There’s something comforting about homemade cookies, and something equally irresistible about a rich, dense brownie. Merge the two, and you get fudgy brownie cookies — crisp-edged, chewy-centered treats with deep chocolate flavor and an iconic crackly top. This recipe walks you through creating brownies in handheld cookie form, so you don’t have to choose between your two favorites.
Why Choose Brownie Cookies?
Brownie cookies deliver the best of both worlds: the familiar shape and convenience of a cookie, plus the melt-in-your-mouth richness of a classic brownie. They’re fun to make, easy to serve, and just as customizable as traditional versions of either treat. Whether you bake for family gatherings, potlucks, or a cozy night in, brownie cookies satisfy cravings for both cookies and brownies in one simple batch.
Ingredients: What You’ll Need
Every chewy, fudgy bite of these cookies starts with well-chosen, pantry-friendly ingredients. Whether you’re craving a midnight snack or prepping dessert for guests, you’ll find most of what you need in your cupboards.
| Ingredient | Function | Notes |
|---|---|---|
| Unsalted butter | Moisture, flavor, chewy texture | Melt for easy mixing |
| Cocoa powder | Foundation of chocolate flavor | Dutch-process yields deeper, smoother taste |
| White sugar | Sweetness, exterior crispness | Creates those shiny tops |
| Brown sugar | Chewiness, moisture | Adds a hint of caramel flavor |
| Large egg | Structure, binding | Room temperature is best |
| Vanilla extract | Enhancement of chocolate notes | Pure vanilla is ideal |
| All-purpose flour | Structure | Weigh for accuracy |
| Baking powder | Light lift, subtle rise | Prevents dense, flat cookies |
| Fine salt | Balances flavor | Just a pinch brings out the chocolate |
| Semisweet chocolate chips | Pockets of melty chocolate | Or try dark, milk, or white for variation |
| Mix-ins (optional) | Texture and flavor twists | Nuts, espresso, candies, or swirls |
Step-by-Step: Making Fudgy Brownie Cookies
Achieving the perfect fudgy brownie cookie depends on process as much as ingredients. Follow each step carefully — precise mixing and careful baking produce that signature balance of chewy center and crackly top.
1. Prepare the Butter and Cocoa
Melt the butter in a medium bowl, then whisk in the cocoa powder until smooth and shiny. The cocoa dissolves much better in warm butter, which sets the foundation for deep chocolate flavor.
2. Combine Sugars and Wet Ingredients
Add the white and brown sugars to the butter-cocoa mixture. Whisk until fully blended, so the sugars dissolve slightly and aerate the mixture. Crack in the egg and pour in vanilla extract, then whisk again until glossy and well combined.
3. Fold In Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and salt together. Gradually fold this dry mix into the wet ingredients. You’ll end up with a thick, spoonable dough. Avoid overmixing — too much will create tough cookies.
4. Add the Chocolate Chips
Stir in the semisweet chocolate chips and any other mix-ins. Distribute them evenly by folding with a spatula. If you want gooier pockets, keep the chips whole.
5. Chill the Dough
Cover the bowl and refrigerate for at least 20–30 minutes. Chilling helps the dough firm up, making it easy to scoop, and ensures cookies don’t overspread while baking. For even fudgier cookies, chill for up to an hour.
6. Shape and Bake
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the chilled dough onto the trays, about two tablespoons per cookie, spaced two inches apart to allow for spreading.
Bake for 10–12 minutes, until the tops are crackled and the edges look set. Don’t overbake — the centers should appear slightly underdone for perfect fudginess. Remove trays and cool for two minutes before transferring cookies to a wire rack.
Essential Tips for Success
- Chill Time Matters: Soft dough equals spread-out cookies. Chilling gives you thick, chewy rounds with fudgy centers.
- Do a Test Cookie: Ovens vary. Bake one cookie first to check spread and doneness, so you can adjust bake time as needed.
- Select Quality Chocolate: Rich flavor depends on your cocoa and chips. Try brands like Ghirardelli or Valrhona for standout cookies.
- Spacing on the Pan: Prevent sticking and merging by keeping dough balls at least two inches apart.
- Watch Bake Time Closely: Pull cookies from the oven as soon as the edges are firm and the tops are glossy with cracks — even if the centers seem soft.
