There's something magical about biting into a cookie that feels like a warm, fudgy brownie. That’s exactly why I love sharing this Brownie Cookie Recipe with you today—it combines the best of both worlds, delivering a chewy, chocolatey kiss of deliciousness in every bite.
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Why You'll Love This Recipe
Honestly, this Brownie Cookie Recipe has quickly become a staple in my kitchen. It’s the kind of treat that feels comforting and perfectly indulgent without being complicated. Plus, anyone who's ever struggled to choose between brownies or cookies will get exactly what they want with this one.
- Fudgy Texture: These cookies soak up all that rich cocoa and melted butter, resulting in a chewy, moist bite that’s just like your favorite brownie.
- Simple Ingredients: No fancy stuff here—everything you need is probably already in your pantry.
- Quick and Easy: From mixing to baking, it takes under 20 minutes to get these onto your plate.
- Customizable Flavor: Swap in your favorite chip flavors—whether it’s mint, butterscotch, or peanut butter—and make it your own.
Ingredients & Why They Work
This Brownie Cookie Recipe balances classic brownie ingredients with cookie dough basics, resulting in that irresistible fudgy-chewy combo. Here’s a peek at why each key ingredient matters and some tips to get the best out of them.
- Unsweetened natural cocoa powder: This is the star that brings deep chocolate flavor and richness; I always prefer natural cocoa for its tangy depth.
- Granulated sugar: Adds sweetness and helps create a slight crisp edge on the cookies.
- Light brown sugar: The molasses in brown sugar adds moisture and chewiness, which I think is essential here.
- Unsalted butter: Melted butter provides that buttery richness; if you use salted butter, just cut down on the added salt in the recipe.
- Vegetable oil: Adding oil keeps the cookies super moist and tender, which is a personal favorite trick for fudgy brownies.
- Egg: Binds everything together while adding structure and richness.
- Vanilla extract: Just a splash to elevate the chocolate flavor and round out the sweetness.
- All-purpose flour: Provides structure but since it’s just a bit, the cookies stay soft and chewy rather than cakey.
- Baking powder: Gives just enough lift without making them fluffy.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Semi-sweet chocolate chips: These pockets of melted chocolate inside the cookie? Irresistible. I sometimes add extra or swap for flavored chips for fun.
Make It Your Way
One of the things I love most about this Brownie Cookie Recipe is how easy it is to tweak to your own tastes. Don’t hesitate to get creative and make these cookies truly your own.
- Flavor Swaps: I’ve replaced the semi-sweet chips with butterscotch or peanut butter chips before, and it gives the cookies a new life—totally worth trying.
- Nut Additions: Chopped walnuts or pecans add a lovely crunch contrast to the fudgy dough.
- Dietary Tweaks: If you want to make these dairy-free, swapping the butter for a plant-based alternative works well; just watch the texture as it might be slightly different.
- Extra Chewy: I’ve noticed chilling the dough for 30 minutes before scooping increases chewiness—something to try if you have the time.
Step-by-Step: How I Make Brownie Cookie Recipe
Step 1: Get Your Oven and Tools Ready
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat—personally, I love silicone mats because they prevent spreading and give you a nice bottom crust.
Step 2: Mix the Sugars and Cocoa with the Fats
In a mixing bowl fitted with a paddle attachment (or using a sturdy hand mixer), combine the cocoa powder, granulated sugar, brown sugar, melted butter, and vegetable oil. Mix until smooth and well combined. The richness here is what gives these cookies their deep fudge flavor.
Step 3: Add the Egg and Vanilla
Crack in the egg and pour the vanilla extract, then beat everything together. Make sure to scrape down the sides of your bowl so nothing gets left behind—this little step ensures evenness throughout your dough.
Step 4: Fold in Dry Ingredients and Chocolate Chips
Sprinkle the flour, baking powder, and salt over your wet ingredients. Mix gently just until everything is incorporated—over mixing can make the cookies tough. Finally, fold in the chocolate chips to spread those gooey pockets evenly.
Step 5: Scoop and Bake
Scoop the dough into roughly 2-tablespoon-sized balls and place them 2 inches apart on your lined baking sheets. Bake for 11 to 12 minutes, watching closely. When you take them out, they might look slightly underdone but that’s perfect—these cookies firm up as they cool for that ideal chewy texture.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 to 8 minutes—this helps them settle before you transfer them to a wire rack to cool completely. If you try to move them too soon, they’re at risk of breaking apart.
Top Tip
After baking these brownies cookies countless times, I've picked up some tips that always help me get them just right—especially since ovens vary and chocolate baked goods can be tricky.
- Don’t Overbake: I can't stress this enough. The cookies will continue to cook slightly after baking, so pull them out when the edges look set but the centers are still a touch soft.
- Scrape Your Bowl: Those pockets of cocoa or sugar hide on the sides. Scraping down mid-mix ensures the dough is uniform and nothing gets left behind.
- Use a Silicone Baking Mat: My personal favorite for these cookies because it keeps them from spreading too thin, preserving that thick brownie-like chew.
