If there’s one thing that’s always true in the kitchen, it’s this: you can never go wrong with chocolate. And when you combine the best parts of two beloved desserts—brownies and cookies—you get something that transcends both: Brownie Cookies.
These treats feature the crackly top of a bakery-style brownie with a rich, gooey center wrapped in cookie form. They’re perfectly crisp around the edges, delightfully chewy in the middle, and packed with deep, bold chocolate flavor. The best part? They’re incredibly easy to make at home and require no special equipment.
So, whether you’re baking for a celebration, a cozy night in, or just to satisfy a chocolate craving, this recipe is about to become a go-to favorite.
🧾 Ingredients Breakdown
Here’s everything you need to make a batch of brownie cookies that rival your favorite bakery’s:
- 1/2 cup unsalted butter (1 stick)
Adds richness and helps achieve that signature chewy texture. - 8 ounces semi-sweet chocolate, chopped
This forms the chocolate base of the cookie dough. Use quality chocolate for the best flavor—something around 60% cacao is perfect. - 3/4 cup granulated sugar
Gives the cookies structure and helps create the classic shiny top. - 1/4 cup light brown sugar, packed
Adds moisture and a slight caramel undertone for depth of flavor. - 2 large eggs
Essential for binding and providing that fudgy interior. - 1 teaspoon vanilla extract
A must for rounding out the flavors and highlighting the chocolate. - 3/4 cup all-purpose flour
Provides the base and structure of the cookie dough. - 2 tablespoons unsweetened cocoa powder
Intensifies the chocolate flavor. Dutch-processed or natural cocoa both work well. - 1/2 teaspoon sea salt
Balances sweetness and enhances the overall taste. A flake of sea salt on top post-bake is a lovely finishing touch too. - 1/2 teaspoon baking powder
Gives just a touch of rise without making the cookies cakey. - 1 cup chocolate chips or chunks (optional)
For chocolate lovers who want melty, gooey pockets of extra chocolate throughout.
👩🍳 Instructions
Step 1: Prep Your Workspace
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and promotes even baking.
Step 2: Melt the Chocolate & Butter
In a medium saucepan over low heat, melt the butter and chopped chocolate. Stir continuously until smooth and glossy. Once melted, remove from heat and let it cool slightly—this step is essential to prevent scrambling the eggs later.
Tip: Use a heat-safe spatula or wooden spoon to avoid scratching your saucepan, and stir gently to avoid incorporating too much air.
Step 3: Whisk Wet Ingredients
In a large mixing bowl, whisk together:
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
Whisk until the mixture is pale and slightly thick—this usually takes about 2 minutes by hand or 1 minute with a hand mixer. This step helps form the crackly top once baked.
Step 4: Combine Chocolate and Egg Mixture
Slowly pour the melted chocolate into the egg-sugar mixture, whisking constantly to ensure the eggs don’t cook. Mix until fully combined and glossy.
Step 5: Add the Dry Ingredients
Sift together:
- All-purpose flour
- Unsweetened cocoa powder
- Sea salt
- Baking powder
Then fold the dry mixture into the wet chocolate batter until just combined. Do not overmix—stir only until you no longer see dry patches.
Optional: Fold in the chocolate chips or chunks here for that extra chocolatey punch.
Step 6: Scoop the Dough
Using a cookie scoop or large spoon, drop heaping tablespoons of the dough onto your lined baking sheet. Space them about 2 inches apart—they’ll spread slightly while baking.
Step 7: Bake to Perfection
Bake for 10–12 minutes, or until the edges are just set but the center still looks slightly underbaked. They will continue to cook on the hot baking sheet after being removed from the oven.
Tip: If you like gooey centers, pull them out right at 10 minutes. If you prefer a firmer chew, aim for 12 minutes.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
At this point, they should have crackled tops, crisp edges, and soft, fudgy centers—everything you love in a brownie, reimagined as a cookie.
💡 Tried-and-True Baking Tips
- Let the chocolate cool slightly before adding it to the eggs. Hot chocolate will cook the eggs and ruin the texture.
- Room temperature eggs incorporate more smoothly than cold eggs straight from the fridge.
- For an extra glossy crackle on top, beat the eggs and sugar for longer, like you would for brownies.
- Chill the dough for 10–15 minutes if your kitchen is warm or you want thicker cookies.
- Add a sprinkle of flaky sea salt on top before baking for an irresistible sweet-salty contrast.
🥄 Serving Suggestions
Brownie cookies are fantastic on their own, but here are a few ways to turn them into show-stopping treats:
- Ice Cream Sandwiches: Layer between scoops of vanilla or coffee ice cream for a summer-ready dessert.
- Dipped in Milk or Coffee: The fudgy center pairs beautifully with a warm beverage.
