Brownie Cookies
These Brownie Cookies are a perfect combination of brownies and cookies. They are the ultimate treat for any chocolate lover! The rich, fudgy texture of brownies combined with the crispy edges and chewy center of cookies makes for an irresistible dessert.
Love brownies? We sure do as well! And these Cream Cheese Swirl Brownies or these Peanut Butter Chocolate Brownies always get rave reviews. Don’t miss them!
Table of contents
❤️ Why You’ll Love This Recipe
- Irresistibly fudgy and chewy texture with a deliciously rich chocolate flavor.
- Easy to make with simple, pantry-friendly ingredients.
- Great for any occasion—whether it’s a potluck, holiday gathering, or just a cozy night at home.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- unsalted butter
- semi-sweet chocolate chips
- unsweetened cocoa powder
- instant espresso powder
- eggs
- granulated sugar
- brown sugar
- salt
- vanilla extract
- all purpose flour
🔪 How to Make Brownie Cookies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Add the chocolate chips, cocoa powder, and a medium mixing bowl. Pour the hot butter over the mixture and set aside to melt for a few minutes, then stir until smooth.
- In a large mixing bowl or the bowl of a stand mixer, beat the eggs, granulated sugar, and brown sugar together with an electric mixer or stand mixer on medium-high speed until very light and fluffy, about 5 minutes.
- Pour the melted chocolate mixture and vanilla extract into the beaten eggs and mix on low speed until combined.
- Add the flour and mix on low speed just until incorporated, but do not over-mix.
- Scoop the dough onto the prepared baking sheet in 2 tablespoon (1 ounce) dough balls. Leave 2-inches between each dough ball. For cookies with a smooth top surface, roll the balls between your lightly oiled palms to create smooth dough balls.
- Bake the cookies at 350F for 8-10 minutes until set. Cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely to room temperature.
🥄 Equipment
This is a list of the equipment that you will need to make these fudgy cookies:
- Cookie sheet
- parchment paper
- large bowl
- Electric mixer
- Cookie scoop
🥫 Storage
Storing – it is best to store these fudgy cookies in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
Freezing – If you choose to freeze your cookies, let them thaw at room temperature before serving.
Serve With
These soft and chewy cookies pair well with a glass of cold milk or a cup of your favorite coffee. You can also serve them with your favorite meal like these Bacon Wrapped Chicken Tenders.
💭 Tips
- To ensure even baking, make sure to space out the cookies evenly on the cookie sheet, leaving enough room for them to spread.
- For an extra chocolatey touch, press a few chocolate chips on top of each cookie before baking.
- Don’t overbake! These cookies are meant to be fudgy, so take them out of the oven as soon as the edges are set but the centers still look slightly soft.
- Use a cookie scoop to make sure all your cookies are the same size, which helps them bake evenly.
- For a festive twist, sprinkle some sea salt or colorful sprinkles on top of the cookies right after pulling them out of the oven.
⁉️ FAQ
Do you have questions about this brownie cookie recipe? Here are the answers to the most commonly asked questions.
Yes! These brownie cookies are perfect for making ahead. You can prepare the dough and refrigerate it for up to 3 days before baking. Just make sure to wrap the dough tightly in plastic wrap or store it in an airtight container.
Absolutely! Freezing the dough is a great option if you want to have fresh cookies ready to bake at any time. Simply roll the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen cookie dough balls to a freezer-safe bag or container and store for up to 3 months.
No problem! You can substitute the chocolate chips with chopped chocolate bars, white chocolate chips, or even candy pieces like peanut butter cups or toffee bits. Get creative with what you have on hand—the results will still be delicious!
🍽 More Cookie Recipes
Do you enjoy cookies? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Brownie Cookies
Equipment
- Cookie sheet
- parchment paper
- large bowl
- Electric mixer
- Cookie scoop
Ingredients
- ½ cup unsalted butter
- ¾ cup semi-sweet chocolate chips
- ½ cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 2 eggs at room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper; set aside.
- In a medium saucepan, melt the butter over medium heat and cook until bubbling (but do not allow the butter to brown).
- Add the chocolate chips, cocoa powder, and a medium mixing bowl. Pour the hot butter over the mixture and set aside to melt for a few minutes, then stir until smooth.
- In a large mixing bowl or the bowl of a stand mixer, beat the eggs, granulated sugar, and brown sugar together with an electric mixer or stand mixer on medium-high speed until very light and fluffy, about 5 minutes.
- Pour the melted chocolate mixture and vanilla extract into the beaten eggs and mix on low speed until combined.
- Add the flour and mix on low speed just until incorporated, but do not over-mix.
- Scoop the dough onto the prepared baking sheet in 2 tablespoon (1 ounce) dough balls. Leave 2-inches between each dough ball. For cookies with a smooth top surface, roll the balls between your lightly oiled palms to create smooth dough balls.
- Bake the cookies at 350F for 8-10 minutes until set. Cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely to room temperature.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
