocolate: While the cookies are cooling, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Drizzle the melted chocolate over the cooled cookies using a fork or a piping bag.
12. Optional Garnish: If desired, press a whole almond into the top of each cookie for an attractive garnish.
13. Enjoy: Let the chocolate set before serving. Enjoy your delicious Almond Joy Brownie Cookies with a glass of milk or your favorite beverage!

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Eggnog Brownie Cookies

Eggnog Brownie Cookies are a festive and delicious treat that brings the delightful flavors of traditional eggnog into a chewy, chocolatey cookie. These cookies are perfect for holiday gatherings, offering a unique twist on classic brownie cookies with a hint of nutmeg and a rich eggnog flavor, creating a cozy and aromatic experience for your taste buds.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Melt the Butter: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove the saucepan from the heat and let the butter cool slightly while you prepare the rest of the ingredients.
3. Mix Sugars and Butter: In a large mixing bowl, whisk together the granulated sugar and brown sugar. Pour the cooled melted butter into the bowl and mix until smooth and well combined.
4. Incorporate Eggs, Vanilla, and Eggnog: Add the eggs one at a time to the sugar mixture, stirring well after each addition. Then mix in the vanilla extract and eggnog, ensuring everything is well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, ground nutmeg, and salt until fully blended.
6. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently using a spatula until just combined. Be careful not to overmix to keep the cookies soft.
7. Add White Chocolate Chips: Fold the white chocolate chips into the cookie dough, distributing them evenly throughout the batter.
8. Scoop the Dough: Using a cookie scoop or tablespoon, drop mounds of the dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
11. Optional Garnish: If desired, sprinkle a little ground nutmeg on top of the cookies before serving for an added touch of holiday flavor.

Enjoy your Eggnog Brownie Cookies with a comforting mug of hot cocoa or a festive drink!

Rocky Road Brownie Cookies

Rocky Road Brownie Cookies are a delightful combination of rich, fudgy brownie texture with the added crunch and flavor of classic rocky road ingredients. These cookies blend chocolate with nuts and marshmallows, providing an indulgent treat that’s perfect for holiday celebrations or any time you crave a sweet and satisfying dessert. They’re easy to make and sure to become a favorite!

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Melt the Butter: In a medium saucepan, melt the unsalted butter over low heat. Remove it from the heat once melted and allow it to cool for a few minutes.
3. Mix Sugars and Butter: In a large mixing bowl, whisk together the granulated sugar and brown sugar. Add the cooled, melted butter and mix until the mixture is smooth.
4. Add Eggs and Vanilla: Crack the eggs into the bowl one at a time, blending well after each addition. Stir in the vanilla extract until fully incorporated.
5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Be careful not to overmix.
7. Add Chocolate Chips and Nuts: Fold in the semi-sweet chocolate chips, chopped walnuts, and mini marshmallows, ensuring they are evenly distributed throughout the batter.
8. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading.
9. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will continue to firm up as they cool.
10. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Rocky Road Brownie Cookies warm or at room temperature!