- Cookie Size: Sticking to 2-tablespoon scoops helps them bake evenly every time. Larger ones need more time and may lose that chewy middle texture.
How to Serve Brownie Cookie Recipe
Garnishes
When I serve these, I like sprinkling a tiny pinch of flaky sea salt on top right after they come out of the oven. It instantly boosts all the chocolate flavors and adds a subtle crunch. A dollop of whipped cream or a scoop of vanilla ice cream on the side is a classic that always impresses.
Side Dishes
Pairing these cookies with a glass of cold milk or a simple berry compote makes for a delightful combo. For adult gatherings, a bold coffee or even a rich red wine surprisingly complements their dark chocolate notes beautifully.
Creative Ways to Present
I’ve had fun arranging these brownie cookies on dessert platters surrounded by fresh fruit slices and edible flowers for birthdays. Stacking them in cute little towers tied with ribbons is also a hit with kids and makes a great gift idea!
Make Ahead and Storage
Storing Leftovers
After tasting, I store leftover brownie cookies at room temperature in an airtight container or resealable bag, where they stay fresh and chewy for about four days. Placing a slice of bread inside the container actually helps maintain moisture.
Freezing
Freezing these cookies is a lifesaver for me. You can freeze baked cookies in a zip-top bag for up to 3 months. Alternatively, freezing cookie dough balls on a tray before transferring them to a bag means you can bake fresh cookies anytime—just add a couple minutes more to baking time when baking from frozen.
Reheating
To reheat, I pop them in the microwave for about 10-15 seconds or heat briefly in a warm oven. This brings back that freshly baked warmth and soft fudgy texture, almost like they just came out of the oven.
Frequently Asked Questions:
Dutch-processed cocoa is less acidic and has a milder flavor compared to natural cocoa. Since this Brownie Cookie Recipe relies on the natural cocoa’s acidity to react properly with baking powder, the texture and rise might be slightly different. If you swap, expect a subtly different chocolate flavor and possibly a denser cookie.
Cookies spreading too much usually means the dough is too warm or there’s too much fat. To avoid this, chill the dough for 20-30 minutes before scooping. Using the silicone baking mat helps prevent spreading, too. Also, avoid using melted butter that’s still hot, as it can thin out your dough.
Yes! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Make sure it contains xanthan gum or add a small amount yourself for better texture. The cookies may have a slightly different crumb but still delicious.
The combination of melted butter and vegetable oil helps create that perfect fudgy and tender texture. Butter adds flavor while oil keeps the cookies moist. If you omit the oil, the cookies will be less tender and might be a bit drier.
Final Thoughts
This Brownie Cookie Recipe has such a special place in my dessert rotation because it just nails the perfect blend of chewy cookie and rich brownie. I hope it becomes a fast favorite in your home, too—especially on days when you just want a quick slice of chocolatey heaven without fuss. Trust me, once you try it, you’ll be reaching for it again and again!
Print
Brownie Cookie Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These brownie cookies combine the fudgy richness of brownies with the chewy texture of cookies, featuring cocoa powder and chocolate chips for an indulgent treat that's easy to make and perfect for chocolate lovers.
Ingredients
Dry Ingredients
- 1 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened natural cocoa powder
Sugars
- ¼ cup granulated sugar
- ¾ cup light brown sugar - packed
Wet Ingredients
- ½ cup unsalted butter - melted
- 2 tablespoons + 1 teaspoon vegetable oil
- 1 large egg - room temperature
- 2 teaspoons vanilla extract
Add-ins
- ⅓ cup semi sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F. Line 2 baking sheets with a silicone mat or parchment paper and set aside.
- Mix Wet and Sugar Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, thoroughly mix cocoa powder, granulated sugar, brown sugar, melted butter, and vegetable oil. Beat in the egg and vanilla extract. Scrape down the sides of the bowl to ensure everything is fully combined.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix on low speed until just combined to avoid overmixing. Fold in the semi-sweet chocolate chips gently.
- Form Cookie Dough Balls: Scoop the cookie dough into 2-tablespoon-sized balls and place them on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 12 minutes. Remove from the oven and allow them to cool on the baking sheet for 5 to 8 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving to achieve the perfect texture.
Notes
- Use unsalted butter. If substituting with salted butter, reduce added salt to avoid overly salty cookies.
- Scrape down the sides of the mixing bowl during the mixing process to ensure all ingredients are fully incorporated.
- Do not overbake. Cookies will continue to set as they cool; underbaking slightly helps preserve moisture and tender texture.
- Lining the baking sheet with parchment paper or a silicone baking mat helps prevent spreading and sticking. Silicone mats offer a grippy surface for better shape retention.
- For variations, replace chocolate chips with butterscotch, cinnamon, mint, or peanut butter chips to customize flavors.
- Store cookies at room temperature in an airtight container for up to 4 days to maintain freshness.
- Freeze baked cookies for up to 3 months in an airtight container or freezer bag.
- Freeze cookie dough balls by rolling them and placing on a cookie sheet to freeze for 30 minutes before transferring to a ziplock bag. Bake directly from frozen, adding 1-2 minutes to baking time as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
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