If you’ve ever stood at a dessert crossroads torn between a decadent brownie and a chewy cookie, let me introduce your new favorite treat: Brownie Cookies. This irresistible creation fuses the best of both worlds, delivering that intense chocolate flavor and fudgy center you crave, but with the crisp, shiny top and hand-held convenience of a perfect cookie! Whether you’re baking for a special occasion or craving a late-night snack, these cookies are blissfully easy to make and guaranteed to impress anyone lucky enough to grab one.
Ingredients You’ll Need
With just a handful of pantry staples, you’ll be on your way to baking the most delicious Brownie Cookies at home. Each ingredient has its own special role, from locking in moisture to delivering that deep cocoa flavor and glorious crackled top.
- Semisweet chocolate chips (1 cup): These bring rich, melt-in-your-mouth chocolatey goodness and make the dough extra luscious.
- Unsweetened chocolate (2 oz, chopped): Adds a deeper, less sweet chocolate base for a true brownie flavor.
- Unsalted butter (1/4 cup): Keeps the cookies tender and helps everything blend together beautifully.
- Granulated sugar (2/3 cup): Not only sweetens but creates that shiny, signature brownie top.
- Large eggs (2): Eggs add structure and give the cookies their chewy, fudgy body.
- Vanilla extract (1 teaspoon): Rounds out the chocolate flavors with warmth and depth.
- All-purpose flour (1/2 cup): Just enough to hold everything together while keeping a brownie-like texture.
- Unsweetened cocoa powder (2 tablespoons): Intensifies the chocolate kick without extra sweetness.
- Baking powder (1/4 teaspoon): Lifts the cookies just enough, so they don’t turn into mini brownies.
- Salt (1/4 teaspoon): Balances all the sweet and chocolatey notes, making each bite pop.
- Mini chocolate chips or chopped chocolate (1/2 cup, optional): Fold these in for pools of extra gooey chocolate in every bite.
How to Make Brownie Cookies
Step 1: Prep Your Baking Sheets
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This simple step keeps the cookies from sticking and makes cleanup a dream!
Step 2: Melt Chocolates and Butter
In a microwave-safe bowl, combine the semisweet chocolate chips, chopped unsweetened chocolate, and butter. Microwave in 30-second intervals, stirring after each, until everything melts together into a glossy, smooth pool of chocolate. Let it cool just a bit while you move to the next step (so you don’t scramble your eggs).
Step 3: Whisk the Wet Ingredients
In a separate large bowl, vigorously whisk together the granulated sugar, eggs, and vanilla extract for about 2 minutes. You’re looking for the mixture to become slightly thick and pale—this helps form that gloriously shiny, crackled top when baked.
Step 4: Combine the Chocolate and Wet Mixtures
Gradually pour the melted chocolate mixture into your sugar, eggs, and vanilla, whisking gently so everything blends together without cooking the eggs. You’ll see it turn into a rich chocolate batter that already smells incredible!
Step 5: Mix Dry Ingredients
In a medium bowl, whisk the flour, unsweetened cocoa powder, baking powder, and salt. Doing this separately ensures all the dry ingredients are evenly distributed, avoiding lumps and giving every cookie perfect texture.
Step 6: Bring It All Together
Add the dry ingredients into the chocolate batter and stir just until everything is combined—resist the urge to overmix. Fold in those optional mini chocolate chips or chopped chocolate to deepen the chocolatey pockets of joy in each cookie.
Step 7: Rest the Batter
Let your batter sit at room temperature for about 10 minutes. This allows it to thicken slightly, which makes for prettier, thicker Brownie Cookies that won’t spread all over your baking sheet.
Step 8: Scoop and Bake
Using a tablespoon or cookie scoop, drop portions of the batter onto your prepared baking sheets, keeping about 2 inches between each. Bake for 9–11 minutes, just until the tops are shiny and crackly but the centers are still soft. Don’t overbake—gooey centers are the goal!
Step 9: Cool and Enjoy
Let the cookies cool on the pans for 5 minutes, then transfer them to a wire rack to finish cooling. This helps set their fudgy middles while keeping the edges perfectly chewy and the tops glossy.
