Brownie Cookies

This easy Brownie Cookies recipe takes the best parts of a brownie–crackly crust, fudgey center, chewy edges, and rich chocolate flavor–and bakes them into an even better-tasting cookie. The ultimate homemade dessert that beats any mix from a box!

Although I truly love my Peanut Butter Brownies, Brookies, Cheesecake Brownies, and other pan-baked brownie recipes, traditional brownies can be a texture gamble—crispy edges, fudgy centers—but brownie cookies guarantee the best of both. No slicing, no fighting over pieces—just the perfect balance of chewy edges and gooey centers in every bite!

Ingredients for Brownie Cookies

• Salted butter: If you use unsalted butter, add an extra 1/8 teaspoon salt.
• Dark chocolate: Instead of chopped dark chocolate, you can use dark chocolate chips, semisweet chocolate chips, or bittersweet chocolate chips.
• All purpose flour
• Dutch process cocoa powder
• Baking powder
• Baking soda
• Salt
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Mini chocolate chips

See the recipe card for full information on ingredients and quantities.

How to Make Brownie Cookies

1. Melt the Chocolate Mixture: Stir the butter and dark chocolate together in a saucepan over medium-low heat until just melted. Remove from heat and set aside. 
2. Make The Dry Mixture: Combine the flour, cocoa powder, baking powder, baking soda, and salt. 
3. Make the Wet Mixture: In the bowl of a stand mixer fitted with a whisk attachment (or a hand mixer), mix together the brown sugar, granulated sugar, and eggs for 5-7 minutes. Add the vanilla and mix again to combine. 
4. Mix Into A Brownie Batter: Add the melted chocolate mixture into the wet mixture and mix until combined. Add in the dry mixture and the chocolate chips and mix with a wooden spoon or rubber spatula. 
5. Chill: Cover the mixing bowl with plastic wrap and refrigerate for 20 minutes. 
6. Scoop: Scoop the batter into cookie dough balls, and place on the prepared baking sheets, 3 inches apart.
7. Bake: Bake at 350 degrees Fahrenheit until the tops are crackly and shiny.
8. Remove And Rest: Remove from the oven and rest for 5 minutes before transferring to a wire cooling rack.
9. Serve: Serve and enjoy!

Chocolate Brownie Cookies for Extra Fudginess

• Choose Your Chocolate: Opt for high-quality dark or semi-sweet chocolate, preferably 60% cacao or higher. The better the chocolate, the richer and more intense the flavor will be.
• Pick Cocoa Powder: Incorporating unsweetened cocoa powder into the dry ingredients will intensify the chocolate flavor without sacrificing texture. It gives that classic, rich brownie taste that makes each bite irresistible.
• Make Them Extra Moisture: Brown sugar adds moisture and a slight caramel flavor, making your cookies even more fudgy. The molasses in brown sugar helps to keep the cookies soft and chewy.
• Don’t Overmix the Dough: To maintain the soft, fudgy texture, don’t overmix the batter once the dry ingredients are added. Mixing just until everything is combined ensures the cookies stay thick and gooey inside.
• Use Extra Chocolate Chips or Chunks: For an even richer experience, add more chocolate chips or chunks to the dough. This extra chocolate inside each cookie will melt beautifully and give you pockets of gooey, melted chocolate.

Best Tips for Perfect Brownie Cookies

• Prepare The Pan: Line your baking sheet with parchment paper or a silicone baking mat. This prevents sticking, makes cleanup easier, and ensures even baking.
• Don’t Overmix the Dough: Overmixing the batter after adding the dry ingredients can lead to tough cookies. Mix just until everything is incorporated. A few streaks of flour are fine—overmixing will make the cookies dense and not as fudgy.
• Don’t Undermix The Dough: The well-beaten eggs will help the top of the cookie have the crinkles.
• Don’t Skip The Chilling Step: Chill the dough for 15-20 minutes max. This helps the cookies keep their shape while baking and results in a thicker, chewier texture. Plus, it prevents the cookies from spreading too much. If you refrigerate for much longer than 15 minutes, you will need to let your dough sit at room temperature for 15 minutes before scooping. Over-refrigerating will make them too thick and not spread enough while baking. 
• Don’t Overbake: Over-cooking will result in dry and hard cookies when they’re cooled. Brownie cookies should look slightly underdone in the center when you pull them from the oven. They’ll continue cooking on the baking sheet, and the inside will stay gooey and fudgy if you don’t overbake.
• Make Sure To Measure: Spoon the flour into your measuring cup, then level it off with a knife. Too much flour can lead to dry, crumbly cookies, not that perfect chewy texture.
• Use Uniform Scoops: Use a cookie scoop for even portions so all cookies bake evenly and have that perfect shape. This helps avoid some cookies being overdone while others are undercooked.
• Don’t Skip the Salt: A pinch of salt balances the sweetness of the sugar and enhances the chocolate flavor. It might seem like a small detail, but it makes a big difference!
• Bake in Batches: Leave enough space between each cookie (about 2-3 inches apart). This gives them room to spread without touching or merging into one big cookie.

Brownie Cookie Variations to Try

Looking to add a fun twist to your brownie cookie treats? Here are some delicious variations to customize your cookies.

• Create Some Crunch: Add a crunch to your fudgy cookies with chopped walnuts, pecans, or almonds. The contrast between the smooth, gooey center and the crunchy nuts adds texture and flavor. For a sweet, buttery crunch, fold in some toffee bits or English toffee pieces.
• Double The Dose Of Chocolate: Add extra chocolate chips (dark, milk, or white chocolate) to the batter for extra gooey pockets of melted chocolate. You can also use cocoa nibs for a more intense chocolate flavor and added crunch.
• Cook Coffee Brownie Cookies: If you love a bit of bitterness to balance out the sweetness, try adding instant coffee or espresso powder to the dough. The coffee enhances the chocolate flavor, creating a more complex and sophisticated taste.
• Swirl In Sauce: Swirl in salted caramel sauce or peanut butter over the top before baking. They will both melts into the cookie, adding a sweet and salty contrast to the chocolatey base.
• Make It Minty: Add mint chocolate chips or pour a few drops of peppermint extract into the dough. This combination gives your brownie cookies a cool, minty bite that pairs perfectly with the rich, fudgy texture.
• Serve S’mores Style: Take your brownie cookies on a camping trip with a S’mores version! Add mini marshmallows, graham cracker crumbs, and some chocolate chunks to the dough. Bake until golden, and you’ve got a gooey, campfire-inspired treat that’s perfect for any time of year.
• Fill With Fruity Flavor: Add mashed banana to the batter for a soft, fruity flavor or some freeze-dried raspberries or fresh raspberries gently folded into the dough.

How to Store Brownie Cookies

• On The Counter: Store cooled brownie cookies in an airtight container at room temperature for up to 3 days. 
• In The Refrigerator: If you’d like them to stay fresh a bit longer, you can store them in the fridge for about a week. However, this might cause the cookies to become a bit firmer.
• In The Freezer: These cookies freeze well. You can freeze in an airtight container or freezer bag for up to 2 months. When you’re ready to enjoy them, simply remove them from the freezer and let them thaw at room temperature for 10-15 minutes. If you prefer them warm, you can pop them in the microwave for 10-15 seconds or in a preheated oven at 300°F (about 5-7 minutes) until warmed through.

Why not bake more 2-for-1 treats? My Cosmic Brownie Cookies, Brownie Cool Whip Cookies, and Brownie Mix Cookies all deliver a delicious double deal!

More Brownie Cookie Recipes

• Cosmic Brownie Cookies
• Brownie Cool Whip Cookies
• Brownie Mix Cookies

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