If you’re searching for that perfect hybrid between a rich brownie and a soft, pillowy cookie, Meltaway Brownie Cookies are the dreamy answer you didn’t know you needed. These cookies have a fudgy center and crackly top, with an intense chocolate flavor that truly melts in your mouth. With just a handful of pantry staples, you can whip up a batch in under half an hour, making them ideal for sudden cravings, last-minute guests, or even just a treat-yourself afternoon. Whether you’re a lifelong chocolate devotee or just looking for a new dessert to adore, these cookies are about to become a new favorite.
Ingredients You’ll Need
This recipe proves that you don’t need anything fancy to make something spectacular. Each ingredient plays a special role in creating the signature texture and depth of flavor in Meltaway Brownie Cookies, so let’s take a closer look at each one.
- Semi-sweet chocolate (8 ounces, chopped): The star of the show—use quality chocolate for the richest, most decadent flavor.
- Unsalted butter (2 tablespoons): Adds richness and that perfect melt-in-your-mouth texture.
- Granulated sugar (â…” cup): Sweetens the cookies and helps create those signature crackly tops.
- Large eggs (2): Bind the dough together and contribute to the cookies’ chewy, brownie-like consistency.
- Vanilla extract (1 teaspoon): Rounds out the chocolate flavor and adds warmth.
- All-purpose flour (¼ cup): Just enough to give structure, keeping the cookies irresistibly soft.
- Unsweetened cocoa powder (2 tablespoons): Intensifies the chocolate flavor and deepens the color.
- Baking powder (½ teaspoon): Gives the cookies a gentle lift, creating that shiny top.
- Salt (¼ teaspoon): Balances sweetness and enhances all the chocolatey goodness.
- Chocolate chips (½ cup, optional): For extra pockets of melty chocolate—totally optional, but highly recommended for chocoholics!
How to Make Meltaway Brownie Cookies
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step prevents sticking and makes for easy cleanup, so you can focus on enjoying your Meltaway Brownie Cookies instead of scrubbing pans later.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl, combine the chopped semi-sweet chocolate and unsalted butter. Melt them together using a double boiler or by microwaving in 30-second bursts, stirring between each interval until smooth. Let the mixture cool slightly—just a few minutes—so it won’t scramble your eggs when combined.
Step 3: Whisk the Eggs, Sugar, and Vanilla
In a separate mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture is light and frothy. This should take about 2 minutes and will help create that glossy, crinkled top we all love in Meltaway Brownie Cookies.
Step 4: Combine Chocolate and Egg Mixtures
Slowly add the slightly cooled chocolate-butter mixture to the egg mixture, whisking as you pour. This ensures a silky, homogenous batter and infuses every bite with deep chocolate flavor.
Step 5: Fold in the Dry Ingredients
In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry mixture into the chocolate batter until just combined—don’t overmix! If you’re adding chocolate chips, fold them in now for pockets of gooey chocolate in every cookie.
Step 6: Portion and Bake
Using a tablespoon or small cookie scoop, drop spoonfuls of dough onto your prepared baking sheet, spacing them about two inches apart. Bake for 8 to 10 minutes, until the tops are shiny and crackled but the centers are still soft. Remember: the secret to Meltaway Brownie Cookies is not overbaking—they should stay fudgy inside, just like a perfect brownie.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack. This brief rest helps them set up while staying deliciously soft and meltaway in texture. Now comes the best part—enjoy!
How to Serve Meltaway Brownie Cookies
Garnishes
A light dusting of powdered sugar, a sprinkle of flaky sea salt, or even a drizzle of melted chocolate can take your Meltaway Brownie Cookies to the next level. If you’re feeling extra festive, try a handful of chopped toasted nuts or a few colorful sprinkles for a fun twist.
Side Dishes
While these cookies truly shine on their own, they’re absolutely delightful with a cold glass of milk, a mug of coffee, or even a scoop of vanilla ice cream. For a richer dessert, serve them warm with fresh berries and whipped cream.
