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    Home » Cookies » Brownie Cookies Recipe

    Brownie Cookies Recipe

    April 11, 2023 by Liz @ Tasty Treats & Eats 3 Comments

    925 shares
    Jump to Recipe Print Recipe

    A Brownie Cookies Recipe that's easy to make and delicious! These Chocolate Brownie Cookies are sweet, fudgey and taste just like a brownie!

    A stack of brownie cookies with the top one having a bite taken out of it

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Click here to read my policy about affiliate links.

    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.

    Brownie cookies on a white background with the one in the middle having a bite taken out of it

    If you are a chocolate lover, you need to try Chocolate Crackle Cookies or Dark Chocolate Brownies.

    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
    • eggs
    • vanilla extract
    • all purpose flour
    • baking powder, baking soda
    • salt
    Ingredients for brownie cookies in bowls on a white background: chocolate chips, unsalted butter, cocoa powder, brown sugar, eggs, vanilla extract, all purpose flour, baking powder, baking soda, salt

    How to make Brownie Cookies

    1. In a small saucepan over low heat, melt chocolate stirring constantly. Let cool for a few minutes.
    2. In a bowl, whisk together the wet ingredients until smooth.
    3. Add the melted chocolate to the wet ingredients.
    4. 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.
    5. Add the pre mixed dry ingredients to the wet ingredients and stir until just combined.
    6. Scoop balls of cookie dough and place them on a prepared baking sheet.
    7. 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.
    Melted chocolate in a saucepan for brownie cookies on a white background
    Wet ingredients (softened butter, brown sugar, eggs, and vanilla) whisked together in a bowl for brownie cookies with dry ingredients and melted chocolate on the side
    Melted chocolate being mixed into wet ingredients for brownie cookies with the dry ingredients on the side
    Wet ingredients and melted chocolate after beating together until light and airy for brownie cookies with dry ingredients on the side
    Brownie cookie batter in a bowl with a cookie scoop and prepared baking sheet on the side
    6 raw brownie cookies on a parchment paper lined baking sheet on a white background
    An overhead shot of brownie cookies on a wire cooling rack on a white background with chocolate chips on the side

    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.

    A brownie cookie with a bite taken out of it resting against a stack of brownie cookies

     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!

    Sugar: Yes you can use white sugar in this recipe but the acidity in the brown sugar helps the dough set quickly so with white sugar the resulting cookies may be less chewy and spread out more. 

    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.

    All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Substitutions for All-Purpose Flour.

    Baking Powder: Baking powder is essential for this recipe. Do NOT substitute with baking soda.

    Baking Soda: Baking soda is essential for this recipe. Do not substitute with baking powder.

    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.
    A stack of brownie cookies with a clear glass of milk in the background and chocolate chips on the side

    Brownie Cookies Recipe FAQs

    What's the difference between brownie and brownie cookie?

    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.

    Why are my brownie cookies so flat?

    If you add too much butter or too little flour, your cookies may get too flat.

    Why is my chocolate brownie chewy?

    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
    A stack of brownie cookies with the top one having a bite taken out of it

    Chocolate Brownie Cookies

    A Brownie Cookies Recipe that's easy to make and delicious! These Chocolate Brownie Cookies are sweet, fudgey and taste just like a brownie!
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: brownie cookies, chocolate brownie cookies
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Resting Time: 5 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 16 cookies
    Calories: 209kcal

    Ingredients

    • 1 cup semi-sweet chocolate chips
    • ½ cup unsalted butter softened
    • 5 tablespoons cocoa powder
    • 1 cup light brown sugar packed
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour spooned and leveled
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    Instructions

    • 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.

    Nutrition

    Serving: 1cookie | Calories: 209kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 147mg | Potassium: 124mg | Fiber: 2g | Sugar: 18g | Vitamin A: 213IU | Calcium: 41mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Julie

      April 09, 2023 at 9:08 pm

      5 stars
      followed the recipe and they were easy and so good!!

      Reply
    2. Toni

      April 21, 2023 at 1:23 am

      5 stars
      These are the bomb just wish the recipe made more!

      Reply
    3. Karen

      September 21, 2023 at 5:35 pm

      5 stars
      This has to be 1 of the best cookies that I’ve ever tried. Usually I wonder if some tweaking would improve the result. Let me tell you…I wouldn’t with this recipe! Perfectly wonderful flavor, the instructions were all clear and easy to follow. I did use my regular salted butter, but that was what I had on hand. To me the cookies turned out incredible.

      Reply

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    Hi, I'm Liz! On Tasty Treats & Eats you'll find simple, delicious desserts that you can enjoy in no time!

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