Cindy "TheSweetNerd" Rodriguez For a sweet n’ easy spin on this chocolate chunk cookie bar, pull out your cutters. I’m currently having a prickly little love affair with the saguaro cactus. I’m nuts over anything cactus-ish for baking or home decor. I used a springtime green hue for the royal icing and simply outlined the Chocolate Chunk Cookie Cactus. For an extra surprise, I added a layer of chocolate brownie – yep, I said that – to the bottom of the bar. Want more chocolate chip or brownie options? I got ya covered.
Thanks to fellow baking and dessert blogger Tutti Dolci for the recipe inspiration. Let’s start with the brownie layer, and then make the chocolate chunk cookie layer. Royal icing decoration comes last.
BROWNIE LAYER
First, microwave the chocolate chips and butter and let cool. Then mix the eggs, sugar, salt, and vanilla in a medium mixing bowl. Whisk eggs mixture, and then whisk in melted chocolate. Add flour, and pour batter into prepared pan.
CHOCOLATE CHUNK COOKIE CACTUS LAYER
ROYAL ICING
I’ve used my tried and true royal icing recipe a gazillion times, and I want to emphasize just how easy it is to whip up, versus a store-bought version. It’s three ingredients + warm water (confectioners sugar, meringue powder, vanilla). Add food coloring to the royal icing – I used Leaf Green or Electric Green for my outlines.
Did anyone say Cinco de Mayo is almost exactly 4 weeks away? #feelin’it
OUR FAVES
- Ann Clark Cactus Cookie Cutter
- Tutti Dolci Chocolate Chip Cookie Brownie Bars
- Americolor Food Coloring in Electric Green
- Meri Meri Cactus Plates
Photos by: Maria Hedrick Photography
Brownie Layer 1Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. For the brownie layer, combine chocolate chips and butter in a microwave-safe bowl and heat together in 30 second intervals, stirring after each interval until smooth and glossy. Let cool slightly. 2Combine eggs, sugar, salt, and vanilla in a medium mixing bowl. Whisk together until light and fluffy, about 1 minute. Whisk in melted chocolate. Fold in flour just until incorporated. Pour batter into prepared pan and smooth with an offset spatula. Cookie Layer 1For the cookie layer, whisk together flour, baking soda, and salt in a small bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chunks. 2Drop spoonfuls of cookie dough evenly over brownie batter (don't worry about a completely even layer of dough). Gently smooth cookie dough with an offset spatula and sprinkle dough with chocolate chips, pressing gently to adhere. Sprinkle chocolate chunks atop the dough. 3Bake for about 38 to 40 minutes, until top and edges are golden and set (tent with foil after 25 minutes of baking time to prevent over-browning). Cool completely in baking pan on a wire rack. Lift parchment to remove bars from pan and place on a cutting board; let cool and use a cacti cookie cutter. If you would like to omit this step, you could cut into traditional bars with a sharp knife. Royal Icing 1Add vanilla flavoring into 1/2 cup water and set aside until step 3. 2In the mixer (paddle attachment), gently mix confectioners sugar and meringue powder on low. 3Add 1/2 cup flavored water and mix on low until it is thick and lumpy. Add green dye until preferred color. 4Now drizzle the remaining water as needed until it becomes a thick like honey consistency. 5At this point, turn mixer on medium speed for 3 minutes or so until icing is thick and fluffy. Stop when it forms a soft peak.Directions
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I am in love with this recipe. Such a fun and creative idea. Combining brownie with cookies is a brilliant thing and then shaping them into cactus! Amazing!!
Thanks Sonal! So easy, and works all year long.
I love the idea of cutting out the cookies AFTER they’re baked instead of before. So much easier for a baking novice like me.
Agreed. Plus they’re nice and thick for cutting.
What a tasty idea and so cute too! I love these little cookies.
Thanks Angela – let me know if you make ’em.
these are just the cutest! But I love just how easy they seem. great idea
Thanks Rebecca – they are super easy!
You’d think that after all the Easter candy I consumed I wouldn’t want another chocolate chip cookie or chocolate anything – but am sitting here looking at these cookies AND DROOLING! Gah – I think I could eat a half dozen of these easily 🙂
Ha! Me too Shashi. Easter candy and chocolate bars fall under different categories of satisfaction. Each delish in their own rights.
They are just too adorable. Love it 🙂
Thanks Jeanette.
I’ve never tried brownie + a chocolate chip cookie bar – it’s totally the best of both worlds. I love the cactus, but also love how easy this would be to change out cutters and colors.
Yes, that’s what I was thinking. Valentine’s Day with hearts, Halloween with spooky cutters. The possibilities are really endless.
Okay so don’t tell anyone but I strongly dislike brownies by themselves… however I do think that I would love these bars! It’s half and half which lets me enjoy two in one. Pluuuuus these are so darn cute!
Kendall – it’s ok to omit the brownie layer. You should really have it the way you like it!
These are absolutely adorable! After you cut out the cacti, any suggestions on what to do with the leftover brownie bits aside from stuffing them all into my face? Yum!
Stuffing your face is completely fine, Lorna. You could also add to a small plastic treat bag and present to your favorite little person as a baggie full of nibbles.