Creative Ways to Present
For a show-stopping presentation, stack Meltaway Brownie Cookies on a cake stand, tie them up in rustic twine for edible gifts, or sandwich a scoop of gelato between two cookies for the ultimate ice cream sandwich. Their glossy tops and deep chocolate aroma make them irresistible no matter how you serve them.
Make Ahead and Storage
Storing Leftovers
To keep your Meltaway Brownie Cookies soft and fudgy, store them in an airtight container at room temperature for up to 4 days. If you want to hold onto that fresh-from-the-oven taste, tuck a slice of bread in the container—the cookies will soak up just enough moisture to stay melt-in-your-mouth tender.
Freezing
These cookies freeze beautifully! Once cooled, layer them between sheets of parchment paper in an airtight container or freezer bag. They’ll keep well for up to 3 months. To enjoy, just let them thaw at room temperature, or pop one in the microwave for a few seconds for a gooey treat.
Reheating
If you love your Meltaway Brownie Cookies extra warm and melty, a quick 5- to 10-second zap in the microwave is all it takes. This brings back that just-baked texture and makes the chocolate chips irresistibly gooey.
FAQs
Can I use milk chocolate instead of semi-sweet?
Absolutely! While semi-sweet chocolate gives a deep, classic flavor, milk chocolate will make your Meltaway Brownie Cookies a bit sweeter and creamier. Feel free to experiment with your favorite chocolate varieties.
Why did my cookies turn out dry?
Overbaking is the most common culprit. Keep a close eye on the cookies—they should look shiny and crackled on top but still feel soft in the center when you remove them from the oven. They’ll continue to set as they cool.
Can I make these gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be slightly different, but they’ll still be deliciously fudgy and chocolatey.
What’s the best way to melt the chocolate and butter?
For ultimate control, use a double boiler (a heatproof bowl set over a pot of gently simmering water). If you’re short on time, the microwave works well too—just stir every 30 seconds to prevent scorching.
Can I add mix-ins besides chocolate chips?
Definitely! Chopped toasted nuts, dried cherries, or even a swirl of peanut butter are all wonderful additions to Meltaway Brownie Cookies. Just keep total mix-ins to about 1/2 cup.
Final Thoughts
Chocolate lovers, this one is for you! With their rich, fudgy centers and irresistible melt-in-your-mouth texture, Meltaway Brownie Cookies are sure to become a regular in your baking rotation. Give them a try—you might just find yourself making a double batch next time!
Print
Meltaway 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
Meltaway Brownie Cookies are rich, fudgy chocolate treats with a soft center and shiny, cracked tops. These cookies combine the decadence of a brownie with the convenience of a cookie, perfect for satisfying chocolate cravings. Easy to prepare and bake, they’re ideal for dessert or sharing with friends and family.
Ingredients
Main Ingredients
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- â…” cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate and Butter: In a heatproof bowl, melt the semi-sweet chocolate and unsalted butter together either over a double boiler or in the microwave using 30-second intervals, stirring until smooth and fully combined. Set aside to cool slightly.
- Mix Wet Ingredients: In a mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture becomes light and frothy, about 2 minutes. Gradually whisk in the melted chocolate mixture until smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening agents and cocoa.
- Fold Dry into Wet: Gently fold the dry ingredients into the chocolate mixture just until combined to avoid overmixing. If using, stir in the chocolate chips evenly throughout the batter.
- Shape and Bake Cookies: Drop tablespoonfuls of the batter onto the prepared baking sheet, spacing them approximately 2 inches apart. Bake for 8 to 10 minutes, until the tops are shiny and cracked but the centers remain soft and fudgy.
- Cool before Serving: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before enjoying.
Notes
- Be careful not to overbake; the cookies should remain soft and fudgy in the center, similar to brownies.
- For an added flavor twist, sprinkle sea salt on top of the cookies before baking.
- You can also fold in chopped nuts such as walnuts or pecans for extra texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 11 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