Variations: Personalizing Your Cookies
Brownie cookies are endlessly adaptable. Adjust fillings, add mix-ins, or make them suit your favorite flavors:
- Espresso Boost: Add 1–2 teaspoons of instant espresso powder with the cocoa for enhanced chocolate depth.
- Nutty Crunch: Fold in chopped walnuts, pecans, or hazelnuts for contrast.
- Stuffed Centers: Place a dollop of Nutella, peanut butter, or caramel in the middle of each dough scoop before baking for oozing centers.
- Double Chocolate: Use dark chocolate chunks or drizzle with melted chocolate after baking.
- Sweet Swirls: Swirl in a few spoonfuls of peanut butter or hazelnut spread before scooping.
- Festive Additions: Mix in colored candies, themed sprinkles, or peppermint bits for holidays.
Storing and Freezing
Short-Term Storage
Store cooled cookies in an airtight container at room temperature. They’ll stay soft and fudgy for up to five days. Place sheets of parchment or wax paper between layers to avoid sticking.
Freezing Browniw Cookies
To freeze, arrange the cooled cookies in a freezer-safe container or resealable bag. Lay parchment between layers. Label and date the batch. They’ll keep for up to two months; thaw at room temperature or reheat briefly in a low oven for fresh-baked flavor.
Freezing Dough
You can also scoop and freeze the dough balls before baking. Freeze on a baking sheet until solid, then transfer to a bag. Bake from frozen by adding 1–2 extra minutes to the bake time.
Troubleshooting: Quick Fixes for Common Issues
| Problem | Cause | Solution |
|---|---|---|
| Cookies too flat | Dough not chilled, too much butter | Chill longer; measure ingredients |
| Dry or cakey cookies | Overbaked, too much flour | Bake less; use correct flour measure |
| No crackly top | Under-mixed sugar, not enough sugar | Beat sugars in fully; don’t reduce sugar |
| Sticking together | Improper storage, stacked when warm | Use parchment paper, cool completely |
| Lacking chocolate punch | Low-cocoa or old chocolate | Upgrade cocoa/chips; add espresso |
Fudgy Brownie Cookies: FAQ
Can I use gluten-free flour?
Yes — try a cup-for-cup gluten-free blend. The texture may vary, but the result will still be tasty.
Do I need both sugars?
Both white and brown sugars enhance chew and crackle. You can use all white sugar, but the cookies will lose richness.
What’s the best way to get uniform cookies?
A cookie scoop ensures equal size, which helps cookies bake evenly and look professional.
How do I know when they’re done?
Edges should look set, but the centers remain soft. They’ll firm up as they cool, locking in moisture.
Serving Suggestions
Brownie cookies are perfect on their own, but you can also:
- Sandwich them with ice cream for homemade ice cream sandwiches.
- Warm them and top with a scoop of vanilla.
- Dip half in melted chocolate, then roll in nuts, coconut, or sprinkles for a treat platter.
Fudgy brownie cookies unite the deep cocoa flavor of brownies with the ease of cookies. They’re chewy on the inside, crisp around the edges, and endlessly customizable. These cookies suit every occasion, from a lunchbox surprise to a party dessert tray. Try new mix-ins or serve warm with a glass of milk for a nostalgic chocolate fix.
Mix, bake, and enjoy — these will become a favorite in any cookie rotation.
Fudgy Brownie Cookies
Brownies or cookies? With these brownie cookies, you don’t have to decide! They are fudgy. They are chocolatey. They are irresistible. Best part? They’re easy to make, too!
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/3 cup semisweet chocolate chips
- 1/2 cup cocoa powder
- 2 teaspoons vanilla
- 1/2 teaspoon baking powder
- 1 egg, room temperature
- 1/2 cup white sugar
Instructions
- Whisk the melted butter and cocoa powder in a large bowl.
- Then stir in the sugar, followed by the egg and vanilla.
- Stir in the all-purpose flour, baking powder, and salt, followed by the chocolate chips.
- Refrigerate the dough for 20 minutes.
- Preheat the oven to 350 Fahrenheit. Scoop 2 tablespoons of dough for each cookie, placing them 2 inches apart on the baking sheet.
- Bake for 10-12 minutes. Make sure not to overbake. Transfer to a wire rack and let cool. Enjoy!