Brownie Cookies

Oh, I am so excited to share these Brownie Cookies with you! Imagine biting into a cookie that’s a delicious hybrid between a gooey, fudgy brownie and a classic chocolate chip cookie. These little bites of heaven are perfectly chewy on the inside, with a slightly crispy edge, and they’re loaded with rich chocolate flavor that’ll have you going back for seconds (or thirds!). If you’re a fan of brownies and cookies, these are your dream come true.

Why You’ll Love Brownie Cookies

Let me tell you, this recipe is pure magic. It’s all the decadence of brownies packed into the form of a cookie—what could be better than that? Here’s why it’s going to be your new favorite:

Easy to Make

No complicated steps here! Just mix, scoop, bake, and enjoy. It’s the kind of recipe that gives you all the satisfaction with minimal effort.

Gooey and Rich

These cookies have that perfect brownie texture—chewy, fudgy, and so rich. If you’re a chocolate lover, these will hit every sweet spot.

Customizable

Feel free to throw in your favorite mix-ins. Want a little crunch? Add some walnuts or pecans. Craving something extra chocolatey? Double up on the chocolate chips. You can’t go wrong!

Perfect for Sharing

Whether you’re hosting a get-together, bringing a treat to a friend’s house, or just having a quiet night in, these cookies are a guaranteed crowd-pleaser. Trust me, you’ll want to share these—but you may end up keeping them all to yourself!

Ingredients

These cookies are made with simple ingredients that you probably already have in your pantry, but they pack a seriously rich punch. Let’s take a look at what you’ll need:

All-Purpose Flour:

The base of the dough. It holds everything together and gives the cookies just the right structure.

Cocoa Powder:

For that deep chocolatey flavor. It’s what makes these cookies taste like a fudgy brownie in cookie form.

Butter:

Adds richness and helps achieve that perfect chewy texture.

Eggs:

Essential for binding the ingredients and giving the cookies that fudgy consistency.

Sugar:

We’ll be using both granulated sugar and brown sugar for the perfect balance of sweetness and moisture.

Chocolate Chips:

Because what’s a brownie cookie without extra chocolate? The more, the merrier.

Baking Powder:

Just a little bit to help with the rise and give these cookies their chewy texture.

Vanilla Extract:

For that sweet, aromatic note that enhances all the chocolate goodness.

(Note: The full ingredient measurements are provided in the recipe card directly below.)

Instructions

Ready to get baking? Let’s dive in! These cookies are so simple and fun to make.

1. Preheat the Oven:

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.

2. Cream Butter and Sugar:

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth and fluffy. This usually takes about 2-3 minutes.

3. Add the Eggs and Vanilla:

Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.

4. Mix Dry Ingredients:

In a separate bowl, whisk together the flour, cocoa powder, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!

5. Fold in Chocolate Chips:

Now for the best part! Gently fold in the chocolate chips. This step adds that extra burst of chocolate in every bite.

6. Scoop the Dough:

Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Leave a little space between each cookie since they will spread as they bake.

7. Bake to Perfection:

Bake the cookies for 8-10 minutes, or until the edges are set and the centers are still soft. They’ll continue to cook a bit after you take them out of the oven, so don’t worry if they’re a little underdone in the center.

8. Cool and Enjoy:

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Or, if you’re like me, you might not be able to wait and will dive right into a warm cookie!

Nutrition Facts

Servings: 24 cookies
Calories per serving: 150
Total Fat: 8g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 70mg
Total Carbohydrates: 22g
Dietary Fiber: 2g
Sugars: 16g
Protein: 2g
Vitamin D: 2% DV
Calcium: 2% DV
Iron: 8% DV
Potassium: 100mg

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to Serve Brownie Cookies

These Brownie Cookies are a treat on their own, but here are some fun ways to take them up a notch:

With Ice Cream:

Top them with a scoop of vanilla, chocolate, or even salted caramel ice cream. You’ll have the ultimate dessert sundae!

With a Glass of Milk:

A classic combo. Dunk these in a glass of milk for the perfect, comforting treat.

In a Cookie Sandwich:

You can even use two cookies to make a decadent sandwich, filled with your favorite frosting or ice cream.

With a Cup of Coffee or Tea:

These cookies are perfect with your morning coffee or a relaxing cup of tea. It’s a sweet way to start your day—or end it!

Additional Tips

• Make Ahead: You can refrigerate the dough for up to 2 days if you want to prepare ahead of time. Just scoop the dough onto the baking sheet and refrigerate before baking.
• Storage: Store these cookies in an airtight container at room temperature for up to 5 days. If they last that long, that is!
• Freeze for Later: These cookies freeze beautifully. Store the baked cookies in a freezer-safe container for up to 3 months. You can also freeze the cookie dough and bake them fresh when you need a chocolate fix!

FAQ Section

Q1: Can I use dark chocolate instead of semi-sweet chocolate chips?
A1: Yes! Dark chocolate would give these cookies a deeper, richer flavor. Feel free to swap it out for any chocolate you prefer.

Q2: Can I add nuts to these cookies?
A2: Absolutely! Walnuts or pecans would add a great crunch to these cookies. Just fold them in with the chocolate chips.

Q3: Can I use cocoa powder that isn’t Dutch-processed?
A3: Yes! Regular cocoa powder will work fine, though Dutch-processed cocoa gives these cookies a richer, more intense chocolate flavor.

Q4: Can I make these cookies gluten-free?
A4: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. The texture might change slightly, but they’ll still be delicious.

Q5: How do I store leftover cookie dough?
A5: You can store leftover dough in the fridge for up to 3 days or freeze it for up to 3 months. Just scoop out the dough and bake as needed!

Q6: Can I freeze the cookies?
A6: Yes! After baking, let them cool completely and store in a freezer-safe container for up to 3 months. Simply thaw and enjoy whenever you like!

Q7: Can I use a sugar substitute for these cookies?
A7: You can use a sugar substitute like stevia or erythritol, but keep in mind that the texture might change slightly depending on the substitute you choose.

Q8: Why are my cookies too flat?
A8: If your cookies spread too much, it might be because the butter was too soft. Try chilling the dough for 30 minutes before baking to prevent spreading.

Q9: Can I make these cookies bigger or smaller?
A9: Of course! Adjust the size of the dough balls based on your preference. Just be mindful to adjust the baking time slightly if the cookies are bigger.

Q10: Can I use chocolate chunks instead of chips?
A10: Yes, chocolate chunks work great in these cookies and can give you bigger pockets of gooey chocolate!

Conclusion

These Brownie Cookies are the ultimate dessert for anyone who loves chocolate. They’re rich, fudgy, and totally irresistible. Whether you’re baking them for yourself or sharing with others, they’re guaranteed to bring joy to anyone who bites into them. So go ahead—indulge in these heavenly treats, and enjoy every chocolatey moment!

Print