Chocolate Pixies
Chocolate Pixies are thin cocoa filled cookies dusted with powdered sugar that taste like a rich brownie. This easy chocolate cookie recipe is great to make during a holiday baking extravaganza!
Chocolate Pixie Cookies
We love trying new cookie recipes to share with friends throughout the Christmas season from Cowboy Cookie Bars or No-Bake Peanut Butter Cookies. My son made this easy chocolate cookie recipe to take along to his 4-H Tractor Club meeting.
The kids and 4-H parents enjoyed these chocolate cookies and said they taste like a thin brownie. One mom asked if we made them with cake mix. While they give hints of a cake mix, all of the ingredients are made from scratch.
These chocolate pixie cookies are unique because vegetable oil is used instead of butter. This substitution changes the texture to be more cake or brownie-like.
Our Chocolate Pixies are made with cocoa, but melted chocolate can be substituted. We prefer using cocoa to save time and dishes when compared to melting 4 ounces of unsweetened chocolate to give these cookies the chocolate flavoring. We also love the cocoa flavor in our Chocolate Oatmeal Cookies.
Rolling the dough in powdered sugar means the cookies are more fun to make. And a little messier to eat. When confectioners sugar is involved you don’t have to ask who put their hand in the cookie jar, the evidence is on their shirt in the form of some white dust!
Chocolate Pixies Recipe
A friend from church shared a cookbook that she created full of outstanding recipes. There have been a variety of old-fashioned cookies like and Best Sour Cream Cut-Out Cookies. A modern treasure is her Crock Pot Peanut Clusters.
When I saw the Chocolate Pixies Recipe I knew my kids would love the simple chocolate flavor rolled in confectioners sugar.
Another reason I wanted to try this recipe is the name pixie. We are a Disney loving family and Pixie dust is special to our young family. Tinkerbell’s “Pixie Dust” is a huge part of the magic that Disney makes. I’ve written about Tips for a Disney Cruise here and a variety of other Disney topics here.
Making chocolate pixies and going Disney are fun for kids. The good news is these homemade cookies are much more affordable than a trip.
Tips for Making Chocolate Pixies
- Chilling dough makes it easier to work with and roll in confectioners sugar
- The dough is very sticky, so use a good non-stick baking mat
- If using a nice non-stick baking sheet I still recommend using non-stick cooking spray
- Can substitute melted unsweetened chocolate for cocoa; we think cocoa make this cookie recipe easier
- Drop by teaspoon instead of using a cookie scoop. The dough is so tacky it sticks to the inside of a cookie scoop, even nice ones with the lever to help kick out balls of dough.
- Do not over bake cookies – watch the first batch very closely to establish an appropriate baking time.
- Cookies should be removed from oven quickly after edges begin to set up, once out of the oven cookies should finish setting up within a couple minutes
Updated Notes
Chilling time is very important for this recipe.
Confectionary sugar tends to melt a bit so I rolled some in a little granulated sugar first, just a light layer then went heavy with confectionary sugar. The confectionary sugar stuck to the cookie better than the ones I just rolled in confectionary sugar.
Would look great in a holiday cookie box.
I also added chocolate chips to half the cookies making them double chocolate. We liked the double chocolate cookies better. A rich chocolaty cookie.
Very soft cookies. Cross between a soft chewy chocolate cookie and a rich fudgy brownie. Great taste, texture and look nice.
How to Make Chocolate Pixie Cookies
- Sift flour, salt and baking powder together.
- Mix in oil, cocoa and sugar.
- Add eggs one at a time and mix well after each egg.
- Add vanilla and nuts and mix just until ingredients are combined.
- Chill dough for 1 hour or until stiff
- Using a tablespoon, drop batter into confectioners’ sugar and shape into a ball.
- Place cookies about 2 inches apart on a well-greased cookie sheet.
- Bake about 10 – 12 minutes in a 350°F oven.
Other Easy Cookie Recipes
- Oatmeal Raisin Cookies
- Butterscotch Refrigerator Cookies
- Chocolate and Peanut Butter Bar Cookies
- Applesauce Raisin Cookies
- Best Chocolate Chip Cookies {Farmhouse Style}
Chocolate Pixies
Ingredients
- 1/2 cup butter softened to room temperature
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour sifted
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini semi-sweet chocolate chips optional
- 1/2 cup confectioners' sugar
- 3 tablespoons granulated sugar
Instructions
- In a large bowl with an electric handheld mixer (or in a bowl of a stand mixer fitted with paddle attachment) cream together butter, brown sugar and granulated sugar until light and fluffy, about 1-2 minutes.1/2 cup butter, 1/2 cup light brown sugar, 1/2 cup granulated sugar
- Add the eggs and vanilla. Mix until the batter has lightened in color, about 2-3 minutes. Scrape down the side and bottom of bowl as needed.2 eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt until combined. With the mixer running on low speed, pour into wet ingredients. Beat on low until combined.1 2/3 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt
- If adding chocolate chips mix in now.1 cup mini semi-sweet chocolate chips
- The dough will be thick and sticky. Cover dough tightly and chill in the refrigerator at least 3 hours. Chilling is mandatory.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough is chilled longer than 3 hours, let it sit at room temperature for 20 minutes. This makes it easier to scoop and roll.
- Preheat oven to 350 degrees. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop and roll dough balls, about 1.5 tablespoons of dough each. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on baking sheets.3 tablespoons granulated sugar, 1/2 cup confectioners' sugar
- Bake the cookies for 10-11 minutes or until edges appear set and the centers still look soft. Cookies should look puffed and crackled on top.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely.
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