- Holiday Cookie Box Addition: Their unique texture makes them a standout in any holiday assortment.
- With Fruit: Serve with fresh raspberries or strawberries for a fruity contrast to all that chocolate.
🧊 Storing Your Cookies
At Room Temperature: Store in an airtight container for up to 5 days. They may soften a bit but will still taste great.
Freezing (Unbaked Dough): Scoop the dough onto a tray and freeze until solid. Then store the dough balls in a zip-top bag for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
Freezing (Baked Cookies): Cool completely, wrap individually, and freeze for up to 3 months. Reheat in the microwave for 10–15 seconds for that fresh-baked feel.
❤️ Final Thoughts
These Brownie Cookies are the perfect fusion dessert—combining the best aspects of two crowd-pleasers into one ultra-satisfying bite. They’re a foolproof favorite whether you’re baking for a potluck, a cookie swap, or just your own chocolate fix.
With a crackly top, deep cocoa flavor, and a chewy center, these cookies feel fancy but are entirely fuss-free. Once you make them, they’ll be on permanent rotation in your kitchen.
So, go ahead—grab your whisk, preheat the oven, and make your home smell like a chocolate dream. You deserve it.
📌 Quick Recap
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Cooling Time: 10 minutes
Total Time: 35 minutes
Yields: ~18 cookies
Here’s everything you need to make a batch of brownie cookies that rival your favorite bakery’s
Ingredients
-
1/2 cup unsalted butter (1 stick)
Adds richness and helps achieve that signature chewy texture. -
8 ounces semi-sweet chocolate, chopped
This forms the chocolate base of the cookie dough. Use quality chocolate for the best flavor—something around 60% cacao is perfect. -
3/4 cup granulated sugar
Gives the cookies structure and helps create the classic shiny top. -
1/4 cup light brown sugar, packed
Adds moisture and a slight caramel undertone for depth of flavor. -
2 large eggs
Essential for binding and providing that fudgy interior. -
1 teaspoon vanilla extract
A must for rounding out the flavors and highlighting the chocolate. -
3/4 cup all-purpose flour
Provides the base and structure of the cookie dough. -
2 tablespoons unsweetened cocoa powder
Intensifies the chocolate flavor. Dutch-processed or natural cocoa both work well. -
1/2 teaspoon sea salt
Balances sweetness and enhances the overall taste. A flake of sea salt on top post-bake is a lovely finishing touch too. -
1/2 teaspoon baking powder
Gives just a touch of rise without making the cookies cakey. -
1 cup chocolate chips or chunks (optional)
For chocolate lovers who want melty, gooey pockets of extra chocolate throughout.
Instructions
Step 1: Prep Your Workspace
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and promotes even baking.
Step 2: Melt the Chocolate & Butter
In a medium saucepan over low heat, melt the butter and chopped chocolate. Stir continuously until smooth and glossy. Once melted, remove from heat and let it cool slightly—this step is essential to prevent scrambling the eggs later.
Tip: Use a heat-safe spatula or wooden spoon to avoid scratching your saucepan, and stir gently to avoid incorporating too much air.
Step 3: Whisk Wet Ingredients
In a large mixing bowl, whisk together:
-
Granulated sugar
-
Brown sugar
-
Eggs
-
Vanilla extract
Whisk until the mixture is pale and slightly thick—this usually takes about 2 minutes by hand or 1 minute with a hand mixer. This step helps form the crackly top once baked.
Step 4: Combine Chocolate and Egg Mixture
Slowly pour the melted chocolate into the egg-sugar mixture, whisking constantly to ensure the eggs don’t cook. Mix until fully combined and glossy.
Step 5: Add the Dry Ingredients
Sift together:
-
All-purpose flour
-
Unsweetened cocoa powder
-
Sea salt
-
Baking powder
Then fold the dry mixture into the wet chocolate batter until just combined. Do not overmix—stir only until you no longer see dry patches.
Optional: Fold in the chocolate chips or chunks here for that extra chocolatey punch.
Step 6: Scoop the Dough
Using a cookie scoop or large spoon, drop heaping tablespoons of the dough onto your lined baking sheet. Space them about 2 inches apart—they’ll spread slightly while baking.
Step 7: Bake to Perfection
Bake for 10–12 minutes, or until the edges are just set but the center still looks slightly underbaked. They will continue to cook on the hot baking sheet after being removed from the oven.
Tip: If you like gooey centers, pull them out right at 10 minutes. If you prefer a firmer chew, aim for 12 minutes.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
At this point, they should have crackled tops, crisp edges, and soft, fudgy centers—everything you love in a brownie, reimagined as a cookie.
Notes
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Cooling Time: 10 minutes
Total Time: 35 minutes
Yields: ~18 cookies