I have a soft spot for brownie cookies — the kind that look like cookies but bite like a fudgy brownie. They’re the dessert that bridges two camps: cookie lovers who want chew and brownie fans who want fudginess in a portable form. People bake these for bake sales, weeknight treats, or whenever a chocolate craving hits. They’re fast, forgiving, and impossible to resist straight from the sheet pan. If you enjoy richer chocolate bites, you might also like trying a different take with these cottage cheese brownies for extra moisture and protein.
Why you’ll love this dish
Brownie cookies give you the best of both worlds: a slightly crisp edge with a dense, fudgy center. They’re quick to make and use pantry staples most bakers already have. Because the dough is thicker than standard cookie batter, it’s forgiving — you won’t overspread them, and they bake consistently even at home ovens that run a bit hot or cold. They’re kid-approved, great for packing in lunches, and work well for last-minute guests because each batch takes about 30–40 minutes from start to finish.
“These are the cookies my family disappears within a day — rich, chewy, and perfect with a glass of milk.” — a reader favorite
Step-by-step overview
Before you measure anything, here’s the quick process: cream butter and sugars, add eggs and vanilla, whisk the dry cocoa-flour mix, fold them together, stir in chocolate chips, portion onto baking sheets, and bake until the edges set but centers remain slightly soft. The dough is straightforward and the bake time is short — so keep an eye on the first batch to dial in timing for your oven.
What you’ll need
- 1 cup butter, softened (or use an equal amount of salted butter and omit added salt)
- 1 cup granulated sugar
- 1 cup brown sugar, packed (adds chew and deeper flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (for gluten-free, try 1:1 gluten-free blend)
- 1/2 cup unsweetened cocoa powder (use Dutch-processed for deeper chocolate)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips (semisweet or mixture of dark and milk)
Notes: You can swap part of the butter for browned butter for a toasty note, or use coconut oil for a dairy-free version (texture will change). If you want extra chew, replace 1/4 cup granulated sugar with light corn syrup or honey in warm climates.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and slightly fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually blend the dry mixture into the wet mixture until just combined. Avoid overmixing.
- Fold in the chocolate chips evenly through the dough.
- Drop rounded spoonfuls (about 1½ tablespoons) of dough onto ungreased baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft.
- Let cookies cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
Best ways to enjoy it
Serve these warm with a scoop of vanilla ice cream for an immediate brownie-sundae vibe. They’re also excellent with cold milk, strong coffee, or a glass of almond milk for dairy-free pairings. For a party, sandwich two cookies with chocolate ganache or marshmallow fluff for an upscale treat. Plate a few on a dessert board with nuts and berries to elevate a simple platter.
Storage and reheating tips
Store cooled cookies in an airtight container at room temperature for up to 4 days. To revive a slightly stale cookie, microwave it on a plate for 8–10 seconds — it brings back softness. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5–8 minutes. If you freeze the dough, scoop portions onto a lined tray, freeze until solid, then bag; bake straight from frozen, adding 1–2 minutes to the bake time.
Helpful cooking tips
- Use room-temperature butter and eggs so the batter emulsifies and bakes evenly.
- Don’t overmix after adding flour; overworking develops gluten and makes cookies cakey.
- Weighing ingredients with a kitchen scale is the most reliable method for consistent cookies.
- If your cookies spread too much, chill the scooped dough 15–30 minutes before baking.
- Rotate pans halfway through baking if your oven has hot spots.
- Test doneness by checking edges: they should be set while the center still looks a touch glossy.
Creative twists
- Add a teaspoon of instant espresso powder to deepen the chocolate flavor.
- Stir in 1/2 cup chopped toasted nuts for crunch.
- Swirl peanut butter or caramel into the dough before scooping for pockets of flavor.
- Make them gluten-free using a 1:1 gluten-free flour blend and an extra tablespoon of almond flour if you like more structure.
- For a lighter, protein-forward twist, experiment with adding small amounts of ricotta or cottage cheese — a technique similar to other soft cookie recipes like these cottage cheese cookies.
Common questions
Q: How long does the whole recipe take?
A: Plan about 10–15 minutes prep and 10–12 minutes per bake. Counting mixing and cooling, expect 30–40 minutes total for one batch.
Q: Can I use melted chocolate instead of cocoa powder?
A: You can, but melted chocolate changes the fat-to-dry ratio. If substituting, reduce butter slightly and chill the dough. Cocoa powder keeps the dough drier and more cookie-like while preserving fudgy centers.
Q: How do I get the centers extra fudgy?
A: Remove cookies the moment the edges are set but centers still look glossy. They continue to set as they cool on the sheet.
Q: Can I make these vegan?
A: Replace butter with a firm plant-based butter and use flax or chia “eggs” (1 tbsp ground seed + 3 tbsp water per egg). Texture will be slightly different but still delicious.
Q: Is it safe to freeze cookie dough?
A: Yes. Scoop dough onto a tray, freeze until firm, then store in a bag. Bake from frozen, adding a minute or two to the bake time.
Conclusion
If you want a dessert that combines brownie richness with cookie convenience, these brownie cookies hit the mark every time. For a stamped, fancier version and more baking inspiration, check out Stamped Brownie Cookies — Apt. 2B Baking Co..
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Brownie Cookies
- Total Time: 40 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious brownie cookies that are rich, chewy, and perfect for chocolate lovers.
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips (semisweet or mixture of dark and milk)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and slightly fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually blend the dry mixture into the wet mixture until just combined, avoiding overmixing.
- Fold in the chocolate chips evenly through the dough.
- Drop rounded spoonfuls (about 1½ tablespoons) of dough onto ungreased baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft.
- Let cookies cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
Notes
You can replace some butter with browned butter for a toasty flavor. Use coconut oil for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American