If you can’t decide between brownies and cookies, make them both with Brownie Cookies! These delicious cookies are full of rich chocolate brownie taste, baked in cookie form! With a fudgy center and crackly top, it’s impossible to stop at just one. Fans of brownies and cookies will both will love this easy dessert recipe!
Chocolate, chocolate and more chocolate makes these easy brownie cookies so good. With so many impressive dessert options out there, at the end of the day it’s chocolate that I crave!
Reason to Make this Recipe
- Everything you love about a decadent fudge brownie but as easy to make as Chocolate Chip Cookies.
- Crackly crispy tops that yield to a soft, chewy chocolate center.
- No hassle of slicing brownies into bars before serving. These cookies are a cinch to transport and share.
- Deep chocolate flavor! These have cocoa powder, melted chocolate AND chocolate chips baked in.
You’ll love these with a cold glass of milk or a hot cup of coffee. Brownie Cookies get rave reviews every time I make them.
Easy Chocolate Brownie Cookies
But let’s be honest. Sometimes brownies take a little more patience than I have to spare. Not that they’re difficult to make but you DO have to wait for them to cool, which can take a while.
These easy brownie cookies are the solution. After mixing up the batter, you just drop it by the spoonful onto a baking sheet. They cool more quickly than a whole pan of brownies so you can be in chocolate heaven in no time!
Can we talk about that perfect crinkly top? Just wait until you take a bite! So. Good.
How To Make Brownie Cookies
Chances are good you have everything you need to make these cookies already!
What’s Needed To Make This Recipe
Ingredients At A Glance (full printable recipe below)
- Salted butter: Although I always prefer the little punch of flavor you can get from some extra salt, a lot of people prefer to use unsalted butter if watching their sodium.
- Brown sugar: You can substitute granulated sugar here and you should still have enough color from the chocolate bars.
- Eggs: Make sure to use large size eggs.
- Vanilla extract
- All-purpose flour
- Cocoa powder: Natural cocoa powder, the kind you commonly find at the store, works best.
- Baking soda: Make sure to check the expiration date.
- Semi-sweet chocolate bar: You can use a dark chocolate or milk chocolate bar here, but it will change the flavor significantly. Use a good quality chocolate for best taste.
- Semi-sweet chocolate chips: Feel free to switch out for dark chocolate or milk chocolate chips. You can also add in white chocolate, peanut butter, or butterscotch chips instead.
- Cookie Sheets
- Stand or hand mixer
- Measuring tools
- Cookie Scoop
- Plastic wrap
Steps To Take
At a glance, full printable recipe found below.
- Beat together butter and brown sugar, add in eggs and vanilla.
- Add cooled chocolate to the mixture, stir to combine.
- Mix together flour, cocoa, cinnamon, salt, nutmeg and baking soda, add to the batter and stir to combine. Fold in chocolate chips.
- Chill batter or 20-30 minutes.
- Scoop onto baking sheet, bake and enjoy.
How can I store these brownie cookies?
Store these cookies in an airtight container at room temperature for up to 5 days. In addition, you can freeze the cookies after they have cooled down completely for 3-4 weeks. That said, these are cookies that are at their best when they are fresh.
What makes the crinkle in the top of the cookies?
There are two main steps in this recipe that create the classic brownie crinkle on top of the cookie. The first is the beating of the egg mixture for 5 minutes. This action whips some air into the dough, which will deflate in the oven, causing some cracking. The second is the chilling of the dough. This keeps the cookies from spreading, but allows for a quick rise to create more cracks. Make sure you do both, otherwise I cannot guarantee this amazing crackle.
More Tips & Tricks
- Make ahead. You can chill this dough for up to 3 days in the refrigerator. You can have freshly baked cookies in minutes when you keep a stash of this dough on hand.
- Freezing dough. You can keep the frozen dough in the freezer for up to 3 months. These cookies taste best when eaten fresh, so I like to leave about half the batter in the refrigerator so that I can snack on fresh cookies for the next couple of days.
- Baking dough from frozen. I like to freeze the dough after shaping it into balls. Freeze on a cookie sheet until solid, than transfer to freezer bags. No need to thaw this cookie dough before baking. Place frozen balls of dough right onto the baking sheet. Just add a few more minutes of extra baking time.
More Recipes You’ll Love
I have no shortage of chocolate brownie and cookie recipes to make any chocolate lover weak in the knees. Try these favorites after you run through your stash of Brownie Cookies!
- Slutty Brownies
- Cheesecake Brownies
- Chocolate Peanut Butter Brownies
- Coffee Brownies
- Flourless Chocolate Cookies
- Double Dark Chocolate Cookies
- Salted Chocolate Caramel Bars
- 4 ounces semi sweet chocolate melted
- 1/2 cup salted butter softened
- 1 1/4 cup brown sugar
- 2 eggs
- 2 tsps vanilla extract
- 1 cup all purpose flour sifted
- 1/4 cup unsweetened cocoa powder
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1 cup semi sweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet pan by lining it with parchment paper. Set it aside for now.
Melt the Chocolate Bars
- Put bars into a microwavable bowl. Microwave the bars for 30 seconds, then stir. Microwave them again for another 30 seconds and stir. This should be enough to completely melt the bars, but if you need another 30 second interval, do one more. Then set aside the chocolate to cool until it is no longer hot to the touch, but is lukewarm. Don’t let it cool down too much or place it in the freezer, otherwise it will harden and be unable to be mixed into the rest of the batter.
To make the cookies
- While the chocolate is cooling, beat together the softened butter and brown sugar in a large bowl until fully incorporated and somewhat fluffy. (A stand mixer is best for the next step).
- Add in the eggs one at a time and beat until combined. Turn the speed to medium and then add in the vanilla extract. Beat for 5 minutes (don’t skip this step). If using a stand mixer, use the paddle attachment. The batter should be very light and fluffy at this point. Add the cooled, but still melted, chocolate to the egg mixture. Mix together.
- Mix the flour, cocoa powder, cinnamon, salt, nutmeg, and baking soda in a separate bowl.Adjust the speed on the mixer to a slow speed setting and then beat the flour mixture into the batter until everything is just combined. Don’t overmix.
- Fold in the semi-sweet chocolate chips and then wrap the batter in plastic wrapping and let chill in the refrigerator for 20-30 minutes.
- Scoop out two-inch balls of dough onto the baking sheet. Keep them evenly spread apart with about two inches between each cookie.
- Bake in the oven for 10-12 minutes or until cracks appear on the top. Let cool on pan for 2 minutes before transferring to a cooling rack.
- Instead of wrapping dough in plastic to chill, you can stick the whole bowl in the freezer. Just don't forget about it!
- Frozen dough keeps well for about 3 months.