Brownie cookies are rich, chewy and fudgy brownies in cookie form. They have crisp edges and gooey centers with crinkly tops. These cookie brownies are easy to make, are delightfully indulgent and bake in 10 minutes.
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Why Should You Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love a rich and fudgy brownies. I especially love twists on the classic crinkly brownie. I adore my Almond Flour Brownies, S’mores Brownies, Brownie Bites and Banana Brownies. These fudgy cookie brownies may just be my new favorite way to enjoy brownies. I know you’ll love this recipe because.
- Rich, fudgy and gooey: If being super quick and easy to make wasn’t reason enough, these brownie cookies boast the same texture as your favorite classic pan of brownies.
- Fun twist on a classic: Something magical happens when brownies are baked in cookie form. These fudgy chocolate cookies have crisp edges with the gooiest, most decadent centers with delightfully shiny tops.
Ingredients
Before I show you how to make brownie, make sure you have these ingredients ready to go.
- Dry Ingredients: Gather your all purpose flour, cocoa powder, baking powder and salt.
- Wet ingredients: Gather your butter, chocolate chips, sugar, light brown sugar, eggs, vanilla extract and mini chocolate chips.
Substitutions
Here are my recommended substitutions to make these brownie fudge cookies if you need them.
- Semi Sweet Chocolate Chips: Feel free to use any brand of chocolate chips you have on hand.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US.
- Granulated and Light Brown Sugar: Maple sugar would be a good refined sugar free substitute for these fudgy cookie fudge brownies.
- Eggs: This is an essential ingredient for these rich and fudgy brownies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Cocoa Powder: Any type of unsweetened cocoa powder or Dutch processed cocoa powder will work well in this fudgy brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- All purpose flour: To make these cookie brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (90 g) rather than cup for cup.
- Mini Chocolate Chips: These are highly recommended for even more gooey chocolate flavor, but are optional.
How To Make
Learn how to make brownie cookies in a few easy steps.
- Heat the butter and chocolate in a microwave safe bowl for 1 minute. Stir the melted butter and partially melted chocolate until they are well combined. Heat in 20 second increments until the butter and chocolate are completely melted, smooth and well combined. Set aside to cool to warm or room temperature.
- In a stand mixer fitted with the whisk attachment, whisk the sugars, eggs and vanilla extract together on low speed until combined, about 30 seconds. Increase the speed to high speed, mixing the ingredients until light, fluffy, pale yellow and doubled in size, about 4-5 minutes. With the mixer on low, stream in the cooled chocolate butter mixture. Mix on low until well combined. Sift in the cocoa powder, baking powder and salt. Mix on low until well combined. Fold in the flour and mini chocolate chips until just combined. Cover the brownie batter and transfer to the fridge to set for about 30 minutes.
3. While the brownie cookie batter chills and sets, preheat the oven to 350 F (177 C) for 30 minutes. Line two large baking sheets with parchment paper. Using a medium cookie scoop, scoop 2 tablespoons (30 ml) cookie brownie batter onto the prepared baking sheets about 3 inches apart. Bake the cookie brownies for 10 minutes. Look for set edges with crinkly, shiny and puffy tops. Reshape any cookies back into a round shape. Cool the brownie fudge cookies on the hot pan for 10 minutes. Then transfer the cookies to a cooling rack to cool to room temperature.
How To Store, Freeze and Thaw
- Store: Once the brownies have cooled completely to room temperature, store them in an airtight container at room temperature for 4 - 5 days or in the fridge for up to 1 week.
- Freeze: Make sure the brownies are completely cooled to room temperature. Individually wrap each cookie fudgy brownie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the brownie top cookies is to let them sit out at room temperature until thawed or overnight in the fridge. Heat the cookies in the microwave for 15 - 20 seconds for a “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Chill the cookie dough. Like many cookie recipes, the best cookies need a little chill time. These brownie top cookies are no different. Chilling allows the cookies to set and for the flavors to develop more fully.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- Fully cool the cookies. Allow cookies to cool on the hot cookie sheet for 10 minutes. Then transfer the cookies to a cooling rack to fully set.
FAQs
Brownie cookies are slightly different than traditional brownies because the ratio of flour to fat is slightly different. Brownie cookies have just enough flour to allow them to spread into cookies.
This can happen if the egg mixture isn’t mixed long enough. Another reason can be if the cookie brownie dough isn’t chilled long enough or at all.
Look for shiny tops with puffed up centers and set edges.
Other Chocolate Cookie Recipes To Try
If you try this Brownie Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Brownie Cookies Recipe
Equipment
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 heat safe mixing bowl
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
- ½ cup (113 g) unsalted butter
- 8 oz. (226 g) semi sweet or dark chocolate chips
- 2 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup (20 g) Dutch processed or unsweetened cooca powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup (90 g) all purpose flour
- ½ cup (85 g) mini chocolate chips
Instructions
- Heat the butter and chocolate in a microwave safe bowl for 1 minute. Stir the melted butter and partially melted chocolate until they are well combined. Heat in 20 second increments until the butter and chocolate are completely melted, smooth and well combined. Set aside to cool to warm or room temperature.½ cup (113 g) unsalted butter, 8 oz. (226 g) semi sweet or dark chocolate chips
- In a stand mixer fitted with the whisk attachment, whisk the sugar, eggs and vanilla extract together on low speed until combined, about 30 seconds. Increase the speed to high speed, mixing the ingredients until light, fluffy, pale yellow and doubled in size, about 4-5 minutes.2 large eggs, room temperature, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar, 1 teaspoon vanilla extract
- With the mixer on low, stream in the cooled chocolate butter mixture. Mix on low until well combined. Sift in the cocoa powder, baking powder and salt. Mix on low until well combined. Fold in the flour and mini chocolate chips until just combined. Cover the brownie batter and transfer to the fridge to set for about 30 minutes.¼ cup (20 g) Dutch processed or unsweetened cooca powder, ¼ teaspoon salt , ½ teaspoon baking powder, ¾ cup (90 g) all purpose flour , ½ cup (85 g) mini chocolate chips
- While the brownie cookie batter chills and sets, preheat the oven to 350 F (177 C) for 30 minutes. Line two large baking sheets with parchment paper. Using a medium cookie scoop, scoop 2 tablespoons (30 ml) cookie brownie batter onto the prepared baking sheets about 3 inches apart.
- Bake the cookie brownies for 10 minutes. Look for set edges with crinkly, shiny and puffy tops. As soon as the cookies come out of the oven, reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- Cool the brownie fudge cookies on the hot pan for 10 minutes. Then transfer the cookies to a cooling rack to cool to room temperature.
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