A Brownie Cookies Recipe that's easy to make and delicious! These Chocolate Brownie Cookies are sweet, fudgey and taste just like a brownie!
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Brownie cookies are rich, chocolatey, and fudgy. They have a texture similar to a brownie, but in the form of a cookie.
Overall, they are a delicious and indulgent treat that chocolate lovers will enjoy.
You will love these Chocolate Brownie Cookies
- Delicious: If you love the rich chocolatey taste of a brownie, but the texture of a cookie, you will love these cookies!
- Cheap: With grocery store costs on the rise, this is a delicious, budget friendly treat!
Brownie Cookie Recipe ingredients
Here's what you'll need to make these brownie cookies:
- chocolate chips
- unsalted butter
- cocoa powder
- brown sugar
- vanilla extract
- all purpose flour
- baking powder, baking soda
How to make Brownie Cookies
- In a small saucepan over low heat, melt chocolate stirring constantly. Let cool for a few minutes.
- In a bowl, whisk together the wet ingredients until smooth.
- Add the melted chocolate to the wet ingredients.
- Blend on medium speed for 2 minutes. The batter should double in size and become light and airy (see photo). If you love brownie batter, try our Edible Brownie Batter.
- Add the pre mixed dry ingredients to the wet ingredients and stir until just combined.
- Scoop balls of cookie dough and place them on a prepared baking sheet.
- Bake at 350° for 10-12 minutes. Let cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
How to store Chocolate Brownie Cookies
Storing: You can store this Chocolate Brownie Cookie recipe for up to 4 days in an airtight container at room temperature.
Freezing: You can freeze brownie cookies for up to 3 months in an airtight container. Thaw completely before enjoying. It's best to lay wax paper or parchment paper in between each layer of cookies so they don't stick to one another.
Freezing Cookie Dough: The dough can be made in advance and frozen but for optimal results, these cookies are best prepared immediately as the air in the whipping process helps to form the cracks in the cookies. The longer the dough sits the less likely the cracked top is to form.
How to serve Brownie Cookies
These cookies are best served warm and are delicious with a glass of cold milk. You can also top them with Vanilla Ice Cream or make them into ice cream sandwiches!
Substitutions for this Recipe:
Butter: Butter is essential to this recipe. We haven't tried it with dairy free butter but it might work!
Brown Sugar: You can make brown sugar with white sugar. You can add 1 teaspoon of molasses to 1 cup white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Tips for these Brownie Cookies
- A great add in to these cookies would be chocolate chips or nuts, walnuts, dark or white chocolate chips!
- They are best baked shortly after making the batter for the cookies to be light with crispy edges.
Brownie Cookies Recipe FAQs
Brownies are typically more dense and fudgy than brownie cookies which are more light and crispy on the edges. Cookies are baked on a baking sheet, but brownies are made in a baking pan.
If you add too much butter or too little flour, your cookies may get too flat.
If you overmix or underbake your brownie cookies, they can be too chewy.
Other cookie recipes:
- Andes Mint Chocolate Cookies
- Double Chocolate Chip Cookie Recipe
- Flourless Peanut Butter Chocolate Chip Cookies
- Delicious Hot Cocoa Cookies
Chocolate Brownie Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small saucepan over low heat, melt chocolate stirring constantly. Remove from heat and let cool for a few minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder, set aside.
- In a separate bowl, whisk together the softened butter, brown sugar, eggs, and vanilla until smooth.
- Add the melted chocolate to the bowl of mixed wet ingredients and blend with a hand mixer on medium speed for 2 minutes. The batter should double in size and become light and airy.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Using a large 2 tablespoon size cookie scoop, scoop out balls of dough and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges are set and the tops of the cookies have a cracked, crinkle appearance.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.