If you’re craving something that perfectly marries the fudgy richness of a brownie with the comforting, hand-held joy of a cookie, then you are absolutely going to fall in love with this Brownie Cookies Recipe. These decadent treats come out with chewy, chocolate-packed centers and a slightly crisp edge that make every bite a little celebration. Whether you’re baking for a crowd or just indulging yourself, this recipe strikes that sweet spot between rich brownie flavor and the fun, casual feel of cookies you can grab anytime.
Ingredients You’ll Need
The beauty of this Brownie Cookies Recipe lies in its simplicity. Each ingredient plays a vital role, whether it’s adding moisture, texture, or that deep chocolate flavor that makes these cookies unforgettable. Here’s what you’ll gather:
- 1 cup unsalted butter, softened: Adds creamy richness and the perfect base for the dough’s texture.
- 1 cup granulated sugar: Brings sweetness and helps achieve a slight crispness on the edges.
- 1 cup brown sugar, packed: Provides moisture and a subtle caramel undertone for depth.
- 2 large eggs: Bind everything together and add that soft, chewy consistency.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor with aromatic warmth.
- 2 cups all-purpose flour: The foundation that gives structure without weighing the cookies down.
- 3/4 cup unsweetened cocoa powder: Pump up the chocolate intensity with rich, deep notes.
- 1 teaspoon baking soda: Helps the cookies rise just enough for a tender crumb.
- 1/2 teaspoon salt: Balances sweetness and brightens the chocolate.
- 2 cups semi-sweet chocolate chunks: Melts into gooey pockets of happiness in every bite.
- 1/2 cup chopped walnuts (optional): Adds a delightful crunch and a touch of nutty flavor.
How to Make Brownie Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple step ensures even baking and makes cleanup a breeze, plus your cookies won’t stick while developing those gorgeous edges.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together your softened unsalted butter, granulated sugar, and brown sugar. Beat them until the mixture is light and fluffy – this airiness will contribute to the cookie’s tender texture, so take your time here for the best results.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract. This step adds moisture and enhances all those luscious chocolate flavors we’re chasing in the Brownie Cookies Recipe.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This evenly distributes the rising agents and dry flavors so your cookies bake perfectly without any bitter cocoa clumps.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredient mixture to the creamed butter and sugar mix and stir well. Then fold in the semi-sweet chocolate chunks along with the optional chopped walnuts. This step is where your batter transforms into the chewy chocolatey goodness that defines a brownie cookie.
Step 6: Scoop and Bake
Drop the dough by rounded tablespoons onto your prepared baking sheets, spacing them about two inches apart to leave room for spreading. Bake for 10 to 12 minutes or until you notice the edges are set and firm but the centers remain soft. This slight underbake is what gives brownie cookies their signature fudgy texture.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes; this helps them set before transferring to a wire rack to cool completely. This pause lets every bite hold its chewy, rich texture.
How to Serve Brownie Cookies Recipe
Garnishes
If you want to elevate your Brownie Cookies Recipe beyond just plain chocolate, sprinkle a tiny pinch of flaky sea salt on top right after baking. The contrast of salty and sweet will awaken your taste buds in the most delightful way.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a scoop of vanilla ice cream, or even a cup of strong coffee or espresso. Each pairing highlights a different element: creaminess, cold sweetness, or a bold contrast to the rich chocolate.
Creative Ways to Present
For a playful twist, sandwich two brownie cookies with a layer of cream cheese frosting or peanut butter. Or create a dessert platter with assorted toppings like crushed peppermint, toasted coconut, or chopped nuts alongside for friends to mix and match their favorites.
Make Ahead and Storage
Storing Leftovers
Brownie cookies keep their chewy magic best when stored in an airtight container at room temperature for up to 4 days. Placing a slice of bread in the container will help maintain their softness by keeping moisture balanced.
Freezing
Want to stash away these treats for later? Freeze baked brownie cookies in a single layer on a baking sheet, then transfer to a zip-top bag or airtight container for up to 3 months. Thaw at room temperature when ready to enjoy. If freezing the dough, scoop the dough balls onto parchment-lined trays, freeze until solid, then store in a container—bake directly from frozen with an extra minute or two.
Reheating
To bring back that freshly baked warmth, microwave individual cookies for about 10 seconds, or warm them in a 300°F (150°C) oven for 5 minutes. This reheating method revives the fudgy center and melts those chocolate chunks just right.
FAQs
Can I substitute the butter with oil?
While you can use oil, butter adds essential richness and contributes to the cookie’s tender yet slightly crisp texture. The flavor will be different if you swap, but it can still work in a pinch.
Are these brownie cookies gluten-free?
This recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, you can try a 1:1 gluten-free baking flour blend, but results may vary slightly in texture.
Can I use dark chocolate or milk chocolate instead of semi-sweet?
Absolutely! Dark chocolate will provide a more intense chocolate taste, while milk chocolate will add extra sweetness. Both can make delicious variations of this Brownie Cookies Recipe.
Why do my brownie cookies turn out cakey instead of fudgy?
Overbaking or adding too much flour can cause cakey cookies. Be sure to measure flour accurately and keep an eye on baking time to preserve that dense, fudgy interior characteristic of brownie cookies.
Can I omit the walnuts?
Definitely! Walnuts are optional and can be left out if you prefer nut-free cookies or if you want a smoother texture that highlights pure chocolate bliss.
Final Thoughts
This Brownie Cookies Recipe is truly a game-changer when you want the best of both worlds: the chewy richness of brownies and the convenience of cookies. I encourage you to try making these at home because once you do, they’ll quickly become your go-to treat for any occasion. Trust me, sharing them will only make you love them more!
Print
Brownie Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fudgy Brownie Cookies that combine the best of both worlds—brownie decadence with the convenience of a cookie. Loaded with chocolate chunks and optional walnuts, these cookies are perfect for satisfying your chocolate cravings with a soft, chewy texture and a slightly crisp edge.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chunks
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Cream butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender texture in the cookies.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition, followed by stirring in the vanilla extract for depth of flavor.
- Combine dry ingredients: In a separate bowl, whisk the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute all leavening agents and cocoa throughout the flour.
- Mix dry into wet: Gradually add the dry ingredients into the creamed wet mixture, mixing thoroughly to form a consistent cookie dough.
- Fold in add-ins: Gently fold in the semi-sweet chocolate chunks and optional chopped walnuts to add delightful bursts of chocolate and crunch.
- Shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookie edges are set and firm but the centers remain soft, ensuring a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes so they firm up slightly, then transfer them to a wire rack to cool completely, which prevents over-baking and preserves softness.
Notes
- For extra gooey cookies, do not overbake; remove them when edges are firm but centers look slightly underbaked.
- Walnuts are optional and can be omitted or substituted with pecans or almonds as desired.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For an indulgent twist, serve warm with a scoop of vanilla ice cream.
- You can freeze the cookie dough balls for up to 3 months; bake from frozen by adding a couple extra minutes to the baking time.
