Brownie Cookies
Shiny tops, crisp edges, and soft, chewy centers bursting with fudgy rich chocolate flavor: the best Brownie Cookies!
The Best Brownie Cookies Are Here!
Can’t decide between a brownie and a cookie? Let me solve that by sharing the best EVER brownie cookies!
Think: soft and chewy texture with fudgy rich flavor and crisp edges and that glorious shiny top.
Ready to make the most delicious brownie cookies? Let’s go!
Ingredients
- Cocoa Powder: make sure to use unsweetened, quality cocoa powder for the best brownie flavor
- Chocolate: and lots of it! We’re doing a whopping 1 ¼ cups on the inside and almost a ¼ cup on top for the richest, deepest chocolate flavor
- Flour
- Sugar: Granulated sugar adds a light sweetness, while brown sugar takes it over the top with rich, warm flavor
- Egg: as always, make sure to use room temperature eggs so we can make the smoothest, most cohesive cookie dough
- Butter: no to worry, you won’t need room temp here. You’ll slowly warm up the butter to make it melted, but not hot (no cooked egg in the brownie cookies for us)
- Vanilla: they’re not brownie without real, pure vanilla extract at a bold 1 ½ teaspoons for balance brownie flavor.
- Baking Powder & Salt
What are Brownie Cookies?
Is it a cookie? Or is it a brownie? These brownie cookies are BOTH! Brownie cookies are cookie-shaped brownies that have a bit more of a crisp edge and a bit more chewiness.
You get the fudgy, rich chocolate satisfaction of a brownie in a chewy, crisp-edged cookie shape!
If you’re in the mood for more brownie creations, check out my delightfully poppable Brownie Bites.
How to Make Brownie Cookies
More of a visual learner? No problem! (So am I.) Let me take you through this step by step with a clear photo tutorial so you don’t miss a step.
Later, check out the recipe card at the near-bottom of the post for exact measurements.
First, line a rimmed baking sheet with parchment paper.
Then, whisk all of the dry ingredients together in a medium bowl: flour, cocoa, baking powder, and salt.
Next, grab a large bowl and whisk together the wet ingredients: melted but not hot butter, granulated sugar, brown sugar, egg, and vanilla.
Using a rubber spatula, stir and fold the dry mixture into the wet mixture, making the brownie cookie dough.
Fold in chocolate chips (and bask in the beauty that is this brownie cookie dough).
Check out how amazing that cookie dough looks! Moist: check! Fudgy: check! Packed with chocolate goodness? Double check!
Next, cover the brownie cookie dough and freeze it for about 20 minutes, or until firm throughout but scoopable.
In the meantime, it’s time to preheat the oven to 350°F.
After chilling, grab the brownie cookie dough from the freeze. Scoop and drop cookie dough balls using a medium cookie scoop onto the baking sheet.
Press chocolate chips into the tops of each cookie. Then, use the palm of your hand to quickly press and flatten the cookies about halfway.
Bake for about 14 minutes.
Finally, cool brownie cookies on the sheet for about 10 minutes to firm up, then cool the rest of the way directly on a cooling rack.
Enjoy the most delicious brownie cookies!
Customizations
You can easily customize your brownie cookies by switching up the add-ins. Here are a few of my favorite flavor combinations.
Salted Dark Chocolate
- Use dark chocolate chunks for the add-ins, then sprinkle a little freshly-ground sea salt over the cookies before baking, then a small dash after.
Monster Brownie Cookies
- Use colorful candies as the add-ins, then press a few atop the cookies after baking.
White Chocolate Macadamia
- For the add-ins, use half white chocolate chips and half macadamia nuts. For an extra delicious brownie cookie, sprinkle with a little salt over the cookies right after baking.
Peppermint Delight
- For the extract, use just ½ teaspoon vanilla and ½-1 teaspoon peppermint extract, depending on how strong you want it. Once the cookies are done baking, gently and carefully press crushed candy cane bits into the tops.
Tips for the Best Brownie Cookie Recipe
- Flatten cookie dough balls only halfway for thick cookies. Any more and they’ll spread out
- Gradually heat the butter to melt it, otherwise you’ll have butter that’s too hot and will cook the egg
- Use a room temperature egg—this will lead to a more cohesively mixed cookie dough and is decreases chance of cooked egg!
