These brownie cookies are rich, fudgy cookies filled with plenty of dark chocolate chunks. This decadent treat is perfect for all of the chocolate lovers in your life!
When a chocolate craving strikes, I turn to dessert recipes like mint brownies , chocolate chip cupcakes , peppermint cookies , Oreo brownies , Nutella cookies or these super easy brownie cookies. These cookies contain simple ingredients that you probably already have in your pantry, and they always get rave reviews.
These brownie cookies are the best of both worlds – you get that classic, gooey chocolate brownie flavor, in a handheld chewy cookie form! Once you try these cookies, you’ll find yourself making them on the regular. If you’re a chocolate fan, this is a must-make dessert.
- Brownie Cookie Ingredients
- How Do You Make Brownie Cookies?
- Tips For The Perfect Cookies
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Great Cookie Recipes
- Love This Recipe?
- Brownie Cookies Recipe
Brownie Cookie Ingredients
To make this recipe, you will need semisweet chocolate bars, butter, eggs, brown sugar, vanilla extract, all purpose flour, salt and baking powder.
How Do You Make Brownie Cookies?
Fudgy brownie cookies are all about the chocolate. Make brownie cookies by first melting chocolate chunks with butter and mixing them together. Stir in eggs, brown sugar and vanilla. Mix in the dry ingredients of flour, salt and baking powder. The last ingredient for the dough is chocolate chunks. Stir in the chocolate chunks, then chill the dough. Make balls out of the dough, place a few chocolate chunks on top of the cookies, and the dough is ready to bake on sheet pans. Let the cookies cool, then serve and enjoy.
Tips For The Perfect Cookies
- The dough will look like a batter , which is fine because it will firm up when it’s chilled in the fridge.
- I recommend using high quality chocolate bars for this recipe. You can easily chop the bars into bite sized chunks, and the flavor will be superior to the bags of pre-cut chocolate chunks you buy in the store. I recommend brands such as Guittard and Ghirardelli.
- Do not use chocolate chips for this recipe, they often contain stabilizers and additives unlike chocolate bars.
- You can make the cookies as big or as small as you like, just be sure to adjust the baking time accordingly.
Quick Tip
These cookies can be stored at room temperature in an airtight container for up to 5 days, or frozen in a resealable bag for up to 2 months. Defrost the cookies by letting them sit at room temperature until thawed. If you prefer a warm cookie, you can reheat them in the microwave for 10-20 seconds.
Brownies tend to be softer in texture than cookies, and they are made with a batter rather than a stiff dough. This brownie cookie recipe also uses a batter, which we chill so that it’s firm enough to form cookies.
Most cookies are made with semisweet chocolate, which provides a deep rich flavor, but isn’t overly sweet. Be sure to choose chocolate that contains cocoa butter, rather than ingredients such as palm oil.
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Flavor Variations
I typically make this recipe as written, but you can change up the ingredients to suit your tastes.
- Chocolate: You can use milk chocolate or white chocolate chunks stirred into the dough instead of semisweet chocolate.
- Add-ins: Stir in 1/2 cup of miniature M&M’s, walnuts, pecans, coarsely chopped peanut butter cups or toffee bits to the dough for extra texture. You can also add a pinch of flaky sea salt to taste on top of the cookies.
- Spices: Try flavoring the dough with a pinch of cinnamon, espresso powder or even ancho chili powder for a cookie with a bit of a kick.
These treats have all the bold chocolate flavor of brownies in an easy to eat cookie form. These cookies will be a hit at your next picnic, party or get together!
More Great Cookie Recipes
S’mores Cookies
27 mins
Cake Mix Cookies
20 mins
Monster Cookies
25 mins
Twix Cookies
35 mins
Gooey Butter Cookies
20 mins
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Ingredients1x2x3x
- ▢ 20 ounces semisweet chocolate bars cut into bite sized chunks, divided use
- ▢ 1/4 cup butter cut into slices
- ▢ 2 eggs
- ▢ 3/4 cup brown sugar packed
- ▢ 3/4 teaspoon vanilla extract
- ▢ 2/3 cup all purpose flour
- ▢ 1/4 teaspoon salt
- ▢ 1/2 teaspoon baking powder
Instructions
- Place 8 ounces of chocolate chunks and the butter in a microwave safe bowl.
- Microwave the chocolate mixture in 30 second increments until chocolate is almost melted. Stir until smooth.
- Place the eggs, brown sugar and vanilla extract in the bowl of a mixer. Beat for 3-4 minutes or until light and fluffy.
- Add the melted chocolate to the egg mixture, beat until smooth.
- Add the flour, salt and baking powder to the bowl. Mix until just combined.
- Stir in 3/4 of the remaining chocolate chunks, reserving the rest for later use.
- Cover the bowl and chill the dough for at least 1 hour, or until firm.
- Preheat the oven to 350 degrees F. Line two baking sheets with nonstick baking mats or parchment paper.
- Form the dough into 2 tablespoon sized balls. Place each ball 2-3 inches apart on the baking sheets. Press the reserved chocolate chunks into the top of each cookie dough ball.
- Bake one sheet of cookies at a time for 12-14 minutes, or until edges are set.
- Cool the cookies on the sheet for 10 minutes. then transfer to a rack to cool completely. Serve immediately, or store in an airtight container for 5 days.
Notes
- The dough will look like a batter, which is fine because it will firm up when it’s chilled in the fridge.
- I recommend using high quality chocolate bars for this recipe. You can easily chop the bars into bite sized chunks, and the flavor will be superior to the bags of pre-cut chocolate chunks you buy in the store. I recommend brands such as Guittard and Ghirardelli.
Nutrition
Brownie Cookies
Ingredients
- 20 ounces semisweet chocolate bars cut into bite sized chunks, divided use
- 1/4 cup butter cut into slices
- 2 eggs
- 3/4 cup brown sugar packed
- 3/4 teaspoon vanilla extract
- 2/3 cup all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Place 8 ounces of chocolate chunks and the butter in a microwave safe bowl.
- Microwave the chocolate mixture in 30 second increments until chocolate is almost melted. Stir until smooth.
- Place the eggs, brown sugar and vanilla extract in the bowl of a mixer. Beat for 3-4 minutes or until light and fluffy.
- Add the melted chocolate to the egg mixture, beat until smooth.
- Add the flour, salt and baking powder to the bowl. Mix until just combined.
- Stir in 3/4 of the remaining chocolate chunks, reserving the rest for later use.
- Cover the bowl and chill the dough for at least 1 hour, or until firm.
- Preheat the oven to 350 degrees F. Line two baking sheets with nonstick baking mats or parchment paper.
- Form the dough into 2 tablespoon sized balls. Place each ball 2-3 inches apart on the baking sheets. Press the reserved chocolate chunks into the top of each cookie dough ball.
- Bake one sheet of cookies at a time for 12-14 minutes, or until edges are set.
- Cool the cookies on the sheet for 10 minutes. then transfer to a rack to cool completely. Serve immediately, or store in an airtight container for 5 days.
Notes
- The dough will look like a batter, which is fine because it will firm up when it’s chilled in the fridge.
- I recommend using high quality chocolate bars for this recipe. You can easily chop the bars into bite sized chunks, and the flavor will be superior to the bags of pre-cut chocolate chunks you buy in the store. I recommend brands such as Guittard and Ghirardelli.