How to Serve Brownie Cookies
Garnishes
A light dusting of powdered sugar or a sprinkle of flaky sea salt really makes Brownie Cookies pop—both visually and flavor-wise. For a little extra flair, try drizzling them with melted white chocolate or a quick chocolate ganache.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream for the ultimate treat, or serve alongside a mug of hot coffee, cocoa, or a tall glass of cold milk. Brownie Cookies also hold their own next to a simple bowl of fresh berries.
Creative Ways to Present
Stack Brownie Cookies and tie them with ribbon for an edible gift, or assemble a platter with assorted cookies and brownies for a bake sale or potluck. They also make a fun topping for ice cream sundaes or can be sandwiched with Marshmallow Fluff for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Brownie Cookies in an airtight container at room temperature for up to 4 days. Layer with parchment paper to prevent sticking and maintain their shiny tops and soft centers.
Freezing
Both the baked cookies and the unbaked dough freeze beautifully! Freeze cooled cookies in a zip-top bag for up to 2 months. If freezing the dough, scoop into portions first, freeze until solid, then transfer to a bag. Bake directly from frozen, adding an extra minute or two.
Reheating
Revive that warm, gooey just-baked magic by microwaving a cookie for about 10 seconds. If reheating from frozen, bake them at 325°F for 3–5 minutes or until warmed through and perfectly soft.
FAQs
Why did my Brownie Cookies come out flat?
Flat cookies often mean the batter didn’t rest long enough or the oven ran too hot. Letting the batter thicken for 10 minutes helps, and be sure your oven temp is accurate for beautifully thick, chewy cookies.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts or pecans are classic, or try swirling in peanut butter chips, toffee bits, or even a handful of dried cherries for a fun twist on Brownie Cookies.
How do I know when Brownie Cookies are done baking?
Look for glossy, cracked tops and slightly soft centers. They firm up as they cool, so taking them out while centers are a little underbaked keeps them fudgy and perfect.
Can I make these gluten-free?
Yes! Swap the all-purpose flour for a gluten-free all-purpose blend. Just be sure to check your baking powder is gluten-free as well, and you’ll still get those dreamy results.
What’s the best way to get uniform-sized cookies?
Use a cookie scoop or measure out tablespoon-sized portions for evenly sized Brownie Cookies that bake to perfection every time. It also helps ensure even baking and picture-perfect results!
Final Thoughts
It’s honestly hard not to fall in love with these Brownie Cookies from the very first bite. Whether you bake them for a party, your family, or just as a little gift to yourself, give this recipe a try—you’ll see why they never last long in my kitchen!
Print
Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the best of both worlds with these decadent Brownie Cookies. A rich, fudgy treat that combines the best elements of a brownie and a cookie, these delights are sure to satisfy any chocolate lover’s cravings.
Ingredients
Brownie Cookies:
- 1 cup semisweet chocolate chips
- 2 oz unsweetened chocolate, chopped
- ¼ cup unsalted butter
- â…” cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mini chocolate chips or chopped chocolate (optional mix-in)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Melt chocolate and butter: In a microwave-safe bowl, melt the semisweet chocolate chips, unsweetened chocolate, and butter together in 30-second intervals until smooth. Let cool slightly.
- Whisk sugar, eggs, and vanilla: In a separate bowl, whisk together the sugar, eggs, and vanilla extract until light and slightly thickened, about 2 minutes.
- Combine wet and dry ingredients: Slowly pour the melted chocolate mixture into the egg mixture and stir until combined. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix just until combined.
- Add optional mix-ins: Fold in the optional chocolate chips or chopped chocolate if using. Let the batter sit for 10 minutes to thicken slightly.
- Bake the cookies: Scoop tablespoon-sized portions onto the prepared baking sheets, spacing them 2 inches apart. Bake for 9–11 minutes until the tops are shiny and cracked but the centers are still soft.
- Cool and enjoy: Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- These cookies are rich and fudgy with a brownie-like center.
- Don’t overbake or they’ll lose their gooey texture.
- Add a pinch of espresso powder to enhance the chocolate flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