- Use your favorite chocolate chips—the taste really comes through in this brownie cookie recipe.
How to Store
Storing and freezing these brownie cookies are a snap. I love to make double batches and freeze the leftovers for a chocolate fix when need be (and there’s always a need be).
Allow cookies to cool completely, then store in an airtight container at room temperature for about 1 week, in the fridge for 1-2 weeks, or in the freezer for 1-3 months.
Tools You Need
1st Annual
Beaming Holiday Treat-a-Palooza! ❄️ 🎁 🍪
Welcome to the 1st Annual Beaming Holiday Treat-a-Palooza! I’ll be sharing new festive treats throughout the season… check here for the updates!
- #10: Snowball Cookies
- #9: Peanut Butter Blossoms
- #8: Cinnamon Oatmeal Cookies
- #7: Reindeer Chow
- #6: Sugar Cookie Martini
- #5: Brownie Cookies (today’s recipe)
- #4: Gingersnaps {Thin ‘n Crispy}
- #3: Peppermint Milkshake
- #2: Peppermint Bark Recipe
- #1: Chocolate Coconut Candy
Brownies!
Is there anything better? Oh right, brownie cookies. 🙂 Please let me know what you thought of this recipe by commenting below and rating—it truly helps everyone. ‘Til our next sweet adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
Print
Brownie Cookies
- Total Time: 34 minutes
- Yield: 18–24 cookies (mine made 22 cookies) 1x
Description
Truly crispy edges, with soft, chewy centers, bursting with fudgy rich chocolate flavor: the best Brownie Cookies!
Ingredients
Dry Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/3 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted but not hot*
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
Add-ins
- 1 1/4 cups chocolate chips
Toppings
- 3–4 tablespoons chocolate chips
Instructions
- Line a rimmed baking sheet with parchment paper or greased foil. We’ll preheat the oven later.
- In a medium bowl, whisk together all the Dry Ingredients: flour, cocoa, baking powder, and salt.
- In a large bowl, whisk together all Wet Ingredients: melted (but not hot) butter*, granulated sugar, brown sugar, egg, and vanilla.
- Add the dry mixture to the wet mixture in the large bowl. Stir and fold with a rubber spatula until just combined—with no flour patches remaining. Fold in Add-ins’ chocolate chips.
- Cover bowl and place in the freezer for about 20 minutes, or until very firm throughout, but scoopable.
- In the meantime, preheat the oven to 350°F.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the lined cookie sheet, evenly spaced apart.
- Press Toppings’ chocolate chips into the tops of each cookie. Using a spoon or the palm of your hand, press down the top of each cookie to flatten just halfway—but no more or else you’ll have flat, spread-out cookies.
- Bake for 12-16 minutes. Mine took 14 Minutes.
- Cool cookies on the sheet until firm enough to move, 10 minutes. After cooling, transfer to a cooling rack to cool completely. Enjoy!
Notes
*For the melted butter, make sure to gradually melt and bring the temp up to melt. You don’t want hot butter cooking the egg.
Storing Instructions: Cool cookies completely, then store in an airtight container at room temperature for around 1 week, or in the refrigerator for 1-2 weeks.
Freezing Instructions: You can keep these cookies in the freezer for 1-3 months in a freezer-friendly container.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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Oh wow! These gems are amazing! Just like a brownie but as a cookie – what a treat the whole family gobbled up!
Yay! Always happy to know it was a hit for the fam. 🙂
They have the perfect combination of rich chocolate and chewy texture. They are a delightful treat to satisfy my sweet tooth. I highly recommend trying them if you’re a fan of both brownies and cookies.
Thank you, Gianne! I’m so so thrilled you enjoyed them. 😊
These are so good and so easy to make, too! I’m excited to make them again!
Woohoo! I’m so thrilled you enjoyed them, Kim!
So decadent and chocolatey. Next time I’m going to make a double batch, because the kids barely left me any!
LOL I know, these always seem to vanish whenever I make them.
My two favorite desserts – brownies and cookies. This is definitely a winning combination!
I could not agree more! 😉
I’ve never been able to make a good brownie, but these cookies were another story! So great and they were gone almost as soon as I pulled them out of the oven!
Woohoo! Here’s to more magical cookie making, Justine! ☺️