Pioneer Woman Saucepan Chocolate Cookies

This rich, fudgy Pioneer Woman Saucepan Chocolate Cookies recipe features a unique blend of brown and powdered sugars, ready in just 30 minutes. The batter comes together in a single pot, where dark chocolate chips melt into warm butter to create a glossy, decadent dough. I love this method because it requires no mixer and delivers a texture halfway between a truffle and a brownie.

What I Learned Making This

Most chocolate cookies rely on cocoa powder for their base, but this recipe uses melted chocolate chips stirred directly into the saucepan. I learned that adding the chips while the butter and sugar mixture is still warm—but not piping hot—is the secret to getting that silky, ganache-like batter without seizing the chocolate.

Another surprise was the use of powdered sugar instead of granulated. This gives the cookies a tender, melt-in-your-mouth crumb that contrasts perfectly with the slightly crisp edges, creating a texture that feels more sophisticated than a standard drop cookie.

Pioneer Woman Saucepan Chocolate Cookies Ingredients

• 1/2 cup (1 stick) salted butter
• 1/3 cup packed brown sugar
• 1/3 cup powdered sugar (confectioners’ sugar)
• 1 tablespoon vanilla extract
• 1 large egg
• 1 cup dark chocolate chips, divided (2/3 cup for melting, 1/3 cup for topping)
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

How To Make Pioneer Woman Saucepan Chocolate Cookies

1. Preheat and Prep: 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 medium heat, melt the salted butter until it is bubbling gently. Remove the pan from the heat immediately.
3. Whisk Sugars: Whisk in the brown sugar and powdered sugar until the mixture is smooth and combined. This process helps cool the butter slightly.
4. Add Wet Ingredients: Whisk in the vanilla extract and the egg. Move quickly to ensure the egg incorporates smoothly into the warm mixture without scrambling.
5. Melt the Chocolate: Add 2/3 cup of the dark chocolate chips to the saucepan. Stir gently with a spatula until the chips are completely melted and the batter is glossy and dark chocolate in color.
6. Add Dry Ingredients: Stir in the flour, baking soda, and sea salt until just combined and no streaks of flour remain. Do not overmix.
7. Scoop and Top: Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet. Press the remaining 1/3 cup of chocolate chips into the tops of the dough balls.
8. Bake: Bake for 10 to 12 minutes. The edges should be set, but the centers will still look soft. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Recipe Tips

• Temperature Matters: Make sure the butter isn’t boiling hot when you add the egg. Whisking the sugars in first usually cools it enough, but if it’s sizzling aggressively, let it sit for a minute.
• Use Good Chocolate: Since the base flavor comes from the melted chips rather than cocoa powder, use high-quality dark or semi-sweet chocolate chips like Ghirardelli or Guittard.
• Don’t Overbake: These cookies are meant to be fudgy. Pull them out when the centers still look slightly underdone; they will firm up as they cool on the hot pan.
• Sift the Powdered Sugar: If your powdered sugar is clumpy, sift it before adding to the saucepan to ensure a perfectly smooth batter.

What To Serve With Saucepan Chocolate Cookies

A tall glass of cold milk is the absolute best pairing for these rich, truffle-like cookies, as it cuts through the intense chocolate flavor. They also serve as an excellent base for ice cream sandwiches; try squishing a scoop of coffee or peppermint ice cream between two cooled cookies.

How To Store

Store these cookies in an airtight container at room temperature for up to 3 days; add a slice of white bread to the container to keep them soft. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 3 months.

FAQs

Can I use cocoa powder instead of melting chips?
No, this recipe relies on the fat and sugar content of the chocolate chips for structure. Substituting cocoa powder would require adjusting the butter and sugar significantly.

Why use powdered sugar?
Powdered sugar contains a small amount of cornstarch and dissolves easily, creating a unique tender texture that is softer than cookies made with only granulated sugar.

Can I use milk chocolate chips?
You can, but the cookies will be significantly sweeter. Dark or semi-sweet chocolate provides the best balance against the sugars.

Nutrition

• Calories: 190
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 110mg
• Total Carbohydrate: 24g
• Protein: 2g

Try More Recipes:

• Pioneer Woman Rainbow Cookies Recipe
• Pioneer Woman Pumpkin Gooey Butter Cake Recipe
• Pioneer Woman Pina Colada Bread Pudding Recipe