These brownie cookies are dangerously good, y’all. I told myself I’d only have one the first time I made them… Next thing I knew, I was five cookies DEEP. They’re soft and fudgy in the middle, chewy at the edges, and taste just like a classic brownie in cookie form. You don’t need much to make brownie cookies, and they come together super fast. You can even skip chilling the dough. Get into it!
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How to Make Brownie Cookies
These step-by-step photos show how to make brownie cookies, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Brownie Cookies Recipe
1. Melt the butter and chocolate
Warm them gently together until fully melted, then set aside to cool.
2. Beat the eggs and both sugars
Whip them until pale and slightly thickened, then mix in the vanilla.
PRO TIP: Mixing the eggs really well is the secret to that shiny, crackly top everyone loves in fudgy brownie cookies. Whip them until they’re pale and thick before adding the chocolate.
3. Add the chocolate mixture
Slowly pour it into the egg mixture while mixing on low.
4. Fold in the dry ingredients
Whisk the flour, cocoa powder, baking powder, and salt separately, then fold them in just until combined.
5. Scoop the brownie cookie dough
Leave space for spreading.
6. Bake your brownie crinkle cookies
Bake until the cookies crackle on top with soft centers, then cool briefly before transferring to a rack. Dust with powdered sugar if desired, and enjoy!
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Full Brownie Cookies Recipe
Brownie Cookie Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
- Baking sheet
Ingredients
- 1/2 cup unsalted butter 1 stick
- 4 oz semi-sweet or bittersweet chocolate chopped
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/2 tsp kosher salt
- Powdered sugar for dusting optional
Instructions
- In a saucepan over low heat (or microwave in short bursts), melt the butter and chocolate together until smooth. Let cool for 5 minutes.
- In a mixing bowl, beat eggs, granulated sugar, and brown sugar on high speed for about 3-4 minutes, until pale and slightly thickened. This step gives you that crackly top.
- Slowly pour the cooled chocolate-butter mixture into the eggs while mixing on low. Add vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Add to wet ingredients and mix until just combined. Chill dough for 30-60 minutes (optional, but helps with shape and texture).
- Preheat oven to 350°F. Scoop 1.5-2 tbsp of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes, until edges are set but centers are soft. They will firm up as they cool.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar, and enjoy!
Notes
How to Store
- Room Temp: Keep your cookies in an airtight container on the counter for up to 3 days. If you stack them, slip parchment paper between each layer so they don’t stick together.
- Fridge: Store in an airtight container for up to a week.
- Freezer: Wrap cookies individually or stack with parchment between layers, then seal in a freezer-safe bag or container for up to 3 months. Thaw at room temp before serving.
- Tip: These brownie cookies taste bomb warm, cold, or right off the counter. But I highly suggest popping them in the microwave for 10-15 seconds!
Nutrition
Recipe Tips
- Use good chocolate. It’s the main flavor here, so grab something quality like Ghirardelli. And no, they ain’t paying me to say that!
- Don’t overheat it. Melt the chocolate low and slow, and keep stirring so it doesn’t seize up on you.
- Let the chocolate cool for a few minutes before mixing. Hot chocolate will scramble your eggs.
- Chill the dough. Y’all can skip this step, but if you want chewy brownie cookies with fudgy centers, let it chill for at least 30 minutes. It’s worth the wait, boos!
Recipe Help
Nope, you’re good! Although the base is similar, this isn’t a brownie batter, it’s a brownie cookie dough. It’s supposed to be thick and sticky.
Yep! You can scoop the dough into balls and freeze them for up to 3 months. When you’re ready to bake, pop them straight in the oven, and add an extra minute to the bake time.
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